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THE 


.FRUITS    AND    FRUIT    TREES 


AMERICA; 


OB, 


THE     CULTURE,     PROPAGATION,     AND     MANAGEMENT,    IN     THE     GARDEN     AND 
ORCHARD,    OF  FRUIT  TREES  GENERALLY; 


DESCRIPTIONS    OF    ALL    THE    FINEST  VARIETIES    OF    FRUIT, 
NATIVE  AND  FOREIGN,  CULTIVATED  IN  THIS  COUNTRY 


BY  A.  J.  DOWNING. 

•-•• 

CORRESPONDING  MEMBER    OF    THE    ROYAL    BOTANIC    SOCIETY    OP    LONDON  ;   AND    OF    TIM 
HORTICULTURAL  SOCIETIES   OF   BERLIN;    THE   LOW   COUNTRIES,*   MASSACHU- 
SETTS ;   PENNSYLVANIA  ;   INDIANA  J   CINCINNATI,  ETC. 


What  wondrous  life  is  this  I  lead? 
Ripe  apples  drop  about  my  head ; 
The  luscious  clusters  of  the  vine 
Upon  my  mouth  do  crush  their  wine ; 
The  nectarine  and  curious  peach 
Into  rny  hands  themselves  do  reach. 

MABVELL. 


REVISED   AND   CORRECTED   BY 

CHARLES    DOWN 


THIRD  THOUSAND,  WITH  CORRECTIONS. 


NEW  YORK: 
JOHN      WILE   Y5 

No.  56  WALKER-STREET. 
1859. 


Entered  according  to  Act  of  Congress,  in  the  year  1857,  by 
JOHN   WILEY, 

In  the  Clerk's  Office  of  the  District  Court  of  the  United  States,  for  the  Southern  'District 
of  New  York. 


B.    CRAIGITBAD,   PRINTER   AND   STEREOTYPE!!, 

Carton  U  uiltitng. 
81,  88,  and  85  Centre  street,  N.  Y. 


TO 

MAESHALL  P.   WILDEK,  ESQ., 

PKESIDENT   OP  THE 

MASSACHUSETTS    HOETICULTUEAL    SOCIETY, 
THIS    VOLUME   IS  DEDICATED, 

BY  HIS  FRIEND, 

THE  AUTHOR 


268147 


PREFACE. 


A  MAN  born  on  the  banks  of  one  of  th.M  noblest  and  most  fruit* 
ful  rivers  in  America,  and  whose  best  days  have  been  spent  in 
gardens  and  orchards,  may  perhaps  be  pardoned  for  talking 
about  fruit-trees. 

Indeed  the  subject  deserves  not  a  few,  but  many  words.  "Fine 
fruit  is  the  flower  of  commodities."  It  is  the  most  perfect  union 
of  the  useful  and  the  beautiful  that  the  earth  knows.  Trees 
full  of  soft  foliage;  blossoms  fresh  with  spring  beauty;  and, 
finally, — fruit,  rich,  bloom-dusted,  melting,  and  luscious — such 
are  the  treasures  of  the  orchard  and  the  garden,  temptingly 
offered  to  every  landholder  in  this  bright  and  sunny,  though 
temperate  climate. 

"If  a  man,"  says  an  acute  essayist,  "should  send  for  me  to 
come  a  hundred  miles  to  visit  him,  and  should  set  before  me  a 
basket  of  fine  summer  fruit,  I  should  think  there  was  some  pro- 
portion between  the  labour  and  the  reward." 

I  must  add  a  counterpart  to  .this.  He  who*bwns  a  rood  of 
proper  land  in  this  country,  and,  in  the  face  of  all  the  pomonal 
riches  of  the  day,  only  raises  crabs  and  choke-pears,  deserves 
to  lose  the  respect  of  all  sensible  men.  The  classical  antiqua- 
rian must  pardon  one  for  doubting  if,  amid  all  the  wonderful 
beauty  of  the  golden  age,  there  was  anything  to  equal  our  deli- 
cious modern  fruits — our  honeyed  Seckels,  and  Beurres,  our  melt- 
ing Rareripes.  At  any  rate,  the  science  of  modern  horticulture 
has  restored  almost  everything  that  can  be  desired  to  give  a 
paradisiacal  richness  to  our  fruit-gardens.  Yet  there  are  many 
in  utter  ignorance  of  most  of  these  fruits,  who  seem  to  live 
under  some  ban  of  expulsion  from  all  the  fair  and  goodly  pro- 
ductions of  the  garden. 

Happily,  the  number  is  every  day  lessening.     America  is  a 


VI  PREFACE. 

young  orchard,  but  when  the  planting  of  fruit-trees  in  one  of  the 
newest  States  numbers  nearly  a  quarter  of  a  million  in  a  single 
year ;  when  there  are  more  peaches  exposed  in  the  markets  of 
New  York,  annually,  than  are  raised  in  all  France;  when  Ame- 
rican apples,  in  large  quantities,  command  double  prices  in  Eu- 
ropean markets ;  there  is  little  need  for  entering  into  any  praises 
of  this  soil  and  climate  generally,  regarding  the  culture  of  fruit. 
In  one  part  or  another  of  the  Union  every  man  may,  literally,  sit 
under  his  own  vine  and  fig  tree. 

It  is  fortunate  for  an  author,  in  this  practical  age,  when  his 
subject  requires  no  explanation  to  show  its  downright  and  direct 
usefulness.  When  I  say  I  heartily  desire  that  every  man  should 
cultivate  an  orchard,  or  at  least  a  tree,  of  good  fruit,  it  is  not 
necessary  that  I  should  point  out  how  much  both  himself  and 
the  public  will  be,  in  every  sense,  the  gainers.  Otherwise 
I  might  be  obliged  to  repeat  the  advice  of  Dr.  Johnson  to  one 
of  his  friends.  "If  possible,"  said  he,  "have  a  good  orchard. 
I  know  a  clergyman  of  small  income  who  brought  up  a 
family  very  reputably,  which  he  chiefly  fed  on  apple  dump- 
lings."  (!) 

The  first  object,  then,  of  this  work  is  to  increase  the  taste  for 
the  planting  and  cultivation  of  fruit-trees.  The  second  one  is  to 
furnish  a  manual  for  those  who,  already  more  or  less  informed 
upon  the  subject,  desire  some  work  of  reference  to  guide  them 
in  the  operations  of  culture,  and  in  the  selection  of  varieties. 

If  it  were  only  necessary  for  me  to  present  for  the  acceptance 
of  niy  readers  a  choice  garland  of  fruit,  comprising  the  few  sorts 
that  I  esteem  of  the  most  priceless  value,  the  space  and  time  to 
be  occupied  would  be  very  brief. 

But  this  would  only  imperfectly  answer  the  demand  that  is 
at  present  made  by  our  cultivators.  The  country  abounds  with 
collections  of  all  the  finest  foreign  varieties ;  our  own  soil  has 
produced  many  native  sorts  of  the  highest  merit ;  and  from  all 
these,  kinds  may  be  selected  which  are  highly  valuable  for  every 
part  of  the  country.  But  opinions  differ  much  as  to  the  merits 
of  some  sorts.  Those  which  succeed  perf3ctly  in  one  section, 
are  sometimes  ill-adapted  to  another.  And,  finally,  one  needs 
some  accurate  description  to  know  when  a  variety  comes  into 
bearing,  if  its  fruit  is  genuine,  or  even  to  identify  an  indifferent 


PREFACE.  Vll 

kind,  in  order  to  avoid  procuring  it  again.  Hence  the  number 
of  varieties  of  fruit  that  are  admitted  here.  Little  by  little  I 
have  summoned  them  into  my  pleasant  and  quiet  court,  tested 
them  as  far  as  possible,  and  endeavoured  to  pass  the  most 
impartial  judgment  upon  them.  The  verdicts  will  be  found  in 
the  following'  pages. 

From  this  great  accumulation  of  names,  Pomology  has  be- 
come an  embarrassing  study,  and  those  of  our  readers  who 
are  large  collectors  will  best  understand  the  difficulty — nay,  the 
impossibility  of  making  a  work  like  this  perfect. 

Towards  settling  this  chaos  in  nomenclature,  the  exertions  of 
the  Horticultural  Society  of  London  have  been  steadily  directed 
for.the  last  twenty  years.  That  greatest  of  experimental  gardens 
contains,  or  has  contained,  nearly  all  the  varieties  of  fruit,  from 
all  parts  of  the  world,  possessing  the  least  celebrity.  The  vast 
confusion  of  names,  dozens  sometimes  meaning  the  same  varie- 
ty, has  been  by  careful  comparison  reduced  to  something  like 
real  order.  The  relative  merit  of  the  kinds  has  been  proved 
and  published.  In  short,  the  horticultural  world  owes  this  So- 
ciety a  heavy  debt  of  gratitude  for  these  labours,  and  to  the 
science  and  accuracy  of  Mr.  Robert  Thompson,  the  head  of  its 
fruit-department,  horticulturists  here  will  gladly  join  me  in  bear- 
ing the  fullest  testimony. 

To  give  additional  value  to  these  results,  I  have  adopted  in 
nearly  all  cases,  for  fruits  known  abroad,  the  nomenclature  of 
the  London  Horticultural  Society.  By  this  means  I  hope  to 
render  universal  on  this  side  of  the  Atlantic  the  same  standard 
names,  so  that  the  difficulty  and  confusion  which  have  always 
more  or  less  surrounded  this  part  of  the  subject  may  be  hereafter 
avoided. 

These  foreign  fruits  have  now  been  nearly  all  proved  in 
this  country,  and  remarks  on  their  value  in  this  climate,  de- 
duced from  actual  experience,  are  here  given  to  the  public.  To 
our  native  and  local  fruits  especial  care  has  also  been  devoted. 
Not  only  have  most  of  the  noted  sorts  been  proved  in  the  gar- 
dens here,  but  I  have  had  specimens  before  me  for  comparison,  the 
growth  of  no  less  than  fourteen  of  the  different  States.  There 
are  still  many  sorts,  nominally  fine,  which  remain  to  be  collect- 
ed, compared,  and  proved;  some  of  which  will  undoubtedly  dc- 


Vlll  PREFACE. 

serve  a  place  in  future  editions.  To  the  kindness  of  pcraolo- 
gists  in  various  sections  of  the  country  I  must  trust  for  the 
detection  of  errors  in  the  present  volume,  and  for  information  of 
really  valuable  new  varieties.* 

Of  the  descriptions  of  fruit,  some  explanation  may  be  neces- 
sary. First,  is  given  the  standard  name  in  capitals,  fol- 
lowed by  the  authorities — that  is,  the  names  of  authors  who 
have  previously  given  an  account  of  it  by  this  title.  Below 
this  are  placed,  in  smaller  type,  the  various  synonymes,  or  lo- 
cal names,  by  which  the  same  fruit  is  known  in  various  coun- 
tries or  parts  of  the  country.  Thus,  on  page  429,  is  the  fol- 
lowing : 

FLEMISH  BEAUTY.  Lind.  Thomp. 

Belle  de  Flandres.   I      Poire  Davy. 
Bosch  Nouvelle.  Imperatrice  de  France. 

Bosch.  Fondant  Du  Bois. 

Bosc  Sure.  Boschpeer. 

Beurre  Spence  (erroneously). 

By  this  is  signified,  first,  that  FLEMISH  BEAUTY  is  the 
standard  name  of  the  pear;  secondly,  that  it  has  been  previ- 
ously described  by  Lindley  and  Thompson ;  thirdly,  that  the 
others — synonymes — are  various  local  names  by  which  the 
Flemish  Beauty  is  also  known  in  various  places  ;  and,  lastly,  that 
by  the  latter  name — Beurre  Spence — it  is  incorrectly  known 
in  some  collections,  this  name  belonging  to  another  distinct 
pear. 

It  is  at  once  apparent  that  one  of  the  chief  points  of  value  of  a 
book  like  this,  lies  in  the  accuracy  with  which  these  synonymous 
names  are  given — since  a  person  might,  in  looking  over  different 
catalogues  issued  here  and  abroad,  suppose  that  all  ten  of  the 
above  are  different  varieties — when  they  are  really  all  different 
names  for  a  single  pear.  In  this  record  of  synonymes,  I  have 
therefore  availed  myself  of  the  valuable  experience  of  the  Lon- 

*  It  is  well  to  remark  that  many  of  the  so-called  new  varieties,  especially 
from  the  "West,  prove  to  be  old  and  well-known  kinds,  slightly  altered  in 
appearance  by  new  soil  and  different  climate.  A  new  variety  must  possess 
very  superior  qualities  to  entitle  it  to  regard,  now  that  we  have  so  many 
fine  fruits  in  our  collections. 


PREFACE.  IX 

don  Horticultural  Society,  and  added  all  the  additional  in- 
formation in  my  own  possession. 

Many  of  the  more  important  varieties  of  fruit  are  shown  in 
outline.  I  have  chosen  this  method  as  likely  to  give  the  most 
correct  idea  of  the  form  of  a  fruit,  and  because  I  believe  that 
the  mere  outline  of  a  fruit,  like  a  profile  of  the  human  face,  will 
often  be  found  more  characteristic  than  a  highly  finished  portrait 
in  colour.  The  outlines  have  been  nearly  all  traced  directly 
from  fruits  grown  here.  They  are  from  specimens  mostly 
below  the  average  size.  It  has  been  the  custom  to  choose  the 
largest  and  finest  fruits  for  illustration — a  practice  very  likely 
to  mislead.  I  believe  the  general  character  is  better  ex- 
pressed by  specimens  of  medium  size,  or  rather  belew  it. 

It  only  remains  for  me  to  present  my  acknowledgments  to  the 
numerous  gentlemen,  in  various  parts  of  the  country,  who  have 
kindly  furnished  information  necessary  to  the  completion  of  the 
work.  The  names  of  many  are  given  in  the  body  of  the  vol- 
ume. But  to  the  following  I  must  especially  tender  my  thanks, 
for  notes  of  their  experience,  or  for  specimens  of  fruits  to  solve 
existing  doubts. 

In  Massachusetts,  to  Messrs.  M.  P.  Wilder,  S.  G.  Per- 
kins, J.  P.  Gushing,  B.  Y.  French,  S.  Downer,  and  C.  M.  Ho- 
vey,  of  Boston ;  John  C.  Lee,  J.  M.  Ives,  the  late  Robert  Man- 
ning and  his  son  R.  Manning,  of  Salem  ;  and  Otis  Johnson,  of 
Lynn. 

In  Connecticut,  to  Dr.  E.  W.  Bull,  of  Hartford ;  Mr.  S.  Ly- 
•man,  of  Manchester;  and  the  Rev.  H.  S.  Ramsdell,  of  Thomp- 
son. 

In  New  York,  to  Messrs.  David  Thomas,  of  Aurora ;  J.  J. 
Thomas,  of  Macedon ;  Luther  Tucker,  and  Isaac  Denniston,  of 
Albany ;  Alexander  Walsh,  of  Lansingburgh ;  T.  H.  Hyatt, 
of  Rochester  :  R.  L.  Pell,  of  Pelham ;  C.  Downing,  of  New- 
burgh  ;  and  Wm.  H.  Aspinwall,  of  Staten  Island. 

In  Ohio,  to  Professor  Kirtland,  of  Cleveland ;  Dr.  Hildreth,  of 
Marietta ;  and  Messrs.  N.  Long  worth,  C.  W.  Elliott,  and  A.  H, 
Ernst,  of  Cincinnati. 

In  Indiana,  to  the  Rev.  H.  W.  Beecher,  of  Indianapolis.  In 
New  Jersey,  to  Messrs.  Thomas  Hancock,  of  Burlington,  and  J 
W.  Hayes,  of  Newark.  In  Pennsylvania,  to  Mr.  Frederick 


X  ^EEFACE. 

Brown,  and  Col.  Carr,  of  Philadelphia.  In  Maryland,  to  Lloyc 
N.  Rogers,  Esq.,  of  Baltimore.  Tn  Georgia,  to  James  Camak 
Esq.,  of  Athens. 

A.  j.  r>. 

HIGHLAND  GARDENS,      ) 
Nwoburgh,  N.  T.t  May,  184&       \ 


PREFACE  TO  THE  REVISED  EDITION. 


IN  preparing  this  revised  and  corrected  edition  of  the  "  Fruita 
and  Fruit  Trees  of  America,"  no  alteration  has  been  made  in 
the  general  principles  of  cultivation  and  propagation,  and  but 
little  in  the  descriptions  of  those  varieties  that  are  retained ;  but 
some,  after  repeated  trial,  having  proved  unworthy  of  general 
cultivation,  have  been  reduced  and  put  in  a  class  of  inferior 
sorts ;  some  of  which,  however,  have  advocates,  and  succeed  in 
particular  soils  and  localities. 

Many  new  ones  of  "very  good"  and  "best"  quality  have 
been  added ;  some  well  proved,  and  others  partially  so,  requir- 
ing more  time  to  give  their  true  merits ;  some  giving  promise 
of  excellence,  others  may  prove,  when  fully  tested,  but  of  in- 
ferior value. 

Something  has  been  done  towards  ascertaining  synonymes 
and  identifying  disputed  varieties,  and  great  numbers  of  speci- 
mens compared  from  various  sources;  but  it  requires  much 
'time  and  long-continued  examinations  to  accomplish  even  a 
little  by  private  individuals,  where  there  is  so  much  confusion 
as  now  exists.  Order  and  accuracy  can  only  be  arrived  at 
when  the  different  varieties  are  well  grown  in  the  same  soil 
and  locality,  which  could  only  be  realized  in  an  experimental 
.garden  on  a  large  scale. 

To  the  many  persons  in  various  parts  of  the  country  who 
have  kindly  furnished  notes  and  specimens  of  numerous  fruits, 
we  tender  our  acknowledgments. 

In  Massachusetts,  to  John  Milton  Earl,  Samuel  Colton, 
George  A.  Chamberlain,  and  George  Jacques,  Worcester  ;  J. 
C.  Stone,  Shrewsbury ;  F.  Burr,  Hingham ;  Asa  Clement, 
Lowell;  Willis  P.  Sargent,  West  Amesbury ;  O.  V.  Hills, 


Xll  PREFACE    TO    THE    REVISED    EDITION. 

Leominster ;  Dr.  L.  W.  Puffer,  North  Bridgewater ;  Joel  Knapp 
Button  ;  and  Joseph  Merrill,  Danversport. 

In  Connecticut,  to  S.  D.  Pardee  and  Prof.  Eli  Ives,  New 
Haven ;  Sheldon  Moore,  Kensington  ;  George  Seymour,  Nor- 
walk ;  G.  W.  Gager,  Sharon,  and  P.  S.  Beers,  South ville. 

In  Vermont,  to  Chauncey  Goodrich  and  Rev.  John  Wheeler, 
Burlington ;  J.  M.  Ketchum,  Brandon ;  G.  W.  Harman,  Ben- 
nington ;  Buel  Landon,  Grand  Isle,  and  Albert  Bresee,  Hub- 
bardton. 

In  New  York,  to  Dr.  James  Fountain,  Jefferson  Valley ; 
S.  P.  Carpenter,  New  Rochelle ;  William  R.  Prince,  Flushing ; 
Dr.  C.  W.  Grant,  A.  Saul,  Newburgh  ;  J.  G.  Sickles,  Stuyvesant ; 
Elisha  Dorr  and  Prof.  James  Hall,  Albany  ;  J.  W.  Bailey, 
Plattsburgh  ;  J.  Battey,  Keeseville ;  J.  C.  Hastings,  Clinton ; 
Matthew  Mackie,  Clyde  ;  Isaac  Hildreth,  Watkins  ;  T.  C. 
Maxwell  and  Brothers,  and  W.  T.  &  E.  Smith,  Geneva ;  Ell- 
wanger  &  Barry,  H.  E.  Hooker,  A.  Frost  &  Co.,  and  James 
H.  Watts,  Rochester ;  J.  B.  Eaton,  Buffalo. 

In  New  Jersey,  to  Louis  E.  Berckmans,  Plainfield  ;  William 
Reid,  Elizabethtown  ;  James  McLean,  Roadstown. 

In  Pennsylvania,  to  Dr.  W.  D.  Brinckle,  Philadelphia ;  Chas. 
Kessler  and  Daniel  B.  Lorah,  Reading ;  Dr.  J.  K.  Eshleman 
and  Jonathan  Baldwin,  Downingtown ;  Thomas  Harvey,  Jen- 
nerville  ;  Wm.  G.  Waring,  Boalsburg  ;  Samuel  Miller,  Leba- 
non ;  David  Miller,  Jun.,  Cumberland  ;  D.  H.  Wakefield, 
Brownsville  ;  Josiah  Hoopes,  Westchester. 

In  Ohio,  to  Robert  Buchanan,  Cincinnati ;  D.  C.  Richmond, 
San  dusky  ;  A.  Thompson,  Delaware ;  M.  B.  Batcham,  Colum- 
bus, and  N.  L.  Wood,  Smithfield. 

In  Illinois,  to  Dr.  J.  A.  Kennicott,  West  Northfield ;  F.  K. 
Phoenix  and  C.  R.  Overman,  Bloomington ;  Arthur  Bryant, 
Princeton  ;  Tyler  McWhorter,  Poraeroy. 

In  Indiana,  to  Reuben  Regan,  Nicholsonville  ;  John  C.  Teas, 
Raysville  ;  Wm.  H.  Loomis,  Fort  Wayne. 

In  Maine,  to  S.  L.  Goodall,  Saco.  In  New  Hampshire,  to 
Robert  Wilson,  Keene;  and  Nathan  Norton,  Greenland.  In 
Canada  West,  to  James  Dougall,  Windsor ;  and  William  H. 
Read,  Port  Dalhousie.  In  Michigan,  to  T.  T.  Lyon,  Plymouth ; 
Dr.  D.  K.  Underwood,  Adrian.  In  Iowa,  to  Henry  Avery, 


PREFACE    TO    THE    REVISED    EDITION.  Xlll 

Burlington.  In  Delaware,  to  Edward  Tutnall,  Wilmington. 
In  Virginia,  to  H.  R.  Roby,  Fredericksburgh.  In  North  Caro- 
lina, to  G.  W.  Johnson,  Milton.  In  Kentucky,  to  J.  S.  Downer, 
Elkton ;  and  S.  J.  Leavell,  Trenton.  In  Missouri,  to  George 
Hussman,  Herrman.  In  Washington,  to  John  Saul. 

In  Georgia,  to  William  N.  White  and  Dr.  M.  A.  Ward, 
Athens ;  Richard  C.  Peters  and  Wm.  H.  Thurmond,  Atlanta, 
and  J.  Van  Beuren,  Clarksville. 

CHARLES  DOWNING. 


ABBREVIATIONS  AND  BOOKS  QUOTED. 


Arboretum  Britannicum,  or  the  Trees  and  Shrubs  of  Britain,  pictorially 

and  botanically  delineated,  and  scientifically  and  popularly  described 

by  J.  C.  Loudon.     London,  1845,  8  vols.  8vo. 
Annales  de  la  Societe  d' Horticulture  de  Paris. — Paris.      In  monthly  Nos. 

8vo.  1827  to  1845. 
Annales  de  VInstitut  de  Fromont.      Par  le   Chevalier  Soulange  Bodin. 

Paris,  8vo.     1829  to  1834,  6  vols. 
Adlum.     A  Memoir  on  the  cultivation  of  the  Yine  in  America,  and  the 

best  mode  of  making  Wine.     By  John  Adlum.     12  mo.     "Washing- 
ton, 1828. 
Bon  Jard.    Le  Bon  Jardinier,  pour  1'Annee  1844.     Contenant  des  prin- 

cipes  generaux  de  culture,  etc.     Par  A.  Poiteau  and  M.  Vilmorin, 

Paris.     12mo. — yearly  volume. 
Busby.     A  Yisit  to  the  principal  Vineyards  of  France  and  Spain.     By 

Jas,  Busby.     New  York,  12mo.  1835. 
Bridgeman.     The  Young  Gardener's  Assistant.      By  Thomas  Bridgeman. 

Tenth  ed.     New  York,  1844,  8vo. 
Baumanrts  Cat.     Catalogue  des  Yegetaux  en  tout  genre  disponible  dans 

1'Etablissement  des  Freres  Baumann,  a  Bolwiller,  1842. 
Coxe.    A  Yiew  of  the  Cultivation  of  Fruit  Trees  in  the  United  States,  and 

of  the  Management  of  Orchards  and  Cider.     By  William  Coxe. 

Philadelphia,  8vo.,  1817. 
Chaptal.     Chemistry  applied  to  Agriculture.     By  John  Anthony  ChaptaJL 

American  ed.,  12mo.  Boston,  1835. 
Cobbett.     The  American  Gardener.      By  Wm.  Cobbett.      London,  1821. 

12mo. 

Coleman.     Eeports  on  the  Agriculture  of  Massachusetts.    By  Henry  Cole- 
man.     Boston,  8vo.  1840-41. 

Dom.  Gard.     The  Domestic  Gardener's  Manual.     By  John  Towers.   Lon- 
don, 1839,  8vo. 
Dohamel.   Traite  des  Arbres  Fruitiers,  par  M.  Duhamel  Dumonceau.    Paris, 

1768,  2  vols.  4to. 
Cultivator.     The  Cultivator,  a  monthly  journal  of  Agriculture,  &c.,  Edited 

by  Luther  Tucker.     Albany,  continued  to  the  present  time,  8vo. 
Diel     Versuch  einer  Systematischen  Beschreibung  in  Deutschland  vor- 

handener  Kernobstsorten.     Yon  Dr.  Aug.  Freidr.  Ad.  DieL  12mo. 

24  vols.  1799—1825. 
De  Candolle.    Physiologie  Yegetale,  ou  Exposition  des  Forces  et  des  Fonc- 

tions  vitales  des  Yegetaux.     Par  A.  P.  De  Candolle.     Paris,  1832, 

3  vols.  8vo. 
.    Prodromus  Systematis  Naturalis  Yegetabilis.     Paris,  1818 — 

1830,  4  vols.  8vo. 
UAlbret.     Cours  Th6orique  et  Pratique  de  la  Taille  des  Arbres  Fruitiers 

Par  D;Albret.    Paris,  1840  8vo. 


XVI  ABBREVIATIONS    AND    BOOKS    QUOTED. 

Forsyth.     A  Treatise  on  the  Culture  and  Management  of  Fruit-trees.     By 

William  Forsyth,  7th  ed.     London,  1824,  8vo. 
Floy.     Lindley's  Guide  to  the  Orchard.      American  ed.  with  additions  by 

Michael  Floy.     New  York,  1833,  12mo. 
Fessenden.     New  American  Gardener,  containing  practical  directions  for 

the  culture  of  Fruits  and  Vegetables.     By  Thos.  E.  Fessenden. 

Boston,  1828,  12mo. 
Gard.  Mag.      The  Gardener's  Magazine,  conducted  by  J.  C.  Loudon,  in 

monthly  nos.  8vo.,  19  vols.  to  1844,  London. 

Gard.  Chron.  The  Gardener's  Chronicle,  and  Agricultural  Gazette,  ed- 
ited by  Professor  Lindley,  a  weekly  journal,  4to.  5  vols.  1844  to  the 

present  time. 
Hoare.      A  Practical  Treatise  on  the  cultivation  of  the  Grape  Vine  on 

open  walls.     By  Clement  Hoare.     London,  1840,  12mo. 
Hort.  Soc.  Cat.     See  Thompson. 

Hort.  Trans.  Transactions  of  the  Horticultural  Society  of  London.  Lon- 
don, 4to.  1815,  and  at  intervals  to  the  present  time. 

Hooker.     Pomona  Londonensis.    By  William  Hooker.     London,  1813,  4to. 
Hay  ward.     The  Science  of  Horticulture.     By  Joseph  Hay  ward.    London, 

1824,  8vo. 

Harris.     A  Report  on  the  Insects  of  Massachusetts  injurious  to  Vegeta- 
tion.    By  Dr.  T.  W.  Harris.     Cambridge,  1841,  8vo. 
Hov.  Mag.  or  11.  M.      The  Magazine  of  Horticulture,  Botany  and  Rural 

Affairs.     Conducted  by  C.  M.  Hovey.     Boston,  8vo.  monthly  nos. 

1834  to  the  present  time. 
Johnston.     Lectures  on  Agricultural  Chemistry  and  Geology.    By  Jas.  W. 

F.  Johnston.     American  ed.  New  York,  12mo.  2  vols.  1842. 
Jard.  Fruit.     Le  Jardin  Fruitier,  par  Louis  Noisette,  2  ed.     Paris,  1839, 

2  vols.  8vo. 
Knight.     Various  articles  in  the  London  Horticultural  Transactions.     By 

Thomas  Andrew  Knight,  its  late  President. 
Knoop.     Pomologie,  ou  description  des  Arbres  Fruitiers.     Par  Joh.  Herm. 

Knoop.     Amsterdam,  1771,  Fol. 
Ken.      The  New  American  Orchardist.      By  William  Kenrick,  Boston, 

1844. 
Kollar.      A  Treatise  on  Insects  injurious  to  Gardeners,  Foresters  and 

Farmers.      By  Vincent  Kollar,  Notes  by  Westwood.      London, 

1840,  12mo. 
Langley.     Pomona,  or  the  Fruit  Garden  Illustrated.     By  Batty  Langley, 

London,  1729,  Folio. 
Loudon.     An  Encyclopedia  of  Gardening.     By  J.  C.  Loudon.     London, 

1835,  1  thick  vol.  8vo. 
.     An  Encyclopedia  of  Plants.     By  the  same.     London,  1836,  1 

thick  vol.  8vo. 
.     An  Encyclopedia  of  Agriculture.    By  the  same.    London,  1831, 

1  thick  vol.  8vo. 

Hortus  Britannicus.     A  Catalogue  of  all  the  plants  in  Britain, 

by  the  same.     London,  8vo. 

.     The  Suburban  Horticulturist,  by  the  same.     London,  1842,  8vo. 

•.     The  Suburban  Gardener  and  Villa  Companion.     By  the  same. 
London,  1838,  1842,  8vo. 

•  Arboretum  et  Fruticetum  Britannicum.     By  the  same.     8  vols. 
London,  1838,  8vo 

Liebig.  Organic  Chemist  y  in  its  applications  to  Agriculture  and  Physi- 
ology. By  Justus  Liebig.  American  ed.,  Cambridge,  1844,  12mo. 

Lind.  A  Guide  to  the  Oi  chard  and  Kitchen  Garden,  or  an  account  of  the 
Fruits  and  Vegetables  cultivated  in  Great  Britain.  By  George 
Lindley.  London,  1831,  8vo. 


ABBREVIATIONS    AND    BOOKS    QUOTED.  XVI] 

Lindky.  AL  Introduction  to  Botany.  By  John  Lindley.  London,  1832, 
8vo. 

.     An  Introduction  to  the  Natural  System  of  Botany.     By  John 

Lindley.     London,  1835,  2d  ed.,  8vo. 

_- .     British  Fruits.     See  Pomological  Magazine— it  is  the  samfe 

work. 

.  The  Theory  of  Horticulture,  or  an  attempt  to  explain  the  Ope- 
ration of  Gardening  upon  Physiological  Principles.  By  John 
Lindley.  London,  8vo.,  1840. 

.     The  same  work  with  Notes  by  A.  Gray  and  A.  J.  Downing. 

New  York,  1841,  12mo. 

L,  or  Linnaeus.     Species  Plantarum,  5th  ed.     Berlin,  1810,  5  vols.  8vo. 

Lelieur.  La  Pomone  Fra^aise,  ou  Traite  de  la  Culture  Francaise,  et  de 
la  Taille  des  Arbres  Fruitiers.  Par  le  Compte  Lelieur.  Paris, 
1811,  8vo. 

Man.  The  New  England  Fruit  Book.  By  R.  Manning,  2d  ed.,  enlarged 
by  John  M.  Ives,  Salem,  1844,  12mo. 

Man.  in  H.  M.     Manning's  articles  in  Hovey's  Magazine. 

Mill.  The  Gardener's  and  Botanist's  Dictionary.  By  Philip  Miller.  Re- 
vised by  Professor  Martyn.  London,  1819,  2  vols.  8vo. 

Michaux.  The  North  American  Sylva,  or  Descriptions  of  the  Forest  Trees 
of  the  United  States,  Canada,  &c.  By  A.  F.  Michaux.  Paris,  1819 
3  vols.  8vo. 

MJIntosh.  The  Orchard  and  Fruit  Garden.  By  Charles  Mclntosh.  Lon- 
don, 1819,  12mo. 

N.  Duh.  (The  New  Duhamel)  Traite  des  Arbres  Fruitiers  de  Duhamel. 
Nouvelle  edition  augmentee,  etc.  Par  MM.  Poiteau  et  Turpin, 
Paris.  5  vols.  folio,  1808,  et  seq. 

Nbis.     See  Jardin  Fruitier. 

New  England  Farmer.  A  weekly  periodical,  devoted  to  Agriculture,  Hor- 
ticulture, &c.  Boston,  4to.,  continued  to  the  present  time. 

0.  Duh.     See  Duhamel. 

Pom.  Mag.  or  P.  M.  The  Pomological  Magazine,  or  Figures  and  Descrip- 
tions of  the  most  important  varieties  of  Fruit  cultivated  in  Great 
Britain.  London,  1828,  3  vols.  8vo. 

Pom.  Man.  The  Pomological  Manual.  By  William  R.  Prince.  New 
York,  1831,  2  vols.  8vo. 

Prince.  A  Treatise  on  the  Vine.  By  William  R.  Prince,  New  York, 
1830,  8vo. 

Prince.  A  short  Treatise  on  Horticulture.  By  William  Prince.  New 
York,  1828,  12mo. 

Phillips.  Pomarium  Britannicum ;  an  Historical  and  Botanical  Account 
of  the  Fruits  known  in  Great  Britain.  By  Henry  Phillips.  Lon- 
don, 1820,  8vo. 

Poit.  or  Poiteau.  Pomologie  Franchise.  Recueil  des  plus  beaux  Fruits, 
cultives  en  France.  Par  Poiteau.  Paris,  1838,  and  continued  in 
4to.  numbers. 

Rivers.  A  Descriptive  Catalogue  of  Pears,  cultivated  by  T.  Rivers.  Saw- 
bridgeworth,  1843-r44,  pamphlet,  8vo. 

Ron.  or  Ronalds.  Pyrus  Malus  Brentfordienses,  or  a  concise  description 
of  Selected  Apples,  with  a  figure  of  each  sort.  By  Hugh  Ronalds. 
London,  1831,  4to. 

Ray.  Historia  Plantarum,  a  John  Ray,"  M.D.  London,  3  vols.  folio, 
1636—1704. 

Revue  Horticole.  Journal  des  Jardiniers  et  Amateurs.  Audot,  Editeur 
Paris,  1844,  et  chaque  mois,  12  mo. 

Switzer.  The  Practical  Fruit  Gardener.  By  Stephen  Switzt/r,  1724, 
8vo. 


XV111  ABBREVIATIONS    AND    BOOKS    QUOTED. 

Torrey  &  Gray.  A  Flora  of  North  America,  containing  abridged  descrip- 
tions of  all  the  known  plants  growing  north  of  the  Gulf  of  Mexico. 
By  John  Torrey,  M.D.,  and  Asa  Gray,  M.D.  New  York,  vol.  1st, 
8vo.  New  York,  1840,  and  still  in  progress. 

Thomp.  A  Catalogue  of  the  Fruits  Cultivated  in  the  Garden  of  the  Hor- 
ticultural Society  of  London,  3d  ed.,  London,  1842.  [Prepared 
with  great  care  by  Robert  Thompson,  the  head  of  the  Fruit  De- 
partment.] 

Thacher.  The  American  Orchardist  By  James  Thacher,  M.D.  Boston 
1822,  8vo. 

Van  Mons.  Arbres  Fruitiers,  ou  Pomologie  Beige  Experimentale  et  llai- 
sonnee.  Par  J.  R.  Van  Mons.  Louvain,  1835 — 1836,  2  vols.  12mo. 

.  Catalogue  des  Arbres  Fruitiers,  Descriptif,  Abrege.  Par  J.  B. 

Yan  Mons.  Louvain,  1823. 

Wilder,  MSS.  Manuscript  Notes  on  Fruits.  By  M.  P.  Wilder,  Esq., 
President  of  the  Massachusetts  Horticultural  Society. 


ADDITIONAL  AUTHORITIES. 

Al  Pom.  Album  de  Pomologie;  in  which  the  fruits  of  Belgium  are 
figured  and  described. 

An.  Pom.  Annals  of  Pomology,  a  periodical  published  by  royal  commis- 
sion, in  which  choice  fruits  are  figured  and  described. 

G.  H.  A.     Cornice  of  Horticulture  of  Angers. 

Hort.     The  Horticulturist  of  Rural  Art  and  Rural  Taste,  11  vols. 

Cole.     American  Fruit  Book,  by  S.  ~W.  Cole,  Boston,  Mass. 

Thomas.  American  Fruit  Culturist,  by  John  J.  Thomas,  Union  Springs, 
New  York. 

Barry.    The  Fruit  Garden,  by  P.  Barry,  Rochester,  New  York. 

Waring.  The  Fruit  Grower's  Hand-Book,  by  Wm.  G.  Waring,  Boals- 
burg,  Pa. 

Ettiott.     American  Fruit  Grower's  Guide,  by  F.  R.  Elliott,  Cleveland,  0. 

White's  Gard.     Gardening  for  the  South,  by  Wm.  N.  White,  Athens,  Ga. 

Eov.  Mag.  The  Magazine  of  Horticulture,  by  C.  M.  Hovey,  Boston,  Mass. 
22  vols. 

N.  Y.  Hort.  Rev.  New  York  Horticultural  Review,  by  C.  Reagles,  New 
York. 

Ad  Int.  Rep.  Ad  Interim  Reports  of  the  Pennsylvania  Horticultural 
Society. 

Inter.  Rep.  Intermediate  native  fruit  reports  of  the  American  Pomologi- 
cal  Society. 

Ga.  Pom.  S.  Rep.  Ad  Interim  Reports  of  the  Georgia  Pomological  Soci  • 
ety. 

Me.  Pom.  S.  Rep.     Annual  Report  of  the  Maine  Pomological  Society. 

Trans.  A.  Pom.'S.    Transactions  of  the  American  Pomological  Society. 

Biv.  Cat.     Catalogue  of  A.  Bivort,  Belgium. 

Pap.  Cat.     Catalogue  of  Ad.  Papelen,  Belgium. 

Leroy's  Cat.     Descriptive  Catalogue  by  Andre  Leroy,  Angers,  France. 

Pr.  Cat.  Descriptive  Catalogue  of  Fruits,  by  Wm.  R.  Prince,  Flushing 
New  York. 

L.  E.  Berckmaris  MS.  Manusc  ript  Notes,  by  Louis  E.  Berckman,  Plain- 
field,  New  Jersey. 


ABBREVIATIONS    AND    BOOKS    QUOTED.  Xr< 

W.  D.  BrincUJs  MS.  Manuscript  Notes,  by  W.  D.  Brinckle,  Philadel- 
phia. 

R.  Manning's  MS.     Manuscript  Notes,  by  Eobert  Manning,  Salem,  Mass. 

A.  II.  Ernst  MS.     Manuscript  Notes,  by  A.  H.  Ernst,  Cincinnati,  Ohio. 

R.  Buchanan  MS.  Manuscript  Notes,  by  Robert  Buchanan,  Cincinnati, 
Ohio. 

Wm.  N.  White  MS.     Manuscript  Notes,  by  Wm.  N.  White,  Athens,  Ga. 

J.  Van  Beureris  MS.  Manuscript  Notes,  by  J.  Van  Beuren,  Clarksville, 
Georgia 

H.  R.  Robey  MS.  Manuscript  Notes,  by  H.  R.  Robey,  Fredericksburg, 
Virginia. 

Samuel  Miller,  Jr.,  MS.  Manuscript  Notes,  by  Samuel  Miller,  Jr.,  Cum- 
berland, Pa. 

/  S.  Downer  MS.     Manuscript  Notes,  by  J.  S.  Downer,  Elkton,  Ky. 


FRUITS  AND  FRUIT  TREES 


CHAPTER  I. 

THE    PRODUCTION    OF    NEW    VARIETIES    OF    FRUIT. 

IN  our  survey  of  the  culture  of  fruits  let  us  begin  at  the  be- 
ginning. Gradual  amelioration,  and  the  skilful  practice  of  the 
cultivator,  have  so  filled  our  orchards  and  gardens  with  good 
fruits,  that  it  is  necessary  now  to  cast  a  look  back  at  the  types 
from  which  these  delicious  products  have  sprung. 

In  the  tropical  zone,  amid  the  surprising  luxuriance  of  vege- 
tation of  that  great  natural  hothouse,  nature  offers  to  man,  almost 
without  care,  the  most  refreshing,  the  most  delicious,  and  the 
most  nutritive  fruits.  The  Plantain  and  Banana,  excellent 
either  raw  or  cooked,  bearing  all  the  year,  and  producing  upon 
a  rood  of  ground  the  sustenance  of  a  family ;  the  refreshing 
Guava  and  Sapodilla ;  the  nutritious  Bread-fruit ;  such  are  the 
natural  fruit  trees  of  those  glowing  climates.  Indolently 
seated  under  their  shade,  and  finding  a  refreshing  coolness  both 
from  their  ever-verdant  canopy  of  leaves,  and  their  juicy  fruits, 
it  is  not  here  that  we  must  look  for  the  patient  and  skilful  cul- 
tivator. 

But,  in  the  temperate  climates,  nature  wears  a  harsher  and 
sterner  aspect.  Plains  bounded  by  rocky  hills,  visited  not  only 
by  genial  warmth  and  sunshine,  but  by  cold  winds  and  seasons 
of  ice  and  snow ;  these  are  accompanied  by  sturdy  forests, 
whose  outskirts  are  sprinkled  with  crabs  and  wild  cherries,  and 
festooned  with  the  clambering  branches  of  the  wild  grape. 
These  native  fruits,  which  at  first  offer  so  little  to  the  eye,  or 
the  palate,  are  nevertheless  the  types  of  our  garden  varieties. 
Destined  in  these  climates  to  a  perpetual  struggle  with  nature, 
it  .is  here  that  we  find  man  ameliorating  and  transforming  her. 

Transplanted  into  a  warmer  aspect,  stimulated  by  a  richer 
soil,  reared  from  selected  seeds,  carefully  pruned,  sheltered  and 
watched,  by  slow  degrees  the  sour  and  bitter  crab  expands  into 
a  Golden  Pippin,  the  wild  pear  loses  its  thorns  and  becomes  a 
Bergamotte  or  a  Beurre,  the  Almond  is  deprived  of  its  bitterness, 
and  the  dry  and  flavorless  Peach  is  at  length  a  tempting  and 
delicious  fruit.  It  is  thus  only  in  the  face  of  obstacles,  in  a 
climate  where  nature  is  not  prodigal  of  perfections,  and  in  the 

1 


2  PRODUCTION    OF    NEW    VARIETIES. 

miasVofthorns'and 'sloes,*  that' 'MAN  THE  GARDENER  arises  and 
forces  nature  to  yield  to  his  art. 

These  improved  sorts  of  fruit  which  man  every  where  causes 
to  share  his  civilization,  bear,  almost  equally  with  himself  the 
impress  of  an  existence  removed  from  the  natural  state.  When 
reared  from  seeds  they  always  show  a  tendency  to  return  to  a 
wilder  form,  and  it  seems  only  chance  when  a  new  seedling  is 
equal  to,  or  surpasses  its  parent.  Removed  from  their  natural 
form,  these  artificially  created  sorts  are  also  much  more  liable  to 
diseases  and  to  decay.  From  these  facts  arises  the  fruit-garden, 
with  its  various  processes  of  grafting,  budding  and  other  means 
of  continuing  the  sort ;  with  also  its  sheltered  aspects,  warm  bor- 
ders, deeper  soils,  and  all  its  various  refinements  of  art  and  culture. 

In  the  whole  range  of  cares  and  pleasures  belonging  to  the 
garden,  there  is  nothing  more  truly  interesting  than  the  produc- 
tion of  new  varieties  of  fruit.  It  is  not,  indeed,  by  sowing  the 
seeds  that  the  lover  of  good  fruit  usually  undertakes  to  stock  his 
garden  and  orchard  with  fine  fruit  trees.  Raising  new  varieties 
is  always  a  slow,  and,  as  generally  understood,  a  most  uncertain 
mode  of  bringing  about  this  result.  The  novice  plants  and  care- 
fully watches  his  hundred  seedling  pippins,  to  find  at  last,  per- 
haps, ninety-nine  worthless  or  indifferent  apples.  It  appears  to 
him  a  lottery,  in  which  there  are  too  many  blanks  to  the  prizes. 
He,  therefore,  wisely  resorts  to  the  more  certain  mode  of 
grafting  from  well  known  and  esteemed  sorts. 

Notwithstanding  this,  every  year,  under  the  influences  of  gar- 
den culture,  and  often  Avithout  our  design,  we  find  our  fruit 
trees  reproducing  themselves ;  and  occasionally,  there  springs 
up  a  new  and  delicious  sort,  whose  merits  tempt  us  to  fresh  trials 
after  perfection. 

To  a  man  who  is  curious  in  fruit,  the  pomologist  who  views 
with  a  more  than  common  eye,  the  crimson  cheek  of  a  peach,  the 
delicate  bloom  of  a  plum,  or  understands  the  epithets,  rich,  melt- 
ing, buttery,  as  applied  to  a  pear,  nothing  in  the  circle  of  culture 
can  give  more  lively  and  unmixed  pleasure,  than  thus  to  pro- 
duce and  to  create — for  it  is  a  sort  of  creation — an  entirely  new 
sort,  which  he  believes  will  prove  handsomer  and  better  than  any 
thing  that  has  gone  before.  And  still  more,  as  varieties  which 
originate  in  a  certain  soil  and  climate,  are  found  best  adapted  to 
that  locality,  the  production  of  new  sorts  of  fruit,  of  high  merit, 
may  be  looked  on  as  a  most  valuable,  as  well  as  interesting 
result. 

Besides  this,  all  the  fine  new  fruits,  which,  of  late,  figure  so 
conspicuously  in  the  catalogues  of  the  nurseries  and  fruit  gar- 
dens, have  not  been  originated  at  random  and  by  chance  efforts. 
Some  of  the  most  distinguished  pomologists  have  devoted  years 
to  the  subject  of  the  improvement  of  fruit  trees  by  seeds,  and 
have  attained  if  not  certain  results,  at  least  some  general 


BY    SEED.  3 

laws,  which  greatly  assist  us  in  this  process  of  amelioration, 
Let  us  therefore  examine  the  subject  a  little  more  in  detail. 

In  the  wild  state,  every  genus  of  trees  consists  of  one  or  more 
species,  or  strongly  marked  individual  sorts ;  as,  for  example,  the 
white  birch  and  the  black  birch  ;  or,  to  confine  ourselves  more 
strictly  to  the  matter  in  hand,  the  different  species  of  cherry, 
the  wild  or  bird  cherry,  the  sour  cherry,  the  mazzard  cherry, 
&c.  These  species,  in  their  natural  state,  exactly  reproduce 
themselves ;  to  use  a  common  phrase,  they  "  come  the  same" 
from  seed.  This  they  have  done  for  centuries,  and  doubtless 
will  do  forever,  so  long  as  they  exist  under  natural  circumstan- 
ces only. 

On  the  other  hand,  suppose  we  select  one  of  these  species  of 
fruit-trees,  and  adopt  it  into  our  gardens.  So  long  as  we  culti- 
vate that  individual  tree,  or  any  part  of  it,  in  the  shape  of  suck- 
er, graft,  or  bud,  its  nature  will  not  be  materially  altered.  It 
may,  indeed,  through  cultivation,  be  stimulated  into  a  more  luxu- 
riant growth ;  it  will  probably  produce  larger  leaves  and  fruit; 
but  we  shall  neither  alter  its  fruit  in  texture,  color  or  taste. 
It  will  always  be  identically  the  same. 

The  process  of  amelioration  begins  with  a  new  generation,  and 
by  sowing  the  seeds.  Some  species  of  tree,  indeed,  seem  to  re- 
fuse to  yield  their  wild  nature,  never  producing  any  variation 
by  seed  ;  but  all  fruit-trees  and  many  others,  are  easily  domesti- 
cated, and  more  readily  take  the  impress  of  culture. 

If  we  sow  a  quantity  of  seed  in  garden  soil  of  the  common 
black  mazzard  cherry,  ( Cerasus  avium,)  we  shall  find  that,  in  the 
leaves  and  habit  of  growth,  many  of  the  seedlings  do  not  entire- 
ly resemble  the  original  speci  :*.  When  they  come  into  bearing, 
it  is  probable  wre  shall  also  find  as  great  a  diversity  in  the  size, 
color  and  flavor  of  the  fruit.  Each  of  these  individual  plants, 
differing  from  the  original  type,  (the  mazzard,)  constitutes  a 
new  variety  ;  though  only  a  few,  perhaps  only  one,  may  be  su- 
perior to  the  original  species. 

It  is  worthy  of  remark,  that  exactly  in  proportion  as  this  re- 
production is  frequently  repeated,  is  the  change  to  a  great  va- 
riety of  forms,  or  new  sorts  increased.  It  is  likely  indeed,  that 
to  gather  the  seeds  from  a  wild  mazzard  in  the  woods,  the  in- 
stances of  departure  from  the  form  of  the  original  species  would 
be  very  few ;  while  if  gathered  from  a  garden  tree,  itself  some 
time  cultivated,  or  several  removes  from  a  wild  state,  though 
still  a  mazzard,  the  seedlings  will  show  great  variety  of  cha- 
racter. 

Once  in  the  possession  of  a  variety,  which  has  moved  out  of 
the  natural  into  a  more  domesticated  form,  we  have  in  our 
hands  the  best  material  for  the  improving  process.  The  fixed 
original  habit  of  the  species  is  broken  in  upon,  and  this  variety 
which  we  have  created,  has  always  afterwards  some  tendency  to 


PRODUCTION    OF    NEW    VARIETIES. 


make  further  departures  from  the  original  form.  It  is  true  that 
all  or  most  of  its  seedlings  will  still  retain  a  likeness  to  the 
parent,  but  a  few  will  differ  in  some  respects,  and  it  is  by  seizing 
upon  those  which  show  symptoms  of  variation,  that  the  improver 
of  vegetable  races  founds  his  hopes. 

We  have  said  that  it  is  a  part  of  the  character  of  a  species 
to  produce  the  same  from  seed.  This  characteristic  is  retained 
even  where  the  sport,  (as  gardeners  term  it)  into  numberless 
varieties  is  greatest.  Thus,  to  return  to  cherries,  the  Kentish  or 
common  pie-cherry  is  one  species,  and  the  small  black  mazzard 
another,  and  although  a  great  number  of  varieties  of  each  of 
these  species  have  been  produced,  yet  there  is  always  the  like- 
ness of  the  species  retained.  From  the  first  we  may  have  the 
large  and  rich  Mayduke,  and  from  the  last  the  sweet  and  lus- 
cious Black-Hearts ;  but  a  glance  will  show  us  that  the  duke 
cherries  retain  the  distinct  dark  foliage,  and,  in  the  fruit,  some- 
thing of  the  same  flavor,  shape  and  color  of  the  original  spe- 
cies ;  and  the  heart  cherries  the  broad  leaves  and  lofty  growth 
of  the  mazzard.  So  too,  the  currant  and  gooseberry  are  differ- 
ent species  of  the  same  genus ;  but  though  the  English  goose- 
berry growers  have  raised  thousands  of  new  varieties  of  this 
fruit,  and  shown  them  as  large  as  hen's  eggs,  and  of  every 
variety  of  form  and  color,  yet  their  efforts  with  the  gooseberry 
have  not  produced  any  thing  resembling  the  common  currant. 

Why  do  not  varieties  produce  the  same  from  seed  ?  Why 
if  we  plant  the  stone  of  a  Green  Gage  plum,  will  it  not  always 
produce  a  Green  Gage  ?  This  is  often  a  puzzling  question  to 
the  practical  gardener,  while  his  every  day  experience  forces 
him  to  assent  to  the  fact. 

We  are  not  sure  that  the  vegetable  physiologists  will  under- 
take to  answer  this  query  fully.  But  in  the  mean  time  we  can 
throw  some  light  on  the  subject. 

It  will  be  remembered  that  our  garden  varieties  of  fruits  are 
not  natural  forms.  They  are  the  artificial  productions  of  our 
culture.  They  have  always  a  tendency  to  improve,  but  they 
have  also  another  and  a  stronger  tendency  to  return  to  a  natural, 
or  wild  state.  "  There  can  be  no  doubt,"  says  Dr.  Lindley, 
"  that  if  the  arts  of  cultivation  were  abandoned  for  only  a  few 
years,  all  the  annual  varieties  of  plants  in  our  gardens  would 
disappear  and  be  replaced  by  a  few  original  wild  forms."  Be- 
tween these  two  tendencies,  therefore,  the  one  derived  from 
nature,  and  the  other  impressed  by  culture,  it  is  easily  seen  how 
little  likely  is  the  progeny  of  varieties  always  to  reappear  in  the 
same  form. 

Again,  our  American  farmers,  who  raise  a  number  of  kinds 
of  Indian  corn,  very  well  know  that,  if  they  wish  to  keep  the 
sorts  distinct,  they  must  grow  them  in  different  fields.  Without 
this  precaution  they  find  on  planting  the  seeds  produced  on  the 


THE    VAN    MONS    METHOD.  5 

yellow  corn  plants,  that  they  have  the  next  season  a  progeny, 
not  of  yellow  corn  alone,  but  composed  of  every  color  and  size, 
yellow,  white  and  black,  large  and  small,  upon  the  farm.  Now 
many  of  the  varieties  of  fruit  trees  have  a  similar  power  of 
intermixing  with  each  other  while  in  blossom,  by  the  dust  or 
pollen  of  their  flowers,  carried  through  the  air,  by  the  action 
of  bees  and  other  causes.  It  will  readily  occur  to  the  reader, 
in  considering  this  fact,  what  an  influence  our  custom  of  plant- 
ing the  different  varieties  of  plum  or  of  cherry  together  in  a 
garden  or  orchard,  must  have  upon  the  constancy  of  habit  in 
the  seedlings  of  such  fruits. 

But  there  is  still  another  reason  for  this  habit,  so  perplexing 
to  the  novice,  who,  having  tasted  a  luscious  fruit,  plants,  watches 
and  rears  its  seedling,  to  find  it,  perhaps,  wholly  different  in  most 
respects.  This  is  the  influence  of  grafting.  Among  the  great 
number  of  seedling  fruits  produced  in  the  United  States,  there  is 
found  occasionally  a  variety,  perhaps  a  plum  or  a  peach,  which 
will  nearly  always  reproduce  itself  from  seed.  From  some  for- 
tunate circumstances  in  its  origin,  unknown  to  us,  this  sort,  in 
becoming  improved,  still  retains  strongly  this  habit  of  the  "natu- 
ral or  wild  form,  and  its  seeds  produce  the  same.  We  can  call 
to  mind  several  examples  of  this ;  fine  fruit  trees  whose  seeds 
have  established  the  reputation  in  the  neighborhood  of  fidelity 
to  the  sort.  But  when  a  graft  is  taken  from  one  of  these  trees, 
and  placed  upon  another  stock,  this  grafted  tree  is  found  to  lose 
its  singular  power  of  producing  the  same  by  seed,  and  becomes 
like  all  other  worked  trees.  The  stock  exercises  some,  as  yet, 
unexplained  power,  in  dissolving  tho  strong  natural  habit  of  the 
variety,  and  becomes  like  its  fellows,  subject  to  the  laws  of  its 
artificial  life. 

When  we  desire  to  raise  new  varieties  of  fruit,  the  common 
practise  is  to  collect  the  seeds  of  the  finest  table  fruits — those 
sorts  whose  merits  are  every  where  acknowledged  to  be  the 
highest.  In  proceeding  thus  we  are  all  pretty  well  aware,  that 
the  chances  are  generally  a  hundred  to  one  against  our  obtain- 
ing any  new  variety  of  great  excellence.  Before  we  offer  any 
advice  on  rearing  seedlings  let  us  examine  briefly  the  practice 
and  views  of  two  distinguished  horticulturists  abroad,  who  have 
paid  more  attention  to  this  subject  than  any  other  persons  what- 
ever ;  Dr.  Van  Mons  of  Belgium,  arid  Thos.  Andrew  Knight, 
Esq.,  the  late  President  of  the  Horticultural  Society  of  London. 

The  Van  Mons  Theory. 

Dr.  Van  Mons,  Professor  at  Louvain,  devoted  the  greater  part 
of  his  life  to  the  amelioration  of  fruits.  His  nurseries  contained 
in  1823,  no  less  than  two  thousand  seedlings  of  merit.  His 
perseverance  was  indefatigable,  ard  experimenting  mainly  on 


6  PRODUCTION    OF    NEW    VARIETIES. 

Pears,  he  succeeded  in  raising  an  immense  number  of  ne\r 
varieties,  of  high  excellence.  The  Beurre  Diel,  De  Louvain, 
Frederic  of  Wurternberg,  &c.,  are  a  few  of  the  many  well 
known  sorts  which  are  the  result  of  his  unwearied  labours. 

The  Van  Mons  theory  may  be  briefly  stated  as  follows : 

All  fine  fruits  are  artificial  products ;  the  aim  of  nature,  in  a 
wild  state,  being  only  a  healthy,  vigorous  state  of  the  tree,  and 
perfect  seeds  for  continuing  the  species.  It  is  the  object  of  cul- 
ture therefore,  to  subdue,  or  enfeeble  this  excess  of  vegetation ; 
to  lessen  the  coarseness  of  the  tree;  to  diminish  the  size  of  the 
seeds;  and  to  refine  the  quality  and  increase  the  size  of  the 
flesh  or  pulp. 

There  is  always  a  tendency  in  our  varieties  of  fruit  trees  to 
return  by  their  seeds  towards  a  wild  state. 

This  tendency  is  most  strongly  shown  in  the  seeds  borne  by 
old  fruit-trees.  And  "  the  older  the  tree  is  of  any  cultivated 
variety  of  Pear,"  says  Dr.  Van  Mons,  "  the  nearer  will  the 
seedlings,  raised  from  it,  approach  a  wild  state,  without  however 
ever  being  able  to  return  to  that  state." 

On  the  other  hand,  the  seeds  of  a  young  fruit  tree  of  a  good 
sort,  being  itself  in  the  state  of  amelioration,  have  the  least  ten- 
dency to  retrograde,  and  are  the  most  likely  to  produce  improved 
sorts. 

Again,  there  is  a  certain  limit  to  perfection  in  fruits.  When 
this  point  is  reached,  as  in  the  finest  varieties,  the  next  genera- 
tion will  more  probably  produce  bad  fruit,  than  if  reared  from 
seeds  of  an  indifferent  sort,  in  the  course  of  amelioration. 
While,  in  other  words,  the  seeds  of  the  oldest  varieties  of  good 
fruit  mostly  yield  inferiour  sorts,  seeds  taken  from  recent  varie- 
ties of  bad  fruit,  and  reproduced  uninterruptedly  for  several  gene- 
rations, will  certainly  produce  good  fruit. 

With  these  premises,  Dr.  Van  Mons  begins  by  gathering  his 
seeds  from  a  young  seedling  tree,  without  paying  much  regard 
to  its  quality,  except  that  it  must  be  in  a  state  of  variation  ;  that 
is  to  say,  a  garden  variety,  and  not  a  wild  sort.  These  lie 
sows  in  a  seedbed  or  nursery,  where  he  leaves  the  seedlings, 
until  they  attain  sufficient  size  to  enable  him  to  judge  of  theii 
character.  He  then  selects  those  which  appear  the  most  pro- 
mising, plants  them  a  few  feet  distant  in  the  nursery,  and  awaits 
their  fruit.  Not  discouraged  at  finding  most  of  them  of  mediocre 
quality,  though  differing  from  the  parent,  he  gathers  the  first 
seeds  of  the  most  promising  and  sows  them  again.  The  next 
generation  comes  more  rapidly  into  bearing  than  the  first,  and 
shows  a  greater  number  of  promising  traits.  Gathering  imme- 
diately, and  sowing  the  seeds  of  this  generation,  he  produces  a 
third,  then  a  fourth,  and  even  a  filth  generation,  uninterruptedly, 
from  the  original  sort.  Each  generation  he  finds  to  come  more 
quickly  into  bearing  than  the  previous  ones,  (the  5th  sowing  of 


THE    VAN    MONS    METHOD. 


pears  fruiting  at  three  years,)  and  to  produce  a  greater  number 
of  valuable  varieties ;  until  in  the  fifth  generation  the  seedlings 
are  nearly  all  of  great  excellence. 

Dr.  Van  Mons  found  the  pear  to  require  the  longest  time  to 
attain  perfection,  and  he  carried  his  process  with  this  fruit 
through  five  generations.  Apples  he  found  needed  but  four  races 
and  peaches,  cherries,  plums,  and  other  stone  fruits,  were  brought 
to  perfection  in  three  successive  reproductions  from  the  seed. 

It  will  be  remembered  that  it  is  a  leading  feature  in  this  theory 
that,  in  order  to  improve  the  fruit,  we  must  subdue  or  enfeeble 
the  original  coarse  luxuriance  of  the  tree.  Keeping  this  in 
mind,  Dr.  Van  Mons  always  gathers  his  fruit  before  fully  ripe, 
and  allows  them  to  rot  before  planting  the  seeds,  in  order  to 
refine  or  render  less  wild  and  harsh  the  next  generation.  In 
transplanting  the  young  seedlings  into  quarters  to  bear,  he  cuts 
off  the  tap  root,  and  he  annually  shortens  the  leading  and  side 
branches,  besides  planting  them  only  a  few  feet  apart.  All 
this  lessens  the  vigour  of  the  trees,  and  produces  an  impression 
upon  the  nature  of  the  seeds  which  will  be  produced  by  their 
first  fruit ;  and,  in  order  to  continue  in  full  force  the  progressive 
rariation,  he  allows  his  seedlings  to  bear  on  their  own  roots.* 

Such  is  Dr.  Van  Mons'  theory  and  method  for  obtaining  new 
/arieties  of  fruit.  It  has  never  obtained  much  favour  in  Eng- 
land, and  from  the  length  of  time  necessary  to  bring  about  its 
results,  it  is  scarcely  likely  to  come  into  very  general  use  here. 
At  the  same  time  it  is  not  to  be  denied  that  in  his  hands  it  has 
proved  a  very  successful  mode  of  obtaining  new  varieties. 

It  is  also  undoubtedly  true  that  it  is  a  mode  closely  founded 
on  natural  laws,  and  that  the  great  bulk  of  our  fine  varieties 
have  originated,  nominally  by  chance,  but  really,  by  successive 
reproductions  from  the  seed  in  our  gardens. 

It  is  not  a  little  remarkable  that  the  constant  springing  up  of 
fine  new  sorts  of  fruit  in  the  United  States,  which  is  every  day 
growing  more  frequent,  is  given  with  much  apparent  force  as  a 
proof  of  the  accuracy  of  the  Van  Mons  theory.  The  first  colo- 
nists here,  who  brought  with  them  many  seeds  gathered  from 
the  best  old  varieties  of  fruits,  were  surprised  to  find  their  seed- 
lings producing  only  very  inferior  fruits.  These  seedlings  had 
returned  by  their  inherent  tendency  almost  to  a  wild  state.  By 
rearing  from  them,  however,  seedlings  of  many  repeated  gene- 
rations, we  have  arrived  at  a  great  number  of  the  finest  apples, 

*  "  I  have  found  this  art  to  consist  in  regenerating  in  a  direct  line  of 
descent,  and  as  rapidly  as  possible,  an  improving  variety,  taking  care  that 
there  be  no  interval  between  the  generations.  To  sow,  to  re-sow,  to  sow 
again,  to  sow  perpetually,  in  short  to  do  nothing  but  sow,  is  the  practice 
to  be  pursued,  and  which  cannot  be  departed  from ;  and  in  short  this  is  the 
whole  secret  of  the  art  I  have  employed." — Van  Mons'  Arbres  Fruitiers, 
1,  p.  223. 

2 


PRODUCTION    OF    NEW    VARIETIES. 

pears,  peaches,  and  plums.  According  to  Dr.  Van  Mons,  had 
this  process  been  continued  uninterruptedly,  from  one  generation 
to  the  next,  a  much  shorter  time  would  have  been  necessary  for 
the  production  of  first  rate  varieties. 

To  show  how  the  practice  of  chance  sowing  works  in  the 
other  hemisphere,  it  is  stated  by  one  of  the  most  celebrated  of 
the  old  writers  on  fruits,  Duhamel  of  France,  that  he  had  been 
in  the  habit  of  planting  seeds  of  the  finest  table  pears  for  fifty 
years  without  ever  having  produced  a  good  variety.  These 
seeds  were  from  trees  of  old  varieties  of  fruit. 

The  American  gardener  will  easily  perceive,  from  what  we 
have  stated,  a  great  advantage  placed  in  his  hands  at  the  present 
time  for  the  amelioration  of  fruits  by  this  system.  He  will 
see  that,  as  most  of  our  American  varieties  of  fruit  are  the  re- 
sult of  repeated  sowings,  more  or  less  constantly  repeated,  he 
has  before  him  almost  every  day  a  part  of  the  ameliorating  pro- 
cess in  progress ;  to  which  Dr.  Van  Mons,  beginning  de  novo, 
was  obliged  to  devote  his  whole  life.  Nearly  all  that  it  is  ne- 
cessary for  him  to  do  in  attempting  to  raise  a  new  variety  of  ex- 
cellence by  this  simple  mode,  is  to  gather  his  seeds  (before  they 
are  fully  ripe,)  from  a  seedling  sort  of  promising  quality,  though 
not  yet  arrived  at  perfection.  The  seedling  must  be  quite 
young — must  be  on  its  own  root  (not  grafted  ;)  and  it  must  be  a 
healthy  tree,  in  order  to  secure  a  healthy  generation  of  seed- 
lings. Our  own  experience  leads  us  to  believe  that  he  will 
scarcely  have  to  go  beyond  one  or  two  generations  to  obtain  fine 
fruit.  These  remarks  apply  to  most  of  our  table  fruits  common- 
ly cultivated.  On  the  other  hand,  our  native  grapes,  the  Isabella, 
Catawba,  &c.,  which  are  scarcely  removed  from  the  wild  state, 
must  by  this  ameliorating  process  be  carried  through  several 
successive  generations  before  we  arrive  at  varieties  equalling 
the  finest  foreign  grapes ;  a  result,  which,  judging  from  what 
we  see  in  progress,  we  have  every  reason  speedily  to  hope  for. 

In  order  to  be  most  successful  in  raising  new  varieties  by  suc- 
cessive reproduction,  let  us  bear  in  mind  that  we  must  avoid — 
1st,  the  seeds  of  old  fruit  trees ;  2d,  those  of  grafted  fruit  trees ; 
and  3d,  that  we  have  the  best  grounds  for  good  results  when  we 
gather  our  seeds  from  a  young  seedling  tree,  which  is  itself  ra- 
ther a  perfecting  than  a  perfect  fruit. 

It  is  not  to  be  denied  that,  in  the  face  of  Dr.  Van  Mons'  theory, 
in  this  country,  new  varieties  of  rare  excellence  are  sometimes 
obtained  at  once  by  planting  the  seeds  of  old  grafted  varieties ; 
thus  the  Lawrence's  Favourite,  and  the  Columbia  plums,  were 
raised  from  seeds  of  the  Green  Gage,  one  of  the  oldest  European 
varieties. 

Such  are  the  means  of  originating  new  fruits  by  the  Belgian 
mode.  Let  us  now  examine  another  more  direct,  more  interest- 
ing, and  more  scientific  process — cross-breeding;  a  mode  almost 


CROSS-BREEDING.  9 

universally  pursued  now  by  skilful  cultivators,  in  producing 
new  and  finer  varieties  of  plants ;  and  which  Mr.  Knight,  the 
most  distinguished  horticulturist  of  the  age,  so  successfully  prac- 
tised on  fruit  trees. 

Cross-breeding. 

In  the  blossoms  of  fruit-trees,  and  of  most  other  plants,  the 
seed  is  the  offspring  of  the  stamens  and  pistil,  which  may  be 
considered  the  male  and  female  parents,  growing  in  the  same 
flower.  Cross-breeding  is,  then,  nothing  more  than  removing 
out  of  the  blossom  of  a  fruit  tree  the  stamens,  or  male  parents, 
and  bringing  those  of  another,  and  different  variety  of  fruit,  and 
dusting  the  pistil  or  female  parent  with  them, — a  process  suffi- 
ciently simple,  but  which  has  the  most  marked  effect  on  the  seeds 
produced.  It  is  only  within  about  fifty  years  that  cross-breeding 
has  been  practised ;  but  Lord  Bacon,  whose  great  mind  seems 
to  have  had  glimpses  into  every  dark  corner  of  human  know- 
ledge, finely  foreshadowed  it.  "  The  compounding  or  mixture 
of  plants  is  not  found  out,  which,  if  it  were,  is  more  at  command 
than  that  of  living  creatures  ;  wherefore,  it  were  one  of  the 
most  notable  discoveries  touching  plants  to  find  it  out,  for  so  you 
may  have  great  varieties  of  fruits  and  flowers  yet  unknown." 

In  figure  1,  is  shown  the  blossom  of  the 
/     Cherry.     The  central  portion,  a,  connected 

directly  with  the  young  fruit,  is  the  pistil. 

The  numerous  surrounding  threads,  5,  are  the 
>  stamens.     The  summit  of  the  stamen  is  called 

the  anther,  and  secretes  the  powdery  substance 

called  pollen.     The  pistil  has  at  its  base  the 
1.  embryo  fruit,  and  at  its  summit,  the  stigma. 

The  use  of  the  stamens*  is  to  fertilize  the  young  seed  contained 
at  the  base  of  the  pistil :  and  if  we  fertilize  the  pistil  of  one  variety 
of  fruit  by  the  pollen  of  another,  we  shall  obtain  a  new  variety 
partaking  intermediately  of  the  qualities  of  both  parents.  Thus, 
among  fruits  owing  their  origin  directly  to  cross-breeding,  Coe's 
Golden  Drop  Plum,  was  raised  from  the  Green  Gage,  impreg- 
nated by  the  Magnum  Bonum,  or  Egg  plum ;  and  the  Elton 
cherry,  from  the  Bigarrieu,  impregnated  by  the  White  Heart.* 
Mr.  Knight  was  of  opinion  that  the  habits  of  the  new  variety 
would  always  be  found  to  partake  most  strongly  of  the  constitu- 
tion and  habits  of  the  female  parent.  Subsequent  experience 
does  not  fully  confirm  this,  and  it  would  appear  that  the  parent 

*  The  seedlings  sometimes  most  resemble  one  parent  sometimes  the  other ; 
but  more  frequently  share  the  qualities  of  both.  Mr.  Coxe  describes  an 
Apple,  a  cross  between  a  Newtown  Pippin  and  a  Russet,  the  fruit  of  which 
resembled  externally  at  one  end  the  Russet  and  at  the  other  the  Pippin, 
and  the  flavour  at  either  end  corresponded  exactly  with  the  character  of  the 
exteriour 

1* 


10  PRODUCTION    <JF    NEW    VARIETIES. 

whose  character  is  most  permanent,  impresses  its  form  most  for- 
cibly on  the  offspring. 

The  process  of  obtaining  cross-bred  seeds  of  fruit  trees  is  very 
easily  performed.  It  is  only  necessary  when  the  tree  blooms 
which  we  intend  to  be  the  mother  of  the  improved  race,  to  select 
a  blossom  or  blossoms  growing  upon  it  not  yet  fully  expanded. 
With  a  pair  of  scissors,  we  cut  out  and  remove  all  the.  anthers. 
The  next  day,  or  as  soon  as  the  blossom  is  quite  expanded,  we 
collect  with  a  camel's  hair  brush,  the  pollen  from  a  fully  blown 
flower  of  the  variety  we  intend  for  the  male  parent,  applying 
the  pollen  and  leaving  it  upon  the  stigma  or  point  of  the  pistil. 
If  your  trees  are  much  exposed  to  those  busy  little  meddlers, 
the  bees,  it  is  well  to  cover  the  blossoms  with  a  loose  bag  of 
thin  gauze,  or  they  will  perhaps  get  beforehand  with  you  in 
your  experiments  in  cross-breeding.  Watch  the  blossoms  closely 
as  they  open,  and  bear  in  mind  that  the  two  essential  points  in 
the  operation  are  ;  1st,  to  extract  the  anthers  carefully,  before 
they  have  matured  sufficiently  to  fertilize  the  pistil ;  and  2d,  to 
apply  the  pollen  when  it  is  in  perfection,  (dry  and  powdery,) 
and  while  the  stigma  is  moist.  A  very  little  practice  will  enable 
the  amateur  to  judge  of  these  points. 

There  are  certain  limits  to  the  power  of  crossing  plants. 
What  is  strictly  called  a  cross-bred  plant  or  fruit  is  a  sub-variety 
raised  between  two  varieties  of  the  same  species.  There  are, 
however,  certain  species,  nearly  allied,  which  are  capable  of  fer- 
tilizing each  other.  The  offspring  in  this  case  is  called  a  hybrid, 
or  mule,  and  does  not  always  produce  perfect  seeds.  "  This 
power  of  hybridising,"  says  Dr.  Lindley,  "  appears  to  be  much 
more  common  in  plants  than  in  animals.  It  is,  however,  in 
general  only  between  nearly  allied  species  that  this  intercourse 
can  take  place ;  those  which  are  widely  different  in  structure 
and  constitution  not  being  capable  of  any  artificial  union.  Thus 
the  different  species  of  Strawberry,  of  the  gourd  or  melon  family, 
intermix  with  the  greatest  facility,  there  being  a  great  accord- 
ance between  them  in  general  structure,  and  constitution.  But 
no  one  has  ever  succeeded  in  compelling  the  pear  to  fertilize  the 
apple,  nor  the  gooseberry  the  currant.  And  as  species  that  are 
very  dissimilar  appear  to  have  some  natural  impediment  which 
prevents  their  reciprocal  fertilization,  so  does  this  obstacle,  of 
whatever  nature  it  may  be,  present  an  insuperable  bar  to  the  in- 
tercourse of  the  different  genera.  All  the  stories  that  are  cur- 
rent as  to  the  intermixture  of  oranges  and  pomegranates,  of 
roses  and  black  currants,  and  the  like,  may  therefore  be  set 
down  to  pure  invention." 

In  practice  this  power  of  improving  varieties  by  crossing  is 
very  largely  resorted  to  by  gardeners  at  the  present  day.  Not 
only  in  fruit  trees,  but  in  ornamental  trees,  shrubs,  and  plants, 
and  especially  in  florists'  flowers,  it  has  been  carried  to  a  great 


CROSS-BREEDING.  1 1 

extent.  The  .^reat  number  of  new  and  beautiful  Roses,  Azaleas, 
Camellias,  Fuchsias,  Dahlias,  and  other  flowering  plants  so 
splendid  in  colour,  and  perfect  in  form,  owe  their  origin  to  care- 
ful cross-breeding. 

In  the  amelioration  of  fruits  it  is  by  far  the  most  certain,  and 
satisfactory  process  yet  discovered.  Its  results  are  more  speed- 
ily obtained,  and  corresj^nd  much  more  closely  to  our  aim,  than 
those  procured  by  successive  reproduction. 

In  order  to  obtain  a  new  variety  of  a  certain  character,  it  is 
only  necessary  to  select  two  parents  of  well  known  habits,  and 
which  are  both  varieties  of  the  same,  or  nearly  allied  species,  and 
cross  them  for  a  new  and  intermediate  variety.  Thus,  if  we 
have  a  very  early,  but  insipid  and  worthless  sort  of  pear,  and 
desire  to  raise  from  it  a  variety  both  early  and  of  fine  flavour, 
we  should  fertilize  some  of  its  pistils,  with  the  pollen  of  the  best 
flavoured  variety  of  a  little  later  maturity.  Among  the  seed- 
lings produced,  we  should  look  for  early  pears  of  good  quality 
and  at  least  for  one  or  two  varieties  nearly,  or  quite  as  early  as 
the  female  parent,  and  as  delicious  as  the  male.  If  we  have  a 
very  small,  but  highly  flavoured  pear,  and  wish  for  a  larger  pear 
with  a  somewhat  similar  flavour,  we  must  fertilize  the  first  with 
the  pollen  of  a  large  and  handsome  sort.  If  we  desire  to  im- 
part the  quality  of  lateness  to  a  very  choice  plum,  we  must  look 
out  for  a  late  variety,  whether  of  good  or  bad  quality,  as  the 
mother,  and  cross  it  with  our  best  flavoured  sort.  If  we  desire 
to  impart  hardiness  to  a  tender  fruit,  we  must  undertake  a  cross 
between  it  and  a  much  hardier  sort ;  if  we  seek  greater  beauty 
of  colour,  or  vigour  of  growth,  we  must  insure  these  qualities  by 
selecting  one  parent  having  such  quality  strongly  marked. 

As  the  seeds  produced  by  cross  fertilization  are  not  found  to 
produce  precisely  the  same  varieties,  though  they  will  nearly  all 
partake  of  the  mixed  character  of  the  parents,  it  follows  that  we 
shall  be  most  successlul  in  obtaining  precisely  all  we  hope  for 
in  the  new  race,  in  proportion  to  the  number  of  our  cross-bred 
seedlings ;  some  of  which  may  be  inferiour,  as  well  as  some 
superiour  to  the  parents.  It  is  always  well,  therefore,  to  cross 
several  flowers  at  once  on  the  same  plant,  when  a  single  blossom 
does  not  produce  a  number  of  seeds. 

We  should  observe  heie,  that  those  who  devote  their  time  to 
raising  new  varieties,  must  bear  in  mind  that  it  is  not  always 
by  the  first  fruits  of  a  seedling  that  it  should  be  judged.  Some 
of  the  finest  varieties  require  a  considerable  age  before  their 
best  qualities  develop  themselves,  as  it  is  only  when  the  tree 
has  arrived  at  some  degree  of  maturity  that  its  secretions,  either 
for  flower,  or  fruit,  are  perfectly  elaborated.  The  first  fruit  of 
the  Black  Eagle  cherry,  a  fine  cross-bred  raised  by  Mr.  Knight, 
was  pronounced  worthless  when  first  exhibited  to  the  London 
Horticultural  Society ;  its  quality  now  proves  that  the  tree  was 
not  then  of  sufficient  age  to  produce  its  fruit  in  perfection. 


12  PROPAGATION. 


CHAPTER  II. 

• 

PROPAGATION  OF  VARIETIES.      GRAFTING.       BUDDING.      CUTTINGS 
LAYERS    AND    SUCKERS. 

AFTER  having  obtained  a  new  and  choice  kind  of  fruit,  which 
in  our  hands  is  perhaps  only  a  single  tree,  and  which,  as  we 
have  already  shown,  seldom  produces  the  same  from  seed,  the 
next  inquiry  is  how  to  continue  this  variety  in  existence,  and 
how  to  increase  and  extend  it,  so  that  other  gardens  and  coun- 
tries may  possess  it  as  well  as  ourselves.  This  leads  us  to  the 
subject  of  the  propagation  of  fruit  trees,  or  the  continuation  of 
varieties  by  grafting  and  budding. 

Grafting  and  budding  are  the  means  in  most  common  use  for 
propagating  fruit  trees.  They  are,  in  fact,  nothing  more  than 
inserting  upon  one  tree,  the  shoot  or  bud  of  another,  in  such  a 
manner  that  the  two  may  unite  and  form  a  new  compound.  No 
person  having  any  interest  in  a  garden  should  be  unable  to  per- 
form these  operations,  as  they  are  capable  of  effecting  transfor- 
mations and  improvements  in  all  trees  and  shrubs,  no  less  valu- 
able, than  they  are  beautiful  and  interesting. 

Grafting  is  a  very  ancient  invention,  having  been  well  known 
and  practised  by  the  Greeks  and  Romans.  The  latter,  indeed, 
describe  a  great  variety  of  modes,  quite  as  ingenious  as  any  of 
the  fanciful  variations  now  used  by  gardeners.  The  French, 
who  are  most  expert  in  grafting,  practise  occasionally  more 
than  fifty  modes,  and  within  a  few  years  have  succeeded  per- 
fectly in  grafting  annual  plants,  such  as  the  tomato,  the  dahlia, 
and  the  like. 

The  uses  of  grafting,  and  budding,  as  applied  to  fruit  trees, 
may  be  briefly  stated  as  follows  : 

1.  The  rapid  increase  or  propagation  of  valuable  sorts  of  fruit 
not  easily  raised  by  seeds,  or  cuttings,  as  is  the  case  with  nearly 
all  varieties. 

2.  To  renew  or  alter  the  heads  of  trees,  partially  or  fully 
grown,  producing  in  two  or  three   years,  by  heading-in  and 
grafting,  a  new  head,  bearing  the  finest  fruit,  on  a  formerly 
worthless  tree. 

3.  To  render  certain  foreign  and  delicate  sorts  of  fruit  more 
hardy  by  grafting  them  on  robust  stocks  of  the  same  species  na- 
tive to  the  country,  as  the  foreign  grape  on  the  native.     And  to 
produce  fine  fruit  in  climates  or  situations  not  naturally  favour- 
able by  grafting  on  another  species  more  hardy  ;  as  in  a  coo] 


GRAFTING.  13 

climate  and  damp  strong  soil,  by  working  the  Peach  on  the 
Plum. 

4.  To  render  dwarf  certain  kinds  of  fruit,  by  grafting  them  on 
suitable  stocks  of  slower  growth,  as  in  the  case  of  the  Pear  on 
the  Quince,  the  Apple  on  the  paradise  stock,  &c. 

5.  By  grafting  several  kinds  on  the  same  tree,  to  be  able  to 
have  a  succession  of  fruit,  from  early  to  late,  in  a  small  garden. 

6.  To  hasten  the  bearing  of  seedling  varieties  of  fruit,  or  of 
such  as  are  a  long  time  in  producing  fruit,  by  grafting  them  on 
the  branches  of  full  grown,  or  mature  bearing  trees.     Thus  a 
seedling  pear,  which  would  not  produce  fruit  on  its  own  root  in 
a  dozen  years,  will  generally  begin  to  bear  the  third  or  fourth 
year,  if  grafted  on  the  extremity  of  the  bearing  branches  of  a 
mature  tree. 

The  proper  time  for  grafting  fruit  trees  is  in  the  spring,  as 
soon  as  the  sap  is  in  motion,  which  commences  earliest  with  the 
Cherry  and  Plum,  and  ends  with  the  Pear  and  Apple.  The  pre- 
cise time  of  course  varies  with  the  season  and  the  climate,  but 
is  generally  comprised  from  February  to  the  middle  of  April. 
The  grape  vine,  however,  which  suffers  by  bleeding,  is  not  usu- 
ally grafted  until  it  is  in  leaf.  The  most  favourable  weather  for 
grafting  is  a  mild  atmosphere  with  occasional  showers. 

The  scions  are  generally  selected  previously ;  as  it  is  found 
in  nearly  all  kinds  of  grafting  by  scions,  that  success  is  more 
complete  when  the  stock  upon  which  they  are  placed  is  a  little 
more  advanced — the  sap  in  a  more  active  state  than  in  the 
scion.  To  secure  this,  we  usually  cut  the  scions  very  early 
in  the  spring,  during  winter,  or  even  in  the  autumn,  burying 
their  lower  ends  in  the  ground  in  a  shaded  place,  or  keeping 
them  in  fine  soil  in  the  cellar  till  wanted  for  use.  In  cutting 
scions,  we  choose  straight  thrifty  shoots  of  the  last  year's  growth, 
which  may  remain  entire  until  we  commence  grafting,  when 
they  may  be  cut  into  scions  of  three  or  four  buds  each.  In  se- 
lecting scions  from  old  trees  it  is  always  advisable  to  choose  the 
most  vigorous  of  the  last  year's  shoots  growing  near  the  centre 
or  top  of  the  tree.  Scions  from  sickly  and  unhealthy  branches 
should  be  rejected,  as  they  are  apt  to  carry  with  them  this  feeble 
and  sickly  state.  Scions  taken  from  the  lower  bearing  branches 
will  produce  fruit  soonest,  but  they  will  not  afford  trees  of  so 
handsome  a  shape,  or  so  vigorous  a  growth,  as  those  taken  from 
the  thrifty  upright  shoots  near  the  centre  or  top  of  the  tree. 
Nurserymen  generally  take  their  scions  from  young  grafted 
trees  in  the  nursery-rows,  these  being  usually  in  better  condition 
than  those  taken  from  old  trees  not  always  in  a  healthy  state. 

The  stock  for  grafting  upon,  is  generally  a  tree  which  has 
been  standing,  at  least  for  a  year  previously,  on  the  spot  where  it 
is  grafted,  as  success  is  much  less  certain  on  newly  moved 
trees. 


14  PROPAGATION. 

In  the  case,  however,  of  very  small  trees  or  stocks,  which  are 
grafted  below  the  surface  of  the  ground,  as  is  frequently  the 
practice  with  the  Apple  in  American  nurseries,  the  stocks  are 
grafted  in  the  house  in  winter,  or  early  spring,  put  away  care- 
fully in  a  damp  cellar,  and  planted  out  in  the  spring ;  but  this 
method  is  only  successful  when  the  root  is  small,  and  when  the 
top  of  the  stock  is  taken  off,  and  the  whole  root  is  devoted  to 
supplying  the  graft  with  nourishment. 

The  theory  of  grafting  is  based  on  the  power  of  union  between 
the  young  tissues,  or  organizable  matter  of  growing  wood.  When 
the  parts  are  placed  nicely  in  contact,  the  ascending  sap  of  the 
stock  passes  into  and  sustains  life  in  the  scion ;  the  buds  of  the 
latter,  excited  by  this  supply  of  sap  and  the  warmth  of  the  sea- 
son, begin  to  elaborate  and  send  down  woody  matter,  which, 
passing  through  the  newly  granulated  substance  of  the  parts  in 
contact,  unites  the  graft  firmly  with  the  stock.  "  If,"  says  De 
Candolle,  "  the  descending  sap  has  only  an  incomplete  analogy 
with  the  wants  of  the  stock,  the  latter  does  not  thrive,  though 
the  organic  union  may  have  taken  place  ;  and  if  the  analogy  be- 
tween the  albumen  of  stock  and  scion  is  wanting,  the  organic 
union  does  not  operate ,  the  scion  cannot  absorb  the  sap  of  the 
stock  and  the  graft  fails." 

Grafting  therefore  is  confined  within  certain  limits.  A  scion 
from  one  tree  will  not,  from  the  want  of  affinity,  succeed  on  every 
other  tree,  but  only  upon  those  to  which  it  is  allied.  We  are,  in 
short,  only  successful  in  budding  or  grafting  where  there  is  a 
close  relationship  and  similarity  of  structure  between  the  stock 
and  the  scion.  This  is  the  case  with  varieties  of  the  same  species, 
which  take  most  freely,  as  the  different  sorts  of  Apple ;  next  with 
the  different  species  of  a  genus  as  the  Apple  and  the  Pear,  which 
grow,  but  in  which  the  union  is  less  complete  and  permanent ; 
and  lastly  with  the  genera  of  the  same  natural  family,  as  the 
Cherry  on  the  Plum — which  die  after  a  season  or  two.  The 
ancients  boasted  of  Vines  and  Apples  grafted  on  Poplars  and 
Elms  ;  but  repeated  experiments,  by  the  most  skilful  cultivators 
of  modern  times,  have  clearly  proved  that  although  we  may, 
once  in  a  thousand  trials,  succeed  in  effecting  these  ill  assorted 
unions,  yet  the  graft  invariably  dies  after  a  few  months'  growth."* 

The  range  in  grafting  or  budding,  for  fruit  trees  in  ordinary 

*  The  classical  horticulturist  will  not  fail  to  recall  to  mind  Pliny's  account 
of  the  tree  in  the  garden  of  Lucullus,  grafted  in  such  a  manner  as  to  bear 
Olives,  Almonds,  Apples,  Pears,  Plums,  Figs,  and  Grapes.  There  is  little 
doubt,  however,  that  this  was  some  ingenious  deception — as  to  this  day  the 
Italian  gardeners  pretend  to  sell  Jasmines,  Honeysuckles,  &c.,  growing  to- 
gether and  grafted  on  Oranges  and  Pomegranates.  This  is  ingeniously 
managed,  for  a  short-lived  effect,  by  introducing  the  stems  of  these  smaller 
plants  through  a  hole  bored  up  the  centre  of  the  stock  of  the  trees — their 
roots  being  in  the  same  soil,  and  their  stems,  which  after  a  little  growth 
fill  up  these  holes,  appearing  as  if  really  grafted. 


GRAFTING. 


15 


culture,  is  as  the  following;  Apples,  on  apple  or  crab  seedlings 
for  orchards  (standards,)  or  on  Paradise  apple  stocks,  for  dwarfs ; 
Pears,  on  pear  seedlings  for  common  culture,  or  Quince  stocks 
for  dwarfs,  and  sometimes  on  the  thorn  for  clayey  soils ;  Peaches, 
on  their  own  seedlings  for  standards  or  for  orchards;  on  Almonds, 
for  hot  and  dry  climates ;  on  Plums  in  cold  or  moist  soils,  or  to 
secure  them  against  the  worm ;  Apricots,  on  Plum  stocks,  to 
render  them  hardy  and  productive,  or  on  their  own  seedlings  to 
render  them  long-lived.  Nectarines  are  usually  worked  on  the 
Peach  or  Plum;  and  Cherries  on  mazzard  seedlings;  or  some- 
times on  the  perfumed  Cherry  for  dwarfs. 

The  manual  operation  of  grafting  is  performed  in 
a  very  easy  and  complete  manner  when  the  size  of 
the  stock,  or  branch  to  be  grafted,  corresponds  pre- 
cisely with  that  of  the  scion.  In  this  case,  which  is 
called  splice  grafting,  it  is  only  necessary  with  a 
smooth  sloping  cut,  upwards  on  the  stock  a,  and 
downwards  on  the  scion  6,  Fig.  2,  to  make  the  two 
fit  precisely,  so  that  the  inner  bark  of  one  corresponds 
exactly  with  that  of  the  other,  to  bind  them  firmly 
together  with  a  strand  of  matting,  and  to  cover  the 
wound  entirely  with  grafting  clay  or  wax,  and  the 
whole  is  finished.  In  this,  which  is  one  of  the 
neatest  modes,  the  whole  forms  a  complete  union 
nearly  at  once;  leaving  scarcely  any  wounded 
part  to  heal  over.  But,  as  it  is  only  rarely  that  the 
stock  is  of  so  small  a  size  as  to  fit  thus  perfectly  to 
the  scion,  the  operation  must  be  varied  somewhat^ 
and  requires  more  skill.  The  method  in  most  com- 
mon use  to  cover  all  difficulties,  is  called  tongue 
Splice  grafting,  grafting. 

AVe  may  remark  here  that  grafting  the  shoots 
of  Peaches,  Nectarines  and  Apricots,  owing  to 
their  large  pith,  is  more  difficult  than  that  of 
other  fruit  trees.  A  variation  of  splice-grafting, 
Fig.  3,  has  been  invented  to  obviate  this.  This 
consists  in  selecting  the  scion  a,  so  as  to  leave  at 
its  lower  end  about  a  fourth  of  an  inch  of  two 
years  old  wood  which  is  much  firmer.  The 
bottom  of  the  slope  on  the  stock  is  cut  with  a 
dove-tail  notch  6,  into  which  the  scion  is 
fitted. 

Tongue  grafting,  (or  whip-grafting,)  Fig.  4, 
resembles  very   nearly    splice-grafting,   except, 
instead  of  the  simple  splice,  a  tongue  is  made 
to  hold  the  two  together  more  firmly.    In  order     ^  3  spiice 
to  understand  this  method  let  us  explain  it  a  lit-  grafting  the  peach 
tie  in  detail. 


Fig.  2. 


16 


PROPAGATION. 


Fig.  3.     Tongue-grafting,  progressive  stages. 

Having  chosen  your  stock  of  the  proper  size,  cut  it  off  at  the 
point  where,  a,  it  appears  best  to  fix  the  graft.  If  the  stock  is 
quite  small,  it  may  be  within  three  or  four  inches  of  the  ground. 
Then,  with  a  very  sharp  knife,  make  a  smooth  cut  upwards,  b, 
about  two  inches  in  length.  Next  make  a  slit  from  the  top  of 
this  cut  about  one  fourth  of  the  way  downwards,  c,  taking  out  a 
thin  tongue  of  wood.  Cut  the  scion  four  or  five  inches  long,  or  so 
as  to  have  three  buds;  then  shape  the  lower  end  with  a  single 
smooth  sloping  cut,  e,  about  the  same  length  as  that  on  the  stock, 
and  make  the  tongue  upward,  /,  to  fit  in  the  downward  slit  of  the 
stock.  Now  apply  the  scion  accurately  to  the  stock,  making  the 
inner  bark  of  the  scion  fit  exactly  the  inner  bark  of  the  stock,  at 
least  on  one  side,  g.  Without  changing  their  position,  tie  them 
together  carefully  with  a  piece  of  bass-matting  or  tape,  h.  And 
finally  cover  the  wound  with  well  prepared  grafting-clay  or  wax, 
i.  This  ball  of  clay  should  more  than  cover  the  union,  by  an 
inch  above  and  below,  and  should  be  about  an  inch  thick.  If 
grafting-wax  is  used,  the  covering  need  not  be  above  half  an 
inch  thick. 

In  a  month's  time,  if  the  graft  has  taken,  it  will  be  expanding 
its  leaves  and  sending  out  shoots.  It  will  then  be  necessary  to 
rub  or  cut  off  all  shoots  between  the  ball  and  the  ground,  if  it  is 
a  small  stock,  or  all  those  which  would  rob  it  of  a  principal  share 
of  nourishment,  if  upon  a  large  tree.  If  the  scion  or  stock  is 
very  weak,  it  is  usual  to  leave  one  or  two  other  buds  for  a  time,  to 
assist  in  drawing  up  the  sap.  About  the  middle  of  July,  after  a 
rainy  day,  you  may  remove  the  ball  of  clay,  and,  if  the  graft  is 


GRAFTING.  17 

securely  united,  also  the  bandage  ;  and  the  angle  left  at  the  top 
of  the  stock,  a,  should  now  be  cut  off  smoothly,  in  order  to  allow 
the  bark  of  the  stock  and  the  scion  to  heal  neatly  over  the  whole 
wound. 

Though  it  is  little  attended  to  in  common  practice,  the  ama- 
teur will  be  glad  to  know  that  the  success  of  a  graft  is  always 
greatly  insured  by  choosing  the  parts  so  that  a  bud  is  left  near 
the  top  of  the  stock,  &,  and  another  near  the  bottom  of  the  scion,  I. 
These  buds  attract  the  rising  sap  to  the  portions  where  they  are 
placed,  form  woody  matter,  and  greatly  facilitate  the  union  of  the 
parts  near  them;  the  upper  part  of  the  stock,  and  the  lower  part 
of  the  scion,  being  the  portions  soonest  liable  to  perish  from  a 
want  of  nourishment.* 

Cleft  grafting  is  a  very  easy  though  rather  clumsy  mode,  and 
is  in  more  common  use  than  any  other  in  the  United  States.  It  is 
chiefly  practised  on  large  stocks,  or  trees  the  branches  of  which 
have  been  headed  back,  and  are  too  large  for  tongue-grafting. 
The  head  of  the  stock  is  first  cut  over  horizontally 
with  the  saw,  and  smoothed  with  a  knife.  A  cleft 
about  two  inches  deep  is  then  made  in  the  stock  with 
a  hammer  and  splitting-knife.  The  scion  is  now 
prepared,  by  sloping  its  lower  end  in  the  form  of 
a  wedge  about  an  inch  and  a  half  long,  leaving  it  a 
little  thicker  on  the  outer  edge.  Opening  the  cleft 
with  the  splitting-knife,  or  a  small  chisel  for  that 
purpose,  push  the  scion  carefully  down  to  its  place, 
fitting  its  inner  bark  on  one  side  to  that  of  one 
side  of  the  stock.  When  the  stock  is  large,  it  is 
Fig.  4.  usual  to  insert  two  scions,  Fig.  4.  On  withdraw- 
ing the  chisel,  the  cleft  closes  firmly  on  the  scions,  when  the 
graft  is  tied  and  clayed  in  the  usual  manner. 

Apple  stocks  in  many  American  nurseries,  are  grafted  in 
great  quantities  in  this  mode — the  stocks  being  previously  taken 
out  of  the  ground,  headed  down  very  near  the  root,  cleft  grafted 
with  a  single  scion,  sloping  off  with  an  oblique  cut  the  side  of  the 
stock  opposite  that  where  the  graft  is  placed,  and  then  planted  at 
once  in  the  rows  so  as  to  allow  only  a  couple  of  buds  of  the  scion 
to  appear  above  ground.  It  is  not  usual  with  many,  either  to  tie, 
or  clay  the  grafts  in  this  case,  as  the  wound  is  placed  below  the 
surface ;  but  when  this  plan  is  adopted,  the  grafts  must  be  set 

*  In  grafting  large  quantities  of  young  trees  when  stocks  are  scarce,  it  is 
not  an  unusual  practice  in  some  nurseries  to  tongue  or  whip-graft  upon  small 
pieces  of  roots  of  the  proper  sort  of  tree,  planting  the  same  in  the  earth  as 
soon  as  grafted.  Indeed,  Dr.  Van  Mons  considers  this  the  most  complete 
of  all  modes,  with  regard  to  the  perfect  condition  of  the  grafted  sort;  1st, 
because  the  smallest  quantity  of  the  stock  is  used;  and  2d,  because  the  lower 
part  of  the  scion  being  thus  placed  in  the  ground,  after  a  time  it  throws  out 
fibres  from  that  portion,  and  so  at  last  is  actually  growing  on  its  own  roots. 


18  PROPAGATION. 

and  the  trees  planted  at  once,  drawing  the  well  pulverized  soil 
with  great  care  around  the  graft.  Another  way  of  grafting 
apple  stocks,  common  in  some  western  nurseries,  consists  in 
tongue-grafting  on  seedling  stocks  of  very  small  size,  cut  back 
almost  to  the  root.  This  is  performed  in  winter,  by  the  fire- 
side— the  grafts  carefully  tied,  and  the  roots  placed  in  the  cel- 
lar, in  sand,  till  spring,  when  they  are  planted,  the  top  of  the 
graft  just  above  ground. 

Grafting  the  Vine  is  attended  with  great  success  in  the  cleft 
manner  if  treated  as  follows.  Cut  your  scions  during  the  winter 
or  early  spring,  keeping  them  partially  buried  in  a  cool  damp 
cellar  till  wanted.  As  soon  as  the  leaves  of  the  old  vine  or  stock 
are  fully  expanded,  and  all  danger  of  bleeding  is  past — say  about 
the  10th  of  June,  cut  it  off  smoothly  below  the  surface  of  the 
ground,  and  split  the  stock  and  insert  one  or  two  scions  in  the 
usual  manner,  binding  the  cleft  well  together  if  it  does  not  close 
firmly.  Draw  the  soil  carefully  over  the  whole,  leaving  two  or 
three  buds  of  the  scion  above  the  surface.  If  the  root  of  the 
stock  is  a  strong  native  grape,  the  graft  will  frequently  grow  ten 
or  fifteen  feet  during  the  first  season,  and  yield  a  fair  crop  the 
second  year. 

The  Vine  may  also  be  grafted  with  good  success 
at  the  usual  season  if  grafted  below  the  ground, 
but  above  ground,  it  should  not  be  attempted,  on 
account  of  bleeding,  until  the  leaves  are  nearly 
expanded. 

Saddle  grafting,  Fig.  5,  consists  in  cutting  the 
top  of  the  stock  in  the  form  of  a  wedge,  splitting 
the  scion  and  thinning  away  each  half  to  a  tongue 
shape,  placing  it  astride  the  stock,  and  fitting  the 
two,  at  least  on  one  side,  as  in  tongue-grafting. 
This  mode  offers  the  largest  surface  for  the  junc- 
tion of  the  scion  and  stock,  and  the  union  is  very 
perfect.  Mr.  Knight,  who  practised  it  chiefly 
upon  Cherry  trees,  states  that  he  has  rarely  ever 
seen  a  graft  fail,  even  when  the  wood  has  been  so 
succulent  and  immature  as  to  preclude  every  hope 
of  success  by  any  other  mode. 

Fig.  5.*^  A  variety  of  this  mode,  for  stocks  larger  than 
Saddle  grafting,  the  scions,  is  practised  with  much  success  in  Eng- 
land after  the  usual  season  is  past,  and  when  the  bark  of  the 
stock  separates  readily.  "The  scion,  which  must  be  smaller 
than  the  stock,  is  split  up  between  two  or  three  inches  from  its 
lower  end,  so  as  to  have  one  side  stronger  than  the  other.  This 
strong  side  is  then  properly  prepared  and  introduced  between  the 
bark  and  the  wood ;  while  the  thinner  division  is  fitted  to  the 
opposite  side  of  the  stock."  The  graft,  thus  placed,  receives  a 
large  supply  of  the  sustaining  fluid  from  the  stock,  and  the  union 


BUDDING. 


19 


is  rapid  ;  while  the  wound  on  the  stock  is  speedily  covered  by  a 
new  layer  of  bark  from  that  part  of  the  scion  which  stands 
astride  it. 

Grafting  clay  is  prepared 
by  mixing  one  third  horse- 
dung  free  from  straw,  and 
two  thirds  clay,  or  clayey 
loam,  with  a  little  hair,  like 
that  used  in  plaster,  to  pre- 
vent its  cracking.  Beat  and 
temper  it  for  two  or  three 
days,  until  it  is  thoroughly 
incorporated.  When  used, 
it  should  be  of  such  a  con- 
sistency as  to  be  easily  put 
on  and  shaped  with  the 
hands. 

Grafting  wax  of  excel- 
lent  quality  we  have  made 
by  melting  together  three 
parts  of  bees-wax,  three 
parts  of  rosin  and  two  parts 
tallow.  While  yet  warm 
it  may  be  worked  with  the 
aid  of  a  little  water,  like 
shoemaker's  wax,  by  the 
hand.  The  common  graft- 

Fig. 6.     Saddle  grafting  large  stocks. 
The  first,  is  melted  and  laid  on  with 

a  brush  in  a  fluid  state,  and  is  made  of  half  a  pound  of  pitch, 
half  a  pound  of  bees-wax,  and  a  pound  of  cow-dung  boiled  to- 
gether. The  second,  which  is  spread  while  warm  on  strips  of 
coarse  cotton,  or  strong  paper,  and  wrapped  directly  about  the 
graft,  answering  at  once  to  tie  and  to  protect  it,  is  composed  of 
equal  parts  of  bees-wax,  turpentine  and  resin.  The  grafting  wax 
most  commonly  used  here  is  made  of  tallow,  bees-wax,  and  resin, 
in.  equal  parts,  or,  as  many  prefer,  with  a  little  more  tallow  to 
render  it  pliable. 

Grafting  wax  is  a  much  neater  and  more  perfect  protection 
than  grafting  clay,  but  the  trifling  cost  of  the  latter,  where  a 
great  deal  of  work  is  to  be  done,  accounts  for  its  greater  use  by 
nurserymen,  and  gardeners  generally. 

Budding. 

Budding  (inoculating,  of  the  old  authors)  differs  from  common 
grafting  not  the  least  in  its  nature  or  effects.  Every  bud  is  a 
distinct  individual,  capable  of  becoming  a  tree  under  favourable 


ng  wax    of    the    French 
gardeners  is  of  two  kinds. 


20  PROPAGATION. 

. 

circumstances.  In  grafting,  we  use  a  branch,  composed  of  seve- 
ral buds  with  a  considerable  quantity  of  bark  and  wood  ;  while 
in  budding,  we  employ  but  a  single  bud,  with  a  very  small  quan- 
tity of  the  adjoining  bark  and  wood. 

The  advantages  of  budding  fruit  trees,  compared  with  grafting, 
are  so  considerable,  that  in  this  country  it  is  ten  times  as  much 
practised.  These  are,  first,  the  great  rapidity  with  whicS  it  is 
performed  ;  a  skilful  budder,  with  a  clever  boy  following  him  to 
tie  the  buds,  being  able  to  work  from  a  thousand  to  twelve  hun- 
dred young  nursery  stocks  in  a  day.  2o?.  The  more  convenient 
season  at  which  it  is  performed,  in  all  countries  where  a  short 
spring  crowds  garden  labours  within  a  small  space.  3d.  Being 
able  to  perform  the  operation  without  injuring  the  stock  in  case 
of  failure,  which  is  always  more  or  less  the  case  in  stocks  headed 
down  for  grafting.  4th.  The  opportunity  which  it  affords,  when 
performed  in  good  season,  of  repeating  the  trial  on  the  same 
stock.  To  these  we  may  add  that  budding  is  universally  pre- 
ferred here  for  all  stone  fruits,  such  as  Peaches,  Apricots,  and 
the  like,  as  these  require  extra  skill  in  grafting,  but  are  budded 
with  great  ease. 

The  proper  season  for  budding  fruit  trees  in  this  country  is 
from  the  first  of  July  to  the  middle  of  September ;  the  different 
trees  coming  into  season  as  follows ;  Plums,  Cherries,  Apri- 
cots on  Plums,  Apricots,  Pears,  Apples,  Quinces,  Nectarines, 
and  Peaches.  Trees  of  considerable  size  will  require  budding 
earlier  than  young  seedling  stocks.  But  the  opera- 
tion is  always,  and  only,  performed  when  the  bark  of 
the  stock  parts  or  separates  freely  from  the  wood,  and 
when  the  buds  of  the  current  year's  growth  are  some- 
what plump,  and  the  young  wood  is  growing  firm. 
Young  stocks  in  the  nursery,  if  thrifty,  are  usually 
planted  out  in  the  rows  in  the  spring,  and  budded  the 
same  summer  or  autumn. 

Before  commencing  you  should  provide  yourself  with 
a  budding  knife,  Fig.  7,  (about  four  and  a  half  inches 
long,)  having  a  rounded  blade  at  one  end,  and  an  ivory 
handle  terminating  in  a  thin  rounded  edge  called  the 
haft,  a,  at  the  other. 

In  choosing  your  buds,  select  thrifty  shoots  that 
have  nearly  done  growing,  and  prepare  what  is  called 
a  stick  of  buds,  Fig.  8,  by  cutting  off  a  few  of  the 
imperfect  buds  at  the  lower,  and  such  as  may  be  yet 
too  soft  at  the  upper  ends,  leaving  only  smooth  well 
developed  single  buds ;  double  buds  being  fruit-buds. 
Cut  off  the  leaves,  allowing  about  half  an  inch  of  the 
foot-stalks  to  remain  for  conveniently  inserting  the 
buds.  Some  strands  of  bass-matting  about  twelve  or 
i "fourteen  inches  long,  previously  soaked  in  water  to 


BUDDING. 


21 


render  them  soft  and  pliable,  (or  in  the  absence  of 
these  some  soft  woollen  yarn,)  must  also  be  at  hand 
for  tying  the  buds. 

Shield  or  T  budding  is  the  most  approved  mode 
in  all  countries.  A  new  variety  of  this  method  now 
generally  practised  in  this  country  we  shall  describe 
first  as  being  the  simplest  and  best  mode  for  fruit 
trees. 

American  shield,  budding.  Having  your  stick  of 
buds  ready,  choose  a  smooth  portion  of  the  stock. 
When  the  latter  is  small,  let  it  be  near  the  ground, 
and,  if  equally  convenient,  select  also  the  north  side 
of  the  stock,  as  less  exposed  to  the  sun.  Make  an 
upright  incision  in  the  bark  from  an  inch  to  an  inch 
and  a  half  long,  and  at  the  top  of  this  make  a  cross 
cut,  so  that  the  whole  shall  form  a  T.  From  the 
stick  of  buds,  your  knife  being  very  sharp,  cut  a 
thin,  smooth  slice  of  wood  and  bark  containing  a 
bud,  Fig.  9,  a.  With  the  ivory  haft  of  your  bud- 
ding knife,  now  raise  the  bark  on  each  side  of  the 
incision  just  wide  enough  to  admit  easily  the  pre- 
pared bud.  Taking  hold  of  the  footstalk  of  the  leaf, 
insert  the  bud  under  the  bark,  pushing  it  gently  pjg>  8.  A 
down  to  the  bottom  of  the  incision.  If  the  upper  stick  of  buds. 
portion  of  the  bud  projects  above  the  horizontal 
part  of  the  T,  cut  it  smoothly  off  now,  so  that  it 
may  completely  fit,  6.  A  bandage  of  the  soft 
matting  is  now  tied  pretty  firmly  over  the  whole 
wound,  Fig.  10,  commencing  at  the  bottom,  and 
leaving  the  bud,  and  the  footstalk  of  the  leaf 
only  exposed  to  the  light  and  air. 

Common  shield  budding,  Fig.  11,  practised  in 
all  gardens  in  Europe,  differs  from  the  foregoing 
only  in  one  respect — the  removal  of  the  slice  of 
wood  contained  in  the  bud.  This  is  taken  out 
with  the  point  of  the  knife,  holding  the  bud  or 
Fig.  9.  American  shield  by  the  leaf  stalk,  with  one  hand,  inserting 
shield  budding,  the  knife  under  the  wood  at  the  lower  extremity, 
and  then  raising  and  drawing  out  the  wood  by 
bending  it  upwards  and  downwards,  with  a  slight 
jerk,  until  it  is  loosened  from  the  bark ;  always 
taking  care  that  a  small  portion  of  the  wood  re- 
mains behind  to  fill  up  the  hollow  at  the  base  or 
heart  of  the  bud.  The  bud  thus  prepared  is  in- 
serted precisely  as  before  described. 

The  American  variety  of  shield  budding  is 
found  greatly  preferable  to  the  European  mode, 
at  least  for  this  climate.  Many  sorts  of  fruit  trees, 
especially  Plums  and  Cherries,  nearly  mature  Fig.  10. 


a 


22 


PROPAGATION. 


their  growth,  and  require  to  be  budded  in 
the  hottest  part  of  our  summer.  In  the 
old  method,  the  bud  having  only  a  shield 
of  bark  with  but  a  particle  of  wood  in  the 
heart  of  the  bud,  is  much  more  liable  to  be 
destroyed  by  heat,  or  dryness,  than  when 
the  slice  of  wood  is  left  behind  in  the 
American  way.  Taking  out  this  wood  is 
always  an  operation  requiring  some  dex- 
terity and  practice,  as  few  buds  grow  when 
their  eye,  or  heart  wood  is  damaged.  The 
American  method,  therefore,  requires  less 
skill,  can  be  done  earlier  in  the  season 
with  younger  wood,  is  performed  in  much 
less  time,  and  is  uniformly  more  successful. 
It  has  been  very  fairly  tested  upon  hun- 
dreds of  thousand  fruit  trees,  in  our  gar- 
Fig.  11.  dens,  for  the  last  twenty  years,  and 
although  practised  English  budders  coming  here,  at  first 
are  greatly  prejudiced  against  it,  as  being  in  direct  opposition 
to  one  of  the  most  essential  features  in  the  old  mode,  yet  a  fair 
trial  has  never  failed  to  convince  them  of  the  superiority  of  the  new. 
After  treatment.  In  two  weeks  after  the  operation  you  will 
be  able  to  see  whether  the  bud  has  taken,  by  its  plumpness  and 
freshness.  If  it  has  failed,  you  may,  if  the  bark  still  parts 
readily,  make  another  trial ;  a  clever  budder  will  not  lose  more 
than  6  or  8  per  cent.  If  it  has  succeeded,  after  a  fortnight 
more  has  elapsed,  the  bandage  must  be  loosened,  or  if  the  stock 
has  swelled  much,  it  should  be  removed  altogether.  When  bud- 
ding has  been  performed  very  late,  we  have  occasionally  found 
it  an  advantage  to  leave  the  bandage  on  during  the  winter. 

As  soon  as  the  buds  commence  swelling  in  the 
ensuing  spring,  head  down  the  stock,  with  a  sloping 
back  cut,  within  two  or  three  inches  of  the  bud. 
The  bud  will  then  start  vigorously,  and  all  "rob- 
bers," as  the  shoots  of  the  stock  near  to  and  below 
the  bud  are  termed,  must  be  taken  off  from  time  to 
time.  To  secure  the  upright  growth  of  the  bud, 
and  to  prevent  its  being  broken  by  the  winds,  it  is 
tied  when  a  few  inches  long  to  that  portion  of  the 
stock  left  for  the  purpose,  Fig.  12,  a.  About  mid- 
summer, if  the  shoot  is  strong,  this  support  may  be 
removed,  and  the  superfluous  portion  of  the  stock 
smoothly  cut  away  in  the  dotted  line,  6,  when  it  will 
be  rapidly  covered  with  young  bark. 

We  have  found  a  great  advantage,  when  budding 
trees  which  do  not  take  readily,  in  adopting  Mr. 
Knight's  excellent  mode  of  tying  with  two  distinct  Treatment  o'fh 
bandages     one  covering  that  part  below  the  bud,    growing  bud. 


INFLUENCE    OF    THE    STOCK.  23 

and  the  other  the  portion  above  it.  In  this  case  the  lower  band 
age  is  removed  as  soon  as  the  bud  has  taken,  and  the  upper  left 
for  two  or  three  weeks  longer.  This,  by  arresting  the  upward 
sap,  completes  the  union  of  the  upper  portion  of  bud,  ("which  in 
plums  frequently  dies,  while  the  lower  part  is  united,)  and  se 
cures  success. 

Reversed  shield  budding,  which  is  nothing  more  than  making 
the  cross  cut  at  the  bottom,  instead  of  the  top  of  the  upright  in 
cision  in  the  bark,  and  inserting  the  bud  from  below,  is  a  good 
deal  practised  in  the  south  of  Europe,  but  we  have  not  found 
that  it  possesses  any  superiour  merit  for  fruit  trees. 

An  ingenious  application  of  budding,  worthy  the  attention  of 
amateur  cultivators,  consists  in  using  a  blossom-bud  instead  of 
a  wood-bud;  when,  if  the  operation  is  carefully  done,  blossoms 
and  fruit  will  be  produced  at  once.  This  is  most  successful 
with  the  Pear,  though  we  have  often  succeeded  also  with  the 
Peach.  Blossom-buds  are  readily  distinguished,  as  soon  as  well 
formed,  by  their  roundness,  and  in  some  trees  by  their  growing 
in  pairs;  while  wood-buds  grow  singly,  and  are  more  or  less 
pointed.  We  have  seen  a  curious  fruit  grower  borrow  in  this 
way,  in  September,  from  a  neighbor  ten  miles  distant,  a  single 
blossom-bud  of  a  rare  new  pear,  and  produce  from  it  a  fair  and 
beautiful  fruit  the  next  summer.  The  bud,  in  such  cases,  should 
be  inserted  on  a  favourable  limb  of  a  bearing  tree. 

Annular  budding,  Fig.  13,  we  have  found  a 
valuable  mode  for  trees  with  hard  wood,  and 
thick  bark,  or  those  which,  like  the  walnut,  have 
buds  so  large  as  to  render  it  difficult  to  bud  them 
in  the  common  way.    A  ring  of  bark,  when  the 
sap  is  flowing  freely,  is  taken  from  the  stock,  a, 
and  a  ring  of  corresponding  size  containing  a 
bud,  6,  from  the  scion.     If  the  latter  should  be 
too  large,  a  piece  must  be  taken  from  it  to  make 
Fig  13.          ^  fit ;  or  should  all   the  scions  be  too  small, 
Annular  budding,    the  ring  upon  the  stock  may  extend  only  three 
fourths  the  way  round,  to  suit  the  ring  of  the  bud. 

An  application  of  this  mode  of  great  value  occasionally  occurs 
in  this  country.  In  snowy  winters,  fruit  trees  in  orchards  are 
sometimes  girdled  at  the  ground  by  field  mice,  and  a  growth 
of- twenty  years  is  thus  destroyed  in  a  single  day,  should  the 
girdle  extend  quite  round  the  tree.  To  save  such  a  tree,  it  is 
only  necessary,  as  soon  as  the  sap  rises  vigorously  in  the  spring, 
to  apply  a  new  ring  of  bark  in  the  annular  mode  taken  from  a 
branch  of  proper  size;  tying  it  firmly,  covering  it  with  grafting 
clay  to  exclude  the  air,  and  finally  drawing  up  the  earth  so  as 
to  cover  the  wound  completely.  When  the  tree  is  too  large  to 
apply  an  entire  ring,  separate  pieces,  carefully  fitted,  will  an- 
swer ;  and  it  is  well  to  reduce  the  top  somewhat  by  pruning 


24  PROPAGATION. 

that  it  may  not  make  too  large  a  demand  on  the  root  for  a  sup 
ply  of  food. 

Budding  may  be  done  in  the  spring  as  well  as  at  the  latter 
end  of  summer,  and  is  frequently  so  performed  upon  roses,  and 
other  ornamental  shrubs,  by  French  gardeners,  but  is  only  in 
occasional  use  upon  fruit  trees. 

Influence  of  the  stock  and  graft. 

The  well  known  fact  that  we  may  have  a  hundred  different 
varieties  of  pear  on  the  same  tree,  each  of  which  produces  its 
fruit  of  the  proper  form,  colour,  and  quality  ;  and  that  we  may 
have,  at  least  for  a  time,  several  distinct,  though  nearly  related 
species  upon  one  stock,  as  the  Peach,  Apricot,  Nectarine,  and 
Plum,  prove  very  conclusively  the  power  of  every  grafted  or 
budded  branch,  however  small,  in  preserving  its  identity.  To 
explain  this,  it  is  only  necessary  to  recall  to  mind  that  the  as- 
cending sap,  which  is  furnished  by  the  root  or  stock,  is  nearly  a 
simple  fluid ;  that  the  leaves  digest  and  modify  this  sap,  forming 
a  proper  juice,  which  re-descends  in  the  inner  bark,  and  that 
thus  every  bud  and  leaf  upon  a  branch  maintains  its  individu- 
ality by  preparing  its  own  proper  nourishment,  or  organizing 
matter,  out  of  that  general  aliment,  the  sap.  Indeed,  according 
to  De  Candolle,*  each  separate  cellule  of  the  inner  bark  has  this 
power  of  preparing  its  food  according  to  its  nature ;  in  proof  of 
which,  a  striking  experiment  has  been  tried  by  grafting  rings  of 
bark,  of  different  allied  species,  one  above  another  on  the  same 
tree  without  allowing  any  buds  to  grow  upon  them.  On  cutting 
down  and  examining  this  tree,  it  was  found  that  under  each 
ring  of  bark  was  deposited  the  proper  wood  of  its  species,  thus 
clearly  proving  the  power  of  the  bark  in  preserving  its  identity, 
even  without  leaves. 

On  the  other  hand,  though  the  stock  increases  in  size  by  the 
woody  matter  received  in  the  descending  sap  from  the  graft,  yet 
as  this  descends  through  the  inner  bark  of  the  stock,  it  is  elabo- 
rated by,  and  receives  its  character  from  the  latter ;  so  that, 
after  a  tree  has  been  grafted  fifty  years,  a  shoot  which  springs 
out  from  its  trunk  below  the  place  of  union,  will  always  be  found 
to  bear  the  original  wild  fruit,  and  not  to  have  been  in  the  least 
affected  by  the  graft. 

But,  whilst  grafting  never  effects  any  alteration  in  the 
identity  of  the  variety  or  species  of  fruit,  still  it  is  not  to  be  de- 
nied that  the  stock  does  exert  certain  influences  over  the  habits 
of  the  graft.  The  most  important  of  these  are  dwarfing,  indu- 
cing fruitfulness,  and  adapting  the  graft  to  the  soil  or  climate. 

Thus  every  one  knows  that  the  slower  habit  of  growth  in  the 

*  Physiologic  Vegetable. 


INFLUENCE    OF    THE    STOCK.  25 

Quince  stock,  is  shared  by  the  Pear  grafted  upon  it,  which  be- 
comes a  dwarf;  as  does  also  the  Apple  when  worked  on  the 
Paradise  stock,  and,  in  some  degree,  the  Peach  on  the  Plum. 
The  want  of  entire  similarity  of  structure  between  the  stock  and 
graft,  confines  the  growth  of  the  latter,  and  changes  it,  in  the 
case  of  the  Pear,  from  a  lofty  tree  to  a  shrub  of  eight  or  ten  feet 
in  height.  The  effect  of  this  difference  of  structure  is  very  ap- 
parent, when  the  Peach  is  grafted  on  the  Plum,  in  the  greater 
size  of  the  trunk  above,  as  compared  with  that  below  the  graft ; 
a  fact  which  seems  to  arise  from  the  obstruction  which  the  descend- 
ing sap  of  the  graft  finds  in  its  course  through  the  bark  of  the  stock. 

To  account^for  the  earlier  and  greater  fruitfulness  caused  by- 
grafting  on  a  stock  of  slower  growth,  Mr.  Knight,  in  one  of  his 
able  papers,  offers  the  following  excellent  remarks. 

"  The  disposition  in  young  trees  to  produce  and  nourish  blos- 
som buds  and  fruit,  is  increased  by  this  apparent  obstruction  of 
the  descending  sap  ;  and  the  fruit,  I  think,  ripens  somewhat  ear- 
lier than  upon  other  young  trees  of  the  same  age  which  grow 
upon  stocks  of  their  own  species.  But  the  growth  and  vigour  of 
the  tree,  and  its  power  to  nourish  a  succession  of  heavy  crops, 
are  diminished,  apparently,  by  the  stagnation  in  the  branches 
and  stock  of  a  portion  of  that  sap  which,  in  a  tree  growing  on 
its  own  stem,  or  upon  a  stock  of  its  own  species,  would  descend 
to  nourish  and  promote  the  extension  of  its  own  roots.  The 
practice,  therefore,  of  grafting  the  Pear  on  the  Quince,  and  the 
Peach  on  the  Plum,  when  extensive  growth  and  durability  are 
wanted  is  wrong;  but  it  is  eligible  wherever  it  is  wished  to 
diminish  the  vigour  and  growth  of  the  tree,  and  its  durability  is 
not  so  important." 

In  adapting  the  graft  to  the  soil  the  stock  has  a  marked  influ- 
ence. Thus  in  dry  chalky  soils  where  the  Peach  on  its  own 
roots  will  scarcely  grow,  it  is  found  to  thrive  admirably  bud- 
ded on  the  Almond.  VVe  have  already  mentioned  that  in  clay 
soils  too  heavy  and  moist  for  the  Peach,  it  succeeds  very  well 
if  worked  on  the  Plum.  M.  Floss,  a  Prussian  gardener,  suc- 
ceeded in  growing  fine  pears  in  very  sandy  soils,  where  it  was 
nearly  impossible  to  raise  them  before,  by  grafting  them  on  the 
Mountain  Ash,  a  nearly  related  tree,  which  thrives  on  the  dryest 
and  lightest  soil. 

.  A  variety  of  fruit  which  is  found  rather  tender  for  a  certain 
climate,  or  a  particular  neighbourhood,  is  frequently  acclima- 
tised by  grafting  it  on  a  native  stock  of  very  hardy  habits.  Thus 
near  the  sea-coast  where  the  finer  plums  thrive  badly,  we  have 
seen  them  greatly  improved  by  being  worked  on  the  beech- 
plum,  a  native  stock,  adapted  to  the  spot ;  and  the  foreign  grape 
is  more  luxuriant  when  grafted  on  our  native  stocks. 

A  slight  effect  is  sometimes  produced  by  the  stock  on  the 
quality  of  the  fruit  A  few  sorts  of  pear  are  superior  in  fla- 


26  PROPAGATION". 

vour,  but  many  are  also  inferiour,  when  grafted  on  the  Quince, 
while  they  are  more  gritty  on  the  thorn.  The  Green  Gage,  a 
Plum  of  great  delicacy  of  flavour,  varies  considerably  upon  dif- 
ferent stocks ;  and  Apples  raised  on  the  crab,  and  pears  on  the 
Mountain  Ash,  are  said  to  keep  longer  than  when  grown  on 
their  own  roots. 

In  addition  to  the  foregoing,  a  diseased  stock  should  always 
be  avoided,  as  it  will  communicate  disease  slowly  to  the  graft, 
unless  the  latter  is  a  variety  of  sufficient  vigour  to  renew  the 
health  of  the  stock,  which  is  but  seldom  the  case. 

The  cultivator  will  gather  from  these  remarks  that,  in  a  fa- 
vourable climate  and  soil,  if  we  desire  the  greatest  growth,  du- 
ration, and  development  in  any  fruit,  (and  this  applies  to  or- 
chards generally,)  we  should  choose  a  stock  of  a  closely  similar 
nature  to  the  graft — an  apple  seedling  for  an  apple;  a  pear 
seedling  for  a  pear.  If  we  desire  dwarf  trees,  that  come  into 
bearing  very  young,  and  take  little  space  in  a  garden,  we  em- 
ploy for  a  stock  an  allied  species  of  slower  growth.  If  our  soil 
or  climate  is  unfavourable,  we  use  a  stock,  which  is  adapted  to 
the  soil,  or  which  will,  by  its  hardier  roots,  endure  the  cold. 

The  influence  of  the  graft  on  the  stock  seems  scarcely  to  ex- 
tend beyond  the  power  of  communicating  disease.  A  graft  taken 
from  a  tree  enfeebled  by  disease,  will  recover  with  difficulty, 
even  if  grafted  on  healthy  stocks  for  a  dozen  times  in  repeated 
succession.  And  when  the  disease  is  an  inherent  or  hereditary 
one,  it  will  certainly  communicate  it  to  the  stock.  We  have 
seen  the  yellows,  from  a  diseased  peach  tree,  propagated  through 
hundreds  of  individuals  by  budding,  and  the  stock  and  graft 
both  perish  together  from  its  effects.  Hence  the  importance,  to 
nurserymen  especially,  of  securing  healthy  grafts,  and  working 
only  upon  healthy  stocks. 

Propagation  by  cuttings. 

Propagating  by  cuttings,  as  applied  to  fruit  trees,  consists  in 
causing  a  shoot  of  the  previous  season's  wood  to  grow,  by  detach- 
ing it  from  the  parent  tree  at  a  suitable  season,  and  planting  it 
in  the  ground  under  favourable  circumstances. 

In  this  case,  instead  of  uniting  itself  by  woody  matter  to  another 
tree,  as  does  the  scion  in  grafting,  the  descending  woody  matter 
becomes  roots  at  the  lower  end,  and  the  cutting  of  which,  is  then  a 
new  and  entire  plant.  Every  bud  being  a  distinct  individual,  capa- 
ble of  forming  a  new  plant,  has  indeed  theoretically  the  power,  if 
separated  from  the  parent  stem,  of  throwing  out  roots  and  main- 
taining a  separate  existence ;  and  some  plants,  as  the  grape  vine, 
are  frequently  propagated  by  single  buds  planted  in  the  soil. 
But  in  practice,  it  is  found  necessary,  with  almost  all  tree«  and 
plants,  to  retain  a  considerable  portipn  of  the  stem  with  the  bud 


CUTTINGS.  27 

to  supply  it  with  food  until  it  has  formed  roots  to  draw  nourish 
ment  from  the  soil. 

All  fruit  trees  may  be  propagated  by  cuttings  with  proper  care 
and  attention,  but  only  a  few  grow  with  sufficient  facility 
in  this  way  to  render  their  propagation  by  cuttings  a  common 
mode.  These  are  the  Gooseberry,  the  Currant,  the  Vine,  the 
Quince,  the  Fig,  and  the  Mulberry. 

Cuttings  of  the  Currant,  Gooseberry,  and  the  hardy  sorts  of 
Vine,  will  root  readily,  in  a  soil  not  too  dry,  in  the  open  garden. 
Currants  and  Gooseberries  are  generally  taken  off  in  the  fall  or 
winter,  prepared  for  planting,  and  two-thirds  of  their  lower  ends 
buried  in  the  ground  till  the  commencement  of  spring,  when 
they  are  planted  out,  either  where  they  are  to  remain,  or  in  nur- 
sery rows.  If  planted  in  autumn,  they  are  liable  to 
be  thrown  out  by  winter  frosts.  They  will  succeed 
nearly  as  well  if  taken  off  in  the  spring,  but.  owing  to 
the  period  at  which  they  commence  growing,  this 
must  be  attended  to  very  early,  if  deferred  till  that 
season. 

In  order  to  raise  plants  of  the  Gooseberry  and 
Currant,  with  straight  clean  stems,  which  shall  not 
throw  up  suckers,  it  is  only  necessary,  before  plant- 
™S  ^e  cutting,  to  cut  out  every  eye  or  bud  to  be 
placed  below  the  surface  of  the  ground,  Fig.  14. 
The  cutting  should  be  about  a  foot  long,  eight  inches 
of  which  may  be  inserted  in  the  ground.  To  insure 
greater  success  in  raising  the  finer  sorts  of  goose- 
berry, or  other  shrubs,  it  is  customary  to  plant  the 
cuttings  on  the  shaded  side  of  a  wall  or  fence,  in 
deep  rich  loam,  rather  damp  than  dry.  Cuttings  of 
the  vine  are  generally  prepared  when  trimming  the 
Fig.  14.  A  °ld  plants  in  autumn,  or  winter  ;  they  may  then  be 
gooseberry  cut-  buried  with  their  lower  ends  in  the  ground,  or  kept 

ting,  prepared  •  ,1     •      ,1  n       ,  MI 

and  planted,    in  earth  in  the  cellar  till  spring. 

Scarce  sorts  of  foreign  grapes,  which  it  is  desirable  to  multiply 
extensively,  are  frequently  propagated  by  joints ;  that  is,  by 
buds  having  about  two  inches  of  wood  attached  to  each — every 
bud  in  this  way  forming  a  plant.  When  this  mode  is  adopted, 
it  is  usual  to  plant  the  joints  about  half  an  inch  deep,  in  light 
soil,  in  a  common  hot  bed  prepared  for  the  purpose,  or  each  joint 
is  planted  in  a  pot  by  itself.  In  the  first  way  a  great  number  of 

plants  may  be  grown  in  a  small 
space.  Success  is  more  certain 
in  propagating  the  vine  by  joints, 
where  the  joint  is  halved  before 
planting,  Fig.  15. 
A  rine  joint,  prepared  and  planted.  The^large  English  black  mul- 
berry is  propagated  by  cuttings 


28  PROPAGATION. 

as  follows  :  about  the  last  of  October,  take  cuttings  from  the 
thrifty  shoots  of  a  bearing  tree,  cut  out  all  the  buds  except  two 
or  three  at  the  top,  and  pare  off  the  bottom  of  the  cutting  just 
below  a  bud.  Lay-in  the  cuttings  in  a  sheltered  border,  bury- 
ing them  so  that  only  the  two  buds  at  the  top  are  exposed,  and 
covering  them  with  some  loose  straw  or  litter.  In  the  spring, 
make  a  small  hot-bed  with  very  sandy  soil  in  which  to  plant 
the  cuttings  on  taking  them  out  of  the  ground,  or  place  each 
one  in  a  small  pot  in  any  hot-bed  ready  at  hand,  and  in  a  few 
weeks  they  will  be  found  to  have  made  roots  freely. 

As  a  general  rule,  cuttings  succeed  best  when  they  are  taken 
off  just  between  the  young  and  the  previous  year's  wood ;  or, 
in  the  case  of  young  side  shoots,  when  they  are  cut  off  close  to 
the  branch  preserving  the  collar  of  the  shoot.  The  lower  end 
should  be  cut  smoothly  across  just  below  a  bud,  the  soil  should 
in  all  cases  be  pressed  firmly  about  the  lower  end  of  the  cutting, 
and  it  should  always  be  planted  before  the  buds  commence 
swelling,  that  the  wound  may  in  some  measure  heal  before 
growth  and  the  absorption  of  fluid  commencejg. 

Propagation  by  Layers  and  Suckers. 

A  layer  may  be  considered  as  a  cutting  not  entirely  separated 
from  the  plant. 

Layering  is  a  mode  of  propagation  resorted  to  in  increasing 
some  fruit  tree  stocks,  as  the  Paradise  stock,  the  Muscle  Plum, 
and  some  kinds  which  do  not  grow  so  well  from  the  seed. 
Certain  varieties  of  native  grape,  as  the  Eland's  Virginia,  which 
do  not  root  readily  by  cuttings,  are  also  raised  in  this  way,  and 
it  may  be  applied  to  any  sort  of  fruit  tree  which  it  is  desirable 
to  continue  on  its  own  root  without  grafting. 

Fruit  trees  are  generally  layered  in  the  spring,  and  the  layers 
may  bo  taken  off  well-rooted  plants  in  the  autumn.  But  they 
may  also  be  layered  with  success  early  in  July. 

In  making  layers  the  ground  around  the  mother  plant  should 
be  made  light  and  mellow  by  digging.  Being  provided  with 
some  hooked  pegs  to  fast- ' 
en  down  the  layers,  bend 
down  a  branch,  so  that 
the  end  may  recline  upon 
the  ground.  Open  a  little 

trench  three  or  four  inches  4i£  ft  C 

deep  to  receive  the  young 
wood  to  be  layered ; 
make  a  cut  or  tongue  Fig. 
1 6  a,  half  way  through  the 
under  side  of  the  shoot, 
pegging  down  the  branch 
with  the  hooked  peg  6,  to  Fig.  16.  Layering. 


PRUNING.  29 

keep  it  in  its  place ;  press  the  earth  slightly  round  the  tongue, 
and,  in  filling  in  the  soil,  raise  nearly  upright  the  end  of  the 
layer  c,  which  remains  above  the  surface  of  the  ground. 

The  descending  sap,  filled  with  organizable  matter,  is  arrested 
by  this  tongue,  accumulates  there,  and  the  emission  of  roots 
speedily  takes  place.  Einging,  wounding,  or  twisting  the  limb, 
answers  the  same  purpose  less  perfectly,  and  indeed  many  trees 
root  readily  from  the  mere  position  of  the  branches  as  layers, 
and  the  moisture  of  the  soil. 

A  tree  or  plant  which  is  kept  for  raising  layers  is  called  a 
stool,  and  is  headed  down,  both  to  facilitate  the  rooting  of  the 
layers,  and  to  afford  an  abundance  of  shoots  near  the  earth. 
Shoots  of  some  of  the  fruit  tree  stocks  in  the  English  nurseries 
are  pegged  down  to  the  surface  before  growth  commences  in  the 
spring,  covered  about  an  inch  deep  with  soil,  and  at  the  end  of 
autumn  afford  hundreds  of  plants ;  almost  every  bud  making  a 
separate  root. 

Suckers  are  shoots  sent  up  from  the  root,  or  from  portions  of 
the  stem  below  the  surface  of  the  soil,  which  are  easily  separated 
from  the  parent  plant. 

Suckers  of  fruit  trees  are  frequently  used  as  stocks  for  bud- 
ding or  grafting  upon,  but  they  are  greatly  inferior  to  seedlings 
for  this  purpose,  as  they  are  always  more  liable  to  produce 
suckers,  and  they  have  not  the  thrifty  vigorous  habit,  or  the 
same  power  of  forming  as  good  roots  as  seedlings.  Besides  this, 
should  the  tree  from  which  they  are  taken  be  diseased,  they  will 
be  likely  to  carry  the  malady  with  them. 

Propagating  by  suckers  is  an  easy  and  desirable  way  when 
we  wish  to  continue  a  seedling  fruit  of  value  on  its  own  root,  and 
some  of  our  common  fruits  appear  to  be  more  healthy  and  per- 
manent when  growing  in  that  way.  It  is  also  the  only  mode  in 
use  for  increasing  the  Raspberry  ;  as  is  also  that  of  runners, 
which  is  a  kind  of  sucker  above  ground,  for  the  Strawberry. 


CHAPTER  III. 

PRUNING. 

1.  Pruning  to  promote  growth  or  modify  the  form  of  fruit  trees. 

In  this  country  almost  all  fruit  trees  are  grown  as  standards. 
In  this  way  they  develop  their  natural  forms,  attain  the  largest 
size,  and  produce  the  greatest  quantity  of  fruit,  with  the  least 
possible  care.  Our  bright  and  powerful  sun,  reaching  every 


30  CULTURE. 

part  of  the  tree,  renders  the  minute  systems  of  pruning  and 
training,  which  occupy  so  large  a  portion  of  the  English  works 
on  this  subject,  of  little  or  no  moment  to  the  cultivator  here. 
Pruning  is,  therefore,  commonly  resorted  to  only  for  the  purpose 
of  increasing  the  vigour  of  feeble  trees,  or  to  regulate  and  im- 
prove the  form  of  healthy  and  luxuriant  trees. 

Pruning  has  the  power  of  increasing  the  vigour  of  a  tree  in 
two  ways.  If  we  assume  that  a  certain  amount  of  nourishment 
is  supplied  by  the  roots  to  all  the  branches  and  buds  of  a  tree, 
by  cutting  off  one  half  of  the  branches,  at  the  proper  season,  we 
direct  the  whole  supply  of  nourishment  to  the  remaining  portion, 
which  will,  consequently,  grow  with  nearly  double  their  former 
luxuriance.  Again,  when  a  tree  becomes  stunted  or  enfeebled  in 
its  growth,  the  thinness  of  its  inner  bark,  with  its  consequent  small 
sap- vessels,  (which  it  must  be  remembered  are  the  principal  chan- 
nel for  the  passage  of  the  ascending  supply  of  food)  renders  the 
upward  and  downward  circulation  tardy,  and  the  growth  is 
small.  By  heading  back  or  priming  judiciously,  all  the  force 
of  the  nourishing  fluid  is  thrown  into  a  smaller  number  of  buds, 
which  make  new  and  luxuriant  shoots,  larger  sap-vessels,  and 
which  afford  a  ready  passage  to  the  fluids,  and  the  tree  with 
these  renewed  energies  will  continue  in  vigour  for  a  long  time. 

This  treatment  is  especially  valuable  in  the  case  of  small 
trees  of  feeble  or  stunted  growth,  which  are  frequently  cut  back 
to  a  single  bud,  and  a  new  shoot  or  shoots,  fuH  of  vigour,  gives  a 
healthy  habit  to  the  tree.  In  the  nurseries,  this  practice  of 
heading  down  unthrifty  trees  is  frequently  pursued,  and  small 
orchard  trees  which  have  become  enfeebled  may  be  treated  in 
the  same  manner ;  cutting  back  the  head  as  far  as  the  place 
where  it  is  wished  that  new  shoots  should  spring  out.  Older 
trees  should  be  headed  back  more  sparingly,  unless  they  are 
greatly  enfeebled  ;  and  their  roots  should  at  the  same  time  be 
assisted  by  manure. 

A  judicious  pruning  to  modify  the  form  of  our  standard  trees 
is  nearly  all  that  is  required  in  ordinary  practice.  Every  fruit 
tree,  grown  in  the  open  orchard  or  garden  as  a  common  standard, 
should  be  allowed  to  take  its  natural  form,  the  whole  efforts  of 
the  pruner  going  no  further  than  to  take  out  all  weak  and 
crowded  branches;  those  which  are  filling  uselessly  the  in- 
teriour  of  the  tree,  where  their  leaves  cannot  be  duly  exposed  to 
the  light  and  sun,  or  those  which  interfere  with  the  growth 
of  others.  All  pruning  of  large  branches  in  healthy  trees 
should  be  avoided  by  examining  them  every  season  and  taking 
out  superfluous  shoots  while  small.  Mr.  Coxe,  the  best  American 
author  on  fruit  trees,  remarks  very  truly  "  when  orchard  trees 
are  much  pruned,  they  are  apt  to  throw  out  numerous  (super- 
fluous) suckers  from  the  boughs  in  the  following  summer ;  these 
should  be  rubbed  off  when  they  first  appear,  or  they  may  easily 


TO    PROMOTE    GROWTH.  <*l 

be  broken  off  while  young  and  brittle — cutting  is  apt  to  increase 
their  number." 

Where  pruning  is  not  required  to  renovate  the  vigour  of  an 
enfeebled  tree,  or  to  regulate  its  shape — in  other  words,  in  the 
case  of  a  healthy  tree  which  we  wish  to  retain  in  a  state  of  the 
greatest  luxuriance,  health,  and  vigour,  it  may  be  considered 
worse  than  useless.  Bearing  in  mind  that  growth  is  always 
corresponding  to  the  action  of  the  leaves  and  branches,  if  these 
are  in  due  proportion,  and  in  perfect  health,  the  knife  will  always 
be  found  rather  detrimental  to  luxuriance  and  constitutional 
vigour  than  beneficial.* 

The  best  season  for  pruning  to  promote  growth,  theoretically,  is 
in  autumn  soon  after  the  fall  of  the  leaf.  Next  to  this,  winter 
pruning,  performed  in  mild  weather,  is  best,  and  in  orchards  this 
is  the  season  usually  most  convenient.  In  all  parts  of  the  coun- 
try where  the  winters  are  not  very  severe,  (and  always  in  the 
southern  or  western  states,)  the  roots  are  collecting  a  certain 
stock  of  nourishment  during  the  whole  autumn  and  winter. 
When  a  tree  is  pruned  in  autumn  or  winter  this  whole  supply 
goes  to  the  remaining  branches,  while  in  the  case  of  spring  pru- 
ning it  is  partly  lost.  North  of  the  43°  of  latitude,  however, 
the  winters  are  so  severe  that  winter  pruning  should  be  deferred 
till  the  last  of  February. 

We  should  especially  avoid  pruning  at  that  period  in  spring 
when  the  buds  are  swelling,  and  the  sap  is  in  full  flow,  as  the 
loss  of  sap  by  bleeding  is  veiy  injurious  to  most  trees,  and,  in 
some,  brings  on  a  serious  and  incurable  canker  in  the  limbs. 

There  are  advantages  an4  disadvantages  attending  all  sea- 
sons of  pruning,  but  our  own  experience  has  led  us  to  believe 
that,  practically,  a  fortnight  before  midsummer  is  by  far  the 
best  season,  on  the  whole,  for  pruning  in  the  northern  and  middle 
states.  Wounds  made  at  this  season  heal  over  freely  and  rapid- 
ly ;  it  is  the  most  favourable  time  to  judge  of  the  shape  and 
balance  of  the  head,  and  to  see  at  a  glance  which  branches 
require  removal ;  and  all  the  stock  of  organizable  matter  in  the 
tree  is  directed  to  the  branches  that  remain. 

In  pruning  large  limbs,  some  composition  should  always  be  at 
hand  to  cover  the  wound.  This  will  not  only  prevent  its  crack- 
ing by  the  cold  in  winter  pruning,  but  will  keep  out  the  air,  and 
maintain  the  exposed  wood  in  a  sound  state,  until  it  is  covered 

*  Ignorant  cultivators  frequently  weaken  the  energies  of  young  trees, 
and  cause  them  to  grow  up  with  lean  and  slender  stems,  by  injudiciously 
trimming  off  the  young  side  shoots  and  leaves,  in  the  growing  season.  By 
taking  off  these  shoots,  the  stem  is  deprived  of  all  the  leaves  which  would 
attract  and  elaborate  the  sap,  thus  preparing  nourishment  for  the  growth 
of  the  stem ;  and  the  trunk  of  the  tree  does  not  increase  in  size  half  so  fast 
as  when  the  side  branches  are  allowed  to  remain  for  a  time,  pruning  them 
away  gradually.  It  is  better,  in  the  case  of  these  young  trees,  to  stop  the 
aide  branches  Tvhen  of  moderate  length  by  pinching  out  the  terminal  bud. 


32  PRUNING. 

with  a  new  layer  of  bark.  Many  compositions  have  been  in 
fashion,  abroad,  for  this  purpose,  which,  under  our  summer  sun 
and  wintry  frosts,  are  nearly  worthless,  as  they  generally  crack 
and  fall  off  in  a  single  year.  The  following  is  a  cheap  and 
admirable  application,  which  we  recommend  to  all  cultivators 
of  fruit  trees. 

Composition  for  wounds  made  in  pruning.  Take  a  quart  of 
alcohol  and  dissolve  in  it  as  much  gum  shellac  as  will  make  a 
liquid  of  the  consistence  of  paint  Apply  this  to  the  wound 
with  a  common  painter's  brush ;  always  paring  the  wound 
smoothly  first  with  the  knife.  The  liquid  becomes  perfectly  hard, 
adheres  closely,  excludes  the  air  perfectly,  and  is  affected  by  no 
changes  of  weather ;  while  at  the  same  time  its  thinness  offers 
no  resistance  to  the  lip  of  new  bark  that  gradually  closes  over 
the  wound.  If  the  composition  is  kept  in  a  well  corked  bottle, 
sufficiently  wide  mouthed  to  admit  the  brush,  it  will  always  be 
ready  for  use  and  suited  to  the  want  of  the  moment. 

2.  Pruning  to  induce  fruitfulness. 

When  a  young  fruit  tree  is  too  luxuriant,  employing  all  its 
energies  in  making  vigorous  shoots,  but  forming  few  or  no  blos- 
som buds,  and  producing  no  fruit,  we  have  it  in  our  power  by 
different  modes  of  pruning  to  lessen  this  over-luxuriance,  and 
force  it  to  expend  its  energies  in  fruit-bearing.  The  most  direct 
and  successful  mode  of  doing  this  is  by  pruning  the  roots,  a  pro- 
ceeding recently  brought  into  very  successful^  practice  by  Euro- 
pean gardeners. 

Root  pruning  has  the  effect  of  at  once  cutting  off  a  consider- 
able supply  of  the  nourishment  formerly  afforded  by  the  roots  of 
a  tree.  The  leaves,  losing  part  of  their  usual  food,  are  neither 
able  to  grow  as  rapidly  as  before,  nor  to  use  all  the  nutritious 
matter  already  in  the  branches ;  the  branches  therefore  become 
more  stunted  in  their  growth,  the  organizable  matter  accumu- 
lates, and  fruit  buds  are  directly  formed.  The  energies  of  the 
tree  are  no  longer  entirely  carried  off  in  growth,  and  the  return- 
ing sap  is  employed  in  producing  fruit  buds  for  the  next  year. 

Root  pruning  should  be  performed  in  autumn  or  winter,  and 
it  usually  consists  in  laying  bare  the  roots  and  cutting  off 
smoothly  at  a  distance  of  a  few  feet  from  the  trunk,  (in  propor- 
tion to  the  size  of  the  tree)  the  principal  roots.  Mr.  Rivers,  an 
English  nurseryman  of  celebrity,  who  has  practised  this  mode 
with  great  success,  digs  a  trench  early  in  November,  eighteen 
inches  deep,  round  his  trees  to  be  root  pruned,  cutting  off  the 
roots  with  a  sharp  spade.  By  following  this  practice  every 
year,  he  not  only  throws  his  trees  into  early  bearing,  but  forces 
Apples,  Pears,  and  the  like,  grafted  on  their  own  roots,  to  be- 
come prolific  dwarfs,  growing  only  six  feet  apart,  trained  in  a 


TO    INDUCE    FRUITFULNESS.  33 

conical  form,  full  of  fruit  branches,  and  producing  abundantly. 
Those  dwarf  trees,  thus  annually  root  pruned,  he  supplies  abun- 
dantly with  manure  at  the  ends  of  the  roots,  thus  keeping  up 
their  health  and  vigour.  The  plan  is  an  admirable  one  for 
small  gardens,  or  for  amateurs  who  wish  to  grow  a  great  many 
sorts  in  a  small  surface.  Mr.  Rivers,  in  a  pamphlet  on  this 
subject,  enumerates  the  following  among  the  advantages  of  sys- 
tematic root  pruning. 

"  1.  The  facility  of  thinning,  (owing  to  the  small  size  of  the 
trees,)  and,  in  some  varieties,  of  setting  the  blossoms  of  shy- 
bearing  sorts,  and  of  thinning  and  gathering  the  fruit. 

"  2.  It  will  make  the  gardener  independent  of  the  natural  soil 
of  his  garden,  as  a  few  barrowsful  of  rich  mould  will  support  a 
tree  for  a  lengthened  period,  thus  placing  bad  soils  nearly  on  a 
level  with  those  the  most  favourable. 

"  3.  The  capability  of  removing  trees  of  fifteen  or  twenty 
years'  growth,  with  as  much  facility  as  furniture.  To  tenants 
this  will  indeed  be  a  boon,  for  perhaps  one  of  the  greatest  an- 
noyances a  tenant  is  subject  to,  is  that  of  being  obliged  to  leave 
behind  him  trees  that  he  has  nurtured  with  the  utmost  care/' 

In  conclusion,  Mr.  Rivers  recommends  caution  ;  "  enough  of 
vigour  must  be  left  in  the  tree  to  support  its  crop  of  fruit,  and 
one,  two,  or  three  seasons'  cessation  from  root  pruning,  will  often 
be  found  necessary." 

Root  pruning  in  this  country  will,  we  think,  be  most  valuable 
in  its  application  to  common  standard  trees,  which  are  thrifty, 
but  bear  little  or  no  fruit.  They  will  generally  be  found  to  re- 
quire but  a  single  pruning  to  bring  them  into  a  permanently 
fruitful  condition ;  and  some  sorts  of  Pears  and  Plums,  which 
do  not  usually  give  a  fair  crop  till  they  are  twelve  or  fourteen 
years  old,  may  be  brought  into  fruit  by  this  means  as  soon  as 
they  are  of  proper  size.  Several  nearly  full  grown  peach,  pear, 
and  plum  trees,  on  a  very  rich  soil  on  the  Hudson,  which  were 
over-luxuriant  but  bore  no  fruit,  were  root  pruned  by  our  advice 
two  years  ago,  and  yielded  most  excellent  and  abundant  crops 
last  season. 

In  the  case  of  Apple  orchards,  where  the  permanent  value 
depends  on  the  size,  longevity,  and  continued  productiveness  of 
the  trees,  it  is  better  to  wait  patiently  and  not  resort  to  pruning 
to  bring  them  into  bearing ;  as  it  cannot  be  denied  that  all 
excessive  pruning  shortens  somewhat  the  life  of  a  tree.  Mr. 
Coxe,  indeed,  recommended  that  the  first  fruit  should  never  be 
allowed  to  ripen  on  a  young  apple  orchard,  as  it  lessens  very 
materially  the  vigour  of  the  trees. 

Shortening-in  the  shoots  of  Peaches,  Nectarines,  and  Apricots, 
as  we  shall  hereafter  point  out,  has  a  strong  tendency  to  increase 
the  fruitfulness  of  these  trees,  since  by  reducing  the  young  wood, 

the  sap  accumulates  in  the  remainder  of  the  branch,  and  many 

2* 


34  PRUNING. 

bearing  shoots  are  produced  instead  of  one.  And  the  English 
practice  of  spurring-in,  which  consists  in  annually  shortening 
the  lateral  shoots  of  trained  Pears,  Apples,  and  the  like,  in  order 
to  make  them  throw  out  short  fruit  branches,  or  spurs,  is  founded 
on  the  same  principle. 

Bending  down  the  limbs  is  an  easy  and  simple  means  of  throw- 
ing such  branches  directly  into  fruit.  By  this  means  the  circu- 
lation is  retarded,  rapid  growth  ceases,  organizable  matter  accu- 
mulates, and  fruit-buds,  as  before  stated,  surely  follow.  The 
limbs  are  bent,  while  flexible,  in  June  or  July,  and  tied  down 
below  a  horizontal  line  until  they  retain  of  themselves  their  new 
position.  When  this  can  be  easily  applied,  it  is  a  never-failing 
mode  of  rendering  such  branches  fruitful.  It  is  stated  in  Lou- 
don's  Gardener's  Magazine  that  "a  very  large  crop  of  Pears  was 
obtained  by  the  Rev.  Mr.  Fisher,  in  Buckinghamshire,  from  trees 
which  had  not  borne  at  all,  by  twisting  and  breaking  down  the 
}  oung  shoots,  late  in  the  autumn,  when  the  wood  had  become 
tough ;  and  the  pendent  branches  afterwards  continued  per- 
fetly  healthy." 

Disbarking  and  Ringing  are  two  raodes  that  have  been  recom- 
mended by  some  authors,  but  of  which,  except  as  curious  expe- 
riments, we  entirely  disapprove.  Disbarking,  that  is,  removing 
the  outer  bark  of  the  trunk  in  February,  May,  or  March,  is  and 
may  be  practised  with  good  results  on  trees  in  very  sheltered  posi- 
tions, and  under  glass,  but  must  always  be  a  somewhat  danger- 
ous practice  in  open  orchards,  and  in  a  variable  climate  like 
oars ;  while  its  good  effects  may  in  a  great  measure  be  attained 
b/  keeping  the  bark  in  a  healthy  state  by  a  wash  of  soft  soap. 
Ringing,  which  is  nothing  more  than  stopping  the  descending  sap 
in  a  branch,  and  forcing  it  to  organize  blossom  buds,  by  taking 
off  a  ring  of  bark,  say  a  fourth  or  half  an  inch,  near  midsummer, 
is  a  mode  always  more  or  less  injurious  to  the  health  of  the 
branch,  and  if  carried  to  any  extent,  finally  destroys  the  tree. 
It  is  gradually  falling  into  disuse,  since  root  pruning,  and  other 
and  better  modes,  are  becoming  known.  A  ligature  or  bandage 
tightly  applied  to  the  limb,  will  have  temporarily  the  same  effect 
as  ringing,  without  so  much  injury  to  the  branch. 

Inducing  fruitfulness  by  other  means. 

The  influence  of  certain  soils  on  the  productiveness  of  fruit 
trees  is  a  subject  of  every  day  observation,  but  the  particular 
ingredients  of  the  soil,  which  insure  this  abundant  bearing,  is  not 
so  well  known.  Limestone  soils  are  almost  invariably  produc- 
tive of  all  sorts  of  fruit ;  and  certain  strong  loams  in  this  coun- 
try seem  to  be  equally  well  adapted  to  this  end. 

In  a  curious  work  called  the  "  Rejuvenescence  of  Plants,"etc. 
by  Dr.  Schultz,  of  Berlin,  the  author,  who  has  devoted  consider- 


TRAINING. 


able  time  to  the  subject,  states  that  common  salt  and  chloride  of 
lime  contribute  greatly  to  the  flowering  of  most  plants,  to  which, 
however,  they  can  only  be  applied,  with  safety,  in  small  quanti- 
ties. "Salts  of  lime,"  he  continues,  "appear  to  produce  so 
nearly  the  same  effect  as  those  of  potash  and  soda,  that  it  is  only- 
necessary  to  place  lime  within  their  reach,  if  there  is  no  defici- 
ency of  manure  in  the  shape  of  general  food.  Lime  will  in  the 
main  promote,  in  an  astonishing  degree,  the  fruit  and  flowering 
of  most  plants,  because  calcareous  salts  promote  evaporation 
and  the  concentration  of  sap." 

Although  we  cannot  coincide  with  many  of  Dr.  Schultz's 
views  as  expressed  in  this  work,  yet  the  remarks  just  quoted 
agree  so  entirely  with  facts  that  have  come  under  our  own  ob- 
servation, that  we  gladly  place  them  before  the  cultivator  of  fruit 
trees.  One  of  the  most  productive  fruit  gardens  in  our  know- 
ledge is  on  a  limestone  soil,  and  another  more  than  usually  pro- 
lific, in  a  neighbourhood  not  very  fruitful,  is  every  year  treated 
with  a  top  dressing  of  coarse  salt,  at  the  rate  of  two  bushels  to  the 
acre.  These  facts  are  surely  worth  the  attention  of  growers,  and 
should  be  the  subject  of  more  extended  and  careful  experiments. 

Rendering  trees  more  fruitful  by  dwarfing,  and  by  adapting 
them  to  soils  naturally  unfruitful  by  growing  them  upon  other 
and  better  stocks,  we  have  already  placed  before  the  reader 
under  the  head  of  Grafting. 


CHAPTER  IV. 

TRAINING. 

TRAINING  fruit  trees  is,  thanks  to  our  favourable  climate,  a 
proceeding  entirely  unnecessary  in  the  greater  part  of  the  United 
States.  Our  fine  dry  summers,  with  the  great  abundance  of 
strong  light  and  sun,  are  sufficient  to  ripen  fully  the  fruits  of 
temperate  climates,  so  that  the  whole  art  of  training,  at  once  the 
trial  and  triumph  of  skill  with  English  fruit  gardeners,  is  quite 
dispensed  with :  and  in  the  place  of  long  lines  of  brick  wall 
and  espalier  rails,  surrounding  and  dividing  the  fruit  garden, 
all  covered  with  carefully  trained  trees,  we  are  proud  to  show 
the  open  orchard,  and  the  borders  in  the  fruit  garden  filled 
with  thrifty  and  productive  standards.  Nothing  surprises  a  Bri- 
tish gardener  more,  knowing  the  cold  of  our  winter,  than  the 
first  sight  of  peaches,  and  other  fine  fruits,  arriving  at  full  per- 
fection in  the  middle  states,  with  so  little  care ;  and  he  sees  at 
once  that  three  fourths  of  the  great  expense  of  a  fruit  garden 
here  is  rendered  entirely  needless. 

Training  fruit  trees,  in  this  country,  is  therefore  confined  to 


36  TRAINING. 

the  colder  districts  north  of  the  43°  of  latitude,  and  to  the  gar- 
dens of  amateurs.  There  can,  however,  scarcely  be  a  more 
beautiful  display  of  the  art  of  the  horticulturist,  than  a  fine  row 
of  trained  trees,  their  branches  arranged  with  the  utmost  sym- 
metry and  regularity,  and  covered,  in  the  fruit  season,  with 
large  and  richly  coloured  fruit. 

North  of  the  43°  latitude,  (or  north  of  the  Mohawk,)  the  peach 
does  not  ripen  well,  and  this,  as  well  as  some  other  rather  tender 
trees,  will,  in  such  situations,  generally  yield  abundant  crops 
when  trained  on  a  common  upright  trellis,  or  espalier  rail,  seven 
or  eight  feet  high.*  Still  farther  north,  as  in  Maine,  or  Canada, 
a  wall  must  be  resorted  to :  but  our  own  observation  leads  us  to 
believe  that,  generally,  the  espalier  rail  will  be  found  not  only 
cheaper,  and  more  easily  managed  in  training,  but  really  pre- 
ferable to  a  wall,  as  full  exposure  to  light  is  sufficient  without 
much  additional  heat.  With  'regard  to  walls  themselves,  in  the 
middle  portions  of  the  Union,  a  southern  aspect  is  almost  always 
the  worst,  being  too  hot  in  midsummer;  a  wall  running  north 
and  south,  and  affording  east  and  west  aspects,  is  much  the  best. 
The  western  aspect  is  indeed  preferable  lor  all  tender  fruits,  as 
the  blossoms  are  not  there  liable  to  injury  from  early  frosts.  A 
north  wall  is  useful  for  producing  a  later  crop. 

The  objects  of  training  are,  by  a  more  complete  exposure  of 
the  leaves  and  branches  to  the  light  and  sun,  to  ripen  fruits  in 
a  naturally  unfavourable  climate ;  to  render  them  more  fruit- 
ful,— lessening  vigour  and  excessive  growth  by  the  lateral  or 
horizontal  arrangement  of  the  branches ;  and  lastly  economy  of 
space,  as  trees  when  trained  on  a  flat  surface  occupy  much  less 
space  in  the  fruit  garden  than  standards,  and  leave  the  borders 
more  open  for  cropping  with  vegetables. 

Training  conical  standards.  A  very  easy  and  simple  mode  of 
training  fruit  trees,  which  has  lately  come  into  great  favour  with 
amateurs,  is  the  conical  standard,  or  Quenouille,  (pronounced  ke- 
nool)  of  the  French.  It  is  applied  chiefly  to  pears,  which,  when 
treated  in  this  way,  may  be  planted  about  eight  feet  apart,  and 
thus  a  great  variety  of  sorts  may  be  grown  in  a  small  garden. 
The  best  example  of  this  kind  of  training  in  this  country,  at 
present,  is  in  the  garden  of  Mr.  Johnson  of  Lynn,  Mass.  A 
great  number  of  the  specimen  trees  in  the  London  Horticultural 
Society's  garden  are  trained  in  this  manner ;  and  London  re- 
marks, that  in  1840  the  Royal  Kitchen  garden  of  Versailles 
contained  two  hundred  trees  trained  in  the  conical  manner,  with 
the  current  year's  shoots  tied  down  en  quenouille.  "  They  had 

*  Cedar  or  locust  posts,  set  four  or  eight  feet  apart,  with  horizontal  bars 
let  in,  and  crossed  by  light  perpendicular  straps  of  pine  from  six  to  twelve 
inches  apart,  will  form  an  excellent  and  durable  trellis  for  espaliers.  See  Fig. 
21.  Indeed  many  gardeners  here  prefer  having  a  light  trellis  a  few  inches 
from  the  wall,  upon  which  to  train,  instead  of  nailing  directly  on  the  wall 


QUENOUILLE    STANDARDS. 


attained  the  height  of  from  six  to  twelve  feet  before  the  branches 
were  bent  down ;  but  the  effect  of  this  was  to  cover  the  shoots 
with  blossom  buds,  and  to  produce  the  most  extraordinary  crops." 

To  produce  Quenouille 
standards,  plant  a  young 
tree,  three  or  four  feet 
high,  and,  after  the  first 
summer's  growth,  head 
back  the  top,  and  cut-in 
the  side  branches,  as  re- 
presented by  the  dotted 
lines,  on  a,  Fig.  16.  The 
next  season  the  tree  will 
shoot  out  three  or  four 
tiers  of  side  branches,  ac- 
cording to  its  strength. 
The  lowest  should  be 
left  about  eighteen  inches 
from  the  ground,  and,  by 
pinching  off  superfluous 
shoots,  others  may  be 
made  to  grow  pretty  re- 
At  the  end  of  this  season 


> 

•"* 


a  o 

Fig.  16.    Quenouille  or  conical  training,  pro- 
gressive stages. 

gularly,  so  as  not  to  crowd  the  head, 
head  back  the  leader  as  in  &,  to 
strengthen  the  side  shoots.  Next 
season  a  fresh  series  of  lateral  shoots 
will  be  produced,  four  or  five  of 
which  may  be  kept  every  year ;  and 
the  third  or  fourth  year,  the  lower 
branches  may  be  bent  down  in  mid- 
summer, c,  and  kept  in  a  pendulous 
position  for  a  year  or  two,  by  tying 
them  to  stakes  driven  in  the  ground, 
or  to  the  main  stem.  This  success- 
ive growth  at  the  top,  and  arrange- 
ment of  the  limbs  below,  must  be 
continued  till  the  requisite  height — 
say  ten  feet — is  attained,  when  all  the 
branches  assuming  their  final  fonn, 
the  tree  will  resemble  Fig.  17.  A 
moderate  pruning  to  produce  new 
wood,  and  the  occasional  tying  in  of 
a  rambling  shoot,  will  be  all  that  is 
required.  The  French  quenouille  J^.IT.  Conical  or 
training  is  performed  with  dwarf  training,  complete. 

stocks,  but  the  trees  are  more  thrifty  and  durable  when  grafted 
on  their  own  stocks,  and  kept  within  proper  bounds  by  root  pru- 
ning, after  Mr.  Kivers's  method,  explained  in  a  previous  page. 


38  TRAINING. 

The  two  best  modes  of  training  for  this  country,  on  walls  or 
espaliers,  are  fan-training,  and  horizontal  training.  The  first 
is  the  simplest  and  easiest  mode  of  training  the  Peach,  the  Apri- 
cot, Nectarine,  and  Cherry ;  and  the  latter  is  best  adapted  to 
the  Pear.  In  training  to  a  wall,  the  branches  are  fastened  in 
their  places  by  shreds  of  leather  and  nails ;  and,  as  espaliers, 
by  tying  them  with  slips  of  bass-matting  to  the  rails  of  the  trellis. 
The  following  account  of  these  two  modes  of  training  is  so  con- 
cisely abridged  from  the  practice  of  the  best  English  gardens, 
in  the  Suburban  Horticulturist,  that  we  cannot  do  better  than 
to  place  it  before  the  reader. 

Fan-training  in  the  common  English  manner.    A  maiden  plant 
(a  tree  but  one  year  from  the  graft,)  being  planted  "  is  to  be 
headed   down  to  four  buds   or   eyes, 
placed  in  such  a  manner  as  to  throw 
*  out  two  shoots  on  each  side,  as  shown 
in  Fig.  18.     The  following  season  the 

Fig.  18.   Fa^i-training,  first    two  lWermost  shoots  are  to  be  headed 
^age.  down  to  three  eyes,  placed  in  such  a 

manner  as  to  throw  out  one  leading  shoot,  and  one  shoot  on  each 
side  ;  the  two  lowermost  shoots  are  to  be  headed  down  to  two 
eyes,  so  as  to  throw  out  one  lead- 
ing shoot,  and  one  shoot  on  the 
uppermost  side  as  shown  in  Fig. 
19.  We  have  now  five  leading 
shoots  on  each  side,  well  placed, 
to  form  our  future  tree.  Each 
of  these  shoots  must  be  placed  in 
the  exact  position  in  which  it  is 

to   remain ;    and   as   it   is   these      Fig.  19.    Fern-training,  second  stage. 

shoots  which  are  to  form  the  future  tree,  none  of  them  are  to  be 
shortened.  The  tree  should  by  no  means  be  suffered  to  bear 
any  fruit  this  year.  Each  shoot  must  now  be  allowed  to  pro- 
duce, besides  the  leading  shoot  at  its  extremity,  two  other  shoots 
on  the  uppermost  side,  one  near  to  the  bottom  and  one  about 

midway  up  the  stem ; 
there  must  also  be  one 
shoot  on  the  under- 
most side,  placed 
about  midway  be- 
tween the  other  two, 
All  the  other  shoots 
must  be  pinched  oft' 
in  their  infant  state. 

Fig.  20.    Fan-training,  third  stage.  The    tree   will   then, 

assume,  at  the  end  of  the  third  year,  the  appearance  shown  in  Fig.20. 
From  this  time  it  maybe  allowed  to  bear  what  crop  of  fruit  the  gar- 
dener thinks  it  able  to  carry ;  in  determining  which,  he  ought 


FAN-TRAINING. 


39 


never  to  overrate  the  vigour  of  the  tree.  All  of  these  shoots 
except  the  leading  ones,  must  at  the  proper  season  be  shortened, 
but  to  what  length  must  be  left  entirely  to  the  judgment  of  the 
gardener,  it  of  course  depending  upon  the  vigour  of  the  tree. 
In  shortening  the  shoot,  care  should  be  taken  to  cut  back  to  a 
wood  bad  that  will  produce  a  shoot  for  the  following  year.  Cut 
close  to  the  bud,  so  that  the  wound  may  heal  the  following  sea- 
son. The  following  year  each  shoot  at  the  extremities  of  the 
leading  branches  should  produce,  besides  the  leading  shoot,  one 
on  the  upper  and  two  on  the  under  part,  more  or  less,  according 
to  the  vigour  of  the  tree  ;  whilst  each  of  the  secondary  branches 
should  produce  besides  the  leading  shoot,  one  other  placed  near 
to  the  bottom  ;  for  the  grand  art  of  pruning,  in  all  systems  to 
which  this  class  of  trees  is  subjected,  consists  in  preserving  a 
sufficient  quantity  of  young  wood  at  the  bottom  of  the  tree  ;  and 
on  no  account  must  the  gardener  cut  away  clean  any  shoots  so 
placed,  without  well  considering  if  they  will  be  wanted,  not  only 
for  the  present  but  for  the  future  good  appearance  of  the  tree. 
The  quantity  of  young  wood  annually  laid  in  must  depend  upon 


Fig.  21.    Fan-training  complete. 

the  vigour  of  the  tree.  It  wrould  be  ridiculous  to  lay  the  same 
quantity  into  a  weakly  tree  as  into  a  tree  in  full  vigour.  The 
gardener  here  must  use  his  own  judgment.  But  if  any  of  the 
leading  shoots  manifest  a  disposition  to  outstrip  the  others,  a 
portion  of  young  shoots  must  be  laid  in,  and  a  greater  quantity 
of  fruit  suffered  to  ripen  on  the  over-vigorous  branch.  At  the 
s'ame  time  a  smaller  quantity  of  fruit  than  usual  must  be  left 
to  ripen  on  the  weaker  branch.  This  will  tend  to  restore  the 
equilibrium  better  than  any  other  method.  Fig.  21,  presents  us 
with  the  figure  of  a  tree  in  a  more  advanced  state  well  balanced, 
and  well  calculated  for  an  equal  distribution  of  the  sap  all  over 
its  surface.  [We  have  varied  this  figure  by  representing  it  train- 
ed on  a  trellis,  instead  of  a  wall.]  Whenever  any  of  the  lower  •*.., 
shoots  have  advanced  so  far  as  to  incommode  the  others,  they 


40 


TRAINING. 


should  be  cut  back  to  a  yearling  shoot ;  this  will  give  them 
room,  and  keep  the  lower  part  of  the  tree  in  order.  In  nailing 
to  a  wall,  care  must  be  taken  not  to  bruise  any  part  of  the 
shoot ;  the  wounds  made  by  the  knife  heal  quickly,  but  a  bruise 
often  proves  incurable.  Never  let  a  nail  gall  any  part  of  the 
tree ;  it  will  endanger  the  life  of  the  branch.  In  nailing-in  the 
young  shoots,  dispose  them  as  straight  and  regular  as  possible ; 
it  will  look  workman-like.  Whatever  system  of  training  is 
pursued,  the  leading  branches  should  be  laid-in  in  the  exact 
position  they  are  to  remain ;  for  wherever  a  large  branch  is 
brought  down  to  fill  the  lower  part  of  the  wall,  the  free  ascent 
of  the  sap  is  obstructed  by  the  extension  of  the  upper,  and  con- 
traction of  the  lower  parts  of  the  branch.  It  is  thus  robbed  of 
part  of  its  former  vigour,  while  it  seldom  fails  to  throw  out,  imme- 
diately behind  the  parts  most  bent,  one  or  more  vigorous  shoots." 

Horizontal  training  consists  in  preserving  an  upright  leader, 
with  lateral  shoots  trained  at  regular  intervals.  These  intervals 
may  be  from  a  foot  to  eighteen  inches  for  pears  and  apples,  and 
about  nine  inches  for  cherries  and  plums.  "  A  maiden  plant 
with  three  shoots  having  been  procured,  the 
two  side  shoots  are  laid  in  horizontally,  and 
the  centre  one  upright,  as  in  Fig.  22  ;  all  the 
buds  being  rubbed  off  the  latter  but  three, 
viz.,  one  next  the  top  for  a  vertical  leader, 
and  one  on  each  side  near  the  top,  for  hori- 
zontal branches.  In  the  course  of  the  first  training,  jlrti  stay*. 
summer  after  planting,  the  shoots  may  be  allowed  to  grow  with- 
out being  stopped.  In  the  autumn  of  the  first  year  the  two  lat- 
erals produced  are  nailed  or  tied  in, 
and  also  the  shoots  produced  from 
the  extremities  of  the  lower  laterals  ; 
the  centre  shoot  being  headed  down 
as  before,  as  shown  in  Fig.  23.  But 
in  the  second  summer,  when  the 
96m  main  shoot  has  attained  the  length  ot 
cond  stage.  ten  or  twelve  inches,  it  may  be  stop- 

ped; which  if  the 
plant  is  in  proper 
vigour,  will  cause  it 
to  throw  out  two  ho- 
rizontal branches, 
in  addition  to  those 
which  were  thrown 
out  from  those  of 
the  preceding  year. 
The  tree  will  now 
be  in  its  second 

summer,     and     will  Fig.  24.     Horizontal  training,  third  st^e. 


HORIZONTAL    TRAINING.  41 


have  four  horizontal  branches  on  each  side  of  the  upright  stem 
as  in  Fig.  24 ;  and  by  persevering  in  this  system  four  horizontal 
branches  will  be  produced  in  each  year  till  the  tree  reaches  the 
top  of  the  wall  (or  espalier,)  when  the  upright  stem  must  termi- 
nate in  two  horizontal  branches.  In  the  following  autumn  the 


Fig.  25.    Horizontal  training,  fourth  year. 

tree  will  have  the  appearance  of  Fig.  25." — Suburban  Horticul 
turist,  pp.  363  :  372. 

Training  fruit  trees  is  nowhere  in  the  United  States  practised 
to  much  extent  except  in  the  neighbourhood  of  Boston  ;  and 
some  of  the  best  specimens  of  the  foregoing  methods  in  that 
neighbourhood  are  in  the  gardens  of  J.  P.  Gushing,  Esq.,  Col. 
Perkins,  and  S.  G.  Perkins,  Esq. 


CHAPTER  Y. 

TRANSPLANTING. 

As  nearly  all  fruit  trees  are  raised  first  in  nurseries,  and  then 
removed  to  their  final  position  in  the  orchard  or  fruit  garden  ;  as 
upon  the  manner  of  this  removal  depends  not  only  their  slow  or 
rapid  growth,  their  feebleness  or  vigour  afterwards,  and  in  many 
cases  even  their  life,  it  is  evident  that  it  is  in  the  highest  degree 
important  to  understand  and  practise  well  this  transplanting. 

The  season  best  adapted  for  transplanting  fruit  trees  is  a  mat- 
ter open  to  much  difference  of  opinion  among  horticulturists  ;  a 
difference  founded  mainly  on  experience,  but  without  taking 
into  account  variation  of  climate  and  soils,  two  very  important 
circumstances  in  all  operations  of  this  kind. 

All  physiologists,  however,  agree  that  the  best  season  for 
transplanting  deciduous  trees  is  in  autumn,  directly  after  the 


42  TRANSPLANTING. 

fall  of  the  leaf.  The  tree  is  then  in  a  completely  dormant  state, 
Transplanted  at  this  early  season,  whatever  wounds  may  have 
been  made  in  the  roots  commence  healing  at  once,  as  a  deposit  di- 
rectly takes  place  of  granulous  matter  from  the  wound,  and  when 
the  spring  arrives  the  tree  is  already  somewhat  established,  and 
ready  to  commence  its  growth.  Autumn  planting  is  for  this 
reason  greatly  to  be  preferred  in  all  mild  climates,  and  dry  soils ; 
and  even  for  very  hardy  trees,  as  the  apple,  in  colder  latitudes; 
as  the  fixed  position  in  the  ground,  which  trees  planted  then  get 
by  the  autumnal  and  early  spring  rains,  gives  them  an  advan- 
tage, at  the  next  season  of  growth,  over  newly  moved  trees. 

On  the  other  hand,  in  northern  portions  of  the  Union,  where 
the  winters  commence  early,  and  are  severe,  spring  planting  is 
greatly  preferred1!  There,  autumn  and  winter  are  not  mild 
enough  to  allow  this  gradual  process  of  healing  and  establishing 
the  roots  to  go  on ;  for  when  the  ground  is  frozen  to  the  depth  of 
the  roots  of  a  tree,  all  that  slow  growth  and  connection  of  nutri- 
ment by  the  roots  is  necessarily  at  an  end.  And  the  more 
tender  sorts  of  fruit  trees,  the  Peach  and  Apricot,  which  are  less 
hardy  when  newly  planted  than  when  their  roots  are  entire,  and 
well  fixed  in  the  soil,  are  liable  to  injury  in  their  branches  by 
the  cold.  The  proper  time,  in  such  a  climate,  is  as  early  as  the 
ground  is  in  a  fit  condition  in  the  spring. 

Early  in  autumn,  and  in  spring  before  the  buds  expand,  may 
as  a  general  rule  be  considered  the  best  seasons  for  transplant- 
ing. It  is  true  that  there  are  instances  of  excellent  success  in 
planting  at  all  seasons,  except  midsummer ;  and  there  are  many 
who,  from  having  been  once  or  twice  successful  in  transplanting 
when  trees  were  nearly  in  leaf,  avow  that  to  be  the  best  season ; 
not  taking  into  account,  that  their  success  was  probably  entirely 
owing  to  a  fortunately  damp  state  of  the  atmosphere  at  the  time, 
and  abundant  rains  after  the  experiment  was  performed.  In  the 
middle  states,  we  are  frequently  liable  to  a  dry  period  in  early 
summer,  directly  following  the  season,  of  removal,  and  if  trans- 
planting is  deferred  to  a  late  period  in  spring,  many  of  the  trees 
will  perish  from  drought,  before  their  roots  become  established 
in  the  soil.  Spring  planting  should,  therefore,  always  be  per- 
formed as  soon  as  possible,  that  the  roots  may  have  the  great 
benefit  of  the  early  and  abundant  rains  of  that  season,  and  get 
well  started  before  the  heat  of  summer  commences.  For  the 
neighbourhood  of  New- York,  therefore,  the  best  periods  are,  from 
the  fall  of  the  leaf,  to  the  middle  of  November,  in  autumn,  and 
from  the  close  of  winter,  to  the  middle  of  April,  in  the  spring ; 
though  commonly,  the  seasons  of  removal  are  frequently  extended 
a  month  beyond  these  limits. 

Taking  up  the  trees  is  an  important  part  of  the  operation.  A 
transplanter  should  never  forget  that  it  is  by  the  delicate  and 
tender  points  or  extremities  of  the  root  that  trees  take  up  their 


PREPARING    THE    SOIL.  43 

food ;  and  that  the  chance  of  complete  success  is  lessened,  by 
every  one  of  these  points  that  is  bruised  or  destroyed.  If  we 
could  remove  trees  with  every  fibre  entire,  as  we  do  a  plant  in 
a  pot,  they  would  scarcely  show  any  sign  of  their  change  of  posi- 
tion. In  most  cases,  especially  in  that  of  trees  taken  from 
nurseries,  this  is,  by  the  operation  of  removal,  nearly  impos- 
sible. But  although  we  may  not  hope  to  get  every  root  entire, 
we  may,  with  proper  care,  preserve  by  far  the  larger  portion  of 
them,  and  more  particularly  the  small  and  delicate  fibres.  After 
being  taken  up,  they  should  be  planted  directly  ;  or,  if  this  can- 
not be  done,  they  should  be  kept  from  drying  by  a  covering  of 
mats,  and  when  sent  to  a  distance  by  being  packed  in  damp  rnoss.* 

Preparing  the  places.  Here  is  the  fatal  stumbling  block  of 
all  novices  and  ignorant  persons  in  transplanting.  An  English 
gardener,  when  he  is  about  to  plant  fruit  trees,  talks  about  pre- 
paring his  borders,  an  American  says  he  will  dip  his  holes;  and  ; 
we  cannot  give  a  more  forcible  illustration  of  the  ideas  of  two 
persons  as  to  the  wants  of  a  fruit  tree,  or  a  better  notion  of  the 
comparative  provision  made  to  supply  these  wants,  than  by  con- 
trasting the  two  phrases  themselves.  The  one  looks  upon  a  tree 
as  a  living  being,  whose  life  is  to  be  rendered  long,  vigorous,  and 
fruitful  by  a  good  supply  of  food,  and  a  soil  mellow  and  easily 
penetrated  by  the  smallest  fibre;  the  other  considers  it  very 
much  in  the  light  of  a  truncheon  or  a  post,  which  he  thrusts 
into  the  smallest  possible  hole,  and  supplies  with  the  least  portion 
of  manure,  trusting  to  what  he  seems  to  believe  the  inextinguish- 
able powers  of  nature  to  make  roots  and  branches  under  any 
circumstances.  It  is  true  that  the  terms  differ  somewhat  from 
the  nature  of  the  culture  and  the  greater  preparation  necessary 
in  planting  fruit  trees  in  England,  but  this  is  not  by  any  means 
sufficient  to  justify  the  different  modes  of  performing  the  same 
operation  there  and  here. 

In  truth,  in  this  country,  where  the  sun  and  climate  are  so 
favorable,  where  pruning  and  training  are  comparatively  so 
little  necessary,  the  great  requisite  to  success  in  the  ordinary 
culture  of  fruit  trees  is  the  proper  preparation  of  the  soil  before 
a  tree  is  planted.  Wh ether  a  transplanted  tree  shall  struggle 
several  years  to  recover,  or  grow  moderately  after  a  short  time, 
or  at  once  start  into  a  very  luxuriant  and  vigorous  growth,  de- 
pends entirely  upon  the  amount  of  care  and  labour  the  planter  is 
willing  to  bestow  on  the  soil  for  his  trees.  We  have  seen  seve- 
ral instances  where,  side  by  side,  one  man  planted  his  trees  in 
large  spaces  of  deeply  moved  and  rich  soil,  and  another  in 

*  We  should  notice  an  important  exception  to  this  in  the  case  of  trees 
packed  for  shipping  across  the  Atlantic.  In  this  case  they  should  be 
packed  only  in  dry  moss ;  the  moisture  of  the  sea  air  being  sufficient  to 
keep  the  roots  in  good  condition,  while  if  packed  in  damp  moss  they  will 
be  injured  by  rotting  or  excessive  growth. 


44  TRANSPLANTING. 

small  holes  in  the  cc  mmon  mode,  which  uniformly  showed  the  trees 
of  the  first,  larger  after  five  years,  than  those  of  the  last  after  twelve. 

No  fruit  tree  should  be  planted  in  a  hole  of  less  size  than 
three  feet  square,  and  eighteen  inches  to  two  feet  deep.  To  this 
size  and  depth  the  soil  should  be  removed  and  well  pulverized, 
and  it  should  if  necessary  be  properly  enriched  by  the  applica- 
tion of  manure,  which  must  be  thoroughly  mixed  with  the  whole 
mass  of  prepared  soil  by  repeated  turnings  with  the  spade. 
This  preparation  will  answer,  but  the  most  skilful  cultivators 
among  us  make  their  spaces  four  or  five  feet  in  diameter,  or 
three  times  the  size  of  the  roots,  and  it  is  incredible  how  much 
the  luxuriance  and  vigour  of  growth,  even  in  a  poor  soil,  is  pro- 
moted by  this?  No  after  mending  of  the  soil,  or  top  dressings 
applied  to  the  surface,  can,  in  a  climate  of  dry  summers  like  ours, 
equal  the  effects  of  this  early  and  deep  loosening  and  enriching 
the  soil.  Its  effects  on  the  growth  and  health  of  the  tree  are 
permanent,  and  the  little  expense  and  care  necessary  in  this 
preparation  is  a  source  of  early  and  constant  pleasure  to  the 
planter.  This  preparation  may  be  made  just  before  the  tree  is 
planted,  but  in  heavy  soils  it  is  much  better  to  do  it  several 
months  previously ;  and  no  shallow  ploughing  of  the  soil  can 
obviate  the  necessity  and  advantages  of  the  practice,  where 
healthy,  vigorous  orchards  or  fruit  gardens  are  desired. 

The  whole  art  of  transplanting,  after  this,  consists  in  placing 
the  roots  as  they  were  before,  or  in  the  most  favourable  position 
for  growth.  Begin  by  filling  the  hole  with  prepared  soil, 
within  as  many  inches  of  the  top  as  will  allow  the  tree  to  stand 
exactly  as  deep  as  it  previously  stood.  With  the  spade,  shape 
the  soil  for  the  roots  in  the  form  of  a  little  hillock  on  which  to 
place  the  roots — and  not,  as  is  commonly  done,  in  the  form  of  a 
hollow ;  the  roots  will  then  extend  in  their  natural  position,  not 
being  forced  to  turn  up  at  the  ends.  Next  examine  the  roots, 
and  cut  off  all  wounded  parts,  paring  the  wound  smooth.  Hold 
the  tree  upright  on  its  little  mound  in  the  hole  of  prepared  soil ; 
extend  the  roots,  and  cover  them  carefully  with  the  remaining  pul- 
verized soil.  As  much  of  the  success  of  transplanting  depends 
on  bringing  the  soil  in  contact  with  every  fibre,  so  as  to  leave 
no  hollows  to  cause  the  decay  of  the  roots,  not  only  must  this  be 
secured  by  patiently  filling-in  all  cavities  among  the  roots,  but 
when  the  trees  are  not  quite  small,  it  is  customary  to  pour  in  a 
pail  of  water  when  the  roots  are  nearly  all  covered  with  soil. 
This  carries  the  liquid  mould  to  every  hidden  part.  After  the 
water  has  settled  away,  fill  up  the  hole,  pressing  the  earth  gently 
about  the  tree  with  the  foot,  but  avoiding  the  common  practice 
of  shaking  it  up  and  down  by  the  stem.  In  windy  situations  it 
will  be  necessary  to  place  a  stake  by  the  side  of  each  tree  to 
hold  it  upright,  until  it  shall  have  taken  firm  root  in  the  soil,  but 
it  is  not  needful  in  ordinary  cases. 


MULCHING    AND    MANURING.  45 

Avoid  deep  planting.  More  than  half  the  losses  in  orchard 
planting  in  America  arises  from  this  cause,  and  the  equally 
common  one  of  crowding  the  earth  too  tightly  about  the  roots. 
No  tree  shou'ld  be  placed  deeper  than  it  formerly  grew,  as  its 
roots  are  stifled  from  the  want  of  air,  or  starved  by  the  poverty 
of  the  soil  at  the  depth  where  they  are  placed.  It  is  much  the 
better  and  more  natural  process  in  fact  to  plant  the  tree  so  that 
it  shall,  when  the  whole  is  complete,  appear  just  as  deep  as 
before,  but  standing  on  a  little  mound  two  or  three  inches  higher 
than  the  level  of  the  ground  about.  This,  when  the  mound  set- 
tles, will  leave  it  nearly  on  the  level  with  the  previous  surface. 

Mulching  is  an  excellent  practice  with  transplanted  trees,  and 
more  especially  for  those  which  are  removed  late  in  the  spring. 
Mulching  is  nothing  more  than  covering  the  ground  about  the 
stems  with  coarse  straw,  or  litter  from  the  barn-yard,  which  by 
preventing  evaporation  keeps  the  soil  from  becoming  dry,  and 
maintains  it  in  that  moist  and  equable  condition  of  temperature 
most  favourable  to  the  growth  of  young  roots.  Very  many  trees, 
in  a  dry  season,  fail  at  midsummer,  after  having  made  a  fine 
start,  from  the  parched  and  variable  condition  of  the  earth  about 
the  roots.  Watering  frequently  fails  to  save  such  trees,  but 
mulching  when  they  are  planted  will  entirely  obviate  the  neces- 
sity of  watering  in  dry  seasons,  and  promote  growth  under  any 
circumstances.  Indeed  watering  upon  the  surface,  as  com- 
monly performed,  is  a  most  injurious  practice,  as  the  roots, 
stimulated  at  one  period  of  the  day  by  water,  are  only  rendered 
more  susceptible  to  the  action  of  the  hot  sun  at.  another,  and  the 
surface  of  the  ground  becomes  so  hard,  by  repeated  watering, 
that  the  beneficial  access  of  the  air  is  almost  cut  off.  If  trees 
are  well  watered  in  the  holes,  while  transplanting  is  going  on, 
they  will  rarely  need  it  again,  and  we  may  say  never,  if  they 
are  well  mulched  directly  after  planting. 

The  best  manure  to  be  used  in  preparing  the  soil  for  trans- 
planting trees  is  a  compost  formed  of  two  thirds  muck  or  black 
peat  earth,  reduced  by  fermenting  it  several  months  in  a  heap 
with  one-third  fresh  barn-yard  manure.  Almost  every  farm 
will  supply  this,  and  it  is  more  permanent  in  its  effects,  and 
less  drying  in  its  nature,  than  the  common  manure  of  the  stable. 
An  admirable  manure  recently  applied  with  great  success,  is 
charcoal — the  'small  broken  bits  and  refuse  of  the  charcoal 
pits — mixed  intimately  with  the  soil.  Air-slaked  lime  is  an 
excellent  manure  for  fruit  trees  in  soils  that  are  not  naturally 
calcareous.  Two  or  three  handfuls  may  be  mixed  with  the  soil 
when  preparing  each  space  for  planting,  and  a  top  dressing  may 
be  applied  with  advantage  occasionally  afterwards,  to  increase 
their  productiveness.  But  wherever  large  orchards  or  fruit 
gardens  are  to  be  planted,  the  muck  compost  heap  should  be 
made  ready  beforehand,  as  it  is  the  cheapest,  most  valuable,  and 
durable  of  all  manures  for  fruit  trees. 


46  TRANSPLANTING. 

0 

Pruning  the  heads  of  transplanted  trees,  at  the  season  of  re 
moval,  we  think  generally  an  injurious  practice.  It  is  certainly 
needless  and  hurtful  in  the  case  of  small  trees,  or  those  of  such 
a  size  as  w'll  allow  the  roots  to  be  taken  np  nearly  entire :  for, 
as  the  action  of  the  branches  and  the  roots  is  precisely  recipro- 
cal, and  as  new  roots  are  rapidly  formed  just  in  proportion  to 
the  healthy  action  of  the  leaves,  it  follows  that  by  needlessly 
cutting  off  branches  we  lessen  the  vital  action  of  the  whole  tree. 
At  the  same  time,  where  trees  are  transplanted  of  so  large  a  size 
that  some  of  the  roots  are  lost  in  removing  them,  it  is  necessary 
to  cut  back  or  shorten  a  few  of  the  branches — as  many  as  will 
restore  the  balance  of  the  system — otherwise  the  perspiration 
of  the  leaves  may  be  so  great,  as  to  exhaust  the  supply  of  sap 
faster  than  the  roots  can  collect  it.  A  little  judgment  only  is 
necessary,  to  see  at  a  glance,  how  much  of  the  top  must  be 
pruned  away  before  planting  the  tree,  to  equalize  the  loss  be- 
tween the  branches  and  the  roots. 

When  it  is  necessary  to  transplant  fruit  trees  of  large  size, 
the  best  practice  is  to  prepare  them  previously  by  digging  a 
trench  round  the  whole  mass  of  roots,  undermining  them,  and  cut- 
ting off  all  roots  projecting  beyond  this  line.  The  trench  should 
be  dug  at  such  a  distance  from  the  tree  as  will  include  all  the 
large  and  sufficient  ball  of  roots,  and  it  should  be  done  in  the 
spring,  or  before  midsummer,  when  it  is  desirable  to  remove  the 
tree  the  next  year.  After  all  the  roots  that  extend  to  this  circular 
trench  are  cut  off,  the  earth  is  replaced,  and  by  the  season  follow- 
ing an  abundance  of  small  fibres  is  sent  out  by  the  amputated 
roots,  which,  when  the  whole  is  now  removed,  will  insure  the  suc- 
cess and  speedy  growth  of  the  tree.  This  is  more  completely  the 
case  when  the  tree  is  prepared  two  years  before  transplanting. 
A  variation  of  this  mode,  which  has  been  found  quite  as  success- 
ful and  less  laborious,  consists  in  leaving  the  trench  open,  and 
covering  it  with  boards  only,  or  boards  with  a  top  layer  of  turf. 
The  tree  then  is  somewhat  checked  in  its  growth,  it  throws  out 
an  abundance  of  small  fibres  into  the  ball  of  earth  containing 
the  roots,  and  is  the  next  season  transplanted  with  great  ease 
and  safety. 

The  proper  size  for  transplanting  varies  somewhat  with  the 
sort  of  tree,  and  the  kind  of  culture  intended.  It  is,  however, 
a  maxim  equally  well  settled,  both  among  theorists  and  the  best 
practical  men,  that  health,  immediate  vigour,  and  duration,  are 
all  greatly  promoted  by  transplanting  fruit  trees  of  small  size — 
from  three  to  six  or  seven  feet.  We  are  fully  aware  with  what 
impatience  the  beginner,  or  a  person  who  knows  little  of  the  cul- 
ture of  trees,  looks  upon  trees  of  this  size — one  who  is  eager  to 
plant  an  orchard,  and  stock  a  garden  with  large  trees,  thinking 
to  gather  a  crop  the  next  year.  The  latter  may  indeed  be  done, 
but  the  transplanting  so  affects  the  tree,  that  its  first  scanty  crop 


LAYING-IN.  47 

is  followed  by  a  long  season  of  rest  and  feeble  growth,  while 
the  plantation  of  young  trees  is  making  wood  rapidly,  and  soon 
comes  into  a  healthy  and  long-continued  state  of  productive- 
ness— often  long  indeed  before  the  large  trees  have  fairly  arrived 
at  that  condition.  The  small  tree,  transplanted  with  its  system 
of  roots  and  branches  entire,  suffers  little  or  no  check  ;  the  older 
and  larger  tree,  losing  part  of  its  roots,  requires  several  years 
to  resume  its  former  vigour.  The  constitution  of  the  small  tree 
is  healthy  and  unimpaired  ;  that  of  the  large  is  frequently  much 
enfeebled.  A  stout  and  vigorous  habit — what  the  nurserymen 
call  a  y^od  stocky  plant — is  the  true  criterion  of  merit  in  select- 
ing fruit  trees  for  transplanting. 

Trees  intended  for  orchards,  being  often  more  exposed  than 
those  in  gardens,  should  be  somewhat  larger — not  less  than  sixr 
or  more  than  eight  feet  is  the  best  size.  For  gardens,  all  expe- 
rienced cultivators  agree  that  a  smaller  size  is  preferable ;  we 
prefer  plants  two  years  old  from  the  graft.  Most  gardeners 
abroad,  when  they  select  trees  with  more  than  usual  care,  take 
what  are  called  maiden  plants — those  one  year  old  from  the 
graft,  and  there  can  be  no  doubt  that,  taking  into  account  health, 
duration,  and  the  ease  with  which  such  a  tree  can  be  made  to 
grow  into  any  form,  this  is  truly  the  preferable  size  for  removal 
into  a  fruit  garden.  But  we  are  an  impatient  people,  and  it  is 
not  till  after  another  century  of  trial  and  experience  in  the  cul- 
ture of  fruit  trees,  that  cultivators  generally  in  this  country  will 
become  aware  of  the  truth  of  this  fact. 

The  facility  with  which  the  different  fruit  trees  may  be  trans- 
planted differs  considerably.  Plums  are  generally  removed  with 
most  success,  and  after  them  nearly  in  the  order  as  follows  : 
Quinces,  Apples,  Pears,  Peaches,  Nectarines,  Apricots,  and 
Cherries ;  the  latter  succeeding  with  some  difficulty,  when  of 
large  size. 

Laying  in  by  the  heels  is  a  practice  adopted  as  a  temporary  kind 
of  planting,  when  a  larger  quantity  of  trees  is  at  hand  than  can  be 
set  out  immediately.  A  trench  is  opened,  and  the  roots  are  laid 
in  and  covered  with  soil,  the  tops  being  previously  placed  in  a  slop- 
ing position,  inclining  to  within  a  few  feet  of  the  surface.  In  this 
way  they  are  kept  fresh  and  in  good  order,  until  it  is  convenient 
to  plant  them  finally.  In  northern  districts,  where  the  autumn 
is  often  too  severe  for  planting,  and  the  spring  is  frequently  too 
late  to  receive  trees  in  time  from  nurseries  farther  south,  it  is  a 
common  and  successful  mode  to  procure  trees  in  autumn,  and 
lay  them  in  by  the  heels  until  spring,  covering  over  the  tops  of 
the  more  tender  sorts  if  necessary  with  coarse  litter. 

In  planting  an  orchard,  always  avoid  placing  the  trees  in  the 
same  spot,  or  near  where  an  old  tree  stood  before.  Experience 
has  taught  us  that  the  growth  of  a  young  tree,  in  such  a  posi- 
tion, is  weak  and  feeble ;  the  nourishment  suitable  to  that  kind 


48  SOIL    AND    ASPECT. 

of  tree  having  already  been  exhausted  by  a  previous  growth, 
and  the  soil  being  half  filled  with  old  and  decayed  roots  which 
are  detrimental  to  the  health  of  the  young  tree. 


CHAPTER  VI. 


THE    POSITION    OF   FRUIT    TREES.       SOIL    AND    ASPECT. 

IN  our  favourable  climate  many  fruit  trees  will  thrive  and 
produce  some  fruit  in  almost  any  soil,  except  dry  sand,  or  wet 
swamps.  But  there  is  much  to  be  gained  in  all  climates  by  a 
judicious  selection  of  soil,  when  this  is  in  our  power,  or  by  that 
improvement  which  may  generally  be  effected  in  inferior  soils, 
where  we  are  necessarily  limited  to  such.  As  we  shall,  in 
treating  the  culture  of  each  genus  of  fruit,  state  more  in  detail 
the  soils  especially  adapted  to  its  growth,  our  remarks  here  will 
be  confined  to  the  subject  of  soils  generally,  for  the  orchard  and 
fruit  garden. 

The  soils  usually  selected  for  making  plantations  of  fruit 
trees  may  be  divided  into  light  sandy  loams,  gravelly  loams, 
strong  loams,  and  clayey  loams ;  the  first  having  a  large  pro- 
portion of  sand,  and  the  last  a  large  proportion  of  clay. 

The  soil  most  inviting  to  the  eye  is  a  light  sandy  loam,  and, 
as  it  is  also  a  very  common  soil,  more  than  half  the  fruit  gardens 
in  the  country  are  composed  of  this  mould.  The  easy  manner 
in  which  it  is  worked,  owing  to  its  loose  and  very  friable  nature, 
and  the  rapidity  with  which,  from  its  warmth,  crops  of  all  kinds 
come  into  bearing,  cause  it  to  be  looked  upon  with  almost  uni- 
versal favour.  Notwithstanding  this,  a  pretty  careful  observa- 
tion, for  several  years,  has  convinced  us  that  a  light  sandy  soil 
is,  on  the  whole,  the  worst  soil  for  fruit  trees.  Under  the  bright 
skies  of  July  and  August,  a  fruit  tree  requires  a  soil  which  will 
retain  and  afford  a  moderate  and  continued  supply  of  moisture, 
and  here  the  sandy  soil  fails.  In  consequence  of  this  the  vigour 
of  the  tree  is  checked,  and  it  becomes  feeble  in  its  growth,  aud 
is  comparatively  short-lived,  or  unproductive.  As  a  tree  in  a 
foeble  state  is  always  most  liable  to  the  attacks  of  insects,  those 
on  a  sandy  soil  are  the  first  to  fall  a  prey  to  numerous  maladies.* 
The  open  loose  texture  of  a  sandy  soil,  joined  to  its  warmth, 
affords  an  easy  passage,  and  an  excellent  habitation  for  all  in- 
sects that  pass  part  of  their  lives  in  the  ground,  preparatory  to 

*  This  remark  applies  to  the  middle  and  southern  portions  of  this  country. 
North  of  the  43°  a  light  sandy  soil  is  perhaps  preferable  as  warmer  and 

earlier. 


SANDY    AND    STRONG    LOAMS.  49 

rising  out  of  it  to  attack  the  fruit,  foliage,  or  branches  of  the 
tree. 

Such  are  some  of  the  disadvantages  of  a  light  sandy  soil ; 
and,  in  thoroughly  examining  many  of  the  fruit  gardens  of 
the  middle  states  the  last  few  seasons,  we  could  not  fail  to  be 
struck  with  the  fact  that  in  nine  cases  out  of  ten,  where  a  variety 
of  fruit  was  unusually  liable  to  disease,  to  blight,  or  to  the  attacks 
of  certain  fruit-destroying  insects,  as  the  curculio,  the  trees 
themselves  were  on  sandy  soils;  while  on  the  other  hand,  and 
frequently  in  the  same  neighbourhood,  the  same  sorts  were  grow- 
ing luxuriantly  and  bearing  abundant  crops,  where  the  soil  was  a 
rather  strong  loam.*  For  a  few  years,  the  growth  and  produc- 
tiveness of  the  trees  upon  sandy  soil,  is  all  that  can  be  desired ; 
but  the  trees  are  shorter  lived  and  sooner  fall  into  decay 
than  where  the  soil  is  stronger.  If  there  is  any  exception  to 
this  rule,  it  is  only  in  the  case  of  the  Peach,  and  judging  from 
the  superiour  flavour  of  this  fruit  on  stronger  soils,  we  are 
inclined  to  doubt  the  value  of  the  exception  even  here. 

Gravelly  loams  are  frequently  much  better  adapted  for  or- 
chards than  sandy,  especially  where  the  loam  is  of  a  strong 
quality,  and  the  gravel  is  not  in  excess ;  and  the  hardier  fruits 
usually  do  well  on  this  kind  of  soil. 

Strong  loams,  by  which  we  mean  a  loam  with  only  just  a 
sufficient  portion  of  sand  to  make  it  easily  worked,  are  on  the 
whole  by  far  the  best  for  fruit  gardens  in  this  country.  A  strong 
loam  is  usually  a  deep  soil,  and  affords  during  the  whole  heat  of 
summer,  a  proper  supply  of  moisture  and  nourishment  to  the 
roots  of  trees.  Fruit  trees  do  not  come  into  a  bearing  state  so 
soon  in  a  strong  as  in  a  sandy  loam,  because  the  growth  of 
wood  is  more  vigorous,  and  fruit  buds  are  not  so  soon  formed  ; 
but  they  bear  larger  crops,  are  much  less  liable  to  many  diseases, 
and  their  longevity  is  much  greater.  The  largest  and  most 
productive  orchards  of  the  apple  and  pear  in  this  country  are 
upon  soils  of  this  kind. 

Clayey  loams  are,  when  well  drained,  and  when  the  clay  is 
not  in  excess,  good  fruit  soils — they  are  usually  strong  and  deep 
soils  though  rather  heavy  and  difficult  to  work.  Trees  that  will 
flourish  on  these  soils,  such  as  the  Apple,  Pear,  Cherry,  Plum, 
and  Apricot,  usually  are  very  free  from  disease,  or  insects,  and 
bear  large  crops.  In  a  moist  climate,  like  that  of  England, 
fruit  trees  on  a  clayey  loam  would  die  of  canker,  brought  on  by 
the  excessive  quantity  of  water  contained  in  the  soil,  but  such  is 

*  As  an  instance  in  point,  the  owner  of  one  of  the  most  highly  cultivated 
gardens  in  the  vicinity  of  Boston  was  showing  us,  in  despair,  some  trees 
of  the  Seckel  pear  upon  which  he  could  no  longer  get  good  crops,  or  fair 
fruit,  and  lamenting  the  degeneracy  of  the  sort.  The  next  day  we  saw  in 
a  neighbouring  garden  beautiful  crops  of  this  pear  growing  with  the  least 
possible  care.  The  garden  in  the  first  case  was  a  light  sandy  loam ;  in 
the  second,  a  strong  loam. 

3 


50  SOIL  AND  ASPECT. 

not  the  case  under  the  high  and  warm  temperature  of  our  sum- 
mers. The  finest,  largest,  and  most  productive  Plums  and  Pears 
within  our  knowledge,  grow  in  sites  on  the  North  river,  when 
the  soil  is  a  stiff  clayey  loam,  almost  approaching  a  clay. 
Those  fruits  that  on  light  sandy  soils  are  almost  worthless  from 
their  liability  to  disease,  and  the  attacks  of  insects,  are  here 
surprisingly  luxuriant  and  fruitful. 

It  is,  however,  well  to  remark,  that  some  varieties  of  fruit, 
perhaps  from  the  circumstances  of  their  origin,  succeed  better 
on  sandy  soils  than  any  other  ;  thus  the  Newtown  pippin  will 
only  arrive  at  perfection  in  a  strong  loam,  while  the  Yellow  Bell- 
flower  is  fineY  when  grown  on  a  sandy  soil.  But  there  are  ex- 
ceptions to  all  rules,  and  what  we  have  already  stated,  as  to  the 
relative  quality  of  soils,  will  apply  pretty  generally  to  the  whole 
of  this  country  south  of  the  Mohawk  river ;  and  it  may  be  added 
that  calcareous  soils,  of  whatever  texture,  are  better  than  soils 
of  the  same  quality  where  no  limestone  is  present. 

Trenching  is  the  most  complete  method  of  improving  a  soil 
too  sandy,  when  the  subsoil  below  is  of  a  loamy  or  clayey  na- 
ture. Deep  subsoil  ploughing,  by  bringing  up  a  sufficient  quan- 
tity of  the  stratum  below,  will  answer  the  same  purpose.  When 
the  subsoil  of  a  sandy  soil  is  sand  or  gravel,  the  surface  can  only 
be  improved  by  top  dressings,  or  the  application  of  manures. 
Top-dressing  with  clay  is  the  most  simple  means  of  changing  the 
nature  of  such  a  soil,  and  it  is  surprising  how  moderate  a  quan- 
tity of  clay  will  give  a  closer  texture  to  light  sandy  soils.  In 
manuring  such  soils,  we  may  greatly  improve  their  nature  as 
well  as  condition,  by  using  composts  of  peat  or  bog  earth,  swamp 
muck,  or  river  mud,  instead  of  common  barn-yard  or  stable 
manure.  The  former  are  not  only  more  permanent  and  better 
as  manures  for  fruit  trees,  but  they  gradually  consolidate  and 
improve  the  whole  texture  of  the  soil. 

Indeed  no  fruit  garden,  where  the  soil  is  not  naturally  deep 
and  rich,  is  in  perfect  condition  for  planting  trees,  unless  the 
soil  has  been  well  trenched  two  spades  in  depth.  This  creates 
a  matrix  for  the  roots,  so  deep  and  permanent,  that  they  retain 
their  vigour  and  luxuriance  through  the  droughts  of  summer, 
and  continue  for  a  long  time  in  a  state  of  health  and  produc- 
tiveness. 

It  is  difficult  to  give  any  precise  rules  as  to  aspect.  We  have 
seen  fine  fruit  gardens  here  in  all  aspects.  Perhaps  the  very 
best  aspect,  on  the  whole,  is  a  gentle  slope  to  the  southwest,  be- 
cause in  such  positions  the  trees,  when  in  blossom,  are  somewhat 
protected  from  the  bad  effects  of  a  morning  sun  after  spring 
frosts.  But,  to  remedy  this  more  perfectly,  it  is  sometimes  the 
practice  to  plant  on  the  north  sides  of  hills,  and  this  is  an  effec- 
tual way  where  early  frosts  are  fatal,  and  where  the  season  is 
long  and  warm  enough  to  ripen  the  fruit  in  any  exposure.  A 


INSECTS.  51 

fine  south  slope,  is,  south  of  New  York,  frequently  found  too 
warm  for  many  fruit  trees,  in  soils  that  are  light  and  dry. 

Deep  vallies,  with  small  streams  of  water,  are  the  worst  situ- 
ations for  fruit  trees,  as  the  cold  air  settles  down  in  these  vallies 
in  a  calm  frosty  night,  and  buds  and  blossoms  are  very  frequently 
destroyed.  We  know  a  rich  and  fertile  valley  of  this  kind  in 
Connecticut  where  the  Cherry  will  scarcely  grow,  and  a  crop  of 
the  Apple,  or  the  Pear,  is  not  obtained  once  in  ten  years  ;  while 
the  adjacent  hill  tops  and  h-igh  country,  a  couple  or  three  miles 
distant,  yield  abundant  crops  annually.  On  the  other  hand  the 
borders  of  large  rivers,  as  the  Hudson,  or  of  some  of  our  large 
inland  lakes,  are  the  most  favourable  situations  for  fruit  trees,  as 
the  climate  is  rendered  milder  by  large  bodies  of  water.  In  the 
garden  where  we  write,  a  fourth  of  a  mile  from  the  Hudson,  we 
have  frequently  seen  ice  formed  during  the  night,  of  the  thick- 
ness of  a  dollar,  when  the  blossoms  of  the  Apricot  were  fully 
expanded,  without  doing  the  least  harm  to  that  tender  fruit. 
This  is  owing  to  the  slight  fog  rising  from  the  river  in  the  morn- 
ing, which  softening  the  rays  of  the  sun,  and  dissolving  gradually 
the  frost,  prevents  the  injurious  effects  of  sudden  thawing.  At 
the  same  time,  a  couple  of  miles  from  the  shores,  this  fruit  will 
often  be  quite  destroyed.  In  short,  the  season  on  the  lower  half 
of  the  Hudson,  may,  from  the  ameliorating  influence  of  the  river, 
be  said  to  be  a  month  longer — a  fortnight  earlier  in  spring,  and 
later  in  autumn,  than  in  the  same  latitude  a  few  miles  distant ; 
and  crops  of  the  more  tender  fruits  are,  therefore,  much  more 
certain  on  the  banks  of  large  rivers  or  lakes,  than  in  inland  dis- 
tricts of  the  same  climate. 


CHAPTER  VII. 

GENERAL  REMARKS  ON  INSECTS. 


THE  insects  injurious  to  fruit  trees  are  numerous,  and  to 
combat  them  successfully  requires  a  minute  acquaintance  with 
their  character  and  habits.  While  considering  the  culture  of 
each  class  of  fruit  in  the  succeeding  pages,  we  shall  point  out 
the  habits,  and  suggest  means  of  destroying  the  most  important 
of  these  insects ;  but  in  the  meantime,  we  wish  to  call  attention 
to  some  general  practical  hints  on  this  subject. 

In  the  first  place,  we  cannot  too  strongly  impress  upon  the  at- 
tention of  the  fruit  grower  the  importance  of  watching  carefully, 
and  making  an  early  attack,  upon  every  species  of  insect.  It 
is  only  necessary  to  look  for  a  moment  at  the  astonishing  rapid- 


52  INSECTS. 

ity  with  which  many  kinds  of  insects  increase,  if  allowed  to 
get  well  established  in  a  garden,  to  become  fully  aware  of  this. 
The  common  caterpillars  are  the  young  of  moths  or  butterflies, 
and  that  careful  observer  of  the  habits  of  insects,  Dr.  Harris, 
says  as  each  female  lays  from  two  to  five  hundred  eggs,  a  thou 
sand  moths  or  butterflies  will,  on  the  average,  produce  three 
hundred  thousand  caterpillars ;  if  one  half  this  number,  when 
arrived  at  maturity,  are  females,  they  will  give  forty-five  millions 
of  caterpillars  in  the  second,  and  six  thousand  seven  hundred 
and  fifty  millions  in  the  third  generation.*  To  take  another 
example  the  aphides,  or  plant  lice,  which  are  frequently  seen  in 
great  numbers  on  the  tender  shoots  of  fruit  trees  have  an  almost 
incredibly  prolific  power  of  increase, — the  investigations  of 
Reaumur  having  shown  that  one  individual,  in  five  generations, 
may  become  the  progenitor  of  nearly  six  thousand  millions  of 
descendants.  With  such  surprising  powers  of  propagation, 
were  it  not  for  the  havoc  caused  among  insects  by  various  species 
preying  upon  each  other,  by  birds,  and  other  animals,  and  espe- 
cially by  unfavourable  seasons,  vegetation  would  soon  be  entirely 
destroyed  by  them.  As  it  is,  the  orchards  and  gardens  of  care- 
less and  slovenly  cultivators  are  often  overrun  by  them,  and 
many  of  the  finest  crops  suffer  great  injury,  or  total  loss,  from  the 
want  of  a  little  timely  care. 

In  all  well  managed  plantations  of  fruit,  at  the  first  appear- 
ance of  any  injurious  insect,  it  will  be  immediately  seized  upon 
and  destroyed.  A  few  moments  in  the  first  stage  of  insect  life — 
at  the  first  birth  of  the  new  colony — will  do  more  to  rid  us  for 
the  season,  of  that  species,  than  whole  days  of  toil  after  the  mat- 
ter has  been  so  long  neglected  that  the  enemy  has  become  well 
established.  We  know  how  reluctant  all,  but  the  experienced 
grower,  are  to  set  about  eradicating  what  at  first  seems  a  thing 
of  such  trifling  consequence.  But  such  persons  should  consider 
that  whether  it  is  done  at  first,  or  a  fortnight  after,  is  frequently 
the  difference  between  ten  and  ten  thousand.  A  very  little  time, 
regularly  devoted  to  the  extirpation  of  noxious  insects,  will  keep 
a  large  place  quite  free  from  them.  We  know  a  very  large 
garden,  filled  with  trees,  and  always  remarkably  free  from  insect 
ravages,  which,  while  those  even  in  its  vicinity  suffer  greatly,  is 
thus  preserved,  by  half  an  hour's  examination  of  the  whole  pre- 
mises two  days  in  the  week  during  the  growing  season.  This 
is  made  early  in  the  morning,  the  best  time  for  the  purpose,  as 
the  insects  are  quiet  while  the  dew  is  yet  upon  the  leaves,  and 
whole  races,  yet  only  partially  developed,  may  be  swept  off  in  a 
single  moment.  In  default  of  other  more  rapid  expedients,  the 
old  mode  of  hand-picking,  and  crushing  or  burning,  is  the  safest 
and  surest  that  can  be  adopted. 

*  For  much  valuable  information  on  the  habits  of  insects  injurious  to 
vegetation,  see  the  Treatise  on  the  Insects  of  Massachusetts,  by  Dr.  T.  ~W. 

TTttrris   na.mhrirlfyp 


INSECTS  IN  THE  SOIL.  53 

For  practical  purposes,  the  numerous  insects  infesting  fruit 
trees  may  be  divided  into  four  classes ;  1st,  those  which  for  a 
time  harbour  in  the  ground  and  may  be  attacked  in  the  soil ;  2d, 
winged  and  other  species,  which  may  be  attacked  among  the 
branches ;  3d,  aphides,  or  plant  lice  which  infest  the  young 
shoots ;  4th,  moths,  and  all  night-flying  insects. 

Insects,  the  larvce  or  grubs  of  which  harbour  in  the  ground  during 
a  certain  season,  as  the  curculio  or  plum-weevil,  are  all  more  or 
less  atfected  by  the  application  of  common  salt  as  a  top  dress- 
ing. On  a  larger  scale — in  farm  crops — the  ravages  of  the 
cut-worm  are  frequently  prevented  by  sowing  three  bushels  of 
salt  to  the  acre,  and  we  have  seen  it  applied  to  all  kinds  of  fruit 
grounds  with  equal  success.  Salt  seems  to  be  strongly  disagree- 
able to  nearly  all  this  class  of  insects,  and  the  grubs  perish, 
where  even  a  small  quantity  has  for  two  or  three  seasons  been 
applied  to  the  soil.  In  a  neighbourhood  where  the  peach  worm 
usually  destroys  half  the  peach  trees,  and  where  whole  crops  of 
the  plum  are  equally  a  victim  to  the  plum-weevil,  we  have  seen 
the  former  preserved  in  the  healthiest  condition  by  an  annual 
application  of  a  small  handful  of  coarse  salt  about  the  collar  of 
the  tree  at  the  surface  of  the  ground ;  and  the  latter,  made  to 
hold  abundant  crops,  by  a  top  dressing  applied  every  spring  of 
packing  salt,  at  the  rate  of  a  quart  to  the  surface  occupied  by 
the  roots  of  every  full  grown  tree. 

Salt,  being  a  powerful  agent,  must  be  applied  for  this  purpose 
with  caution  and  judgment.  In  small  quantities  it  promotes 
the  verdure  and  luxuriance  of  fruit  trees,  while  if  applied  very 
frequently,  or  too  plentifully,  it  will  certainly  cause  the 
death  of  any  tree.  Two  or  three  years  top-dressing  in  moderate 
quantity  will  usually  be  found  sufficient  to  drive  away  these  in- 
sects, and  then  the  application  need  only  be  repeated  once  in  two 
or  three  seasons.  Any  coarse,  refuse  salt  will  answer  the  pur- 
pose ;  and  packing  salt  is  preferable  to  that  of  finer  quality,  as  it 
dissolves  slowly  by  the  action  of  the  atmosphere. 

In  the  winged  state,  most  small  insects  may  either  be  driven 
away  by  powerful  odours,  or  killed  by  strong  decoctions  of  to- 
bacco, or  a  wash  of  diluted  whale-oil  or  other  strong  soap.  At- 
tention has  but  recently  been  called  to  the  repugnance  of  all  in- 
sects to  strong  odours,  and  there  is  but  little  doubt  that  before 
a  long  time,  it  will  lead  to  the  discovery  of  the  means  of  pre- 
venting the  attacks  of  most  insects  by  means  of  strong  smelling 
liquids  or  odorous  substances.  The  moths  that  attack  furs,  as 
every  one  knows,  are  driven  away  by  pepper-corns  or  tobacco, 
and  should  future  experiments  prove  that  at  certain  seasons, 
when  our  trees  are  most  likely  to  be  attacked  by  insects,  we  may 
expel  them  by  hanging  bottles  or  rags  filled  with  strong  smelling 
liquids  in  our  trees,  it  will  certainly  be  a  very  simple  and  easy 
way  of  ridding  ourselves  of  them.  The  brown  scale,  a  trouble- 


54  INSECTS. 

some  enemy  of  the  orange  tree,  it  is  stated  in  the  Gardener's 
Chronicle,  has  been  destroyed  by  hanging  plants  of  the  common 
chamomile  among  its  branches.  The  odour  of  the  coal  tar  of 
gas  works  is  exceedingly  offensive  to  some  insects  injurious 
to  fruits,  and  it  has  been  found  to  drive  away  the  wire  worm, 
and  other  grubs  that  attack  the  roots  of  plants.  The  vapour  of 
oil  of  turpentine  is  fatal  to  wasps,  and  that  of  tobacco  smoke  to 
the  green  fly.  Little  as  yet  is  certainly  known  respecting  the 
exact  power  of  the  various  smells  in  deterring  insects  from  at- 
tacking trees.  What  we  do  know,  however,  gives  us  reason  to 
believe  that  much  may  be  hoped  from  experiments  made  with  a 
variety  of  powerful  smelling  substances. 

Tobacco  water,  and  diluted  whale  oil  soap,  are  the  two  most 
efficient  remedies  for  all  the  small  insects  which  feed  upon  the 
young  shoots  and  leaves  of  plants.  Tobacco  water  is  made  by 
boiling  tobacco  leaves,  or  the  refuse  stems  and  stalks  of  the  to- 
bacco shops.  A  large  pot  is  crowded  full  of  them,  and  then 
filled  up  with  water,  which  is  boiled  till  a  strong  decoction  is 
made.  This  is  applied  to  the  young  shoots  and  leaves  with  a 
syringe,  or,  when  the  trees  are  growing  in  nursery  rows,  with  a 
common  white-wash  brush  ;  dipping  the  latter  in  the  liquid  and 
shaking  it  sharply  over  the  extremities  or  the  infested  part  of  each 
tree.  This,  or  the  whale  oil  soap-suds,  or  a  mixture  of  both,  will 
kill  every  species  of  plant  lice,  and  nearly  all  other  small  insects 
to  which  young  trees  are  subject. 

The  wash  of  whale  oil  soap  is  made  by  mixing  two  pounds  of 
this  soap,  which  is  one  of  the  cheapest  and  strongest  kinds,  with 
fifteen  , gallons  of  water.  This  mixture  is  applied  to  the  leaves 
and  stems  of  plants  with  a  syringe,  or  in  any  other  convenient 
mode,  and  there  are  few  of  the  smaller  insects  that  are  not  de- 
stroyed or  driven  away  by  it.  The  merit  of  this  mixture  be- 
longs to  Mr.  David  Haggerston,  of  Boston,  who  first  applied  it 
with  great  success  to  the  roses  lug,  and  received  the  premium  of 
the  Massachusetts  Horticultural  Society  for  its  discovery.  When 
this  soap  cannot  be  obtained,  a  good  substitute  may  be  made  by 
turning  into  soap  the  lees  of  common  oil  casks,  by  the  applica- 
tion of  potash  and  water  in  the  usual  way. 

Moths  and  other  insects  tvhich  fly  at  night  are  destroyed  in 
large  numbers  by  the  following  mode,  first  discovered  by  Victor 
Adouin,  of  France.  A  flat  saucer  or  vessel  is  set  on  the  ground 
in  which  is  placed  a  light,  partially  covered  with  a  common  bell 
glass  besmeared  with  oil.  All  the  small  moths  are  directly  at- 
tracted by  the  light,  fly  towards  it,  and,  in  their  attempts  to  get 
at  the  light,  are  either  caught  by  the  glutinous  sides  of  the  bell 
glass,  or  fall  into  the  basin  of  oil  beneath,  and  in  either  case 
soon  perish.  M.  Adouin  applied  this  to  the  destruction  of  the 
pyralis,  a  moth  that  is  very  troublesome  in  the  French  vine- 
yards ;  with  two  hundred  of  these  lights  in  a  vineyard  of  four 


INSECTS.  55 

acres,  and  in  a  single  night,  30,000  moths  were  killed  and  found 
dead  on  or  about  the  vessels.  By  continuing  his  process  through 
the  season,  it  was  estimated  that  he  had  destroyed  female  moths 
sufficient  to  have  produced  a  progeny  of  over  a  million  of  cater- 
pillars. In  our  orchards,  myriads  of  insects  may  be  destroyed 
by  lighting  small  bonfires  of  shavings,  or  any  refuse  brush;  and 
in  districts  where  the  apples  are  much  worm-eaten,  if  repeated 
two  or  three  nights  at  the  proper  season,  this  is  a  very  efficient 
and  cheap  mode  of  getting  rid  of  the  moth  which  causes  so  much 
mischief.  Dr.  Harris,  knowing  how  important  it  is  to  destroy 
the  caterpillar  in  the  moth  state,  has  recommended  flambeaux, 
made  of  tow  wound  round  a  stake  and  dipped  in  tar,  to  be 
stuck  in  the  fruit  garden  at  night  and  lighted.  Thousands  of 
moths  will  find  a  speedy  death,  even  in  the  short  time  which 
these  flambeaux  are  burning.  The  melon-bug  may  be  extirpated 
by  myriads,  in  the  same  way, 

A  simple  and  most  effectual  mode  of  ridding  the  fruit  garden 
of  insects  of  every  description,  which  we  recommend  as  a  gene- 
ral extirpator,  suited  to  all  situations,  is  the  following.  Take  a 
number  of  common  bottles,  the  wider  mouthed  the  better,  and 
fill  them  about  half  full  of  a  mixture  of  water,  molasses,  and 
vinegar.  Suspend  these  among  the  branches  of  trees,  and  in 
various  parts  of  the  garden.  In  a  fortnight  they  will  be  found 
full  of  dead  insects,  of  every  description  not  too  large  to  enter  the 
bottles — wasps,  flies,  beetles,  slugs,  grubs,  and  a  great  variety  of 
others.  The  bottles  must  now  be  emptied,  and  the  liquid  re- 
newed. A  zealous  amateur  of  our  acquaintance,  caught  last 
season  in  this  way,  more  than  three  bushels  of  insects  of  various 
kinds;  and  what  is  more  satisfactory,  preserved  his  garden  al- 
most entirely  against  their  attacks  in  any  shape. 

The  assistance  of  birds  in  destroying  insects  should  be  duly 
estimated  by  the  fruit-grower.  The  quantity  of  eggs  and  in- 
sects in  various  states,  devoured  annually  by  birds,  when  they 
are  encouraged  in  gardens,  is  truly  surprising.  It  is  true  that 
one  or  two  species  of  these,  as  the  ring-tail,  annoy  us  by  prey- 
ing upon  the  earlier  cherries,  but  even  taking  this  into  account, 
we  are  inclined  to  believe  that  we  can  much  better  spare  a  rea- 
sonable share  of  a  few  fruits,  than  dispense  with  the  good  ser- 
vices of  birds  in  ridding  us  of  an  excess  of  insects. 
.  The  most  serviceable  birds  are  the  common  sparrows,  the 
wren,  the  red-breast,  and,  in  short,  most  of  the  birds  of  this  class. 
All  these  birds  should  be  encouraged  to  build  nests  and  inhabit 
the  fruit  garden,  and  this  may  most  effectually  be  done  by  not 
allowing  a  gun  to  be  fired  within  its  boundaries.  The  introduc- 
tion of  hedges  or  live  fences,  greatly  promotes  the  domestication 
of  birds,  as  they  afford  an  admirable  shelter  for  their  nests.  Our 
own  gardens  are  usually  much  more  free  from  insects  than  those 
a  mile  or  two  distant,  and  we  attribute  this  in  part  to  our  practice 


56  THE    A.PPLE. 

of  encouraging  birds,  and  to  the  thorn  and  arbor  vitse  hedges 
growing  here,  and  which  are  greatly  resorted  to  by  those  of  the 
feathered  tribe  which  are  the  greatest  enemies  of  the  insect  race. 
Among  animals,  the  toad  and  the  bat  are  great  insect  destroy- 
ers. The  common  bat  lives  almost  entirely  upon  them,  and 
in  its  evening  sallies  devours  a  great  number  of  moths,  beetles, 
weevils,  etc. ;  and  the  toad  quietly  makes  away  with  numberless 
smaller  insects. 


CHAPTER  VIII. 
THE  APPLE. 

Pyrus  Mains,  L.    Rosacece,  of  botanists. 

Pommier,  of  the  French;  Apfelbaum,  German;  Apfd,  Dutch;  Melo porno, 
Italian;  and  Manzana,  Spanish. 

THE  Apple  is  the  world-renowned  fruit  of  temperate  climates. 
From  the  most  remote  periods  it  has  been  the  subject  of  praise 
among  writers  and  poets,  and  the  old  mythologies  all  endow  its 
fruit  with  wonderful  virtues.  The  allegorical  tree  of  knowr 
ledge  bore  apples,  and  the  celebrated  golden  fruit  of  the  or- 
chards of  Hesperus,  guarded  by  the  sleepless  dragon  which  it 
was  one  of  the  triumphs  of  Hercules  to  slay,  were  also  apples, 
according  to  the  old  legends.  Among  the  heathen  gods  of  the 
north,  there  were  apples  fabled  to  possess  the  power  of  confer- 
ring immortality,  which  were  carefully  watched  over  by  the 
goddess  Iduna,  and  kept  for  the  especial  dessert  of  the  gods  who 
felt  themselves  growing  old !  As  the  mistletoe  grew  chiefly  on 
the  apple  and  the  oak,  the  former  tree  was  looked  upon  with 
great  respect  and  reverence  by  the  ancient  Druids  of  Britain, 
and  even  to  this  day,  in  some  parts  of  England,  the  antique  cus- 
tom of  saluting  the  apple  trees  in  the  orchards,  in  the  hope  of 
obtaining  a  good  crop  the  next  year,  still  lingers  among  the 
farmers  of  portions  of  Devonshire  and  Herefordshire.  This 
old  ceremony  consists  of  saluting  the  tree  with  a  portion  of  the 
contents  of  a  wassail  bowl  of  cider,  with  a  toast  in  it,  by  pouring 
a  little  of  the  cider  about  the  roots,  and  even  hanging  a  bit  of  the 
toast  on  the  branches  of  the  most  barren,  the  farmer  and  his 
men  dancing  in  a  circle  round  the  tree,  and  singing  rude  songs 
like  the  following: 

"  Here's  to  thee,  old  apple  tree, 

Whence  thou  mayst  bud,  and  whence  thou  mayst  blow ; 
And  whence  thou  mayst  bear  apples  enow, 
Hats  full  I  caps  full — 
Bushels  and  sacksfull ! 
Huzza  1" 


ITS    USES.  57 

The  species  of  crab  from  which  all  our  sorts  of  Apples  have 
originated,  is  wild  in  most  parts  of  Europe.  There  are  indeed 
two  or  three  kinds  of  wild  crab  belonging  to  this  country ;  as  the 
Pyrus  coronaria,  or  sweet  scented  crab,  with  fruit  about  an  inch 
in  diameter,  grows  in  many  parts  of  the  United  States ;  and  the 
wild  crab  of  Oregon,  P.  rivularis,  bearing  a  reddish  yellow  fruit 
abo»t  the  size  of  a  cherry,  which  the  Chenook  Indians  use  as  an 
article  of  food  ;  yet  none  of  our  cultivated  varieties  of  apple  have 
been  raised  from  these  native  crabs,  but  from  seeds  of  the  species 
brought  here  by  the  colonists  from  Europe. 

The  Apple  tree  is,  however,  most  perfectly  naturalized  in 
America,  and  in  the  northern  and  middle  portions  of  the  United 
States  succeeds  as  well,  or,  as  we  believe,  better  than  in  any  part 
of  the  world.  The  most  celebrated  apples  of  Germany  and  the 
north  of  Europe,  are  not  superiour  to  many  of  the  varieties  ori- 
ginated here,  and  the  American  or  Newtown  Pippin  is  now 
pretty  generally  admitted  to  be  the  finest  apple  in  the  world. 
No  better  proof  of  the  perfect  adaptation  of  our  soil  and  climate 
to  this  tree  can  be  desired,  than  the  seemingly  spontaneous  pro- 
duction of  such  varieties  as  this,  the  Baldwin,  the  Spitzenburg, 
or  the  Swaar — all  fruits  of  delicious  flavour  and  great  beauty 
of  appearance. 

The  Apple  is  usually  a  very  hardy  and  rather  slow  growing 
fruit  tree,  with  a  low  spreading,  rather  irregular  head,  and  bears 
an  abundance  of  white  blossoms  tinged  with  red.  In  a  wild 
state  it  is  very  long-lived,  but  the  finest  garden  sorts  usually  live 
about  fifty  or  eighty  years ;  though  by  proper  care,  they  may  be 
kept  healthy  and  productive  much  longer.  Although  the  apple 
generally  forms  a  tree  of  medium  growth,  there  are  many  speci- 
mens in  this  country  of  enormous  size.  Among  others  we  re- 
collect two  in  the  grounds  of  Mr.  Hall,  of  Rayanham,  Rhode 
Island,  w7hich,  ten  years  ago,  were  130  years  old  ;  the  trunk  of 
one  of  these  trees  then  measured,  at  one  foot  from  the  ground,  thir- 
teen feet  tw7o  inches,  and  the  other  twelve  feet  two  inches.  The 
trees  bore  that  season  about  thirty  or  forty  bushels,  but  in  the  year 
1780  they  together  bore  one  hundred  and  one  bushels  of  apples. 
In  Duxbury,  Plymouth  county,  Mass.,  is  a  tree  which  in  its 
girth  measures  twelve  feet  five  inches,  and  which  has  yielded  in 
a  single  season  121^-  bushels. 

-  USES  OF  THE  APPLE.  No  fruit  is  more  universally  liked  or 
generally  used  than  the  apple.  It  is  exceedingly  wholesome, 
and,  medicinally,  is  considered  cooling,  and  laxative,  and  use- 
ful in  all  inflammatory  diseases.  The  finest  sorts  are  much 
esteemed  for  the  dessert,  and  the  little  care  required  in  its  culture, 
renders  it  the  most  abundant  of  all  fruits  in  temperate  climates. 
As  the  earliest  sorts  ripen  about  the  last  of  June,  and  the  latest 
can  be  preserved  until  that  season,  it  may  be  considered  as  a 
fruit  in  perfection  the  whole  year.  Besides  its  merits  for  the 

'  3* 


58  THE  APPLE. 

dessert,  the  value  of  the  apple  is  still  greater  for  the  kitchen, 
and  in  sauces,  pies,  tarts,  preserves,  and  jellies,  and  roasted  and 
boiled,  this  fruit  is  the  constant  and  invaluable  resource  of  the 
kitchen.  Apple  butter,  made  by  stewing  pared  and  sliced  sweet 
apples  in  new  cider  until  the  whole  is  soft  and  pulpy,  is  a  com- 
mon and  excellent  article  of  food  in  many  farmers'  families,  and 
is  frequently  made  by  the  barrel,  in  Connecticut.  In  France, 
nearly  the  same  preparation  is  formed  by  simmering  apples  in 
new  wine,  until  the  whole  becomes  a  sort  of  marmalade,  which 
is  called  Raisine.  The  juice  of  the  apple  unfermented,  is,  in 
some  parts  of  the  country,  boiled  down  till  it  becomes  molasses. 
When  fermented  it  forms  cider,  and  if  this  is  carefully  made 
from  the  best  cider  apples,  it  is  nearly  equal  to  wine ;  in  fact 
many  hundreds  of  barrels,  of  the  cider  of  New-Jersey,  have 
been  manufactured  in  a  single  year,  into  an  imitation  Cham- 
pagne, which  is  scarcely  distinguished  by  many  from  that  made 
from  the  grape. 

Dried  apples  are  also  a  considerable  article  of  commerce. 
Farmers  usually  pare  and  quarter  them  by  hand,  and  dry  them 
in  the  sun ;  but  those  who  pursue  it  as  a  matter  of  trade  pare 
them  by  machinery,  and  dry  them  slowly  in  ovens.  They  are 
then  packed  in  bags  or  barrels,  and  are  used  either  at  home,  in 
sea  stores,  or  are  exported. 

In  perfumery,  the  pulp  of  this  fruit,  mixed  intimately  with 
lard,  forms  pomatum.  The  wood  is  employed  for  lasts,  and  for 
other  purposes  by  turners ;  and  being  fine  grained  and  com- 
pact is  sometimes  stained  black,  and  used  for  ebony,  by  cabinet 
makers. 

The  quality  of  an  apple  is  always  judged  of  by  the  use  to 
which  it  is  to  be  applied.  A  table  or  dessert  apple  of  the  finest 
quality  should  be  of  medium  size,  regular  form  and  fine  colour  ; 
and  the  flesh  should  be  fine-grained,  crisp,  or  tender,  and  of  a 
sprightly  or  rich  flavour,  and  aroma.  Very  large  sized,  or  coarso 
apples  are  only  admired  by  persons  who  have  little  knowledge 
of  the  true  criterion  of  excellence.  Apples  for  kitchen  U:TO 
should  have  the  property  of  cooking  evenly  into  a  tender  pulpy 
consistence,  and  are  generally  acid  in  flavour;  and,  although 
there  are  many  good  cooking  apples  unfit  for  the  table,  many 
sorts,  as  the  Fall  Pippin  and  the  Greening,  are  excellent  for 
both  purposes.  To  this  we  may  add  that  for  the  common  apple- 
sauce made  by  farmers  a  high  flavoured  sweet  apple,  which  boils 
somewhat  firm,  is  preferred,  as  this  is  generally  made  with  cider. 
The  very  common  use  made  of  this  cheap  preserve  at  the  north 
and  west,  and  the  recent  practice  of  fattening  hogs,  horses,  and 
other  animals  upon  sweet  apples,  accounts  for  the  much  greater 
number  of  varieties  of  sweet  apples  held  in  esteem  here  than  in 
any  other  country.  In  fact,  so  excellent  has  the  saccharine  mat- 
ter of  the  apple  been  found  for  this  purpose,  that  whole  orchards 


ITS  USES.  59 

of  sweet  apples  are  frequently  planted  here  for  the  purposes  of  fat- 
tening swine  and  cattle,  which  are  allowed  to  run  at  large  in  them. 

Cider  apples  are  varieties  frequently  useless  for  any  other 
purpose.  The  best  for  this  purpose  are  rather  tough,  piquant, 
and  astringent ;  their  juice  has  a  high  specific  quality,  and  they 
are  usually  great  bearers  ;  as  the  Harrison,  the  Red  Streak,  and 
the  Virginia  Crab. 

PROPAGATION.  The  apple  for  propagation  is  usually  raised 
from  seeds  obtained  from  the  pomace  of  the  cider  mills,  and  a 
preference  is  always  given  to  that  from  thrifty  young  orchards. 
These  are  sown  in  autumn,  in  broad  drills,  in  good  mellow  soil, 
and  they  remain  in  the  seed  buds,  attention  being  paid  to  keep- 
ing the  soil  loose  and  free  from  weeds,  from  one  to  three  years, 
according  to  the  richness  of  the  soil.  When  the  seedlings  are 
a  little  more  than  a  fourth  of  an  inch  in  diameter,  they  should 
be  taken  up  in  the  spring  or  autumn,  their  tap  roots  shortened, 
and  then  planted  in  nursery  rows,  one  foot  apart  and  three  to 
four  feet  between  the  rows.  If  the  plants  are  thrifty,  and  the  soil 
good,  they  may  be  budded  the  following  autumn,  within  three 
or  four  inches  of  the  ground,  and  this  is  the  most  speedy  mode  of 
obtaining  strong,  straight,  thrifty  plants.  Grafting  is  generally 
performed  when  the  stocks  are  about  half  an  inch  thick ;  and 
for  several  modes  of  performing  it  on  the  apple,  see  the  remarks 
on  grafting  in  a  previous  page.  When  young  trees  are  feeble 
in  the  nursery,  it  is  usual  to  head  them  back  two  thirds  the  length 
of  the  graft,  when  they  are  three  or  four  feet  high,  to  make  them 
throw  up  a  strong  vigorous  shoot. 

Apple  stocks  for  dwarfs  are  raised  by  layers,  as  pointed  out  in 
the  article  on  Layers. 

Apple  trees  for  transplanting  to  orchards  should  be  at  least 
two  years  budded,  and  six  or  seven  feet  high,  and  they  should 
have  a  proper  balance  of  head  or  side  branches. 

SOIL  AND  SITUATION.  The  apple  will  grow  on  a  great  variety 
of  soils,  but  it  seldom  thrives  on  very  dry  sands,  or  soils  satu- 
rated with  moisture.  Its  favourite  soil,  in  all  countries,  is  a 
strong  loam  of  a  calcareous  or  limestone  nature.  A  deep,  strong 
gravelly,  marly,  or  clayey  loam,  or  a  strong  sandy  loam  on  a 
gravelly  subsoil,  produces  the  greatest  crops,  and  the  highest 
flavoured  fruit,  as  well  as  the  utmost  longevity  of  the  trees. 
Such  a  soil  is  moist  rather  than  dry,  the  most  favourable  con- 
dition for  this  fruit.  Too  damp  soils  may  often  be  rendered  fit 
for  the  apple  by  thorough  draining,  and  too  dry  ones  by  deep 
subsoil  ploughing,  or  trenching,  where  the  subsoil  is  of  a  heavier 
texture.  And  many  apple  orchards  in  New-England  are  very 
flourishing  and  productive  on  soils  so  stony  and  rock-covered 
(though  naturally  fertile)  as  to  be  unfit  for  any  other  crop.* 

*  Blowing  sands,  sa°ys  Mr.  Coxe,  when  bottomed  on  a  dry  substratum,  and 


(50  THE   APPLE. 

As  regards  site,  apple  orchards  flourish  best,  in  southern  and 
middle  portions  of  the  country,  on  north  slopes,  and  often  even 
on  the  steep  north  sides  of  hills,  where  the  climate  is  hot  and  dry. 
Farther  north  a  southern  or  southeastern  aspect  is  preferable, 
to  ripen  the  crop  and  the  wood  more  perfectly. 

We  may  here  remark  that  almost  every  district  of  the  country 
has  one  or  more  varieties  which,  having  had  its  origin  there, 
seems  also  peculiarly  adapted  to  the  soil  and  climate  of  that 
.locality.  Thus  the  Newtown  pippin,  and  the  Spitzenburgh  are 
the  great  apples  of  New-York ;  the  Baldwin,  and  the  Roxbury 
Russett,  of  Massachusetts;  the  Bellflower  and  the  Rambo,  of 
Pennsylvania  and  New-Jersey;  and  the  Peck's  Pleasant  and  the 
Seek-no-further,  of  Connecticut ;  and  though  these  apples  are 
cultivated  with  greater  or  less  success  in  other  parts  of  the 
country,  yet  nowhere  is  their  flavour  and  productiveness  so 
perfect  as  in  the  best  soils  of  their  native  districts — excepting  in 
such  other  districts  where  a  soil  containing  the  same  elements  and 
a  corresponding  climate  are  also  to  be  found. 

PLANTING  AND  CULTIVATION  OF  ORCHARDS.  With  the  excep- 
tion of  a  few  early  and  very  choice  sorts  in  the  fruit  garden,  the 
orchard  is  the  place  for  this  tree,  and  indeed,  when  we  consider 
the  great  value  and  usefulness  of  apples  to  the  farmer,  it  is  easy 
to  see  that  no  farm  is  complete  without  a  large  and  well  selected 
rpple  orchard. 

The  distance  at  which  the  trees  should  be  planted  in  an  or- 
chard, depends  upon  the  mode  in  which  they  are  to  be  treated. 
When  it  is  desired  finally  to  cover  and  devote  the  whole  ground 
to  the  trees,  thirty  feet  apart  is  the  proper  interval,  but  where  the 
farmer  wishes  to  keep  the  land  between  the  trees  in  grain  and 
grass,  fifty  feet  is  not  too  great  a  distance  in  strong  soils.  Forty 
feet  apart,  however,  is  the  usual  distance  at  which  the  trees  are 
planted  in  orchards. 

Before  transplanting,  the  ground  should  be  well  prepared  for 
the  trees,  as  we  have  insisted  in  a  previous  page,  and  vigo- 
rous healthy  young  trees  should  be  selected  from  the  nurseries. 
As  there  is  a  great  difference  in  the  natural  growth,  shape,  and 
size  of  the  various  sorts  of  apple  trees,  those  of  the  same  kinds 
should  be  planted  in  the  rows  together,  or  near  each  other;  this 

aided  by  marl  or  meadow  mud,  will  be  found  capable  of  producing  very  fine 
apple  trees.  Good  cultivation,  and  a  system  of  high  manuring,  will  always  re- 
munerate the  proprietor  of  an  orchard,  except  it  be  planted  on  a  quicksand 
or  a  cold  clay ;  in  such  soils,  no  management  can  prevent  an  early  decay. 
One  of  the  most  thrifty  orchards  I  possess,  was  planted  on  a  blowing  sand, 
on  which  I  carted  three  thousand  loads  of  mud  on  ten  acres,  at  an  expense 
of  about  twenty-five  dollars  per  acre,  exclusive  of  much  other  manure ;  on 
this  land  I  have  raised  good  wheat  and  clover.  Of  five  rows  of  the  Wine- 
sap  apple  planted  upon  it  eight  years  ago,  on  the  summit  of  a  sandy  knoll, 
not  one  has  died  out  of  near  an  hundred  trees — all  abundant  bearers  of 
large  and  fair  apples.—  View  of  Fruit  Trees,  p  81.  • 


ORCHARD   CULTURE.  61 

will  not  only  facilitate  culture  and  gathering  tlie  fruit,  but  will 
add  to  the  neatness  and  orderly  appearance  of  the  orchard. 

It  is  an  indispensable  requisite,  in  all  young  orchards,  to  keep 
the  ground  mellow  and  loose  by  cultivation;  at  least  for  the  first 
few  years,  until  the  trees  are  well  established.  Indeed,  of  twc 
adjoining  orchards,  one  planted  and  kept  in  grass,  and  the  other 
ploughed  for  the  first  five  years,  there  will  be  an  incredible  dif- 
ference in  favour  of  the  latter.  Not  only  will  these  trees  show 
rich  dark  luxuriant  foliage,  and  clean  smooth  stems,  while  those 
neglected  will  have  a  starved  and  sickly  look,  but  the  size  of  the 
trees  in  the  cultivated  orchard  will  be  treble  that  of  the  others  at 
the  end  of  this  time,  and  a  tree  in  one  will  be  ready  to  bear  an 
abundant  crop,  before  the  other  has  commenced  yielding  a  peck 
of  good  fruit.  Fallow  crops  are  the  best  for  orchards — potatoes, 
beets,  carrots,  bush  beans,  and  the  like ;  but  whatever  crops  may 
be  grown  it  should  constantly  be  borne  in  mind  that  the  roots 
of  the  tree  require  the  sole  occupancy  of  the  ground  so  far  as 
they  extend  and  therefore  that  an  area  of  more  than  the  diameter 
of  the  head  of  the  tree  should  be  kept  clean  of  crops,  weeds,  and 
grass. 

When  the  least  symptom  of  failure  or  decay  in  a  bearing 
orchard  is  perceived,  the  ground  should  have  a  good  top  dressing 
of  manure,  and  of  marl,  or  mild  lime,  in  alternate  years.  It  is 
folly  to  suppose  that  so  strong  growing  a  tree  as  the  apple,  when 
planted  thickly  in  an  orchard,  will  not,  after  a  few  heavy  crops 
of  fruit,  exhaust  the  soil  of  much  of  its  proper  food.  If  we  de- 
sire our  trees  to  continue  in  a  healthy  bearing  state,  we  should, 
therefore,  manure  them  as  regularly  as  any  other  crop,  and  they 
will  amply  repay  the  expense.  There  is  scarcely  a  farm  where 
the  waste  of  barn-yard  manure, — the  urine,  etc.,  if  properly 
economized  by  mixing  this  animal  excrement  with  the  muck- 
heap — would  not  be  amply  sufficient  to  keep  the  orchards  in  the 
highest  condition.  And  how  many  moss-covered,  barren  or- 
chards, formerly  very  productive,  do  we  not  every  day  see,  which 
only  require  a  plentiful  new  supply  of  food  in  a  substantial  top- 
dressing,  thorough  scraping  of  the  stems,  and  washing  with 
diluted  soft  soap,  to  bring  them  again  into  the  finest  state  of 
vigour  and  productiveness ! 

The  bearing  year  of  the  Apple,  in  common  culture,  only  takes 
place  every  alternate  year,  owing  to  the  excessive  crops  which 
it  usually  produces,  by  which  they  exhaust  most  of  the  organ- 
izable  matter  laid  up  by  the  tree,  which  then  requires  another 
season  to  recover,  and  collect  a  sufficient  supply  again  to  form 
fruit  buds.  When  half  the  fruit  is  thinned  out  in  a  young  state, 
leaving  only  a  moderate  crop,  the  apple,  like  other  fruit  trees, 
will  bear  every  year,  as  it  will  also,  if  the  soil  is  kept  in  high 
condition.  The  bearing  year  of  an  apple  tree,  or  a  whole  or- 
chard, may  bo  changed  by  picking  off  the  fruit  when  the  trees 


62  THE    APPLE. 

first  show  good  crops,  allowing  it  to  remain  only  in  the  alter 
nate  seasoi.s  which  we  wish  to  make  the  bearing  year.* 

PRUNING.  The  apple  in  orchards  requires  very  little  pruning 
if  the  trees,  while  the  orchard  is  young,  are  carefully  in- 
spected every  year,  a  little  before  midsummer,  and  all  crossing 
branches  taken  out  while  they  are  small.  When  the  heads  are 
once  properly  adjusted  and  well  balanced,  the  less  the  pruning 
saw  and  knife  are  used  the  better,  and  the  cutting  out  of  dead 
limbs,  and  removal  of  such  as  may  interfere  with  others,  or  too 
greatly  crowd  up  the  head  of  the  tree,  is  all  that  an  orchard  will 
usually  require.  But  wherever  a  limb  is  pruned  away,  the  sur- 
face of  the  wound  should  be  neatly  smoothed,  and  if  it  exceeds 
an  inch  in  diameter,  it  should  be  covered  with  the  liquid  shellac 
previously  noticed,  or  brushed  over  with  common  white  lead, 
taking  care  with  the  latter,  not  to  paint  the  bark  also. 

INSECTS.  There  are  three  or  four  insects  that  in  some  parts 
of  the  country,  are  very  destructive  or  injurious  to  thfs  tree ;  a 
knowledge  of  the  habits  of  which,  is  therefore  very  important  to 

*  One  of  the  finest  orchards  in  America  is  that  of  Pelham  farm,  at 
Esopus,  on  the  Hudson.  It  is  no  less  remarkable  for  the  beauty  and  high 
flavour  of  its  fruit,  than  the  constant  productiveness  of  trees.  The  pro- 
prietor, R.  L.  Pell,  Esq.,  has  kindly  furnished  us  with  some  notes  of  his  ex- 
periments on  fruit  trees,  and  we  subjoin  the  following  highly  interesting 
one  on  the  Apple. 

"For  several  years  past  I  have  been  experimenting  on  the  apple,  having 
an  orchard  of  2,000  bearing  Newtown  Pippin  trees.  I  found  it  very  un- 
profitable to  wait  for  what  is  termed  the  'bearing  year,'  and  it  has  been 
my  aim  to  assist  nature,  so  as  to  enable  the  trees  to  bear  every  year.  I 
have  noticed  that  from  the  excessive  productiveness  of  this  tree,  it.  requires 
the  intermediate  year  to  recover  itself- — to  extract  from  the  earth  and  the 
atmosphere  the  materials  to  enable  it  to  produce  again.  This  it  is  not  able 
to  do,  unassisted  by  art,  while  it  is  loaded  with  fruit,  and  the  intervening 
year  is  lost ;  if,  however,  the  tree  is  supplied  with  proper  food  it  will  bear 
every  year ;  at  least  such  has  been  the  result  of  my  experiments.  Three 
years  ago,  in  April,  I  scraped  all  the  rough  bark  from  the  stems  of  several 
thousand  trees  in  in}'-  orchards,  and  washed  all  the  trunks  and  limbs  within 
reach  with  soft  soap ;  trimmed  out  all  the  branches  that  crossed  each  other, 
early  in  June,  and  painted  the  wounded  part  with  white  lead,  to  exclude 
moisture  and  prevent  decay.  I  then,  in  the  latter  part  of  the  same  month, 
slit  the  back  by  running  a  sharp  pointed  knife  from  the  ground  to  the  first 
set  of  limbs  which  prevents  the  tree  from  becoming  bark  bound,  and  gives 
the  young  wood  an  opportunity  of  expanding.  In  July  I  placed  one  peck 
of  oyster  shell  lime  under  each  tree,  and  left  it  piled  about  the  trunk  until 
November,  during  which  time  the  drought  was  excessive.  In  November 
the  lime  was  dug  in  thoroughly.  The  following  year  I  collected  from  these 
trees  1700  barrels  of  fruit,  part  of  which  was  sold  in  New-York  for  four, 
and  others  in  London  for  nine  dollars  per  barrel.  The  cider  made  from  the 
refuse,  delivered  at  the  mill  two  days  after  its  manufacture,  I  sold  for  three 
dollars  and  three  quarters  per  barrel  of  32  gallons,  exclusive  of  the  barrel. 
In  October  I  manured  these  trees  with  stable  manure  in  which  the  ammo- 
nia had  been  fixed,  and  covered  this  immediately  with  earth.  The  suc- 
ceeding autumn  they  were  literal^  bending  to  the  ground  with  the  finest 
fruit  I  ever  saw,  while  the  other  trees  in  my  orchard  not  so  treated  are 
quite  barren,  the  last  season  having  been  their  bearing.  I  am  now  placing 


INJURIOUS     INSECTS.  6S 

the  orchardist.  These  are  chiefly  the  borer,  the  caterpillar,  and 
the  canker  worm. 

The  apple  Borer  is,  as  we  usually  see  it  in  the  trunks  of  the 
apple,  quince,  and  thorn  trees,  a  fleshy  white  grub,  which  enters 
the  tree  at  the  collar,  just  at  the  surface  of  the  ground,  where 
the  bark  is  tender,  and  either  girdles  the  tree  or  perforates  it 
through  every  part  of  the  stem,  finally  causing  its  death.  This 
grub  is  the  larva  of  a  brown  and  white  striped  beetle,  half  an  inch 
long,  (Saperda  bivittata,}  and  it  remains  in  this  grub  state  two 
or  three  years,  coming  out  of  the  tree  in  a  butterfly  form  early  in 
June — flying  in  the  night  only,  from  tree  to  tree  after  its  food, 
and  finally  depositing  its  eggs  during  this  and  the  next  month, 
in  the  collar  of  the  tree. 

The  most  effectual  mode  of  destroying  the  borer,  is  that  of 
killing  it  by  thrusting  a  flexible  wire  as  far  as  possible  into  its 
hole.  Dr.  Harris  recommends  placing  a  bit  of  camphor  in  the 
mouth  of  the  aperture  and  plugging  the  hole  with  soft  wood. 
But  it  is  always  better  to  prevent  the  attack  of  the  borer,  by 
placing  about  'the  trunk,  early  in  the  spring,  a  small  mound  of 
ashes  or  lime ;  and  where  orchards  have  already  become  greatly 
infested  with  this  insect,  the  beetles  may  be  destroyed  by  thou- 
sands, in  June,  by  building  small  bonfires  of  shavings  in  various 
parts  of  the  orchard.  The  attacks  of  the  borer  on  nursery  trees 
may,  in  a  great  measure,  be  prevented  by  washing  the  stems  in 
May,  quite  down  to  the  ground  with  a  solution  of  two  pounds 
of  potash  in  eight  quarts  of  water. 

The  Caterpillar  is  a  great  pestilence  in  the  apple  orchard. 
The  species  which  is  most  troublesome  to  our  fruit  trees  (Clisio- 
campa  americana,}  is  bred  by  a  sort  of  lackey  moth,  different 
from  that  most  troublesome  in  Europe,  but  its  habits  as  a 
caterpillar  are  quite  as  annoying  to  the  orchardist.  The  moth 
of  our  common  caterpillar  is  a  reddish  brown  insect,  whose  ex- 
panded wings  measure  about  an  inch  and  a  half.  These  moths 
appear  in  great  abundance  in  midsummer,  flying  only  at  night, 
and  often  buzzing  about  the  candles  in  our  houses.  In  laying 
their  eggs,  they  choose  principally  the  apple  or  cherry,  and  they 
deposit  thousands  of  small  eggs  about  the  forks  and  extremities 
of  the  young  branches.  The  next  season,  about  the  middle  of 
May,  these  eggs  begin  to  hatch,  and  the  young  caterpillars  in 
myriads,  come  forth  weaving  their  nests  or  tents  in  the  fork  of 

round  each  tree  one  peck  of  charcoal  dust,  and  propose  in  the  spring  to 
cover  it  from  the  compost  heap. 

"My  soil  is  a  strong,  deep,  sandy  loam  on  a  gravelly  subsoil.  I  cultivate 
my  orchard  grounds,  as  if  there  were  no  trees  on  them,  and  raise  grain  of 
every  kind  except  rye,  whick  grain  is  so  very  injurious  that  I  believe  three 
successive  crops  of  it  would  destroy  any  orchard  younger  than  twenty 
years.  I  raised  last  year  in  an  orchard  containing  20  acres,  trees  18  years 
old,  a  crop  of  Indian  corn  which  averaged  140  bushels  of  cars  to  thf» 
acre." 


64  THE    APPLE. 

the  branches.  If  they  are  allowed  by  the  careless  cultivator  to 
go  on  and  multiply,  as  they  soon  do,  incredibly  fast,  they  will 
in  a  few  seasons, — sometimes  in  a  single  year, — increase  to 
such  an  extent  as  almost  to  cover  the  branches.  In  this  cater- 
pillar state  they  live  six  or  seven  weeks,  feeding  most  vora- 
ciously upon  the  leaves,  and  often  stripping  whole  trees  of  their 
foliage.  Their  effect  upon  the  tree  at  this  period  of  the  season, 
when  the  leaves  are  most  important  to  the  health  of  the  tree  and 
the  growth  of  the  fruit,  is  most  deplorable.  The  crop  is  stunted, 
the  health  of  the  tree  enfeebled,  and,  if  they  are  allowed  to  re- 
main unmolested  for  several  seasons,  they  will  often  destroy  its 
life  or  render  it  exceedingly  decrepid  and  feeble. 

To  destroy  the  caterpillar  various  modes  are  adopted.  One  of 
the  most  effectual  is  that  practised  by  Mr.  Pell  in  his  orchards, 
which  is  to  touch  the  nest  with  a  sponge,  attached  to  the  end 
of  a  pole,  and  dipped  in  strong  spirits  of  ammonia ;  the  sponge 
should  be  turned  slowly  round  in  the  nests,  and  every  insect 
coming  in  contact  will  be  instantly  killed.  This  should  be  done 
early  in  the  season.  Or,  they  may  be  brought  down  and  de- 
stroyed with  a  round  brush  fixed  to  the  end  of  a  pole,  and  work- 
ed about  in  the  nests.  On  small  trees  they  may  be  stripped  off 
with  the  hand,  and  crushed  under  the  foot;  and  by  this  plain 
and  simple  mode,  begun  in  time,  with  the  aid  of  a  ladder,  they 
may  in  a  large  orchard  be  most  effectually  kept  under  by  a  few 
moments'  daily  labour  of  a  single  man.  As  they  do  not  leave 
their  nests  until  nine  in  the  morning,  the  extirpator  of  caterpil- 
lars should  always  be  abroad  and  busy  before  that  time,  and 
while  they  are  all  lying  quietly  in  the  nests.  And  let  him  never 
forget  that  he  may  do  more  in  an  hour  when  he  commences 
early  in  the  season,  than  he  will  in  a  whole  day  at  a  later  pe- 
riod, when  they  are  thoroughly  scattered  among  the  trees.  If 
they  are  allowed  to  remain  unmolested,  they  spin  their  cocoons 
about  the  middle  of  June,  and  in  a  fortnight's  time  comes  forth 
from  them  a  fresh  brood  of  moths — which,  if  they  are  not  put  an 
end  to  by  bonfires,  will  again  lay  the  eggs  of  an  infinite  number 
of  caterpillars  for  the  next  spring. 

The  Canker  worm,  (Anisopteryx  pometaria,  of  Harris,)  is  in 
some  parts  of  the  country,  one  of  the  worst  enemies  of  the  apple, 
destroying  also  its  foliage  with  great  rapidity.  It  is  not  yet  com- 
mon here,  but  in  some  parts  of  New-England  it  has  become  a 
serious  enemy.  The  male  is  a  moth  with  pale,  ash-coloured 
wings  with  a  black  dot,  a  little  more  than  an  inch  across.  The 
female  is  wingless,  oval,  dark  ash-colored  above,  and  gray  beneath. 

The  canker  worm  usually  rises  out  of  the  ground  very  early 
in  the  spring,  chiefly  in  March,  as  soon  as  the  ground  is  free 
from  frost ;  though  a  few  also  find  their  way  up  in  the  autumn. 
The  females  having  no  wings,  climb  slowly  up  the  trunks  of 
the  trees,  while  the  winged  males  hover  about  to  pair  with  them, 


INJURIOUS    INSECTS.  65 

Very  soon  after  this  if  we  examine  the  trees  we  shall  sec  tho 
eggs  of  which  every  female  lays  some  sixty  or  a  hundred, 
glued  over,  closely  arranged  in  rows  and  placed  in  the  forks  of 
branches  and  among  the  young  twigs.  About  the  twentieth  of 
May,  these  eggs  are  hatched,  and  the  canker  worms,  dusky  brown, 
or  ash-coloured  with  a  yellow  stripe,  make  their  appearance  and 
commence  preying  upon  the  foliage.  When  they  are  abundant 
they  make  rapid  progress,  and  in  places,  where  the  colony  is 
firmly  established,  they  will  sometimes  strip  an  orchard  in  a  few 
days,  making  it  look  as  if  a  fire  had  passed  over  it.  After  feed- 
ing about  four  weeks,  they  descend  into  the  ground  three  or  four 
inches,  where  they  remain  in  a  chrysalis  form,  to  emerge  again 
the  next  season.  As  the  female  is  not  provided  with  wings, 
they  do  not  spread  very  rapidly  from  one  place  to  another. 

The  attacks  upon  the  canker  worm  should  be  chiefly  made 
upon  the  female,  in  her  way  from  the  ground  up  the  trunk  of 
the  tree. 

The  common  mode  of  protecting  apple  trees  is  to  surround 
the  trunk  with  a  belt  or  bandage  of  canvass,  four  or  five  inches 
wide,  which  is  then  thickly  smeared  with  tar.  In  order  to  prevent 
the  tar  from  soon  becoming  dry  and  hard,  a  little  coarse  train  oil 
must  be  well  mixed  with  it ;  and  it  should  be  watched  and  re- 
newed as  often  as  it  appears  necessary.  This  tarred  belt  catches 
and  detains  all  the  females  on  their  upward  journey,  and  prevents 
them  from  ascending  the  tree  to  lay  their  eggs.  And  if  kept  in 
order  it  will  very  effectually  deter  and  destroy  them.  When 
the  canker  worm  is  abundant,  it  is  necessary  to  apply  the  tarred 
bandage  in  October,  and  let  it  remain  till  the  last  of  May,  but 
usually  it  will  be  sufficient  to  use  it  in  the  spring.  It  is  probable 
that  a  mixture  of  coal  tar  and  common  tar  would  be  the  best 
application ;  as  it  is  more  offensive  and  will  not  so  easily  dry 
and  become  useless,  by  exposure  to  the  air  and  sun.  Some 
persons  apply  the  tar  directly  to  the  stems  of  the  tree,  but  this 
has  a  very  injurious  effect  upon  the  trunk.  Old  India  rubber, 
melted  in  an  iron  vessel  over  a  very  hot  fire,  forms  a  very  adhe- 
sive fluid  which  is  not  affected  by  exposure  to  the  weather,  and 
is  considered,  by  those  who  have  made  use  of  it,  the  best  sub- 
stance for  smearing  the  bandages,  as  being  a  more  effectual  bar- 
rier, and  seldom  or  never  requiring  renewal. 
.  Mr.  Jonathan  Dennis,  jr.  of  Portsmouth,  Rhode  Island,  has 
invented  and  patented  a  circular  leaden  trough,  which  surrounds 
the  trunk  of  the  tree,  and  is  filled  with  oil,  and  stops  effectually 
the  ascent  of  the  canker  worm.  There  appear,  however,  to  be 
two  objections  to  this  trough,  as  it  is  frequently  used ;  one,  the 
escape  of  the  oil  if  not  carefully  used,  which  injures  the  tree ;  and 
the  other,  the  injurious  effect  of  nailing  the  troughs  to  the  bark 
or  trunk.  They  should  be  supported  by  wedges  of  wood  driven 
in  between  the  trough  and  the  trunk,  and  the  spaces  completely 


63  THE  APPLE. 

filled  up  with  liquid  clay  put  on  with  a  brush.  The  insects 
must  be  taken  out  and  the  oil  renewed,  from  time  to  time.  For 
districts  where  the  canker  worm  greatly  abounds,  this  leaden 
trough  is  probably  the  most  permanent  and  effectual  remedy  yet 
employed. 

Experiments  made  by  the  Hon.  John  Lowell,  and  Professor 
Peck,  of  Massachusetts,  lead  to  a  belief  that  if  the  ground,  under 
trees  which  suffer  from  this  insect,  is  dug  and  well  pulverized  to 
the  depth  of  five  inches  in  October,  and  a  good  top  dressing  of 
lime  applied  as  far  as  the  branches  extend,  the  canker  worm 
will  there  be  almost  entirely  destroyed.  The  elm,  and  linden 
trees  in  many  places,  suffer  equally  with  the  apple,  from  the  at- 
tacks of  the  canker  worm. 

The  Bark-louse,  a  dull  white  oval  scale-like  insect,  about  a 
tenth  of  an  inch  long,  (a  species  of  coccus,}  which  sometimes 
appears  in  great  numbers  on  the  stems  of  young  apple  and  pear 
trees,  and  stunts  their  growth,  may  be  destroyed  by  a  wash  of 
soft  soap  and  water,  or  the  potash  solution.  The  best  time  to 
apply  these  is  in  the  month  of  June,  when  the  insects  are 
young. 

The  Woolly  aphis  (aphis  lanigera,}  or  American  blight*  is  a 
dreadful  enemy  of  the  apple  abroad,  but  is  fortunately,  very 
rarely  seen  as  yet,  in  the  United  States.  It  makes  its  appear- 
ance in  the  form  of  a  minute  white  down,  in  the  crotches  and 
crevices  of  the  branches,  which  is  composed  of  a  great  number 
of  very  minute  woolly  lice,  that  if  allowed,  will  increase  with 
fearful  rapidity,  and  produce  a  sickly  and  diseased  state  of  the 
whole  tree.  Fortunately,  this  insect  too  is  easily  destroyed.  "  This 
is  effected  by  washing  the  parts  with  dilated  sulphuric  acid; 
which  is  formed  by  mixing  %  oz.  by  measure,  of  the  sulphuric 
acid  of  the  shops,  with  7-J  oz.  of  water.  It  should  be  rubbed 
into  the  parts  affected,  by  means  of  a  piece  of  rag  tied  to  a  stick, 
the  operator  taking  care  not  to  let  it  touch  his  clothes.  After 
the  bark  of  a  tree  has  been  washed  with  this  mixture,  the  first 
shower  will  re-dissolve  it,  and  convey  it  into  the  most  minute 
crevice,  so  as  effectually  to  destroy  all  insects  that  may  have 
escaped." — (London's  Magazine  IX.  p.  336.) 

The  Apple  worm  (or  Codling  moth,  Carpocapsa  pomonana,  of 
European  writers,)  is  the  insect,  introduced  with  the  apple  tree 
from  Europe,  which  appears  in  the  early  worm-eaten  apples 
and  pears,  in  the  form  of  a  reddish  white  grub,  and  causes  the 
fruit  to  fall  prematurely  from  the  trees.  The  perfect  insect  is  a 
small  moth,  the  fore-wings  gray,  with  a  large  round  brown  spot 
on  the  hinder  margin.  These  moths  appear  in  the  greatest 

*  It  is  not  a  little  singular  that  this  insect,  which  is  not  indigenous  to 
this  country,  and  is  never  seen  here  except  where  introduced  with  im- 
ported trees,  should  be  called  in  England  the  American  blight.  It  is  the 
most  inveterate  enemy  of  the  apple  in  the  north  of  France  and  Germany. 


PRESERVING    THE    FRUIT.  G"t 

numbers  in  the  warm  evenings  of  the  1st  of  June,  and  lay  their 
eggs  in  the  eye  or  blossom-end  of  the  young  fruit,  especially  of 
the  early  kinds  of  apples  and  pears.  In  a  short  time,  these  eggs 
hatch,  and  the  grub  burrows  its  way  till  it  reaches  the  core  : 
the  fruit  then  ripens  prematurely,  and  drops  to  the  ground. 
Here  the  worm  leaves  the  fruit  and  creeps  into  the  crevices  of 
the  bark  and  hollow  of  the  tree,  and  spins  its  cocoon,  which 
usually  remains  there  till  the  ensuing  spring,  when  the  young 
moth  again  emerges  from  it.  The  readiest  way  of  destroying 
them,  when  it  can  be  done  conveniently,  is  to  allow  swine  and 
poultry  to  run  at  large  in  the  orchards  when  the  premature  fruit 
is  falling ;  or  otherwise,  the  fruit  may  be  picked  up  daily  and 
placed  where  the  worms  will  be  killed.  It  is  said  that  if  an  old 
cloth  is  placed  in  the  crotch  of  the  tree  about  the  time  the  fruit 
begins  to  drop,  the  apple  worm  will  make  it  a  retiring  place, 
and  thousands  may  be  caught  and  killed  from  time  to  time.. 
As  the  cocoons  are  deposited  chiefly  under  the  old  loose  bark, 
the  thorough  cultivator  will  take  care,  by  keeping  the  trunks  of 
his  trees  smooth,  to  afford  them  little  harbour ;  and  by  scraping 
an/1  washing  the  trunks  early  in  the  spring,  to  destroy  such  as 
may  have  already  taken  up  their  quarters  there. 

When  the  fruit  of  orchards  is  much  liable  to  the  attacks  of 
this  insect  we  cannot  too  much  insist  on  the  efficacy  of  small 
bonfires  lighted  in  the  evening,  by  which  myriads  of  this  and  all 
other  moths  may  be  destroyed,  before  they  have  time  to  deposit 
their  eggs  and  cause  worm-eaten  fruit. 

The  Blifjht  which  occasionally  kills  suddenly  the  ends  of  the 
limbs  of  the  apple  and  the  quince,  appears  to  be  caused  by  an 
insect  similar  to  that  which  produces  the  fire  blight  of  the  pear, 
and  must  be  treated  in  the  same  way  as  directed  for  that  tree. 

GATHERING  AND  KEEPING  THE  FRUIT.  In  order  to  secure 
soundness  and  preservation,  it  is  indispensably  necessary  that 
the  fruit  should  be  gathered  by  hand.  For  winter  fruit  the 
gathering  is  delayed  as  long  as  possible,  avoiding  severe  frosts, 
and  the  most  successful  practice  with  our  extensive  orchardists 
is  to  place  the  good  fruit  directly,  in  a  careful  manner,  in  new, 
tight  flour  barrels  as  soon  as  gathered  from  the  tree.  These 
barrels  should  be  gently  shaken  while  filling,  and  the  head 
closely  pressed  in ;  they  are  then  placed  in  a  cool  shady  expo- 
sure under  a  shed  open  to  the  air,  or  on  the  north  side  of  a 
building,  protected  by  covering  of  boards  over  the  top,  where 
they  remain  for  a  fortnight,  or  until  the  cold  becomes  too  severe, 
when  they  are  carefully  transferred  to  a  cool,  dry  cellar,  in 
which  air  can  be  admitted  occasionally  in  brisk  weather. 

A  cellar,  for  this  purpose,  should  be  dug  in  dry,  gravelly,  or 
sandy  soil,  with,  if  possible,  a  slope  to  the  north ;  or,  at  any 
rate,  with  openings  on  the  north  side  for  the  admission  of  air 
very  rarely  in  weather  not  excessively  cold.  Here  the  barrels 


68  THE    APPLK. 

should  be  placed  on  tiers  on  their  sides,  and  the  cellar  should  be 
kept  as  dark  as  possible.  In  such  a  cellar,  one  of  the  largest 
apple  growers  in  Dutchess  county  is  able  to  keep  the  Greening 
apple,  which,  in  the  fruit  room,  usually  decays  in  January,  until 
the  1st  of  April,  in  the  freshest  and  finest  condition.  Some  per- 
sons place  a  layer  of  clean  rye  straw  between  every  layer  of 
apples,  when  packing  them  in  the  barrels. 

Apples  are  frequently  kept  by  farmers  in  pits  or  ridges  in  the 
ground,  covered  with  straw  and  a  layer  of  earth,  in  the  same 
manner  as  potatoes,  but  it  is  an  inferior  method,  and  the  fruit 
very  speedily  decays  when  opened  to  the  air.  The  English  ap- 
ple growers  lay  their  fruit  in  heaps,  in  cool  dry  cellars,  and 
cover  them  with  straw. 

When  apples  are  exported,  each  fruit  in  the  barrel  should  be 
wrapped  in  clean  coarse  paper,  and  the  barrels  should  be  placed 
in  a  dry,  airy  place,  between  decks. 

CIDER.  To  make  the  finest  cider,  apples  should  be  chosen 
which  are  especially  suited  to  this  purpose.  The  fruit  should 
be  gathered  about  the  first  of  November,  and  coarse  cloths  or 
straw  should  be  laid  under  the  -tree  to  secure  them  against 
bruising  when  they  are  shaken  from  the  tree.  If  the  weather 
is  fine  the  fruit  is  allowed  to  lie  in  heaps  in  the  open  air,  or  in 
airy  sheds  or  lofts  for  some  time,  till  it  is  thoroughly  ripened. 
All  immature  and  rotten  fruit  should  then  be  rejected,  and  the 
remainder  ground  in  the  mill  as  nearly  as  possible  to  an  uni- 
form mass.  This  pulp  should  now  remain  in  the  vat  from  24 
to  48  hours,  or  even  longer  if  the  weather  is  cool,  in  order  to 
heighten  the  colour  and  increase  the  saccharine  principle.  It 
is  then  put  into  the  press  (without  wetting  the  straw,)  from 
whence  the  liquor  is  strained  through  hair  cloth  or  sieves,  into 
perfectly  clean,  sweet,  sound  casks.  The  casks,  with  the  bung 
out,  are  then  placed  in  a  cool  cellar,  or  in  a  sheltered  place  in 
the  open  air.  Here  the  fermentation  commences,  and  as  the 
pomace  and  froth  work  out  of  the  bung-hole,  the  casks  must  be 
filled  up  every  day  with  some  of  the  same  pressing,  kept  in  a 
cask  for  this  purpose.  In  two  or  three  weeks  this  rising  will 
cease,  when  the  first  fermentation  is  over,  and  the  bung  should, 
at  first,  be  put  in  loosely — then,  in  a  day  or  two,  driven  in  tight 
— leaving  a  small  vent  hole  near  it,  which  may  also  be  stopped 
in  a  few  days  after.  If  the  casks  are  in  a  cool  airy  cellar,  the 
fermentation  will  cease  in  a  day  or  two,  and  this  state  may  be 
known  by  the  liquor  becoming  clear  and  bright,  by  the  cessa- 
tion of  the  discharge  of  fixed  air,  and  by  the  thick  crust  which 
has  collected  on  the  surface.  The  clear  cider  should  now  be 
drawn  off  and  placed  in  a  clean  cask.  If  the  cider,  which  must 
be  carefully  watched  in  this  state  to  prevent  the  fermentation 
going  too  far,  remains  quiet,  it  may  be  allowed  to  stand  till 
spring,  and  the  addition  at  first  of  about  a  gill  of  finely  powdered 


VARIETIES.  69 

charcoal  to  a  barrel  will  secure  this  end ;  but  if  a  scum  collects  on 
the  surface,  and  the  fermentation  seems  inclined  to  proceed  fur- 
ther, it  must  be  immediately  racked  again.  The  vent-spile  may 
now  be  driven  tight  but  examined  occasionally.  In  the  begin- 
ning of  March  a  final  racking  should  take  place,  when,  should  the 
cider  not  be  perfectly  fine,  about  three  fourths  of  an  ounce  of  Isin- 
glass should  be  dissolved  in  the  cider  and  poured  in  each  barrel, 
which  will  render  it  perfectly  clear.  It  may  be  bottled  now,  or 
any  period  before  the  blossoming  of  the  apple  or  afterwards,  late 
in  May.  When  bottling,  fill  the  bottles  within  an  inch  of  the 
bottom  of  the  cork,  and  allow  the  bottles  to  stand  an  hour  before 
the  corks  are  driven.  They  should  then  be  sealed,  and  kept  in 
a  cool  cellar,  with  clean  dry  sand  up  to  their  necks ;  or  laid  on 
their  sides  in  boxes  or  bins,  with  the  same  between  each  layer. 

VARIETIES.  The  varieties  of  the  apple,  at  the  present  time, 
are  very  numerous.  The  garden  of  the  Horticultural  Society, 
of  London,  which  contains  the  most  complete  collection  of  fruit 
in  the  world,  enumerates  now  about  900  varieties,  and  nearly 
1500  have  been  tested  there.  Of  these,  the  larger  proportion 
are  of  course  inferior,  but  it  is  only  by  comparison  in  such  an 
experimental  garden  that  the  value  of  the  different  varieties,  for 
a  certain  climate,  can  be  fully  ascertained. 

The  European  apples  generally,  are  in  this  climate,  inferiour 
to  our  first  rate  native  sorts,  though  many  of  them  are  of  high 
merit  also  with  us.  There  is  much  confusion  at  the  West,  in  regard 
to  names  of  apples;  and  the  variation  of  fruits  from  soil,  location,  or 
other  causes,  makes  it  difficult  to  identify  the  kinds,  and  until  they 
are  brought  together  and  fruited  on  the  same  ground  the  certainty 
of  their  nomenclature  will  not  be  established.  The  same  remarks 
will  apply  to  the  South.  New  varieties  of  apples  are  constantly 
springing  up  in  this  country  from  the  seed,  in  favourable  soils  ; 
and  these,  when  of  superiour  quality,  may,  as  a  general  rule,  be 
considered  much  more  valuable  for  orchard  culture  than  foreign 
sorts,  on  account  of  their  greater  productiveness  and  longevity. 
Indeed,  every  state  has  some  fine  apples,  peculiar  to  it,  and  it  is, 
therefore,  impossible  in  the  present  state  of  pomology  in  this 
country,  to  give  any  thing  like  a  complete  list  of  the  finest  ap- 
ples of  the  United  States.  To  do  this,  will  require  time,  and  an 
extended  and  careful  examination  of  their  relative  merits  col- 
lected in  one  garden.  The  following  descriptions  comprise  all 
the  finest  American  and  foreign  varieties  yet  known  in  our 
gardens. 

In  the  ensuing  pages,  apples  are  described  as  set  upon  their 
base  or  lower  side,  with  the  stalk  inserted  in  the  centre  of  the 
base  or  more  generally  in  a  cavity  that  occupies  the  centre  of  the 
base.  They  are  said  to  be  globular  when  they  would  be  nearly 
bounded  by  the  lines  of  a  circle,  as  Summer  Rose  ;  and  oblate 
when  they  would  be  circumscribed  perpendicularly  by  a  depressed 


THE     APPLE. 


circle,  as  Maiden's  Blush.  When  they  are  bounded  by  a  circle 
elevated  but  symmetrical,  they  are  called  oval,  as  Summer  Pippin ; 
when  not  symmetrical  perpendicularly  but  broadest  at  their  lower 
portion  in  the  form  of  an  egg,  they  are  said  to  be  ovate. 


OUique. 


Oval. 


Elongated  Conic. 


Cylindric. 


Globular. 


Oblate. 


When  with  considerable  breadth  of  base  but  less  than  their 
altitude,  the  sides  are  bounded  by  curved  lines  tending  towards 
each  other  at  the  apex,  they  are  called  conic,  as  Esopus  Spitzen 
burgh.  When  the  altitude  is  not  greater  than  the  breadth  or  less 
than  the  breadth,  they  are  called  oblate  inclining  to  or  approach- 
ing conic.  When  the  curved  lines  are  interrupted  suddenly 
much  before  they  reach  each  other  at  the  apex,  the  form  is  called 
truncate  conic,  as  Herefordshire  Pearmain.  When  the  altitude 
is  much  greater  than  the  breadth,  they  are  said  to  be  elongated 
conic,  as  Porter;  oblique  when  the  opposite  sides  maintain  their 
relative  positions  to  each  other,  but  are  so  inclined  from  their 
upward  direction,  that  a  perpendicular  let  fall  from  the  centre 
of  the  eye  would  not  touch  the  centre  of  the  cavity,  see  Yellow 
Newtown  Pippin,  Pryor's  Red,  Pennock,  etc. ;  cylindric  when  the 
fruit  is  round  horizontally,  flattened  at  base  and  crown,  and  with 
sides  perpendicularly  parallel,  as  Long  John  or  Long  Pearmain ; 
oblong  when  the  sides  are  perpendicularly  nearly  parallel  and  the 
height  greater  than  the  breadth,  but  without  the  roundness  that 
constitutes  cylindric — it  is  the  oval  form  elongated.  When  a  flat 
face  or  some  degree  of  flatness  is  impressed  upon  the  sides  of 
apples  so  as  to  form  more  or  less  distinctly  ridges  or  angles  run- 
ning perpendicularly  to  the  base,  they  are  said  to  be  angular  ; 
when  these  ridges  have  intervening  hollows,  they  are  said  to  be 
ribbed. 


APPLES. 


APPLES. 

[In  arranging  the  apples,  we  have  thought  best  to  reject  the 
classes  according  to  the  season,  and  adopt  the  principle  of  the 
system  recommended  by  the  late  A.  J.  Downing ;  but  instead 
of  using  the  terms  "  best,"  "  very  good,"  and  "  good,"  we  have 
designated  the  qualities  as  first,  second,  and  third,  answering  to 
the  above.] 

CLASS  I. 

This  section  comprises  those  that  are  well  known,  of  excellent 
quality,  and  good  habit  generally. 

AMERICAN  SUMMER  PEARMAIN.     Thorn  p. 

Early  Summer  Pearmain.     Coxe. 

A  rich,  highly-flavoured  fruit,  much  esteemed  in  New  Jersey, 
where  it  is  most  known.     It  appears  to  be  quite  different  from 
the  Summer  Pearmain  (of  the  English),  and  is  probably  a  seed- 
ling raised  from  it.     It  ripens  gradually  from  the  tenth  of  Au 
gust  to  the  last  of  September. 

Fruit  of  medium  size,  oblong,  widest  at  the  crown,  and  taper- 
ing slightly  to  the  eye.  Skin,  red  spotted  with  -yellow  in  the 
shade,  but  streaked  with  livelier  red  and  yellow  on  the  sunny 
side.  Stalk  three  fourths  of  an  inch  long,  and  pretty  deeply 
inserted.  Eye  deeply  sunk.  Flesh  yellow,  remarkably  tender, 
with  a  rich  and  pleasant  flavour,  and  often  bursts  in  falling  from 
the  tree.  This  is  a  valuable  apple  for  all  purposes,  and  it  thrives 
admirably  on  sandy  soils.  In  the  nursery  the  tree  grows  slowly;, 

AUTUMN  SWEET  BOUGH. 

Late  Bough.    Sweet  Bellflower. 
Fall  Bough.     Philadelphia  Sweet 

Origin  unknown.  Tree,  vigorous,  upright,  very  productive. 
One  of  the  very  best  dessert  sweet  apples  of  its  season.  Fruit, 
medium,  conical,  angular.  Skin,  smooth,  pale  yellow,  sprinkled 
with  a  few  brown  dots.  Stalk  of  medium  length,  rather  slender, 
inserted  in  a  deep  narrow  cavity ;  calyx  closed ;  segments  long ; 
basin  deep,  corrugated ;  flesh  white,  very  tender,  with  a  sweet, 
refreshing,  vinous  flavour.  Last  of  August  to  first  of  October. 

BALDWIN.     Ken.  Thomp.  Man. 
Woodpecker.     Pecker.     Steel's  Red  Winter. 

The  Baldwin  stands  at  the  head  of  all  New  England  apples, 
and  is  unquestionably  a  first-rate  fruit  in  all  respects.  It  is  a 


72  APPLES. 

native  of  Massachusetts,  and  is  more  largely  cultivated  for  the 
Boston  market  than  any  other  sort.  It  bears  most  abundantly 
with  us,  and  we  have  had  the  satisfaction  of  raising  larger,  more 
beautiful,  and  highly  flavoured  specimens  here,  than  we  ever 
saw  in  its  native  region.  The  Baldwin,  in  flavour  and  general 
characteristics,  evidently  belongs  to  the  same  family  as  our 
Esopus  Spitzenburgh,  and  deserves  its  extensive  popularity. 

Fruit  large,  roundish,  and  narrowing  a  little  to  the  eye.  Skin 
yellow  in  the  shade,  but  nearly  covered  and  striped  with  crimson, 
red,  and  orange,  in  the  sun ;  dotted  with  a  few  large  russet  dots, 
and  with  radiating  streaks  of  russet  about  the  stalk.  Calyx 
closed,  and  set  in  a  rather  narrow,  plaited  basin.  Stalk  half  to 
three  fourths  of  an  inch  long,  rather  slender  for  so  large  a  fruit, 
planted  in  an  even,  moderately  deep  cavity.  Flesh  yellowish 
white,  crisp,  with  that  agreeable  mingling  of  the  saccharine  and 
acid  which  constitutes  a  rich,  high  flavour.  The  tree  is  a  vigo- 
rous, upright  grower,  and  bears  most  abundantly.  Ripe  from 
November  to  March,  but  with  us  is  in  perfection  in  January. 


Baldwin. 

BELLE -FLEUR,  YELLOW.     Thomp. 

Belle-Fleur.     Coxe.  Floy.  Ken. 
Yellow  Bellflower,  of  most  nurseries. 

The  Yellow  Belle-Fleur  is  a  large,  handsome,  and  excellent 


APPLES. 


7  3 


winter  apple,  every  where  highly  esteemed  in  the  United  States. 
It  is  most  abundantly  seen  in  the  markets  of  Philadelphia,  as  it 
thrives  well  in  the  sandy  soils  of  New  Jersey.  Coxe  first  de- 
scribed this  fruit ;  the  original  tree  of  which  grew  in  Burlington, 


Yellow  Belle-Fkur. 

New  Jersey.  We  follow  Thompson,  in  calling  it  Belle-Fleur, 
from  the  beauty  of  the  blossoms,  with  the  class  of  French  apples 
to  which  it  belongs. 

Fruit  very  large,  oblong,  a  little  irregular,  tapering  to  the  eye. 
Sldn  smooth,  pale  lemon  yellow,  often  with  a  blush  next  the  sun. 
Stalk  long  and  slender,  in  a  deep  cavity.  Calyx  closed  and  set 
in  a  rather  narrow,  plaited  basin.  Seeds  in  a  large  hollow  cap- 
sule or  core.  Flesh  tender,  juicy,  crisp,  with  a  sprightly  sub- 
acid  flavour ;  before  fully  ripe,  it  is  considerably  acid.  Wood 
yellowish,  and  tree  vigorous,  with  spreading  drooping  branches. 
A  regular  and  excellent  bearer,  and  worthy  of  a  place  in  every 
orchard  November  to  March. 


74  APPLES. 


BELMONT. 

Gate.  White  appk. 

Mamma  Beam.  Waxen  of  some. 

Golden  Pippin  of  some.  Kelley  white. 

Origin  near  Strasbtirgh,  Lancaster  Co.,  Pa.,  in  the  garden  of 
Mrs.  Beam  at  her  gate,  hence  the  names  **  Gate  apple"  and 
"  Mamma  Beam."  It  was  taken  to  Ohio  by  Jacob  Nesy  sen., 
and  became  very  popular  in  Belmont  Co.,  and  we  retain  this- 
name,  being  the  most  universal  one.  Tree  vigorous,  healthy, 
and  very  productive. 

Fruit  medium,  to  large,  globular,  a  little  flattened  and  nar- 
rower towards  the  eye,  sometimes  oblong.  Skin  light,  waxen 
yellow,  often  with  a  bright  vermillion  cheek.  Stalk  short,  cavity 
generally  large.  Calyx  usually  closed,  basin  rather  deep,  corrugat 
ed.  Flesh  yellowish,  crisp,  tender,  juicy,  sometimes  almost  melt 
ing,  of  a  mild  agreeable  flavour.  Nov.  to  Feb. 

BOHANNAN. 

Buchanan. 

A  Southern  fruit  of  great  excellence,  introduced  by  Lewis 
Sanders,  of  Ky.,  good  regular  bearer.  Fruit  rather  large,  roundish, 
flattened,  approacliing  conic,  angular.  Skin  fair,  shining,  fine  yel- 
low, with  a  bright  crimson  cheek  in  the  sun.  Stalk  slender,  in- 
serted in  a  round  acute  cavity.  Calyx  closed  in  a  narrow  abrupt 
basin.  Flesh  yellow,  tender,  juicy,  with  a  fine  spicy  subacid 
flavour.  July,  Aug. 

BROAD  WELL. 

Broadwell  Sweet. 

Origin  Ohio,  a  valuable  fruit,  tree  vigorous,  spreading,  pro- 
ductive. 

Fruit  large,  oblate,  somewhat  conic.  Skin  pale  yellow,  with  a 
blush.  Stem  short  and  small,  surrounded  with  russet  inserted 
in  a  deep,  broad  cavity.  Calyx  open  in  a  somewhat  abrupt 
narrow  basin.  Flesh  whitish,  firm,  generally  tender,  juicy,  sweet, 
aromatic.  Nov.  to  March. 

EARLY  HARVEST.     Thomp.  Man. 

Prince's  Harvest,  or  Early  French  Eeinette,  of  Coxe. 

July  Pippin.     Floy. 

Yellow  Harvest. 

Large  White  Juneating. 

Tart  Bongh. 

Early  French  Reinette. 

An  American  apple ;  and  taking  into  account  its  beauty,  its 


APPLES.  7  5 

excellent  qualities  for  the  dessert  and  for  cooking,  and  its  pro- 
ductiveness, we  think  it  the  finest  early  apple  yet  known.  It 
begins  to  ripen  about  the  first  of  July,  and  continues  in  use  all 
that  month.  The  smallest  collection  of  apples  should  comprise 


Early  Harvest. 

this  and  the  Red  Astrachan.  Form  round,  above  medium  size, 
rarely  a  little  flattened.  Skin  very  smooth,  with  a  few  faint 
white  dots,  bright  straw  colour  when  fully  ripe.  Stalk  half  to 
three  fourths  of  an  inch  long,  rather  slender,  inserted  in  a  hollow 
of  moderate  depth.  Calyx  set  in  a  shallow  basin.  Flesh  very 
white,  tender  and  Juicy,  crisp,  with  a  rich,  sprightly,  sub-acid 
flavour.  The  young  trees  of  moderate  vigour,  with  scarcely  di- 
verging shoots.  Manning  errs  by  following  Coxe  in  calling  this 
a  flat  apple.  Bracken  may  prove  the  same. 

COGSWELL. 
Cogswell  Pearmain. 

This  excellent  apple  originated  on  the  farm  of  Fred.  Brewster, 
Town  of  Griswold,  near  Norwich,  Conn.,  and  where  known  is 
much  esteemed  and  stands  unrivalled  as  a  dessert  fruit  of  its  sea- 
son, a  vigorous,  upright  grower  and  an  abundant  bearer  every 
other  year,  fruit  very  uniform  in  size,  fair  and  beautiful,  and  a 
desirable  fruit. 


«P  .APPLES. 

Size  above  medium,  roundish  oblate,  regular.  Stem  short, 
rather  slender,  inserted  in  a  large  russeted  cavity.  Calyx  small, 
nearly  closed,  set  in  a  small  shallow  basin.  Skin  rich  yellow, 
nearly  covered  with  red,  marked  and  streaked  with  bright  red, 
flesh  yellowish,  compact,  tender,  juicy,  scarcely  sub-acid,  with  a 
very  fine  rich,  aromatic  flavour,  core  small,  ripe  Dec.  to  March. 

Myer's  Nonpareil,  Ohio  Nonpareil.  An  apple  much  grown 
at  the  West  by  the  above  names,  and  answers  to  the  descrip- 
tion of  Cogswell  Pearmain,  and  is  thought  to  be  identical,  but 
may  not  prove  so. 


Cogstvell 


JOE. 

Origin,  orchard  of  Oliver  Chapin,  Ontario  Co.,  N.  Y.,  tree  of 
slow  growth,  productive,  requires  high  culture  for  fair  fruit. 

Fruit  below  medium,  oblate,  very  slightly  conic.  Skin  smooth, 
yellowish,  shaded  and  striped  with  red,  and  thickly  sprinkled 
with  greenish  spots.  Stalk  of  medium  length  inserted  in  a 
large  cavity  surrounded  by  russet.  Calyx  closed,  basin  moderate. 
Flesh  whitish,  tender,  juicy,  with  a  very  agreeable  vinous 
flavour,  ripe  middle  of  August  to  middle  of  September. 


APPLES.  77 

EVENING  PARTY. 

Origin  Berks  Co.,  Pa.     Fruit  small  or  medium,  oblate,  slightly 
inclining  to  oval.     Skin  yellow  chiefly,  shaded  and  sometimes 


Evening  Party. 

striped  with  red.  Stem  short,  inserted  in  a  round,  deep  cavity, 
sometimes  russeted.  Calyx  closed,  basin  large.  Flesh  juicy, 
tender,  crisp,  with  a  brisk  saccharine,  somewhat  vinous,  aro- 
matic flavour,  an  excellent  dessert  fruit.  December  and 
January. 

FALL  QUEEN  OF  KY. 
"Winter  Queen.     Ladies'  Favourite  of  Tenn. 

Origin  uncertain,  much  grown  at  the  South  and  South-west, 
where  it  is  highly  esteemed. 

Tree  very  vigorous,  upright,  an  early  and  abundant  bearer. 

Fruit  large,  oblate  inclining  to  conic,  slightly  oblique,  angular. 
Skin  yellow,  striped  and  marbled  with  crimson,  and  thickly 
sprinkled  with  brown  and  whitish  dots.  Stalk  short,  inserted  in  a 
broad,  deep  russeted  cavity.  Calyx  large,  partially  closed,  set  in  a 
large  open  basin.  Flesh  yellowish,  crisp,  tender,  juicy,  with  a 
sprightly  mild  sub-acid  flavour.  January  to  March. 

FALL  PIPPIN.     Coxe.  Floy. 

The  Fall  Pippin  is,  we  think,  decidedly  an  American  variety, 
Thompson  and  Lindley  to  the  contrary,  notwithstanding.  It  is, 


78  APPLES. 

very  probably,  a  seedling  raised  in  this  country,  from  the  White 
Spanish  Reinette,  or  the  Holland  pippin,  both  of  which  it  so 
much  resembles,  and  from  which  it,  in  fact,  differs  most  strongly 
in  the  season  of  maturity.  The  Fall  Pippin  is  a  noble  fruit,  and 
is  considered  the  first,  of  Autumn  apples  in  the  middle  states, 
where  its  beauty,  large  size,  and  its  delicious  flavour  for  the  table 
or  for  cooking,  render  it  very  popular. 

Fruit  very  large,  roundish,  generally  a  little  flattened,  pretty 
regular,  sometimes  with  obscure  ribs  at  the  eye.  Stalk  rather 
long,  three-fourths  of  an  inch,  projecting  considerably  beyond 
the  fruit,  (which  distinguishes  it  from  the  Holland  Pippin,)  set  in 
a  rather  small,  shallow,  round  cavity.  Calyx  not  very  large,  rather 
deeply  sunk  in  a  round,  narrow  cavity.  Skin  smooth,  yellowish- 
green,  becoming  a  fine  yellow,  with  often  a  tinge  of  brownish 
blush,  on  one  side,  and  with  a  few  scattered  dots.  Flesh  white, 
very  tender  and  mellow  with  a  rich,  aromatic  flavour.  October 
to  December. 

There  are  several  spurious  sorts,  the  true  one  is  always  rather 
flattened,  with  a  projecting  stalk.  (See  Holland  Pippin.) 

FALL  WINE. 

Sweet  Wine.    Sharpe's  Spice. 
Ohio  "Wine.       Uncle  Sam's  best. 

Origin  unknown,  probably  an  old  Eastern  fruit  called  "  Wine" 
or  "  Sweet  Wine,"  not  now  much  cultivated  on  account  of  the 
fruit  being  defective,  but  in  the  rich  Western  soils  it  thrives 
admirably,  producing  fine  fruit,  yet  in  a  few  localities  they  com- 
plain of  its  being  knurly.  Tree  healthy,  but  of  rather  slender 
frowth,  bearing  moderate  crops  annually.  Fruit  about  medium, 
tern  rather  long,  slender,  in  a  broad,  deep  cavity,  surrounded  by 
clear,  waxen  colour.  Calyx  partially  closed  in  a  broad,  deep, 
corrugated  basin.  Skin  striped  and  shaded  with  red,  on  a  light 
ground,  with  numerous  russet  dots.  Flesh  yellowish,  juicy,  tender 
with  a  rich,  aromatic,  very  mild,  sub-acid  flavour,  almost  sweet. 
September,  November. 


FULTON. 

A  new  Western  fruit  originated  in  the  orchard  or  nursery  of 
A.  G.  Downing,  Canton,  Fulton  Co.,  Illinois,  and  is  a  valuable 
fruit,  a  vigorous  grower,  hardy,  regular  in  form,  an  annual  and 
productive  bearer. 

Size  about  medium,  oblate,  not  symmetric.  Stem  three-fourths 
of  an  inch,  rather  slender,  inserted  in  a  broad  deep  cavity. 
Calyx  large,  open,  segments  s.i-all,  recurved  in  a  pretty  large 


APPLES.  79 

basin.  Skin  light  yellow,  sprinkled  with  green  or  grey  dots, 
having  a  blush  on  the  sunny  side.  Flesh  yellowish,  juicy,  tender, 
melting  with  a  very  rich,  mild,  sub-acid  flavour.  By  some  the 
saccharine  would  suppose  to  predominate.  Ripe  November  to 
March. 


Fulton. 

GARDEN  ROYAL. 

Origin  Sudbury,  Mass.,  farm  of  Mr.  Bowker.  Tree  of  mode- 
rate growth,  productive. 

Fruit  below  medium,  roundish,  oval.  Skin  yellow,  striped  aud 
shaded  with  red  and  dark  crimson.  Stalk  of  medium  length,  in- 
serted in  a  deep,  acute  cavity.  Calyx  partially  closed  in  a 
basin  surrounded  by  prominences.  Flesh  yellow,  very  ten- 
der, juicy,  rich,  vinous,  aromatic,  a  beautiful  and  excellent  fruit. 
September. 

AMERICAN  GOLDEN  PIPPIN. 

Golden  Pippin.  New  York  Greening. 

Ribbed  Pippin.  Newtown  Greening. 

This  old  apple  is  one  of  our  finest  American  fruits,  and  seems 
not  to  be  generally  known.  We  are  indebted  to  Dr.  James 
Fountain,  of  Westch ester  county,  for  calling  attention  to  it.  He 
says  it  has  been  cultivated  in  that  and  the  adjoining  counties  for 
more  than  fifty  years,  and  is  considered  one  of  the  most  profit- 


80 


THE  APPLE. 


able  for  orchard  culture  and  marketing ;  they  are  also  a  supe* 
rior  apple  for  family  use.  Growth  strong,  similar  to  R.  I.  Green- 
ing, but  less  drooping,  making  a  round,  spreading  head ;  does 
not  bear  young,  but  very  productive  when  a  little  advanced,  and 
a  popular  fruit  where  known. 

Form  variable,  oblate,  globular,  or  conic,  angular  or  ribbed. 


Stem  stout,  short,  inserted  in  a  deep  cavity.  Calyx  closed,  set  in 
an  irregular  basin.  Skin  fine  golden  yellow,  thinly  sprinkled 
with  dots,  sometimes  slightly  netted  with  thin  russet.  Flesh  yel- 
lowish, tender,  juicy,  almost  melting,  with  a  rich,  refreshing, 
vinous,  aromatic  flavour ;  core  rather  large.  November  to  Feb- 
ruary. 

GRAVENSTEIN.     Thomp.  Lind. 
Grave  Slije. 

A  superb  looking  German  apple,  which  originated  at  Graven- 
stein,  in  Holstein,  and  is  thought  one  of  the  finest  apples  of  the 
North  of  Europe.  It  fully  sustains  its  reputation  here,  and  is, 
unquestionably,  a  fruit  of  first  rate  quality.  Fruit  large,  rather 
flattened,  and  a  little  one-sided  or  angular,  broadest  at  the  base. 
Stalk  quite  short  and  strong,  deeply  set.  Calyx  large,  in  a  wide, 
deep,  rather  irregular  basin.  Skin  greenish  yellow  at  first,  but 
becoming  bright  yellow,  and  beautifully  dashed  and  pencilled, 
and  marbled  with  light  and  deep  red  and  orange.  Flesh  tender 
and  crisp,  with  a  high  flavoured,  somewhat  aromatic  taste. 


THE  APPLE. 


81 


Gravenstein. 

Ripens  with  us  in  September  and  October,  but  will  keep  a  month 
longer.  The  trees  are  very  thrifty,  strong  growers,  and  bear 
young. 

GREEN  SWEET. 

Honey  Greening. 

Tree,  vigorous  and  productive.  Fruit  medium,  somewhat 
conic.  Skin  green,  sometimes  becoming  a  little  yellow  at  matu- 
rity, covered  with  greenish  or  light  russet  dots.  Stalk  of  medium 
length.  Cavity  rather  deep,  covered  with  russet ;  basin  shallow 
and  abrupt,  somewhat  furrowed.  Flesh  whitish,  tender,  juicy, 
sweet,  with  a  vinous,  refreshing  flavour.  December  to  March. 


HALL. 

Hall's  Seedling. 
Hall's  Red. 
Jenny  Seedling. 

Origin  on  the  grounds  of  Mr.  Hall,  Franklin  county,  North 
Carolina,  Tree  of  moderate  growth,  hardy,  upright,  with  long, 
slender,  reddish  branches,  and  remarkably  firm  wood.  The  tree 
never  attains  a  very  large  size ;  is  very  productive,  and  is  con- 
sidered in  North  Carolina  the  best  long-keeping  dessert  apple 
they  cultivate.  We  are  indebted  to  G.  W.  Johnson,  of  Milton, 
North  Carolina,  for  specimens,  history,  &c.  He  says  an  old 

A  ^f 


82 


TJIE    APPLE. 


variety,  and  now  widely  disseminated,  and  wherever  known,  is 
held  in  the  highest  estimation.  Fruit  small,  oblate,  slightly 
conic.  Skin  smooth,  thick,  mostly  shaded  with  crimson,  and 
covered  with  various  coloured  dots.  Stem  of  medium  length, 
slender,  curved,  inserted  in  a  round,  deep,  open  cavity.  Calyx 
closed,  generally  in  a  small  uneven  basin.  Flesh  yellowish,  fine 
grained,  juicy,  with  a  very  rich,  vinous,  saccharine,  aromatic 
Savour.  December  to  April. 


Hall 

HASKELL  SWEET. 

Sassafras  Sweet. 

Origin  farm  of  Deacon  Haskell,  Ipswich,  Mass.  Tree  vigorous 
and  productive,  fruit  medium  or  above,  oblate.  Skin  greenish  yel- 
low, sometimes  with  a  blush.  Stalk  short,  inserted  in  a  rather 
deep  cavity.  Calyx  closed ;  basin  of  medium  depth.  Flesh  yel 
lowish,  tender,  juicy,  with  a  very  sweet,  rich,  aromatic  flavour. 
September,  October. 

HAWLEY. 

Origin  Columbia  Co.,  N.  Y.  Tree  vigorous  and  bears  annu- 
ally. 

Fruit  large,  conic,  sometimes  oblate.  Skin  fine  yellow,  some- 
what waxen  or  oily,  and  considerably  dotted.  Stalk  short, 
inserted  in  a  rather  deep  cavity.  Calyx  small,  nearly  closed,  in  a 
moderate,  somewhat  furrowed  basin.  Flesh  whitish,  very  tender, 
juicy,  rich,  with  a  fine,  mild,  sub-acid  flavour.  Ripe  September, 
and  does  not  keep  long. 

HUBBARDSTON  NONSUCH.     Man.  Ken. 
A  fine,  large,  early  winter  fruit,  which  originated  in  the  town 


THE    APPLE. 


83 


of  Hnbbardston,  Mass.,  and  is  of  first  rate  quality.  The  tree  is  a 
vigorous  grower,  forming  a  handsome  branching  head,  and  bears 
very  large  crops.  It  is  worthy  of  extensive  orchard  culture. 

Fruit  large,  roundish-oblong,  much  narrower  near  the  eye. 
Skin  smooth,  striped  with  splashes,  and  irregular  broken  stripes 
of  pale  and  bright  red,  which  nearly  cover  a  yellowish  ground. 
The  calyx  open,  and  the  stalk  short,  in  a  russeted  hollow.  Flesh 
yellow,  juicy,  and  tender,  with  an  agreeable  mingling  of  sweetness 
and  acidity  in  its  flavour.  October  to  January. 


JEFFERIS. 

Origin  Chester  Co.  Pa.,  growth  moderate,  very  productive.  A 
fair  and  handsome  fruit  of  excellent  quality,  in  use  all  of 
September. 

Fruit  medium,  oblate,  inclining  to  conic.  Skin  yellow,  shaded 
and  splashed  with  crimson,  and  thickly  covered  with  large, 
whitish  dots.  Stern  very  short,  inserted  in  a  rather  large  cavity. 
Calyx  closed,  set  in  a  round  open  basin.  Flesh  white,  tender, 
juicy,  with  a  rich,  mild,  sub-acid  flavour.  September. 

JONATHAN.     Buel.  Ken. 
King  Philip,— Philip  Rick. 

The  Jonathan  is  a  very  beautiful  dessert  apple,  and  its  great 
beauty,  good  flavour,  and  productiveness  in  all  soils,  unite  to  re- 
commend it  to  orchard  planters.  The  original  tree  of  this  new 
sort  is  growing  on  the  farm  of  Mr.  Philip  Rick,  of  Kingston. 


THE    APPLE. 


New  York,  a  neighbourhood  unsurpassed  in  the  world  for  its 
great  natural  congeniality  to  the  apple.  It  was  first  described 
by  the  late  Judge  Buel,  and  named  by  him,  in  compliment  to 
Jonathan  Hasbrouck,  Esq.,  of  the  same  place,  who  made  known 
the  fruit  to  him.  The  colour  of  the  young  wood  is  a  lively  light 
brown,  and  the  buds  at  the  ends  of  the  shoots  are  large.  Growth 
rather  slender,  slightly  pendulous. 

Fruit  of  medium  size,  regularly  formed,  roundish-ovate,  or 
tapering  to  the  eye.  Skin  thin  and  smooth,  the  ground  clear 
light  yellow,  nearly  covered  by  lively  red  stripes,  and  deepening 
into  brilliant  or  dark  red  in  the  sun.  Stalk  three-fourths  of  an 
inch  long,  rather  slender,  inserted  in  a  deep,  regular  cavity. 
Calyx  set  in  a  deep,  rather  broad  basin.  Flesh  white,  rarely  a 
little  pinkish,  very  tender  and  juicy,  with  a  mild  sprightly  fla- 
vour. This  fruit,  evidently,  belongs  to  the  Spitzenburgh  class. 
November  to  March. 


King  of  Totnpkins  Co. 
KING  OF  TOMPKINS  COUNTY. 

King  Apple. 

Origin  uncertain ;  much  grown  in  Tompfkins  county  and  the 
adjoining  ones;  said  to  be  a  valuable  market  .fruit.  Tree  very 
vigorous,  spreading,  an  abundant  bearer  annually.  Fruit  large, 
globular,  inclining  to  conic,  sometimes  oblate,  angular.  Skin 
yellowish,  mostly  shaded  with  red,  striped  and  splashed  with 
crimson.  Stalk  rather  stout  and  short,  inserted  in  a  large  some- 
what irregular  cavity.  Calyx  small  and  closed,  set  in  a  medium 


THE    APPLE.  8£ 

slightly  corrugated  basin.  Flesh  yellowish,  coarse,  juicy,  tender, 
with  an  exceedingly  agreeable,  rich,  vinous  flavour,  delightfully 
aromatic.  December  to  March. 

LADY  APPLE.     Coxe. 

ApL     0.  Dull. 

Api  Petit.     Thomp.  Rom. 

Pomme  Rose. 

Pomme  d'Api  Rouge.     Poit. 

Petit  Api  Rouge,  )  „ •  . 

Gros  Api  Rouge,  \Nois' 

An  exquisite  little  dessert  fruit,  the  pretty  size  and  beautiful 
colour  of  which,  render  it  an  universal  favourite ;  as  it  is  a  great 
bearer  it  is  also  a  profitable  sort  for  the  orchardist,  bringing 
the  highest  price  of  any  fancy  apple  in  the  market.  It  is  an  old 
French  variety,  and  is  nearly  always  known  abroad  by  the  name 
of  Api ;  but  the  name  of  Lady  Apple  has  become  too  universal 
here,  to  change  it  now.  No  amateur's  collection  should  be 
without  it. 

Fruit  quite  small,  but  regu- 
larly formed  and  flat.  Skin 
smooth  and  glossy,  with  a bril- 
liant  deep  red  cheek,  contrast- 
ing with  a  lively  lemon  yellow 
ground.  Stalk  of  medium 
length,  and  deeply  inserted. 
Calyx  small,  sunk  in  a  basin 
with  small  plaits.  Flesh  white, 
crisp,  tender,  and  juicy,  with  a 
pleasant  flavour.  The  tree  has  ^ady  Apple. 

straight,  almost   black  shoots, 

with  small  leaves  ;  forms  a  very  upright,  small  head,  and  bears 
its  fruit  in  bunches.  The  latter  is  very  hardy,  and  may  be  left 
on  the  tree  till  severe  frosts.  The  Lady  Apple  is  in  use  from 
December  to  May. 

The  API  NOIR,  or  Black  Lady  Apple,  differs  from  the  fore- 
going sort  only  in  the  colour,  which  is  nearly  black.  In  shape, 
size,  season,  and  flavour,  it  is  nearly  the  same.  It  is,  from  its  un- 
usually dark  hue,  a  singular  and  interesting  fruit — poor  flavour. 

The  true  API  £TOILE,  or  Star  Lady  Apple,  figured  and  de- 
scribed by  Poitean,  in  the  Pomologie  francaise,  is  another  very 
distinct  variety;  the  fruit  is  of  the  same  general  character, 
but  having  five  prominent  angles,  which  give  it  the  form  of 
a  star.  This  variety  is  rather  scarce,  the  common  Lady  Apple 
being  frequently  sent  out  for  it  by  French  nurserymen.  It 
keeps  until  quite  late  in  the  spring,  when  its  flavour  becomes 
excellent,  though  in  winter  it  is  rather  dry.  The  growth  of  the 
tree  resembles  that  of  the  other  Apis. 


86 


THE    APPLE. 


LARGE  YELLOW  BODGH.     Thomp. 

Early  Sweet  Bough.     Kenrick. 
Sweet  Harvest. 
Bough.  Coxe.     Floy. 

A  native  apple,  ripening  in  harvest  time,  and  one  of  the  first 
quality,  only  second  as  a  dessert  fruit  to  the  Early  Harvest.  It 
is  not  so  much  esteemed  for  the  kitchen  as  the  latter,  as  it  is  too 
sweet  for  pies  and  sauce,  but  it  is  generally  much  admired  for 
the  table,  and  is  worthy  of  a  place  in  every  collection. 

Fruit  above  the  middle  size,  and  oblong-ovate  in  form.  Skin 
smooth,  pale,  greenish  yellow.  Stalk  rather  long,  and  the  eye 
narrow  and  deep.  Flesh  white,  very  tender  and  crisp  when  fully 
ripe,  and  with  a  rich,  sweet,  sprightly  flavour.  Ripens  from  the 
middle  of  July  to  the  tenth  of  August.  Tree  moderately  vigo- 
rous, bears  abundantly,  and  forms  a  round  head. 

LONG  STEM  OF  PENNSYLVANIA. 

Origin  Berks  county,  Pa.  Fruit  rather  below  medium,  glo- 
bular, inclining  to  oblong  or  oval.  Stalk  long  and  slender, 
curved,  inserted  in  a  large  cavity.  Calyx  small  and  closed,  set  in 
a  somewhat  furrowed  basin.  Skin  yellowish,  very  much  shaded, 
and  sometimes  striped  with  red  or  dark  crimson.  Plesh  tender, 
juicy,  crisp,  with  a  fine  rich,  sub-acid  flavour,  spicy  and  aroma- 
tic. An  excellent  dessert  fruit  of  the  highest  flavour;  coro 
large  arid  open.  November  to  January. 


Mangum. 


THE  APPLE.  87 

MANGUM. 

Seago, — Maxfield. 

A  first  rate  southern  fruit.  Specimens  have  been  sent  us 
from  several  friends.  Tree  thrifty  and  very  productive. 

Fruit  medium,  oblate,  slightly  conic,  angular.  Skin  yellow- 
ish, striped  and  mostly  shaded  with  red,  thickly  sprinkled  with 
whitish  and  bronze  dots.  Stem  short  and  small,  inserted  in  a 
broad  cavity  surrounded  by  russet.  Calyx  partially  closed ; 
basin  slightly  corrugated.  Flesh  yellow,  very  tender,  juicy, 
mild,  subacid,  excellent,  highly  prized  in  Georgia  and  the  south. 
October,  November.*  Carter  of  Alabama  may  prove  the  same. 

McL/ELLAN. 

Martin. 

Origin,  Woodstock,  Connecticut.  Tree  thrifty,  upright,  very 
productive  annual  bearer,  and  handsome. 

Fruit  medium  or  above,  roundish,  slightly  conic,  very  regular, 
and  fair.  Skin  yellow,  mostly  striped,  marbled,  and  splashed 
with  red.  Stalk  short,  inserted  in  a  moderate  cavity.  Calyx 
small,  nearly  closed  ;  basin  moderate,  slightly  uneven.  Flesh 
white,  very  tender,  juicy,  with  a  fine  vinous  flavour,  almost  sac- 
charine. December  to  March. 

MELON. 

Norton's  Melon.     Watermelon. 

Origin,  East  Bloomfield,  N.  Y.  Tree  of  rather  slow  growth, 
a  good  bearer. 

Fruit  medium  or  above,  roundish,  slightly  oblate.  Skin  pale 
yellow,  striped  and  shaded  with  deep  red  or  crimson  on  the 
sunny  side.  Stalk  rather  short,  inserted  in  a  large  cavity,  some- 
what uneven,  surrounded  by  thin  russet.  Calyx  closed  ;  basin 
large,  abrupt,  open,  slightly  furrowed.  Flesh  white,  tender, 
juicy,  with  a  very  rich  refreshing  subacid  flavour.  October  to 
March. 

MOTHER. 

Queen  Anne. 

Origin,Bolton,  Mass.  Tree  moderately  vigorous  and  produc- 
tive. Fruit  medium,  oval,  inclining  to  conic.  Stem  long  and 
slender,  inserted  in  a  rather  deep  abrupt  cavity.  Calyx  closed, 
set  in  a  small  corrugated  basin.  Skin  almost  covered  with  deep 
red, thickly  sprinkled  with  minute  dots.  Flesh  yellowish,  juicy, 
crisp,  tender,  with  a  very  rich  aromatic  flavour.  Last  of  Octo- 
ber to  January. 

*  The  time  of  ripening  of  the  southern  fruits  is  given  to  suit  their  re- 
spective localities. 


88 


THE    APPLfi,. 


This  admirable  fruit  is  to  our  taste  unsurpassed  in  flavour  of 
any  of  its  season,  strikingly  suggestive  of  the  flavour  and  perfume 
of  an  excellent  pear,  with  more  of  vinous  life  than  the  Vandevere 


(Newtown  Spitzenburgh),  and  lees   acidity  than    the    Esopus 
Spitzenburgh,  and  not  infer 


ferior  to  either  of  them  as  a  dessert  fruit. 


Mother, 

MONMOUTH  PIPPIN. 

A  native  of  Monmouth  County,  New  Jersey,  of  moderate  up- 
right growth,  and  productive.  Fruit  large,  oblate,  a  little  in^ 
clining  to  conic,  obscurely  five-angled,  slightly  flattened  at  base 
and  crown.  Skin  pale  yellow,  with  a  beautiful  warm  cheek,  and 
numerous  russet  dots.  Stalk  rather  short,  inserted  in  a  large 
slightly  russeted  cavity.  Calyx  partially  closed;  basin  deep, 
abrupt,  and  corrugated.  Flesh  juicy,  with  a  fine  brisk  aromatic 
flavour.  November  to  March. 

NEWTOWN  PIPPIN.    Coxe.  Thomp. 

Green  Newtown  Pippin.     American  Newtown  Pippin. 
Green  "Winter  Pippin.         Petersburgh  Pippin. 

The  Newtown  Pippin  stands  at  the  head  of  all  apples,  and  is, 
when  in  perfection,  acknowledged  to  be  unrivalled  in  all  the 


THE    APPLE.  89 

qualities  which  constitute  a  high  flavoured  dessert  apple,  to 
which  it  combines  the  quality  of  long  keeping  without  the 
least  shrivelling,  retaining  its  high  flavour  to  the  last.  It  is 
very  largely  raised  in  New- York  and  New-Jersey  for  expor- 
tation, and  commands  the  highest  price  in  Covent  Garden 
Market,  London.  This  variety  is  a  native  of  Newtown,  Long 
Island,  and  it  requires  a  pretty  strong,  deep,  warm  soil,  to 
attain  its  full  perfection,  and  in  the  orchard  it  should  be  well 
manured  every  two  or  three  years.  For  this  reason,  while  it 
is  planted  by  acres  in  orchards  in  New- York  and  the  Middle 
States,  it  is  rarely  raised  in  a  large  quantities  or  with  much 
success  in  New-England.  On  the  Hudson,  thousands  of  barrels 
of  the  fairest  and  richest  Newtown  pippins  are  constantly 
produced.  The  tree  is  of  rather  slender  and  slow  growth, 
and  even  while  young,  is  always  remarkable  for  its  rough  bark. 
Fruit  of  medium  size,  roundish,  a  little  irregular  in  its  out- 
line, caused  by  two  or  three  obscure  ribs  on  the  sides — and 
broadest  at  the  base,  next  the  stalk ;  about  three  inches  in  dia- 
meter, and  two  and  a  half  deep.  Skin  dull  green,  becoming- 
olive  green  when  ripe,  with  a  faint,  dull  brownish  blush  on  one 
side,  dotted  with  small  gray  specks,  and  with  delicate  russet 
rays  around  the  stalk.  Calyx  quite  small  and  closed,  set  in  a 
narrow  and  shallow  basin.  Stalk  half  an  inch  long,  rather 
slender,  deeply  sunk  in  a  wide,  funnel-chapel  cavity.  Flesh 
greenish-white,  very  juicy,  crisp,  with  a  fine  aroma,  and  an  ex- 
ceedingly high  and  delicious  flavour.  When  the  fruit  is  not 
grown  on  healthy  trees,  it  is  liable  to  be  spotted  with  black  spots. 
This  is  one  of  the  finest  keeping  apples,  and  is  in  eating  from 
December  to  May — but  is  in  the  finest  perfection  in  March. 

NEWTOWN  PIPPIN,  YELLOW.     Coxe.  Thomp. 

The  Yellow  Newtown  Pippin  strongly  resembles  the  forego- 
ing, and  it  is  difficult  to  say  which  is  the  superior  fruit.  The 
Yellow  is  handsomer,  and  has  a  higher  perfume  than  the  Green, 
and  its  flesh  is  rather  firmer,  and  equally  high  flavoured ;  while 
the  Green  is  more  juicy,  crisp,  and  tender.  The  Yellow  New- 
town  Pippin  is  rather  flatter,  measuring  only  about  two  inches 
deep,  and  it  is  always  quite  oblique — projecting  more  on  one 
side  of  the  stalk  than  the  other.  When  fully  ripe,  it  is  yellow, 
with  a  rather  lively  red  cheek,  and  a  smooth  skin,  few  or  none  of 
the  spots  on  the  Green  variety,  but  with  the  same  russet  marks 
at  the  stalk.  It  is  also  more  highly  fragrant  before,  and  after,  it 
is  cut  than  the  Green.  The  flesh  is  firm,  crisp,  juicy,  and  with 
a  very  rich  and  high  flavour.  Both  the  Newtown  pippins  grow 
alike,  and  they  are  both  excellent  bearers.  This  variety  is 
rather  hardier  and  succeeds  best  in  the  Eastern  States.  We 
have  kept  the  fruit  until  the  4th  of  July. 


90 


THE    APPLE. 


Newtown  Pippin,  Yellow. 

NORTHERN  SPY. 

This  beautiful  new  American  fruit  is  one  of  the  most  deli- 
cious, fragrant,  and  sprightly  of  all  late  dessert  apples.  It  ripens 
in  January,  keeps  till  June,  and  always  commands  the  highest 
market  price.  The  tree  is  of  rapid,  upright  growth,  and  bears 
moderate  crops.  It  originated  on  the  farm  of  Oliver  Chapin,  of 
Bloomfield,  near  Rochester,  N.  Y.  The  trees  require  high 
culture  and  open  heads  to  let  in  the  sun,  otherwise  the  fruit  is 
wanting  in  flavour,  and  apt  to  be  imperfect  and  knotty. 

Fruit  large,  conical-flattened.  Skin  thin,  smooth,  in  the  shade 
greenish  or  pale  yellow,  in  the  sun  covered  with  light  and  dark 
stripes  of  purplish-red,  marked  with  a  few  pale  dots,  and  a  thin 
white  bloom.  Stalk  three-fourths  of  an  inch  long,  rather  slender, 
planted  in  a  very  wide,  deep  cavity,  marked  with  russet.  Calyx 
small,  closed ;  basin  narrow,  abrupt,  furrowed.  Flesh  white, 
fine-grained,  tender,  slightly  sub-acid,  with  a  peculiarly  fresh  and 
delicious  flavour. 


ORTLEY. 


Ortley  Pippin. 
Ohio  Favourite. 
"White  Detroit. 
Greasy  Pippin. 
White  Pippin. 


White  Bellflower. 
Woolman's  Long. 
Willow  Leaf  Pippin. 
Hollow  Cored  Pippin. 
Ohio  Favourite. 


Origin,  orchard  of  Michael  Ortley,  South  Jersey. 


THE    APPLE. 


91 


The  Ortley  is  one  of  the  most  widely  disseminated  and  popu- 
lar apples  of  the  Western  States.  It  grows  pretty  strongly  with 
upright,  slender  shoots,  and  bears  abundantly,  and  its  bearing 
shoots  are  inclined  to  break. 

Fruit  medium  to  very  large,  ovate,  or  conic.  Skin  greenish  yel- 
low, becoming  fine  yellow  at  maturity,  sometimes  with  a  sunny 
cheek.  Stalk  slender,  of  medium  length,  inserted  in  a  deep,  acute 
cavity,  surrounded  by  russet.  Calyx  closed,  set  in  an  abrupt, 
somewhat  corrugated  basin.  Flesh  white,  fine  grained,  tender, 
juicy,  sub-acid,  very  pleasant.  November  to  February.  Highly 
esteemed  at  the  West,  but  does  not  succeed  so  well  at  the 
North  and  East. 

PEARMAIN,  HEREFORDSHIRE.     Thomp. 

Winter  Pearmain.     Coxe. 
Koyal  Pearmain.    Lind.  Rom. 
Pearmain  Royal.     Knoop. 
Old  Pearmain. 
Royale  d'Angleterre. 

This  delicious  old  variety,  generally  known  here  as  the  English 
or  Royal  Pearmain,  is  one  of  the  finest  of  all  winter  dessert  fruits, 
and  its  mild  and  agreeable  flavour  renders  it  here,  as  abroad, 
an  universal  favourite,  both  as  a  dessert  apple,  and  for  cooking. 

Fruit  of  medium  size,  oblong,  and  of  a  pretty  regular  Pear- 


Herefordshire  Pearmain. 
main-shape.     Skin  stained,  and  mottled  with  soft,  brownish  red 


92 


THE  APPLE. 


on  a  dull,  russety  green  ground,  dotted  with  grayish  specks. 
The  red  thickly  mottled  near  the  eye,  with  yellowish  russet 
spots.  Stalk  slender,  half  an  inch  long.  Calyx  with  wide- 
spread, reflexed  segments,  and  set  in  a  shallow,  narrow,  slightly 
plaited  basin.  Flesh  pale  yellow,  very  mellow  and  tender,  with 
a  pleasant,  aromatic  flavour.  A  moderate  bearer,  but  often  pro- 
duces large  crops  on  high  soils,  which  are  well  adapted  to  this 
sort.  November  to  February.  A  strong  grower. 

The  Winter  Pearmain  of  most  American  orchards,  is  the  Au- 
tumn Pearmain  of  this,  and  most  English  works. 

PECK'S  PLEASANT. 


Pectis  Pleasant. 

A  first  rate  fruit  in  all  respects,  belonging  to  the  Newtown 
pippin  class.  It  has  long  been  cultivated  in  Rhode  Island, 
where  we  think  it  originated,  and  in  the  northern  part  of  Con- 
necticut, but  as  yet  is  little  known  out  of  that  district  of  coun- 
try, but  deserves  extensive  dissemination.  It  considerably  re- 
sembles the  Yellow  Newtown  pippin,  though  a  larger  fruit  with 
more  tender  flesh,  and  is  scarcely  inferior  to  it  in  flavour. 

Fruit  above  medium  size,  roundish,  a  little  angular,  and 
slightly  flattened,  with  an  indistinct  furrow  on  one  side.  Skin 
smooth,  and  when  first  gathered,  green,  with  a  little  dark  red ; 
but  when  ripe,  a  beautiful  clear  yellow,  with  bright  blush  on  the 


THE    APPLE.  93 

sunny  side  and  near  the  stalk,  marked  with  scattered  gray  dots. 
The  stalk  is  peculiarly  fleshy  and  flattened,  short,  and  sunk  in 
a  wide,  rather  wavy  cavity.  Calyx  woolly,  sunk  in  a  narrow, 
abruptly,  and  pretty  deeply  sunk  basin.  Flesh  yellowish,  fine 
grained,  juicy,  crisp  and  tender,  with  a  delicious,  high  aromatic 
flavour.  The  tree  is  only  a  moderate  grower,  but  bears  regu- 
larly and  well,  and  the  fruit  commands  a  high  price  in  the  mar- 
ket. Mr.  S.  Lyman,  who  raises  this  fruit  in  great  perfection,  in- 
forms us  that  with  him  the  apples  on  the  lower  branches  of  old 
trees  are  flat,  while  those  on  the  upper  branches  are  nearly 
conical.  November  to  March. 

PRIMATE. 
Rough  and  Ready. 

Origin  unknown.  Tree  a  strong  and  stocky  grower,  and 
forms  a  beautiful  head — very  productive.  Fruit  medium,  conic 
or  oblate,  angular.  Skin  greenish  white,  with  a  crimson  blush  on 
the  exposed  side.  Stem  of  medium  length,  inserted  in  a  rather 
large  irregular  cavity.  Calyx  closed  in  an  abrupt,  open,  some- 
what corrugated  basin.  Flesh  white,  very  tender,  sprightly 


Primate. 


refreshing,  mild  sub-acid.     An  excellent  dessert  apple,  ripening 
the  last  of  August,  and  continuing  in  use  till  October. 


94 


THE    APPLE. 


POMME  DE  NEIGE.     Thomp.  Lind. 

Fameuse.  Forsyth. 
Sanguineus. 
Snowy  Chimney. 

A  very  celebrated  Canada  fruit  (probably  an  old  French  fruit), 
which  has  its  name  from  the  snow-white  colour  of  its  flesh,  or^ 
as  some  say,  from  the  village  from  whence  it  was  first  taken  to 
England.  It  is  an  excellent,  productive,  autumn  apple,  arid  is 
especially  valuable  in  northern  latitudes. 

Fruit  of  medium  size,  roundish,  somewhat  flattened;  skin 
with  a  ground  of  pale  greenish  yellow,  mixed  with  faint  streaks 
of  pale  red  on  the  shady  side,  but  marked  with  blotches  and  short 
stripes  of  darker  red,  and  becoming  a  fine  deep  red  in  the  sun ; 
stalk  quite  slender,  half  an  inch  long,  planted  on  a  narrow  funnel- 
shaped  cavity ;  calyx  small,  and  set  in  a  shallow,  rather  narrow 
basin ;  flesh  remarkably  white,  very  tender,  juicy,  and  good,  with 
a  slight  perfume.  Ripe  in  October  and  November.  A  regular 
bearer,  and  a  handsome  dessert  fruit. 


Progress. 

PROGRESS. 

"Esquire  Miller's  Best  Sort." 

A  native  of  Middlefield,  Conn.     Tree  a  moderate  grower,  and 
forms  a  handsome  head,  bears  early  and  very  productive.     The 


THE    APPLE. 


95 


original  tree  stands  on  the  land  of  Enoch  Coe,  formerly  Isaac 
Miller,  Esq.,  and  for  some  time  was  called  "  Esquire  Miller's  best 
sort." 

Size  above  medium,  rather  globular,  inclining  to  conic, 
sometimes  oblate,  somewhat  angular.  Stem  short,  inserted  in  a 
round  cavity,  surrounded  by  russet.  Calyx  large,  partially  closed, 
set  in  a  shallow,  open  basin.  Skin  smooth,  yellow,  with  a  sunny 
cheek,  sometimes  with  a  few  scattered  grey  dots.  Flesh  solid, 
tender,  crisp,  juicy,  with  a  very  refreshing,  vinous  flavour.  Ripe 
October  till  April. 

PORTER.     Man.  Thomp. 


Porter. 

A  first  rate  New  England  fruit,  raised  by  the  Rev.  S.  Porter,  of 
Sherburne,  Mass.,  and  deservedly  a  great  favourite  in  the  Boston 
market.  The  fruit  is  remarkably  fair,  and  the  tree  is  very 
productive. 

Fruit  rather  large,  regular,  oblong,  narrowing  to  the  eye. 
Skin  clear,  glossy,  bright  yellow,  and  when  exposed,  with  a  dull 


96  THE    APPLE. 

% 
• 

blush  next  the  sun.  Calyx  set  in  a  narrow  and  deep  basin 
Stalk  rather  slender,  not  three  fourths  of  an  inch  long.  Flesh 
fine  grained,  and  abounding  with  juice  of  a  sprightly  agreeable 
flavour.  Ripens  in  September,  and  deserves  general  cultivation. 

PRYOR'S  RED. 

Pitzer  Hill. 
Big  Hill. 

Origin  unknown.  Tree  upright,  not  very  vigorous,  nor  an 
early  bearer,  requires  a  deep  rich  soil,  and  a  warm  season  or  a 
southern  climate,  for  the  full  development  of  its  excellence. 

Fruit  medium,  somewhat  globular,  oblate,  obliquely  depress- 
ed. Skin  greenish  yellow,  shaded  with  red,  striped  "with  dark 
crimson,  and  thickly  sprinkled  with  greenish  grey  dots,  and 
some  seasons  much  covered  with  russet.  Stalk  short  and  thick, 
inserted  in  a  small  acute  cavity,  surrounded  by  traces  of  russet, 
which  sometimes  considerably  overspread  the  fruit.  Calyx  firmly 
closed,  set  in  a  small  basin.  Flesh  yellowish,  tender,  juicy,  with 
very  rich,  pleasant  sub-acid  flavour.  January  to  March. 


Eambo. 

RAMBO.     Coxe.    Thomp. 

Romanite,  ) 

Seek-no-further,  \of  New  Jersey. 

Bread  and  Cheese  Apple,  ) 

The  Rambo  is  one  of  the  most  popular  autumn  fruits  to  bo 
found  in  the  Philadelphia  markets.  It  is  a  highly  valuable 
apple  for  the  table  or  kitchen,  and  the  tree  thrives  well  on  light 


THE    APPLE. 


97 

It  is 


sandy  soils,  being  a  native  of  the  banks  of  the  Delaware, 
also  very  popular  at  the  West. 

Fruit  of  medium  size,  flat.  Skin  smooth,  yellowish  wl  ite  in 
the  shade,  streaked  and  marbled  with  pale  yellow  and  red  in  the 
sun,  and  speckled  with  large  rough  dots.  Stalk  long,  rather 
slender,  curved  to  one  side,  and  'deeply  planted  in  a  smooth,  fun- 
nel-like cavity.  Calyx  closed,  set  in  a  broad  basin,  which  is 
slightly  plaited  around  it.  Flesh  greenish  white,  very  tender, 
with  a  rich,  sprightly,  sub-acid  flavour.  October  to  December. 


RED  RUSSET. 


Tree 


Origin,  farm  of  Mr.  Sanborn,  Hampton  Falls,  N.  H. 
very  vigorous  and  productive.      *& 

Fruit  large,  roundish,  conic.  Skin  yellow,  shaded  with  dull  red 
and  deep  carmine  in  the  sun,  and  thickly  covered  with  grey  dots, 
with  a  slight  appearance  of  rough  russet  on  most  of  the  surface. 
Stalk  rather  short  and  thick,  inserted  in  a  medium  cavity,  sur- 
rounded with  thin  russet.  Calyx  nearly  closed ;  segments  long, 
recurved, in  a  narrow,  uneven  basin.  Flesh  yellow,  solid,  crisp, 
tender,  with  an  excellent,  rich,  sub-acid  flavour,  somewhat  resem- 
bling Baldwin.  January  to  April. 


Red  Canada. 


RED  CANADA. 

Old  Nonsuch,  of  Mass. 

Richfield  Nonsuch. 

Steels  Red  Winter,  of  Mich. 


An  old  fruit,  formerly  much  grown  in  Connecticut  and  Massar 


98 


THE    APPLE. 


chusetts,  but  is  not  now  much  planted  on  account  of  its  sma.l  size 
and  poor  fruit ;  succeeds  well  in  western  New  York,  Ohio,  and 
Michigan.  Tree  thrifty,  but  of  slender  growth  ;  very  productive. 
Fruit  medium,  oblate,  inclining  to  conic,  slightly  angular.  Skin 
yellow,  mostly  shaded  with  deep  red  or  crimson;  somewhat 
striped  or  splashed  on  the  sunny  side,  and  thickly  sprinkled  with 
grey,  and  sometimes  greenish  dots.  Stalk  short,  inserted  in  a 
broad,  deep  cavity.  Calyx  closed,  segments  long,  in  a  small, 
narrow,  somewhat  irregular  basin.  Flesh  white,  tender,  crisp, 
abounding  with  a  brisk,  refreshing  juice,  and  retaining  its  fine, 
delicate  flavour  to  the  last.  January  to  May. 


Red  Astrachan. 

RED  ASTRACHAN.     Thomp.  Lind. 

A  fruit  of  extraordinary  beauty,  first  imported  into  England 
with  the  White  Astrachan,  from  Sweden,  in  1816.  It  bears 
abundantly  with  us,  and  its  singular  richness  of  colour  is  height- 
ened by  an  exquisite  bloom  on  the  surface  of  the  fruit,  like  that 
of  a  plum.  It  is  one  of  the  handsomest  dessert  fruits,  and  its 
quality  is  good,  but  if  not  taken  from  the  tree  as  soon  as  ripe 
it  is  liable  to  become  mealy.  Ripens  from  the  last  of  July  to 
the  middle  of  August. 

Fruit  pretty  large,  rather  above  the  middle  size,  and  very 
smooth  and  fair,  roundish,  a  little  narrowed  towards  the  eye. 
Skin  almost  entirely  covered  with  deep  crimson,  with  sometimes 
a  little  greenish  yellow  in  the  shade,  and  occasionally  a  little 
russet  near  the  stalk,  and  covered  with  a  pale  white~  bloom. 


THE    APPLE.  99 

Stalk  rather  short  and  deeply  inserted.  Calyx  set  in  a  slight 
basin,  which  is  sometimes  a  little  irregular.  Flesh  quite  white, 
crisp,  moderately  juicy,  with  an  agreeable,  rich,  acid  flavour. 

RAWLE'S  JANNET. 

Raule's  Jannetting.  "Winter  Jannetting. 

Rock  Remain.  Jennett. 

Rock  Rimmon.  Neverfail. 

Yellow  Janett.  Indiana  Jannetting. 

Origin,  Virginia,  on  the  farm  of  Caleb  Ranles.  Tree  vigorous, 
spreading;  it  puts  forth  its  leaves,  and  blossoms  much  later  than 
other  varieties  in  the  spring,  and  consequently  avoids  injury  by 
late  frost  ;  it  is,  therefore,  particularly  valuable  for  the  south  and 
southwest,  where  it  is  much  cultivated. 

Fruit  rather  large,  oblate,  considerably  depressed,  conic,  an- 
gular. Skin  yellowish,  shaded  with  red  and  striped  with  crim- 
son. Stalk  short  and  thick,  inserted  in  a  broad  open  cavity. 
Calyx  partially  open,  set  in  a  rather  shallow  basin.  Flesh  whitish 
yellow,  tender,  juicy,  with  a  very  pleasant  vinous  flavour. 
February  to  June.  So  far  has  not  succeeded  well  at  the  north. 

REINETTE  BLANCHE  D'ESPAGNE.    Thomp.  Nois. 
White  Spanish  Reinette.    Pom.  Mag.  Lind. 

k  — 

Large  Fall  Pippin.          \Enghsh 

CobLtt'sFaU  Pippin.    }*»*•* 

A  very  celebrated  old  Spanish  variety.  Fruit  very  large, 
roundish-oWott^,  somewhat  angular,  with  broad  ribs  on  its  sides, 
terminating  in  an  uneven  crown,  where  it  is  nearly  as  broad  as 
at  the  base.  Calyx  large,  open,  very  deeply  sunk  in  a  broad- 
angled,  oblique,  irregular  basin.  Stalk  half  an  inch  long,  set  in 
a  rather  small,  even  cavity.  Skin  smooth,  yellowish-green  on 
the  shaded  side,  orange,  tinged  with  brownish-red  next  the  sun, 
and  sprinkled  with  blackish  dots.  Flesh  yellowish-white,  crisp, 
tender,  with  a  sugary  juice.  The  tree  has  the  same  wood, 
foliage,  and  vigorous  habit,  as  our  Fall  Pippin,  and  the  fruit 
keeps  a  month  longer.  This  is  quite  distinct  from  Fall  Pippin. 

REINETTE,  CANADA.     Thomp.  Nois. 
Canadian  Reinette.     Lind. 
Grosse  Reinette  d'Angleterre.     0.  Duh. 
Pomme  du  Caen. 


Reinette  du   Canada  Blanche. 
Reinette   Grosse  du  Canada, 


Reinette  du  Canada  a  Cortes.     J 

De  Bretagne. 

Portugal. 

Januarea. 

Wahr  Reinette. 

It  is  easy  to  see  that  the  Canada  Reinette  is  a  popular  and 


100  THE    APPLE. 

highly  esteemed  variety  in  Europe,  by  the  great  number  of  syno- 
nyms under  which  it  is  known.  It  is  doubtful,  notwithstanding 
its  name,  whether  it  is  truly  of  Canadian  origin,  as  Merlet,  a 
French  writer,  describes  the  same  fruit  in  the  17th  century; 
and  some  authors  think  it  was  first  brought  to  this  continent 
from  Normandy,  and  carried  back  under  its  new  name.  At  any 
rate,  it  is  a  very  large  and  handsome  fruit,  a  good  bearer,  and  of 
excellent  quality  in  all  respects.  It  is  yet  little  known  in  the 
United  States,  but  deserves  extensive  orchard  culture. 

Fruit  of  the  largest  size,  conical,  flattened ;  rather  irregular, 
with  projecting  ribs ;  broad  at  the  base,  narrowing  towards  the 
eye,  four  inches  in  diameter,  and  three  deep.  Skin  greenish- 
yellow,  slightly  washed  with  brown  on  the  sunny  side,  sprinkled 
with  dots  and  russet  patches.  Stalk  short,  inserted  in  a  wide 
hollow.  Calyx  short  and  large,  set  in  a  rather  deep,  irregular 
basin.  Flesh  nearly  white,  rather  firm,  juicy,  with  a  rich,  lively, 
sub-acid  flavour.  Ripe  in  December,  and,  if  picked  earlv  in 
autumn,  it  will  keep  till  April. 


Rhode  Island  Greening. 

RHODE  ISLAND  GREENING.     Coxe.  Thomp.  Man. 
Burlington  Greening.        Jersey  Greening?     Coxe. 

The  Rhode  Island  Greening  is  such  an  universal  favourite  and 
is  so  generally  known,  that  it  seems  almost  superfluous  to  give  a 
description  of  it.  It  succeeds  well  in  almost  all  parts  of  the 


THE    APPLE. 


101 


country,  and  on  a  great  variety  of  soil*;,  a^id-  ik<,  .perji&ps,  'mere 
generally  esteemed  than  any  other  early  winter  fruit.  In  the 
Eastern  States  where  the  Newtown  pippin  does  not  attain  full 
perfection,  this  apple  takes  its  place — and  in  England,  it  is  fre- 
quently sold  for  that  fruit,  which,  however,  it  does  not  equal. 
[The  Green  Newtown  Pippin  described  by  Lindley  is  this  fruit.] 
Fruit  large,  roundish,  a  little  flattened,  pretty  regular,  but 
often  obscurely  ribbed.  Skin  oily  smooth,  dark  green,  becom- 
ing pale  green  when  ripe,  when  it  sometimes  shows  a  dull  blush 
near  the  stalk.  Calyx  small,  woolly,  closed,  in  a  slightly  sunk, 
scarcely  plaited  basin.  Stalk  three-fourths  of  an  inch  long, 
curved,  thickest  at  the  bottom.  Flesh  yellow,  fine  grained,  ten- 
der, crisp,  with  an  abundance  of  rich,  slightly  aromatic,  lively, 
acid  juice.  The  tree  grows  very  strongly,  and  resembles 
the  Fall  pippin  in  its  wood  and  leaves,  and  bears  most  abundant 
crops.  The  fruit  is  as  excellent  for  cooking  as  for  the  dessert. 
November  to  February — or,  in  the  North,  to  March.  In  some 
localities  at  the  West  does  not  succeed,  in  others  very  good. 


Richard's  Graft. 
RICHARD'S  GRAFT. 


Derrick's  Graft.     Bed  Spitzenburgh. 
Strawberry.  Wine. 

A  very  excellent  fall  apple  well  worthy  of  cultivation.  Ori- 
gin, uncertain,  supposed  to  be  Ulster  County,  N.  Y.  An  old 
fruit,  but  little  known—  lately  introduced  by  E.  G.  Studley, 


102 


THE    APPLE. 


r,lavora#$::\<3c4iimbifl,  Cono.ty,  N.  Y. — a  free  upright  grower,  a 
good  bearer,  and  one  of  the  best  dessert  apples  of  its  season. 

Size  rather  above  medium,  oblate.  Stem  nearlly  an  inch 
long.  Cavity  deep  and  broad.  Calyx  closed,  segments  re- 
curved, basin  deep.  Colour  yellow,  mostly  striped  with  red. 
Flesh  fine-grained,  tender,  juicy,  pleasant,  with  a  refreshing  vi- 
nous flavour.  September  and  October. 


RICHMOND. 


Origin,  farm  of  D.  C.  Richmond,  Sandusky,  Ohio. — Tree  a  free 
grower,  and  a  profuse  bearer.  Fruit  large,  oblate,  slightly  angular. 
Skin  light  yellow,  striped,  splashed,  and  marbled  with  crimson, 
and  thickly  sprinkled  with  light  brown  dots.  Stem  short,  in- 
serted in  a  broad  deep  cavity  slightly  russeted.  Calyx  open,  set 
in  a  large  furrowed  basin.  Flesh  white,  tender,  juicy,  vinous, 
sweet,  and  rich.  October  to  February. 


Roint  BeOMty. 

ROME  BEAUTY. 

G-illett's  Seedling. 

Origin,  Southern  Ohio.     Tree  a  moderate  grower,  succeeds 
well  at  the  South-west. 


THE    APPLES.  103 

Fruit  large,  roundish,  approaching  conic.  Skin  yellow,  shaded 
and  striped  with  bright  red,  and  sprinkled  with  light  dots.  Stem 
an  inch  long,  inserted  in  a  large,  deep  cavity,  surrounded  by 

Cenish  russet.    Calyx  partially  closed,  set  in  a  narrow,  deep 
in.     Flesh  yellowish,  tender,  juicy,  sprightly  sub-acid.     Core 
rather  large.     October  to  December. 


ROMAN  STEM.     Coxe. 

The  Roman  Stem  is  not  generally  known  out  of  New-Jersey. 
It  originated  at  Burlington,  in  that  State,  and  is  much  esteemed 
in  that  neighbourhood.  In  flavour,  it  belongs  to  the  class  of 
sprightly,  pleasant  apples,  and  somewhat  resembles  the  Yellow 
Belle  Fleur.  Tree  very  productive. 

Fruit  scarcely  of  medium  size,  roundish-oblong — or  often 
ovate.  Skin  whitish-yellow,  with  a  faint  brownish  blush, 
sprinkled  with  patches  of  small  black  dots,  and,  when  ripe, 
having  a  few  reddish  specks,  unless  the  fruit  is  very  fair.  Stalk 
three-fourths  of  an  inch  long,  inserted  in  a  shallow  cavity  under 
a  fleshy  protuberance,  which  the  farmers  have  likened  to  a 
Roman  nose,  whence  the  name.  Calyx  set  in  a  rather  narrow 
basin,  with  a  few  plaits.  Core  hollow.  Flesh  tender,  juicy 
with  a  rich,  pleasant,  musky  flavour.  November  to  March, 

RUSSET,  AMERICAN  GOLDEN. 

Golden  Russet.     Man,  Ken. 
Sheep  Nose.  )  r 

Bullock's  Pippin.    \  °' 
Little  Pearmain. 

The  American  Golden  Russet  is  one  of  the  most  delicious  and 
tender  apples,  its  flesh  resembling  more  in  texture  that  of  a  but- 
tery pear,  than  that  of  an  ordinary  apple.  It  is  widely  cultivated 
at  the  West,  and  in  New-England  as  the  Golden  Russet,  and 
though  neither  handsome  nor  large,  is  still  an  universal  favour- 
ite from  its  great  productiveness  and  admirable  flavour.  The 
uncouth  name  of  Coxe,  Sheep-nose,  is  nearly  obsolete,  except  in 
New-Jersey,  and  we  therefore  adopt  the  present  one,  to  which  it 
is -well  entitled.  The  tree  is  thrifty,  with  upright  drab  coloured 
shoots. 

Fruit  below  medium  size,  roundish- ovate.  Skin  dull  yellow, 
sprinkled  with  a  very  thin  russet.  Stalk  rather  long  and  slen- 
der. Calyx  closed,  and  set  in  a  rather  narrow  basin.  Flesh 
yellowish,  very  tender,  (almost  melting,)  juicy,  with  a  mild,  rich, 
spicy  flavour.  October  to  January. 

The  ENGLISH  GOLDEN  RUSSET  is  a  sub-acid  sort,  much  inferiour 
to  the  above. 


104 


THE    APPLES. 


RUSSET,  BOSTON  OR  ROXBURY.     Man.  Thomp. 

Roxbury  Russet.     Ken.         Putnam  Russet. 

This  Russet,  a  native  of  Massachusetts,  is  one  of  the  most 
popular  market  fruits  in  the  country,  as  it  is  excellent,  a  prodi- 


Boston  Russet. 

gious  bearer,  and  keeps  till  late  in  the  spring.  It  is  in  every 
way  highly  deserving  extensive  cultivation. 

Fruit  of  medium  size,  often  larger  roundish,  a  little  flattened, 
and.  slightly  angular.  Skin  at  first  dull  green,  covered  with 
brownish-yellow  russet  when  ripe,  with,  rarely,  a  faint  blush  on 
one  side.  Stalk  nearly  three-fourths  of  an  inch  long,  rather 
slender,  not  deeply  inserted.  Calyx  closed,  set  in  a  round  basin, 
of  moderate  depth.  Flesh  greenish-white,  moderately  juicy, 
with  a  rather  rich,  sub-acid  flavour.  Ripens  in  January,  an>^ 
may  be  brought  to  market  in  June. 

There  are  several  native  varieties  of  Russet  or  "Leather 
Coats,"  of  larger  size  than  the  foregoing,  but  they  are  much  infe- 
riour,  being  apt  to  shrivel  and  become  tasteless.  Does  not  suc- 
ceed well  in  all  localities  at  the  West. 

SMOKEHOUSE. 

Millcreek  Yandevere. 
English  Vandevere. 

Origin,  Lancaster  Co.,  Pa.,  near  Millcreek,  grew  on  the  farm 


THE    APPLES. 


10S 


of  a  wealthy  Quaker  named  Gibbons,  near  his  smokehouse, 
hence  its  name.  An  old  variety  and  popular  in  Pennsylvania.  It 
somewhat  resembles  the  old  Pennsylvania  Vandevere,-  and  is 
supposed, to  be  a  seedling  of  it. 

Tree  moderately  vigorous,  with  a  spreading  head,  a  good 
bearer. 

Fruit  rather  above  medium,  oblate,  skin  yellow,  shaded  and 
splashed  with  crimson,  and  thinly  sprinkled  with  large  grey 
and  brown  dots.  Stalk  rather  long,  curved,  inserted  in  a  broad 
cavity.  Calyx  closed,  set  in  a  wide  basin,  of  moderate  depth, 
slightly  corrugated.  Flesh  yellowish,  somewhat  firm,  juicy,  crisp, 
rather  rich,  sub-acid.  September  to  February.  Unsurpassed 
for  culinary  uses. 


Esopus  Spiizeriburgh. 
SPITZENBURGH,  ESOPUS.     Coxe. 


Esopus  Spitzenberg. 
^Esopus  Spitzenburg. 
True  Spitzenburgh. 


Th&mp.  Lind. 
Ken. 


The  Esopus  Spitzenburgh  is  a  handsome,  truly  delicious  apple, 
and  is  generally  considered,  by  all  good  judges,  equal  to  the 

5* 


106  THE  APPLE. 

Newtown  Pippin,  and  unsurpassed  as  a  dessert  fruit,  by  any 
other  variety.  It  originated  at  Esopus,  a  famous  apple  district, 
originally  settled  by  the  Low  Dutch,  on  the  Hudson,  where  it  is 
still  raised  in  its  highest  perfection.  But  throughout  the  whole 
of  New  York,  it  is  considered  the  first  of  apples,  and  its  beauty 
and  productiveness  render  it  highly  profitable  for  orchard  cul- 
ture. The  fruit  of  this  variety  brought  from  Western  New- 
York,  seems  deficient  in  flavour,  which  is,  perhaps,  owing  to 
the  excessive  richness  of  the  soil  there.  The  tree  has  rather 
slender  shoots,  and  when  in  bearing,  has  long  and  hanging 
limbs. 

Fruit  large,  oblong,  tapering  roundly  to  the  eye.  Skin 
smooth,  nearly  covered  with  rich,  lively  red,  dotted  with  distinct 
yellowish  russet  dots.  On  the  shaded  side  is  a  yellowish  ground 
with  streaks  and  broken  stripes  of  red.  Stalk  rather  long, — 
three-fourths  of  an  inch — and  slender,  projecting  beyond  the 
base,  and  inserted  in  a  wide  cavity.  Calyx  small,  and  closed, 
set  in  a  shallow  basin,  which  is  slightly  furrowed.  Flesh  yellow, 
rather  firm,  crisp,  juicy,  with  a  delicious  rich,  brisk  flavour. 
Seeds  in  a  hollow  core.  December  to  February. 

SUMMER  ROSE.     Thomp.  Coxe. 
"Woolman's  Harvest. 

A  very  pretty  and  very  excellent  apple,  highly  esteemed  as  a 
dessert  fruit. 

Fruit  scarcely  of  medium  size,  roundish.  Skin  smooth,  rich 
waxen  yellow,  streaked  and  blotched  with  a  little  red  on  the 
sunny  side.  Stalk  rather  short,  and  slender.  Calyx  closed,  set 
in  an  even  basin.  Flesh  tender,  abounding  with  sprightly  juice. 
Ripens  early  in  August. 

SWEETING,  LADIES'. 

The  Ladies'  Sweeting  we  consider  the  finest  winter  sweet 
apple,  for  the  dessert,  yet  known  or  cultivated  in  this  country. 

Its  handsome  appearance,  delightful  perfume,  sprightly  flavour, 
and  the  long  time  which  it  remains  in  perfection,  render  it  uni- 
versally admired  wherever  it  is  known,  and  no  garden  should 
be  without  it.  It  is  a  native  of  this  neighbourhood,  and  thou- 
sands of  trees  of  this  variety  have  been  sent  from  this  garden, 
to  various  parts  of  the  Union.  The  wood  is  not  very  strong,  but 
it  grows  thriftily,  and  bears  very  abundantly. 

Fruit  large,  roundish-ovate,  narrowing  pretty  rapidly  to  the 
eye.  Skin  very  smooth,  nearly  covered  with  red  in  the  sun,  but 
pale  yellowish-green  in  the  shade,  with  broken  stripes  of  pale 
red.  The  red  is  sprinkled  with  well  marked,  yellowish-gray 
dots,  and  covered,  when  first  gathered,  with  a  thin  white  bloom. 
There  is  also  generally  a  faint  marbling  of  cloudy  white  over 


THE     APPLE. 


107 


the  red,  on  the  shady  side  of  the  fruit,  and  rays  of  the  same 
around  the  stalk.     Calyx  quite  small,  set  in  a  narrow,  shallow, 


Sweeting. 

plaited  basin.  Stalk  half  an  inch  long,  in  a  shallow  cavity. 
Flesh,  greenish-white,  exceedingly  tender,  juicy  and  crisp,  with 
a  delicious,  sprightly,  agreeably  perfumed  flavour.  Keeps  with- 
out shrivelling,  or  losing  its  flavour,  till  May. 

SWAAR.     Coxe.  Floy.    Thomp. 

This  is  a  truly  noble  American  fruit,  produced  by  the  Dutch 
settlers  on  the  Hudson,  near  Esopus,  and  so  termed,  from  its 
unusual  weight,  this  word,  in  the  low  Dutch,  meaning  heavy. 
It  requires  a  deep,  rich,  sandy  loam,  to  bring  it  to  perfection, 
and,  in  its  native  soils,  we  have  seen  it  twelve  inches  in  circum- 
ference, and  of  a  deep  golden  yellow  colour.  It  is  one  of  the 
finest  flavoured  apples  in  America,  and  deserves  extensive  cul- 
tivation, in  all  favourable  positions,  though  it  does  not  succeed 
well  in  damp  or  cold  soils. 

Fruit  large,  regularly  formed,  roundish.  Skin  greenish-yel- 
low when  first  gathered,  but  when  entirely  ripe,  of  a  fine,  dead 
gold  colour,  dotted  with  numerous  distinct  brown  specks,  and 
sometimes  faintly  marbled  with  gray  russet  on  the  side,  and 
round  the  stalk.  Stalk  slender,  three  fourths  of  an  inch  long, 


108 


THE    APPLE. 


inserted  in  a  very  round  cavity.     [Sometimes  this  cavity  is  par- 
tially closed.]     Calyx  small,  greenish,  set  in  a  shallow  basin — 


\ 


Swaar. 


scarcely  plaited.  Flesh  yellowish,  fine  grained,  tender,  with  an 
exceedingly  rich,  aromatic  flavour,  and  a  spicy  smell.  Core 
small.  The  trees  bear  fair  crops,  and  the  fruit  is  in  season  from 
December  to  March. 


VANDERVERR  OF  NEW  YORK. 


Newtown  Spitzenburgh. 
Joe  Berry. 


Ox  Eye. 


We  have  retained  the  name,  under  which  we  have  long 
known  our  very  favourite  apple,  although  we  are  persuaded  it 
does  not  belong  to  it.  It  appears  to  be'  clearly  proved  that  it 
did  not  originate  in  Delaware,  but  that  it  had  its  origin  in  New- 
town,  Long  Island,  and  was  described  by  Coxe,  by  the  name  of 
Newtown  Spitzenburgh  ;  but  is  has  so  long  borne  the  name  of 
Vandevere,  that  we  think  it  not  practicable  to  restore  its  true 
name,  and  therefore  propose  to  call  it  Vandevere  of  New  York. 

Tree  moderate,  vigorous  and  productive,  in  rich,  light  soil,  of 
most  excellent  fruit,  which  is  suited  to  more  tastes  than  any 
other  apple  of  its  season. 

Fruit  medium,  oblate,  slightly  conic.  Skin  fine  yellow,  washed 


THE    APPLE. 


109 


with  light  red,  striped  and  splashed  with  deeper  red,  and  richly 
shaded  with  carmine  on  the  sunny  side,  covered  with  a  light 


Vandevere  of  New  York. 

bloom,  and  sprinkled  with  peculiar  grey  specks.  Stalk  short,  in- 
serted in  a  wide  cavity.  Calyx  small,  closed,  set  in  a  regular 
basin  of  moderate  depth.  Flesh  yellow,  crisp,  tender,  with  a 
rich,  sprightly,  vinous  flavour,  scarcely  sub-acid.  October  to 
February. 


>/MUJtf*V 


Wagen&r  Apple. 


110  THE    APPLE. 


WAGENER. 

Origin,  Penn  Yan,  Yates  Co.,  N.  Y.  Tree,  thrifty,  upright ; 
requires  thinning  to  produce  good  flavoured  fruit;  when  grown 
in  the  shade,  is  wanting  in  flavour. 

Fruit  medium,  or  above,  irregularly  oblate,  angular.  Skin 
white,  mostly  shaded  with  crimson,  obscurely  striped,  and 
sprinkled  with  light  dots.  Stalk  nearly  an  inch  long,  rather 
slender,  inserted  in  a  large,  broad,  irregular  cavity.  Calyx  small , 
and  closed,  set  in  a  rather  abrupt  somewhat  corrugated  basin. 
Flesh  yellowish,  very  tender,  juicy,  with  an  excellent  brisk 
vinous  flavour.  A  very  delicate  apple.  Ripe  November  to  Fe- 
bruary. 


WESTFIELD   SEEK-NO-FURTHER, 

Connecticut  Seek-no- further. 
Seek-no-further. 

The  Westfield  Seek-no-further  is  the  Seek-no-further  of  Con- 
necticut, and  is  an  old  and  highly  esteemed  variety  of  that  dis 
trict.  It  has  a  pearmain  flavour. 

Fruit  large,  pretty  regularly  round.  Skin  pale,  or  dull  red 
over  a  pale  clouded  green  ground — the  red  sprinkled  with  ob- 
scure russety  yellow  dots.  Stalk  very  slender,  three-fourths  of  an 
inch  long,  inserted  in  an  even  cavity.  Calyx  closed,  or  with  a 
few  reflexed  segments,  and  set  in  an  even  basin  of  moderate 
depth.  Flesh  white,  fine  grained,  tender,  with  a  rich,  pearmain 
flavour.  A  first  rate  fruit.  October  to  February. 


WHITE  WINTER  PEARMAIN. 

Origin  unknown,  by  some  thought  to  be  an  old  eastern  variety, 
highly  esteemed  at  the  west,  for  all  purposes.  Specimens  sent  us 
by  Henry  Avery,  and  others,  were  of  the  best  quality.  Tree 
spreading,  hardy,  and  thrifty,  a  regular  and  good  bearer. 

Fruit  medium,  or  above,  oblong,  conic,  somewhat  oblique. 
Stalk  short,  inserted  in  a  deep  round  cavity.  Calyx  nearly 
closed,  segments  long,  basin  uneven,  surrounded  by  five  pro- 
minences, which  are  continued  in  obscure  angles  along  its 
sides.  Skin  pale  yellow,  with  a  slight  blush  or  warm  cheek, 
thickly  sprinkled  with  minute  brown  dots.  Flesh  yellowish, 
tender,  crisp,  juicy,  with  a  very  pleasant  subacicl  flavour.  Ja- 
nuary to  April. 

Winter  Harvey  in  many  respects  is  similar  to  the  above,  and 
may  prove  so. 


THE    APPLE. 


Ill 


White  Winter  Pearmcrin. 

WILLIAM'S  FAVOURITE.     Man.  Ken. 
William's  Early.       William's  Red. 

A  largo  and  handsome  dessert  apple,  worthy  of  a  place  in 
every  garden.  It  originated  at  Roxbury,  near  Boston,  beara 
abundantly,  and  ripens  from  the  last  of  July  to  the  first  of 
September.  An  excellent  market  variety. 

Fruit  of  medium  size,  oblong,  and  a  little  one-sided.  Stalk 
an  inch  long,  slender,  slightly  sunk.  Calyx  closed,  in  a  narrow 
angular  basin.  Skin  very  smooth,  of  a  light  red  ground,  but 
nearly  covered  with  a  fine  dark  red.  Flesh  yellowish-white,  and 
of  a  very  mild  and  agreeable  flavour.  Requires  a  strong  rich  soil 

WINTER  PIPPIN  OF  GENEVA. 

An  apple  bearing  the  above  local  name,  was  found  growing  in 
the  garden  of  Mrs.  Crittendon,  and  is  deserving  of  notice.  The 
appearance  of  the  tree  and  fruit  is  strikingly  like  that  of  the 
Fall  pippin,  but  is  a  very  late  keeper,  continuing  in  perfection 
until  May. 

Fruit  large,  oblate,  slightly  angular.  Skin  fine  yellow  with  a 
crimson  cheek,  sparsely  covered  with  grey  dots.  Stalk  short 
and  small,  inserted  in  a  narrow  cavity.  Calyx  open,  segments 
long,  basin  open.  Flesh  yellow,  tender,  juicy,  vinous,  excel- 
lent. June  to  May. 


112 


THE    APPLE. 


WlNESAP.       COXE. 

Wine  Sop  ?     Thomp.    Potpie  Apple. 

This  is  not  only  a  good  apple  for  the  table,  but  it  is  also  one 
of  the  very  finest  cider  fruits,  and  its  fruitfulness  renders  it  a 
great  favourite  with  orchardists.  The  tree  grows  rather  irregu- 
larly, and  does  not  form  a  handsome  head,  but  it  bears  early, 
and  the  apples  have  the  good  quality  of  hanging  late  upon  the 
trees,  without  injury,  while  the  tree  thrives  well  on  sandy,  light 
soils.  Valuable  at  the  west. 

Fruit  of  medium  size,  rather  oblong.  Skin  smooth,  of  a  fine 
dark  red,  with  a  few  streaks,  and  a  little  yellow  ground,  appear- 
ing on  the  shady  side.  Stalk  nearly  an  inch  long,  slender,  set 
in  an  irregular  cavity.  Calyx  small,  placed  in  a  regular  basin, 
with  fine  plaits.  Flesh  yellow,  firm,  crisp,  with  a  rich,  high 
flavour.  November  to  May. 


WOOD'S  SWEET. 
Hyde's  Sweet. 

Specimens  of  this  handsome  fruit  were  sent  us  by  J.  M 
Ketchem,  of  Brandon,  Vt,  who  says  it  originated  with  Davic 
Wood  of  Sudbury,  of  that  state,  and  is  there  considered  the  bes1 
fall  sweet  apple  in  cultivation ;  growth  nearly  equal  to  Baldwin 
as  large  and  as  fair  as  R.  I.  Greening,  and  productive. 

Fruit  large,  irregularly  oblate.  Skin  whitish,  yellow,  waxen 
or  oily,  shaded  and  striped  with  fine  rich  red.  Stalk  rathe 
short,  inserted  in  a  broad  deep  furrowed  cavity.  Calyx  small 
closed,  set  in  a  rather  deep  open  basin.  Flesh  white,  tender 


THE    APPLE.  113 

juicy,  almost  melting  with  a  delightful  rich  saccharine  flavour. 
September,  November. 

CLASS  II. 

Comprises  those  that  are  generally  of  "  very  good"  quality, 
many  of  which  however  are  new  and  untested,  and  may  on  fur- 
ther trial  rank  as  "  best,"  while  others  may  not  prove  worthy  of 
this  class. 

ABBOTT'S  SWEET. 

From  N.  Hampshire.  Rather  above  medium  size,  conic.  Skin 
yellow,  covered  with  red  stripes  and  blotches,  and  many  white 
dots.  Flesh  white,  tender,  juicy,  and  pleasant.  Ripe  December 
to  March. 

ADAMS. 

Originated  with  James  Adams,  Union  Co.,  Pa.,  large,  round- 
ish, oblate,  faintly  mottled,  and  stripe*  with  red  on  a  greenish 
yellow  ground.  Stem  rather  short  and  thick,  cavity  broad,  acute. 
Calyx  rather  large,  segments  closed,  basin  wide,  moderately  deep 
plaited.  Flesh  greenish  white,  of  fine  texture,  rather  juicy,  flavour 
pleasant.  January  to  April.  (Ad.  Int.  Rep.) 

AGNES'S. 

Origin,  Lancaster  Co.,  Pa.,  specimens  received  of  Jonathan 
Baldwin,  Downingtown,  Pa.  Fruit  rather  below  medium,  ob- 
late, somewhat  oblique.  Skin  yellowish,  striped  and  shaded  with 
red,  and  sprinkled  with  light  brown  dots.  Stem  short  and  small, 
inserted  in  a  large  cavity.  Calyx  closed,  in  a  medium  basin. 
Flesh  tender,  with  a  spicy,  pleasant,  sub-acid  flavour.  Septem- 
ber, October. 

AILES. 

A  native  of  Chester  Co.,  Pa.,  of  vigorous  growth,  and  produc- 
tive. Fruit  large,  oblate,  skin  yellowish,  shaded  and  striped  with 
red.  Stem  short,  cavity  narrow.  Calyx  in  a  round  moderate 
basin.  Flesh  yellow,  fine,  crisp,  juicy,  with  a  rich  vinous  flavour, 
highly  esteemed  for  cooking,  not  in  eating  till  spring,  and  will 
keep  till  mid-summer. 

ALLUM. 
Hallum.     Rockingham  Bed. 

Much  grown  in  northern  N.  Carolina,  valuable  chiefly  for 
its  keeping  properties.  Fruit  medium,  oblate,  irregular.  Skin 
deep  red.  Flesh  whitish,  crisp,  tender,  juicy,  with  a  brisk  acid 
flavour.  January  to  April. 


114  THE    APPLE. 


ANGLO-AMERICAN. 

Raised  by  W.  H.  Read,  Canada  West.  Tree  vigorous  and 
productive.  Fruit  medium,  roundish,  conic,  slightly  angular, 
Skin  yellowish,  marbled,  striped  and  splashed  with  bright  red. 
Stalk  short,  rather  slender,  inserted  in  a  cavity  of  moderate  depth. 
Calyx  large  and  open  in  a  moderate  basin.  Flesh  white,  tender, 
juicy,  sweet,  slightly  aromatic,  excellent.  August,  September. 

AROMATIC  CAROLINA. 

Origin,  Pomaria,  S.  Carolina.  Fruit  large,  oblate,  conic,  ob- 
lique, pale  red,  slightly  streaked,  with  a  heavy  bloom.  Flesh  ex- 
ceedingly tender  and  melting,  flavour  highly  aromatic  and 
excellent,  season  last  of  June  and  all  of  July.  An  abundant 
bearers.  (W.  Summer  in  Hort.) 

ASHLAND. 

Origin,  unknown.  Tree  upright,  moderate  grower,  a  good  and 
annual  bearer,  receive,  from  Robt.  Buchanan  of  Cincinnati. 
Fruit  medium,  approaching  conic,  truncate,  angular.  Skin  yellow- 
ish, striped  and  shaded  with  carmine,  and  considerably  sprinkled 
with  Jarge  light  dots.  Stem  small  and  short,  inserted  in  a  large 
open  cavity  surrounded  by  greenish  russet.  Calyx  open,  set  in 
a  round  abrupt  basin.  Flesh  yellow,  tender,  juicy,  with  a  very 
pleasant,  mild,  sub-acid  flavour.  January  and  February. 

ASHMORE. 
RedAshmore.     Fall  "Wine? 

Fruit  large,  oblate,  inclining  to  conic.  Skin  whitish,  oily, 
shaded  and  washed  with  crimson,  and  sprinkled  with  light  dots 
beneath  the  skin.  Stem  very  short,  cavity  broad  and  very  deep, 
russeted.  Calyx  partially  closed,  set  in  a  deep  open  basin. 
Flesh  white,  tender,  juicy,  with  a  very  pleasant  vinous  flavour, 
somewhat  aromatic.  October,  November. 

AUNT  HANNAH. 

Origin,  Essex  Co.,  Mass.  Tree  of  slow  growth.  Fruit  medium, 
oblate,  nearly  globular.  Skin  golden  yellowish,  sprinkled  with 
russet.  Stem  short,  inserted  in  a  cavity  surrounded  by  russet. 
Calyx  closed,  basin  very  shallow.  Flesh  yellow,  fine  grained,  with 
a  rich  peculiar  flavour*  slightly  musky.  December  to  February. 

AUTUMN  PEARMAIN.     Thomp. 

Summer  Pearmain.     Lind.  Miller,  P.  Mag. 
"Winter  Pearmain,  of  the  Middle  States. 
Parmain  d'  Ete.     Knoop. 

A  slow  growing  tree,  but  attains  a  large  size.     Fruit  of  me- 


THE    APPLE.  115 

diura  size,  oblong,  narrowing  gradually  towards  the  eye.  Skin 
brownish  yellow,  mixed  with  green  on  the  shaded  side,  but  next 
the  sun  reddish,  blended  with  yellow,  streaked  with  deeper  red, 
and  sprinkled  with  numerous  small  brown  specks.  Stalk  short, 
obliquely  planted  under  a  fleshy  lip.  Calyx  set  in  a  broad  shal- 
low basin,  which  is  sometimes  scarcely  at  all  sunk,  and  obscure- 
ly plaited.  Flesh  pale  yellow,  crisp,  firm,  a  little  dry,  but  rich 
and  high  flavoured.  Branches  slender.  This  most  excellent 
old  dessert  fruit  is  the  "  Winter  Pearmain"  of  most  old  Ameri- 
can orchards,  and  is  a  great  favourite  with  many  amateurs. 
October  and  November,  and  keeps  till  March. 

AUTUMN  PIPPIN. 

From  Vermont. — Origin  unknown.  Tree  vigorous,  a  regu- 
lar bearer.  Fruit  above  medium,  oblong,  conic.  Skin  yellow, 
with  a  slight  bronzed  cheek  sparsely  covered  with  green  dots. 
Stem  very  short,  cavity  deep.  Calyx  closed,  in  a  deep  narrow 
basin.  Flesh  whitish,  juicy,  tender,  pleasant,  subacid.  Novem- 
ber and  January.  t 

AMERICAN  BEAUTY. 
Sterling  Beauty. 

Origin  Sterling,  Mass.,  received  from  0.  V.  Hills.  Tree  vi- 
gorous and  productive.  Fruit  above  medium,  globular,  some- 
what elongated.  Colour  chiefly  deep  red,  thickly  dotted  with 
light  grey.  Stalk  medium,  inserted  in  a  rather  deep  round  ca- 
vity. Calyx  closed,  basin  broad  and  shallow.  Flesh  white, 
crisp,  and  juicy,  with  a  sweet,  rich,  vinous  flavour.  December 
to  April. 

AUTUMNAL  SWAAR. 

Grown  at  the  West.  Fruit  large,  roundish,  conic.  Skin  yel- 
low, sprinkled  with  star-shaped  dots.  Stalk  rather  short,  cavi- 
ty broad,  deep,  slightly  russeted.  Calyx  small  and  closed,  basin 
deep,  abrupt,  and  corrugated.  Flesh  yellow,  juicy,  tender,  with 
a  pleasant,  rich,  mild,  subacid  flavour.  September. 

AUTUMNAL  SWEET  SWAAR. 
Sweet  Swaar.    Sweet  Golden  Pippin. 

Fruit  large,  oblate,  sometimes  very  slightly  ribbed.  Skin 
rich  yellow.  Stalk  an  inch  or  more  long,  variable ;  cavity  and 
basin  wide  and  slightly  ribbed.  Flesh  tender,  yellowish,  not 
juicy,  with  a  very  sweet,  spicy,  agreeable  flavour.  Mid.  autumn. 


116  THE    APPLE. 

Growth  vigorous,  shoots  diverging,  tree  spreading.     One  of  th* 
finest  autumn  sweet  apples.     (J.  J.  T.) 

AVERILL. 
"Wolf's  Den. 

Origin  Pomfret,  Conn.     Tree  vigorous,  productive. 

Fruit  rather  large,  irregularly  conic,  angular.  Skin  greenish, 
yellow  striped,  and  shaded  with  red.  Stem  short  and  stout> 
inserted  in  a  narrow  cavity.  Calyx  closed,  set  in  a  very  shallow, 
slightly  furrowed  basin.  Flesh  whitish,  tender,  juicy,  with  a  plea- 
sant sub-acid  flavour.  February  to  June. 

BATCHELLOR. 

King. 

A  native  of  western  North  Carolina  ;  a  vigorous  grower. 
Fruit  very  large,  oblate,  conic,  angular.  Skin  lemon  yellow, 
mostly  shaded  with  red,  sometimes  obscurely  striped,  and  sprin- 
kled with  light  dots.  Stalk  very  short,  inserted  in  a  large  cavity, 
surrounded  by  a  little  russet.  Calyx  op^n,  basiu  broad,  deep, 
and  furrowed.  Flesh  white,  very  tender,  fine  grained,  quite 
juicy,  with  a  rich,  sub-acid  flavour.  October,  November. 

BAER. 

From  Charles  Kessler,  Berks  Co.,  Pa.  Size  below  medium, 
roundish,  oblong.  Skin  mottled  with  red,  and  striped  with  dark 
crimson,  on  a  greenish-yellow  ground,  with  numerous  grey  dots. 
Stem  long,  inserted  in  a  wide,  deep  cavity.  Calyx  closed,  set  in  a 
moderately  wide,  shallow,  plaited  basin.  Flesh  tender,  fine  texture, 
flavour  pleasant,  quality  "  very  good."  April.  (Ad.  Int.  Rep.) 

BAILEY'S  SPICE. 

The  original  tree  is  growing  in  the  nursery  of  John  W. 
Bailey,  Plattsburgh,  N.  Y.  Moderately  vigorous  and  pro- 
ductive. 

Fruit  medium,  roundish,  ovate,  conic.  Skin  light  yellow,  some- 
times with  a  faint  blush.  Stem  large,  inserted  in  a  rather  deep 
cavity.  Calyx  closed,  basin  moderate.  Flesh  fine  grained,  tender, 
juicy,  spicy,  rich,  sub-acid.  Middle  of  September  to  middle  of 
October. 

BAILEY'S  SWEET. 

Edgerly's  Sweet.     Howa/rcCs  Sweet. 
Paterson's  Sweet. 

From  Perry,  Wyoming  Co.,  N.  Y.,  probably  an  old  variety 
from  the  East,  growth  vigorous,  productive,  much  prized  by 
many. 


THE    APPLE.  11 Y 

Fruit  large,  conic,  approaching  oblong.  Skin  yellowish,  mostly 
shaded  and  obscurely  striped  with  red,  and  thickly  sprinkled 
with  minute  dots.  Stem  short  and  rather  small,  inserted  in  a  nar- 
row cavity.  Calyx  small,  closed,  set  in  a  narrow,  irregular  basin. 
Flesh  tender,  not  very  juicy,  almost  melting,  with  a  honied,  sweet 
flavour.  November  to  March. 

BAILEY'S  GOLDEN. 

Origin,  Kennebec  Co.,  Maine.  Tree  productive.  Fruit  large, 
oblong,  flattened  at  base  and  crown.  Skin  yellowish,  slightly 
russeted,  with  a  warm  cheek.  Stem  short,  surrounded  by  rus- 
set in  a  broad  deep  cavity.  Calyx  arge  and  open,  basin  shal- 
low. Flesh  white,  with  a  pleasant  sub-acid  flavour.  January 
to  March. 

BARBOUR. 

Originated  with  J.  Barbour,  Lancaster  Co.,  Pa.  Size  medium 
roundish,  oblate,  inclining  to  conical.  Skin  mottled,  and  striped 
with  red  of  different  hues  on  a  greyish  ground,  with  nu- 
merous grey  specks.  "  Stem  rather  short,  in  a  moderately  deep 
rather  narrow  cavity.  Calyx  small,  closed,  set  in  a  shallow 
plaited  basin.  Flesh  yellowish,  white,  tender,  juicy,  flavour  plea- 
sant, quality  very  good.  (Ad.  Int.  Kep.) 

BAKER'S  SWEET. 

Winter  Golden  Sweet. 
Long  Stem  Sweet. 
Late  Golden  Sweet. 

An  old  fruit  of  Holland  and  New  London  Counties,  Conn., 
and  much  cultivated  there.  Fruit  medium,  roundish,  of  a  golden 
yellow  colour,  with  some  patches  of  russet.  Stem  long,  inserted 
in  a  broad  shallow  cavity.  Calyx  closed,  in  a  moderate  basin. 
Flesh  yellow,  rather  coarse,  exceedingly  saccharine  and  pleasant. 
November,  December. 

BALTIMORE. 

Raised  by  Mr.  Smith,  near  Baltimore.  Fruit  very  large, 
roundish,  oblate,  slightly  angular.  Skin  pale  yellow,  with  a 
faintly  washed  check,  thickly  sprinkled  with  brown  dots.  Stem 
short,  in  a  medium  cavity.  Calyx  closed,  basin  shallow.  Flesh 
yellowish,  rather  compact,  juicy,  and  pleasant,  sub-acid.  Sep- 
tember, October.  May  prove  Gloria  Mundi 

BARS. 

Origin,  Rhode  Island.  Fruit  rather  large,  round,  pale  yellow, 
marbled,  and  nearly  covered  with  red  and  a  few  russet  spots. 


118  THE    APPLE. 

Stem  long,  slender,  cavity  narrow  and  deep.  Calyx  large,  open, 
in  a  broad  shallow  furrowed  basin.  Flesh  whitish,  remarkably 
tender,  juicy,  rich,  mild,  and  pleasant.  Last  of  August  and 
September.  (Cole.) 

BARRETT. 

Origin,  Kensington,  Conn.  Fruit  medium  to  large,  conic. 
Skin  yellow,  striped  and  splashed  with  carmine.  Stem  short 
and  thick,  inserted  in  a  deep  cavity  surrounded  by  russet. 
Calyx  partially  closed,  set  in  a  rather  large  basin.  Flesh  yellow, 
juicy,  tender,  with  a  very  pleasant  vinous  aromatic  flavour,  al- 
most sweet.  January  to  March. 

BEAUTY  OF  KENT.     Thomp.  Lind.  Ron. 

A  showy  English  sort  for  culinary  uses.  The  tree  grows  very 
strong  and  upright,  moderately  productive.  Fruit  very  large, 
roundish,  but  flat  at  the  base,  and  narrowing  distinctly  to  the 
eye,  where  it  is  slightly  ribbed.  Skin  smooth,  greenish-yellow, 
marked  with  large,  broken  stripes  of  purplish  red.  Stalk  short, 
slender,  deeply  planted  in  a  round,  russeted,  corrugated  cavity. 
Calyx  small,  set  in  a  narrow  basin.  Flesh  juicy,  crisp,  tender, 
with  a  simple  sub-acid  flavour.  October  and  November. 

BEAUTY  OF  THE  WEST.     Ken. 

A  large,  showy,  sweet  apple,  of  fair  flavour. 

Fruit  large,  round  and  regularly  shaped.  Skin  smooth,  light 
greenish-yellow,  marked  with  small  stripes  of  red.  Stalk  short, 
set  in  a  round  cavity.  Flesh  tender,  juicy,  sweet,  and  pleasant. 
A  fall  fruit,  but  may  be  kept  for  some  time. 

BEEFSTEAK. 
Garden  Apple. 

Origin  farm  of  Joel  Davis,  Amesbury,  Mass.  Habits  similar 
to  Baldwin,  very  productive. 

Fruit  medium,  oblate,  inclining  to  oval.  Skin  yellow,  marbled, 
striped  and  splashed  with  red.  Stem  short,  inserted  in  a  broad, 
deep  cavity.  Calyx  closed,  basin  shallow.  Flesh  yellowish,  tender, 
with  a  mild,  pleasant,  sub-acid  flavour.  October,  November. 

BELLE  ET  BONNE. 

Tenor  Hills. 

A  large,  fine  apple,  having  a  great  reputation  in  the  vicinity 
of  Hartford,  Conn.,  a  vigorous  grower  and  productive. 

Fruit  very  large,  oblong  or  oblate.    Skin  golden  yellow,  thickly 


Till:    APPLE. 


119 


sprinkled  with  small  dots.  Stem  short,  inserted  in  a  broad,  deep 
cavitv,  surrounded  by  thin  russet.  Calyx  closed,  basin  moderate 
and  uneven.  Flesh  yellow,  coarse,  juicy,  with  a  pleasant,  rather 
rich,  sub-acid  flavour.  October  to  March. 

BELLE- FLEUR,  BRABANT.     Thomp.  Ron. 

The  Brabant  Belle-Flenr  is  a  new  variety  from  Holland.  The 
habit  of  the  tree  is  spreading,  and  it  requires  to  be  grafted  high 
to  make  a  good  head. 

Fruit  large,  roundish-oblong,  slightly  ribbed.  Skin  pale  yel- 
low, much  striped  with  red.  Calyx  large,  set  in  a  pretty  wide, 
irregular  basin.  Flesh  firm,  juicy,  with  a  rich,  pleasant,  sub-acid 
flavour.  October  to  January. 


BELDEN  SWEET. 


Fruit  medium,  or  below 


a  in  Connecticut,  very  prolific.     Fn 

igular.     Skin  light  yellow  with  a  warm  cheek.     Stem 


Grown  in 
conic, 

medium,  in  an  acute,  deep  cavity.  Calyx  closed,  in  a  small 
basin.  Flesh  white,  tender,  juicy,  saccharine,  with  a  pleasant, 
aromatic  flavour.  December  to  March. 


Sen  Davis. 

BEN  DAVIS. 
J.  S.  Downer,  of  Elkton,  Todd  Co.,  Kentucky,  has  furnished 


120  THE    APPLE. 

us  with  the  following  description  and  outline,  which  he  says  is 
one  of  the  finest  apples  he  ever  met  with,  and  is  supposed  to 
have  originated  in  that  county.  Tree  of  vigorous  growth,  a  con- 
stant and  abundant  bearer. 

Fruit  large,  roundish,  narrowing  a  little  to  the  eye.  Skin  beau- 
tifully striped,  splashed  and  marbled  with  bright  red,  on  yellowish 
ground.  Stalk  short,  deeply  inserted  in  a  deep,  narrow,  somewhat 
uneven  cavity.  Calyx  closed,  in  an  angular  deep  basin.  Flesh 
white,  sometimes  slightly  tinged  with  red,  tender,  juicy,  with  a 
mild,  sub-acid,  very  pleasant  flavour.  Season  winter  and 
spring. 

BERRY. 

Pound.     Red  Hazel.     Red  Warrior. 

Origin  Virginia  or  North  Carolina.  Tree  vigorous,  upright, 
very  productive,  and  a  valuable  market  fruit. 

Fruit  rather  above  medium,  obliquely  depressed.  Skin  striped, 
and  splashed  with  red,  on  a  greenish  yellow  ground,  with  large 
dots,  having  a  dark  centre.  Stem  short,  in  a  generally  broad  deep 
cavity.  Calyx  open,  basin  shallow  and  uneven.  Flesh  rather 
coarse,  juicy,  with  a  pleasant,  sub-acid  flavour.  November  to 
March. 

BENONI.     Man.  Ken. 

This  excellent  early  apple  is  a  native  of  Dedham,  Mass.  The 
fruit  is  of  medium  size,  nearly  round.  Skin  deep  red.  Flesh 
yellow,  tender,  and  of  an  agreeable  rich,  sub-acid  flavour. 
Ripens  during  the  whole  month  of  August,  and  is  a  good  and 
regular  bearer. 

BETSY'S  FANCY. 

Origin  unknown,  a  free  grower,  rather  spreading,  good 
bearer. 

Fruit  scarcely  medium,  oblate.  Skin  yellowish,  shaded  with 
dull  red.  Stem  short,  inserted  in  a  moderate  cavity.  Calyx  closed, 
basin  shallow  and  uneven.  Flesh  compact,  tender,  pleasant,  mild, 
suVacid  flavour.  December  to  March. 

BETTER  THAN  GOOD. 
Juicy  Bite. 

Origin  uncertain.  Tree  thrifty,  but  rather  slender;  very 
productive.  Fruit  medium,  oblate.  Skin  pale  yellow,  with 
a  few  brown  dots.  Stem  short,  inserted  in  a  broad  cavity. 
Calyx  closed,  basin  large  and  open.  Flesh  yellowish,  very  ten- 
der, juicy,  with  a  mild,  pleasant,  subacid  flavour.  November 
to  January.  (Trans.  A.  P.  S.) 


THE    APPLE.  121 


BENTLEY'S  SWEET. 

From  Virginia.  Tree  moderately  vigorous,  hardy,  good  bear- 
er, great  keeper,  valuable  in  the  south  in  rich  soils.  'Fruit, 
above  medium,  oblong,  irregular,  flattened  at  ends,  red  and 
yellow  striped  or  blotched.  Stem  long,  curved.  Calyx  large, 
basin  open,  deep,  furrowed.  Flesh  yellowish,  firm,  tender,  juicy, 
very  good.  September  to  January.  (Elliott.) 

BEVAN'S    FAVOURITE. 

Origin  Salem,  New  Jersey,  where  it  is  a  favourite.  Tree 
vigorous  and  productive.  Fruit  medium,  oblate,  slightly  conic. 
Skin  yellow,  striped  and  splashed  with  red.  Flesh  white,  firm, 
crisp,  subacid.  August. 

BLACK  COAL. 
Welcome. 

Tree  vigorous,  very  productive.  Fruit  rather  large,  round- 
ish. Skin  deep  red  almost  black,  with  a  slight  bloom,  and 
many  white  dots.  Flesh  white,  slightly  tinged  with  red,  tender, 
agreeable,  not  very  juicy.  November  to  February. 

BLEDSOE  PIPPIN. 

Raised  by  John  Bledsoe  of  Carroll  Co.,  Kentucky.  Growth 
moderate,  rather  spreading,  productive,  a  promising  winter  apple 
for  the  south.  Fruit  very  large,  regular,  roundish,  flattened  at 
the  base,  tapering  to  the  apex.  Skin  greenish  yellow,  very  ob- 
scurely striped.  Stem  short,  cavity  deep,  slightly  russeted. 
Calyx  partly  closed,  in  a  somewhat  furrowed  basin.  Flesh 
white,  fine  texture,  crisp,  juicy,  with  a  mild  pleasant  sub-acid 
flavor,  "very  good."  December  to  April.  We  are  indebted  for 
the  above  description  to  the  Ky.  Horticultural  Society  reports. 

BLOCKLEY. 

Origin,  near  Philadelphia.  Growth  upright,  moderate,  a 
good  bearer.  Fruit  medium  or  large,  roundish,  flattened,  angular. 
Skin'  fine  yellow,  sometimes  with  a  faint  blush,  thinly  sprinkled 
with  brown  dots.  Stem  short,  rather  stout,  inserted  in  a  deep 
cavity.  Calyx  partially  closed,  set  in  a  broad,  deep,  corrugated 
basin.  Flesh  yellowish,  compact,  rich,  sprightly,  mild  sub-acid. 
November  to  January. 

BLAKELY. 

Origin,  Pawlet,  Vermont,  on  the  farm  of  Mr.  Blakely.     Vi 
crorous.  ur>ri<?ht  growth,  regular  bearer. 


122  THJB   AJ'PI.K.     » 

Fruit  large,  regularly  oblate,  slightly  conic.  Skin  yeLow, 
with  a  sunny  cheek,  thinly  sprinkled  with  reddish  dots.  Stem 
small  and  short,  inserted  in  a  broad  cavity  of  moderate  depth, 
Calyx  nearly  closed,  basin  small  and  shallow.  Flesh  tender, 
juicy,  with  a  very  pleasant,  mild,  sub-acid  flavour.  January, 
March. 

BOALSBURG. 

A  seedling  of  Centre  Co.,  Pa.  Large,  oblong,  inclining  to 
conical,  delicately  mottled,  and  striped  with  red  on  a  yellow 
ground.  Stem  short,  thick,  inserted  in  a  deep  acuminate  rus- 
seted  cavity ;  basin  deep,  moderately  wide.  Flesh  yellow, 
juicy,  sprightly,  and  refreshing.  Quality  very  good.  February. 
(Ad.  Int.  Rep.) 

BONUM. 
Magnum  Bonum. 

Raised  by  Squire  Kinney,  Davidson  Co.,  N.  Carolina.  Tree 
hardy  and  vigorous,  an  early  and  abundant  bearer. 

Fruit  large,  oblate,  colour  light  to  dark  red,  basin  and  cavity 
shallow.  Stem  medial  length.  Flesh  yellow,  sub-acid,  rich,  and 
delicious.  (G.  W.  Johnson,  Ms.) 

BOURASSA. 

A  foreign  variety,  succeeds  well  at  the  north,  apt  to  shrivel 
and  does  not  keep  well. 

Fruit  medium,  roundish,  conic,  ribbed.  Skin  yellowish,  rich 
orange  russet  on  the  sunny  side.  Stem  rather  long,  in  a  deep 
uneven  cavity.  Calyx  closed,  segments  large,  basin  very  small. 
Flesh  white,  sometimes  stained,  tender,  with  a  pleasant  aromatic 
flavour.  November,  December. 

BOWLING'S  SWEET. 

Raised  by  Louis  Bowling,  Spottsylvania  county,  Va.,  and 
introduced  by  H.  R.  Roby,  Fredericksburgh,  Va.  A  very  vigor- 
ous grower  and  very  productive. 

Fruit  medium,  roundish.  Colour  dull  red,  on  a  yellow  ground. 
Flesh  rich,  juicy,  sweet,  and  entirely  free  from  acid.  October  to 
January.  (H.  R.  Roby,  Ms.) 

BOWKER. 

Tree  .vigorous,  rather  spreading,  good  bearer.  Fruit  medium, 
roundish,  flattened,  slightly  conic,  angular.  Skin  pale  yellow, 


THE   APPLE.  123 

tinged  with  crimson,  sparsely  covered  with  brown,  and  grey 
dots.  Stem  short,  slender,  inserted  in  a  medium  cavity.  Calyx, 
closed  in  a  somewhat  shallow,  corrugated  basin.  Flesh  white, 
tender,  juicy,  pleasant,  mild,  sub-acid.  October. 

BRENNAMAN. 

Origin,  Lancaster  county,  Pa.     Raised  by  Mr.  Brennaman. 

Fruit  rather  above  medium  size,  yellowish,  nearly  covered  with 
red  stripes.  Stem  short,  in  a  large  cavity.  Calyx  closed  in  a 
deep  basin.  Flesh  white,  tender,  juicy,  with  a  pleasant,  sub-acid 
flavour  ;  excellent  for  cooking.  August — September. 

BRIGGS'S  AUBURN. 

Origin,  Auburn,  Maine.  Fruit  large,  oblate,  very  much  de- 
pressed. Skin  light  yellow,  with  a  slight  blush  on  the  sunny 
side.  Stem  rather  long,  in  a  very  large  cavity.  Basin  broad 
and  shallow.  Flesh  fine,  white,  with  a  very  pleasant,  sub-acid 
flavour.  Tree  hardy  and  productive.  September,  October. 
(Me.  P.  S.  Report.) 

BRITTLE  SWEET. 

Origin  unknown  ;  good  grower,  and  very  productive. 

Fruit  above  medium,  roundish,  approaching  conic,  sometimes 
elongated,  angular.  Skin  greenish  yellow,  shaded  and  splashed 
with  crimson,  sprinkled  with  grey  dots.  Stem  short,  inserted  in  a 
broad,  shallow  cavity.  Calyx  closed,  set  in  a  small  corrugated 
basin.  Flesh  yellowish,  crisp,  tender,  juicy,  sweet,  and  excellent. 
September,  October. 

BROOKES'  PIPPIN. 

Origin,  farm  of  Wm.  Brookes,  Essex  county,  Ya.  Tree  vigor- 
ous, upright,  bearing  abundantly  every  year. 

Fruit  large,  roundish,  inclining  to  conical,  obscurely  ribbed, 
greenish  yellow,  with  a  faint  blush.  Stem  short,  rather  stout, 
inserted  in  a  deep,  irregular,  russet  cavity.  Basin  small,  shallow, 
waved,  sometimes  furrowed.  Flesh  crisp,  juicy,  of  fine  texture, 
with  a  pleasant  aroma  quality.  November  to  March.  (Ad. 
Int.  Rept.) 

BUCKS  COUNTY  PIPPIN. 

Origin,  farm  of  M.  Moon,  Morrisville,  Bucks  Co.,  Pa.  Tree 
upright,  moderately  vigorous  and  productive. 

Fruit  large,  roundish,  rather  obliquely  depressed.  Skin  greenish 
yellow,  sometimes  with  a  blush.  Stalk  short,  in  a  large  cavity. 
Calyx  closed,  basin  wide,  deep,  slightly  corrugated,  Flesh  tender 
firm,  juicy,  slightly  sub-acid.  (M.  Moon,  Ms.) 


124  THE    APPLE. 


BUCHANAN'S  PIPPIN. 

Buchanan's  Seedling. 

Raised  by  Robert  Buchanan,  of  Cincinnati,  0.,  from  whom  we 
received  specimens.  Tree  vigorous  and  very  productive. 

Fruit  medium,  oblate,  very  much  flattened,  slightly  angular, 
Skin  yellowish,  somewhat  waxen,  deeply  shaded  with  maroon, 
sometimes  very  obscurely  striped  and  thickly  covered  with  light 
conspicuous  dots.  Stalk  very  short  and  small,  surrounded  by  thin 
scaly  russet,  inserted  in  a  large  cavity.  Calyx  partially  closed,  set 
in  a  round  abrupt  basin,  slightly  ribbed.  Flesh  greenish,  very 
solid,  crisp  and  juicy,  with  a  fine,  refreshing,  sub-acid  flavour. 
March,  April. 

BUCKINGHAM. 

Supposed  to  have  originated  with  the  Cherokee  Indians, 
Cass  Co.,  Ga.  Tree  vigorous,  erect,  productive. 

Fruit  large,  oblate,  inclining  to  conic,  angular.  Skin  greenish 
yellow,  shaded,  striped  and  splashed  with  crimson,  and  thickly 
sprinkled  with  white  and  grey  dots.  Stem  very  short,  inserted  in 
a  broad,  deep  cavity,  surrounded  by  russet.  Calyx  closed,  in  a 
large,  deep,  irregular  basin.  Flesh  yellow,  juicy,  tender,  with  a 
brisk,  rich,  sub-acid  flavour.  October,  November. 

BUCK  MEADOW 

Origin,  Norwich,  Conn.,  productive.  Fruit  above  medium, 
globular,  slightly  conic.  Skin  yellow,  marbled  and  streaked 
with  red.  Stem  short,  in  a  deep,  abrupt  cavity,  thinly  sur- 
rounded by  russet.  Calyx  small,  closed,  in  an  open  basin. 
Flesh  yellowish,  tender,  juicy,  with  a  rather  rich,  pleasant, 
vinous  flavour.  November  to  March. 

BUFFINGTON'S  EARLY. 

Origin  said  to  be  on  the  Brandywine,  Pa.  Tree  of  good 
growth,  bears  moderately. 

Fruit  medium  or  below,  oblate,  angular.  Skin  yellowish  white, 
sometimes  a  faint  blush.  Stalk  short,  cavity  large.  Calyx  closed, 
basin  shallow,  slightly  corrugated.  Flesh  tender,  juicy,  with  a 
sprightly,  sub-acid  flavour.  Middle  of  August. 

BULLET. 
Green  Abram.    N.  C.  Greening. 

Extensively  cultivated  on  the  line  of  Virginia  and  North  Caro- 
lina, where  it  is  esteemed  for  its  late  keeping  and  productive- 
ness. 


THE    APPLE.  125 

Fruit  medium,  small,  roundish  Skin  greenish  yellow,  striped 
and  mottled  with  light  and  dark  red,  and  sprinkled  with  large 
light  dots.  Stalk  short,  set  in  a  small  cavity,  often  by  a  lip.  Calyx 
closed,  basin  deep.  Flesh  tender,  juicy,  with  a  pleasant,  sub-acid 
flavour.  January  to  April. 

This  is  said  to  be  distinct  from  Abram,  Father  Abram,  or  Red 
Abram,  and  also  Father  Abraham  of  Coxe.  Further  trial  is 
necessary  to  decide. 

BUFF. 
Granny  Buffi 

Origin  uncertain.  Tree  vigorous,  erect.  Fruit  very  large, 
irregular,  roundish  flattened  and  slightly  angular.  Skin  thick, 
yellow,  striped,  and  shaded  with  red,  very  dark  next  the  sun, 
marked  with  a  few  greenish  russet  spots.  Stem  three-fourths  of 
an  inch  long,  in  a  medium  cavity.  Calyx  in  a  large,  irregular 
basin.  Flesh  white,  and  when  well  ripened,  tender  and  excellent, 
sometimes  indifferent.  November  to  March.  (White's  Gard.) 

BURR'S  WINTER  SWEET. 

Raised  by  Elisha  Burr,  Hingham,  Mass.,  a  good  grower,  comes 
early  into  bearing,  productive. 

Fruit  medium,  oblate.  Skin  yellow,  marbled  and  striped 
with  red.  Stem  short,  inserted  in  a  large  cavity.  Calyx  closed, 
basin  small.  Flesh  yellowish,  fine  grained,  tender,  juicy,  with  a 
sugary,  aromatic  flavour.  November  to  March. 

BUSH. 

Origin,  farm  of  Christian  Dale,  near  Boalsburg,  Centre  Co.,  Pa. 
Rather  above  medium,  oblate,  inclining  to  conical,  greenish 
yellow,  with  many  russet  dots  near  the  crown,  and  occasionally 
a  faint  blush.  Stem  nearly  an  inch  long,  inserted  in  a  deep,  open, 
furrowed  cavity.  Calyx  very  small,  set  in  a  deep,  narrow  plaited 
basin,  flavour  pleasant.  September.  (Ad.  Int.  Rep.) 

BUTTER. 

From  Pennsylvania. — Tree,  vigorous,  upright,  very  productive. 
;  Fruit,  above  medium,  roundish,  inclining,  and  cylindric.  Skin 
yellow,  fair.  Stem  short,  cavity  deep  and  round  Calyx  small, 
closed,  basin  large  and  open. .  Flesh  whitish,  very  sweet  and 
rich,  valuable  for  cooking,  and  esteemed  for  making  apple  but- 
ter. September  and  October. 

CALEB  SWEET. 

A  Pennsylvania  fruit.     Tree  vigorous  and  productive. 
Fruit  medium,  roundish,  flattened.     Skin  yellow.     Flesh  ra- 


126  THE    APPLE. 

, 

ther  fine,  very  sweet,  excellent  for  cooking.     Last  of  August 
and  first  of  September. 

.CULLASAQA.  ' 

Raised  by  Miss  Ann  Bryson,  Macon  Co.,  N.  Carolina. — Good 
grower,  and  a  standard  winter  fruit  for  the  south. 

Fruit  medium  or  large,  roundish,  inclining  to  oval,  flattened 
at  base,  and  crown.  Skin  yellowish,  mostly  shaded  and  strip- 
ed with  dark  crimson,  and  sprinkled  with  whitish  dots.  Stem 
small  and  short,  inserted  in  a  deep  cavity,  surrounded  by  russet. 
Calyx  open,  set  in  a  shallow,  corrugated  basin.  Flesh  yellowish, 
tender,  juicy,  with  a  very  mild,  rich,  saccharine  flavour.  Janu- 
ary to  April. 

CANNON    PEARMAIN. 

Tree  vigorous,  spreading  and  productive;  much  grown  in 
N.  Carolina,  and  some  portions  of  the  West. 

Fruit  medium,  roundish,  conic.  Skin  yellow,  striped  and 
marbled  with  red.  Stem  medium,  in  a  small  cavity.  Calyx 
small,  closed,  basin  abrupt.  Flesh  yellowish,  firm,  with  a  rich, 
pleasant,  vinous  flavour,  resembling  Pearmain.  December  to 
February. 

CAMAK'S  SWEET. 
Camak's  Winter  Sweet.    Grape  Vine. 

Origin  Macon  Co.,  N.  Carolina. 

Fruit  medium,  roundish,  obliquely  conic.  Colour  whitish 
green,  with  a  warm  cheek.  Stem  rather  long,  inserted  in  a 
deep,  narrow  cavity.  Calyx  open,  in  a  broad,  shallow  basin. 
Flesh  juicy,  firm,  not  very  tender,  with  a  rather  rich  aromatic 
flavour.  November,  to  May  and  June. 

CAPRON'S  PLEASANT. 

Fruit  medium  or  above,  roundish  oblate.  Skin  greenish 
yellow  with  a  brownish  tinge.  Stem,  rather  stout,  inserted  in 
an  open  cavity.  Calyx  large,  in  a  medium  basin.  Flesh  yel- 
low, juicy,  tender,  mild,  subacid,  and  very  agreeable.  Septem- 
ber to  October. 

CAROLINE. 

Origin  premises  of  A.  G.  Baldwin,  Hanover,  New  Jersey. 
Tree,  vigorous  and  productive. 

Fruit  medium,  oblate,  angular.  Skin  yellowish,  mostly  shad- 
ed with  maroon,  obscurely  striped,  and  thickly  covered  with 
light  dots.  Stalk  three  quarters  of  an  inch  long,  inserted 
in  a  cavity  surrounded  by  green  russet  with  rays.  Calyx, 


THE    APPLE.  *127 

closed,  set  in  a  shallow,  uneven  basin.     Flesh,  greenish,  tender, 
juicy,  with  a  mild,  pleasant,  subacid  flavour.     January  to  April. 

CAROLINA  RED  JUNE. 
Red  June.      Blush  June. 

Origin,  somewhat  uncertain,  supposed  to  be  Carolina.  Tree 
very  vigorous,  upright,  an  early  and  abundant  bearer,  much 
esteemed  at  the  south  and  south-west  as  their  best  early  apple, 
ripe  a  few  days  after  Early  Harvest,  not  equal  to  it  in  flavour 
but  more  profitable  as  an  orchard  fruit. 

Fruit  medium  or  below,  oval,  irregular,  inclining  to  conic. 
Skin  smooth,  nearly  the  whole  surface  shaded  with  deep  red  and 
almost  of  a  purplish  hue  on  the  sunny  side,  and  covered  with  a 
light  bloom.  Stem  variable  in  length,  inserted  in  a  small  nar- 
row cavity.  Calyx  closed,  segments  long,  reflexed,  basin  narrow 
plaited.  Flesh  very  white,  tender,  juicy,  with  a  brisk  sub-acid 
flavour. 

Carolina  Striped  June.  Willson's  June.  This  is  claimed  to 
be  distinct  from  the  above,  because  the  fruit  is  striped,  whilst 
the  other  is  always  shaded.  The  growth  of  the  tree,  form,  flavour 
of  the  fruit,  and  time  of  ripening  similar.  Not  having  seen  this 
we  are  not  able  to  decide. 

CARNAHAN'S  FAVORITE. 

Origin,  Southern  Ohio.  Tree  vigorous,  productive.  Fruit 
large,  roundish,  conic.  Skin  yellowish,  striped  and  shaded  with 
red  and  much  sprinkled  with  green  or  russet  dots.  Stalk  of 
medium  length,  cavity  large.  Calyx  large,  segments  long,  in  a 
corrugated  basin.  Flesh  fine  grained,  juicy,  with  a  very  pleasant 
vinous  flavour.  December  to  March. 

CARTER. 
Royal  Pippin. 

Origin,  farm  of  Nath.  Carter,  Leominster,  Mass.  A  vigorous 
grower  and  productive. 

Fruit  above  medium,  roundish,  oval.  Skin  yellow,  slightly 
shaded,  striped,  and  marbled  with  red.  Stem  short,  inserted  in 
a  deep  cavity.  Calyx  closed,  set  in  a  large  basin.  Flesh  ten- 
der, almost  melting,  with  a  very  mild,  pleasant  flavour.  October 
to  January. 

There  is  also  a  Carter  Apple  of  Virginia,  and  another  of  Ala- 
bama, but  we  have  not  seen  them  and  they  may  prove  synony- 
mous. 

CARNATION. 
Fruit  medium  size,  a  delicious  sub-acid  apple,  fully  first-rate, 


128  THE    APPLE. 

dark  red  splashed  with  russet.  Flesh  white,  brittle,  and  very 
juicy.  Both  the  calyx  and  stem  are  sunk  in  deep  depressions. 
No  autumn  apple  is  superior.  10th  of  August.  (White's  Gard.) 

CAYWOOD. 

Origin,  Ulster  Co.,  N.  Y.,  valuable  for  its  late  keeping. 

Fruit  medium,  oblate.  Skin  bright  yellow,  with  a  tinge  of 
red  on  the  sunny  side.  Stalk  rather  long  in  a  broad  shallow 
cavity.  Calyx  small,  closed,  basin  broad  and  wrinkled.  Flesh 
yellowish,  rather  firm,  pleasant,  but  not  juicy  or  rich.  Keeps 
until  July  or  September. 

CHANDLER. 

"We  received  this  fine  variety,  which  is  a  great  favourite  in 
Connecticut,  from  the  Rev.  H.  S.  Rainsdell,  of  Thompson,  in  that 
state. 

Fruit  large,  roundish,  slightly  flattened,  and  one-sided  or  an- 
gular in  its  form ;  obscurely  ribbed  on  its  sides.  Skin  thickly 
streaked  and  overspread  with  dull  red,  (with  a  few  streaks  of 
bright  red)  on  a  greenish  yellow  ground ;  the  red  sprinkled  with 
light  grey  dots.  Stalk  short,  deeply  sunk  in  a  wide  cavity. 
Calyx  small  and  closed,  set  in  a  plaited,  wide  basin.  Core  and 
seeds  small.  Flesh  greenish  white,  tender,  juicy,  with  a  mode- 
rately rich,  sub-acid  flavour.  The  tree  is  one  of  moderate  vi- 
gour, and  is  a  great  bearer.  November  to  February. 

CHALLENGE. 

Raised  by  D.  C.  Richmond,  Sandusky,  Ohio.  A  thrifty 
grower,  and  exceedingly  productive,  hence  its  name. 

Fruit  large,  oblate,  slightly  conic.  Skin  deep  yellow,  sprin- 
kled with  brownish  dots.  Stem  rather  slender,  in  a  very  large 
cavity.  Calyx  closed,  in  deep  corrugated  basin.  Flesh  crisp, 
tender,  juicy,  sweet,  very  good.  October  to  June. 

CHAMPLAIN. 

Tree  moderately  vigorous,  productive.  Fruit  large,  roundish, 
conic.  Skin  greenish,  with  a  fine  blush.  Stem  long,  cavity 
deep.  Calyx  closed,  basin  narrow.  Flesh  white,  tender,  juicy, 
pleasant,  sub-acid.  September.  Probably  Wai  worth. 

CHESTER. 

Origin,  Chester  Co.,  Pa.,  specimens  from  Thos.  Harvey. 

Fruit  medium,  oblate.  Skin  whitish  yellow,  sometimes  with 
a  sunny  cheek  and  sprinkled  with  carmine  dots.  Stalk  short, 
inserted  in  a  broad  shallow  cavity.  Calyx  closed,  set  in  a  broad 


THE    APPLE.  12S 

open  basin.     Flesh  crisp,  tender,  juicy,  with  a  pleasant  sub-acid 
flavour.     November,  December. 

CHRISTIANA. 

Origin,  on  the  premises  of  John  R.  Brinckle,  near  Wilming- 
ton, Delaware.  Size  medium,  roundish,  inclining  to  conical, 
Skin  beautifully  striped,  and  mottled  with  carmine  on  a  yellow- 
ish ground.  Stem  half  an  inch  long,  inserted  in  a  deep  rather 
DBITOW  cavity.  Calyx  partially  closed,  set  in  a  deep  moderately 
wide  plaited  basin.  Flesh  yellowish  white,  fine  texture,  juicy. 
Flavour  pleasant,  delicate,  sprightly,  vinous,  quality  "  very  good." 
November.  (Int.  Rep.) 

CHURCHILL  GREENING. 

Origin  uncertain.     Tree  vigorous  and  productive. 

Fruit  large,  oblate,  somewhat  conic,  ribbed,  angular.  Skin 
yellowish  green,  shaded  with  dull  red,  and  thickly  sprinkled 
with  green  dots.  Stem  rather  long,  slender,  cavity  broad. 
Calyx  closed,  basin  deep,  somewhat  furrowed.  Flesh  yellow, 
tender,  granular,  with  a  brisk,  vinous,  almost  saccharine  flavour. 
December  to  February. 

CLARKE  PEARMAIN. 
Gloucester  Pearmain.     Golden  Pearmain. 

From  N.  Carolina,  an  old  variety.  Tree  of  slow  growth,  very 
productive.  Fruit  medium,  roundish,  conical.  Skin  greenish 
yellow,  shaded  and  marbled  with  red  and  russet  dots.  Stalk 
very  short,  cavity  small.  Calyx  closed,  basin  small.  Flesh 
yellow,  rather  firm,  crisp,  rich,  sub-acid,  excellent,  pearmain 
flavour.  December. 

CLYDE  BEAUTY. 
Mackie's  Clyde  Beauty. 

Raised  by  Mr.  Mackie,  Clyde,  Wayne  Co.,  N.  Y.  Tree  vigor 
ous,  upright,  very  productive. 

Fruit  large,  roundish,  conic,  angular.  Skin  greenish,  oily, 
sprinkled  and  mottled  with  dull  red  and  bright  red  in  the  sun. 
Stem  short,  slender,  inserted  in  an  acute  cavity.  Calyx  closed, 
set  in  a  small  corrugated  basin.  Flesh  white,  tender,  juicy, 
with  a  brisk  sub-acid  flavour.  October  to  January. 

COLE.     Thomp.  Lind.  Ron. 
Scarlet  Perfume     Duling  ? 

A  variety  from  England  of  second  quality,  but  admired  for  its 
beauty  of  appearance. 

6* 


130  THE    APPLE. 

Fruit  large,  roundish,  conic,  and  slightly  angular.  Skin  nearlj 
covered  with  deep  crimson  on  a  yellowish  ground,  or  sometimes 
entirely  red,  with  a  little  russet.  Stalk  long,  woolly,  planted  in 
a  cavity  broad  and  deep.  Calyx  large,  in  a  broad  basin.  Flesh 
white,  rather  firm,  juicy,  with  a  somewhat  rich  and  agreeable 
flavour.  August. 

COLE'S  QUINCE. 

Large  to  very  large ;  flattish  conical ;  ribbed ;  bright  yellow, 
seldom  a  brown  cheek.  Flesh,  when  first  ripe,  firm,  juicy, 
pleasant  acid,  and  first  rate  for  cooking ;  when  mellow,  very 
tender,  of  a  mild,  rich,  high  quince  flavour.  July  to  September. 
A  good  grower,  good  and  constant  bearer.  Raised  by  the  late 
Capt.  Henry  Cole,  Cornish,  Maine. — (Cole.) 

CONWAY. 

Fruit  medium,  oblate,  obscurely  angular.  Skin  greenish 
yellow,  sparsely  covered  with  brown  dots.  Stein  short,  cavity 
broad  and  shallow.  Calyx  closed  in  a  corrugated  basin.  Flesh 
crisp,  juicy,  with  a  high,  vinous,  aromatic  flavour.  January  to 
February. 

COOPER. 

Beauty  Red.  Lady  "Washington. 

Origin  unknown ;  supposed  to  be  an  old  Eastern  variety,  as 
yet  unrecognised.  Thrives  well  at  the  West,  and  much  esteemed 
there  by  many.  Growth  vigorous,  upright,  productive.  Fruit 
large,  roundish,  oblate,  sides  unequal.  Skin  greenish  yellow, 
with  a  few  stripes  and  splashes  of  bright  red,  thickly  sprinkled 
with  brown  dots.  Stem  short,  inserted  in  a  deep  cavity, 
slightly  russeted.  Calyx  small,  closed,  basin  deep.  Flesh  tender, 
juicy,  vinous,  with  a  pleasant  but  not  high  flavour.  October 
to  December. 

COOPER'S  MARKET. 
Cooper's  Redling. 

Tree  vigorous,  upright,  with  long,  slender  branches.  Pro- 
ductive and  a  late  keeper. 

Fruit  medium,  oblong,  conic.  Skin  yellowish,  shaded  with 
red,  and  striped  with  crimson.  Stem  short,  cavity  deep,  nar- 
row. Calyx  closed,  basin  small.  Flesh  white,  tender,  with  a 
brisk,  sub-acid  flavour.  December  to  May. 

CORNISH  GILLIFLOWER.     Thomp.  Lind.  Ron. 
Cornish  July-flower.     Pomme  Regelans.     Red  Gilliflower  ? 

This  is  considered  one  of  the  highest  flavoured  apples  in  Eng- 
land ;  it  is  rather  a  shy  bearer. 


THE    APPLE.  1.31 

• 

Fruit  medium  size,  ovate,  narrowing  much  to  the  eye,  where 
it  is  ribbed.  Skin  dull  green,  or  dark  yellowish  green,  with  a 
sunny  side,  of  brownish  red,  intermixed  with*  a  few  streaks  of 
richer  red.  Calyx  large,  set  in  a  very  narrow,  furrowed  or 
knobby  basin.  Stalk  three-fourths  of  an  inch  long.  Flesh 
yellowish,  firm,  with  a  rich,  high  flavour,  and  a  slight  perfume. 
November  to  April. 

CORNELL'S  FANCY. 
Cornell's  Favourite. 

From  Pennsylvania.     Tree  vigorous  and  productive. 

Fruit  medium,  oblong,  conical.  Skin  waxen  yellow,  shaded 
and  splashed  with  crimson.  Stalk  of  medium  length,  cavity 
rather  large.  Calyx  closed,  abrupt  corrugated.  Flesh  white, 
tender,  crisp,  juicy,  with  a  pleasant  sub-acid  flavour.  September. 

Cos,  OR  CAAS.    Ken.  Buel. 

A  native  of  Kingston,  N.  Y.,  where  it  is  productive,  and 
highly  esteemed. 

Fruit  large,  one-sided  or  angular,  roundish,  broad  and  flatten- 
ed at  the  stalk,  narrowing  a  good  deal  to  the  eye.  Skin 
smooth,  pale  greenish  yellow  in  the  shade,  but  red  in  the  sun, 
with  splashes  and  specks  of  bright  red,  and  a  few  yellow  dots. 
Flesh  white,  tender,  with  a  mild,  agreeable  flavour.  December 
to  March. 

COURT-PENDU  PLAT.     Thomp. 

Court-pendu.     Lind.  P.  Mag.  Noisette. 
Court-pendu  plat  rugeatre.     Ron. 
Capendu.     0.  Dull. 
Garnon's  Apple, 
Court-pendu  Extra, 

Rond  G-ros, 

Rose, 

Musque, 

Rouge  Musque, 


Coriandre  Rose,  , 


Pomme  de  Berlin, 

Wollaton  Pipin, 

Russian, 

Princesse  Noble  Zoete, 


of  various 
European 
collections, 


according 


Thompson. 


A  popular  French  variety. 

Fruit  of  medium  size,  regularly  formed,  and  quite  flat.  Skin 
rich,  deep  crimson  on  the  sunny  side,  with  a  little  pale  greenish 
yellow  in  the  shade.  Stalk  short,  inserted  in  a  very  deep  cavi- 
ty. Calyx  large,  set  in  a  wide  shallow  basin.  Flesh  yellow, 
crisp,  with  a  rich,  brisk,  acid  flavour.  The  tree  bears  young 
and  plentifully.  November  to  February, 


132  THE    APPLE. 


COURT  OF  WICK.     Thomp.  Rond. 

Court  of  Wick  Pippin.     Lind.  P.  Mag. 
Court  de  "Wick.     Hooker. 
Rival  Golden  Pippin, 
Ery's  Pippin, 
Golden  Drop, 
Wood's  Huntingdon, 

•  Transparent  Pippin,    }-  of  various  English  nurseries. 
Philip's  Reinette, 
Knightwick  Pippin, 
Week's  Pippin, 
Yellow, 

A  highly  flavoured  English  dessert  apple  of  the  Golden  Pippin 
class,  which  does  not  succeed  well  with  us. 

Fruit  below  the  middle  size,  regularly  formed,  roundish-ovate, 
somewhat  flattened.  Skin  greenish  yellow  in  the  shade,  but  be- 
coming a  warm  orange,  with  a  little  red,  and  dotted  with  small 
russet  brown  specks  in  the  sun.  Flesh  yellow,  crisp,  and  juicy, 
with  a  high,  poignant  flavour.  October  to  February. 

CRANBERRY  PIPPIN. 

This  strikingly  beautiful  apple  was  found  growing  on  a  farm 
near  Hudson,  N.  Y.  It  is  only  second  rate,  in  point  of  flavour — 
about  equal  to  Hawthornden — but  it  is  an  excellent  cooking 
apple,  and  its  beautiful  appearance  and  great  productiveness,  will, 
we  think,  render  it  a  popular  variety  for  market. 

Fruit  above  medium  size,  very  regularly  formed,  a  little  flat- 
tened. Skin  very  smooth,  of  a  fine  clear  yellow  in  the  shade, 
with  a  bright  scarlet  cheek.  Flesh  white,  moderately  juicy, 
with  a  mild,  sub-acid  flavour.  November  to  February. 

CRACKING. 

Origin,  farm  of  Henry  Barger,  Harrison  county,  Ohio.  Tree 
vigorous  and  productive,  highly  esteemed  where  known. 

Fruit  fair,  large,  roundish,  slightly  flattened,  inclining  to  conic, 
angular.  Skin  fair  fine  yellow,  with  a  slight  tinge  of  red,  thinly 
sprinkled  with  large  green  dots.  Stem  short,  in  a  rather  deep 
cavity.  Calyx  closed  in  a  corrugated  basin.  Flesh,  yellowish 
white,  crisp,  tender,  juicy,  and  excellent.  October  to  January. 

GULP. 

Origin,  Jefferson  county,  Ohio.     Introduced  by  Georg  Gulp. 

Fruit  medium,  angular,  irregularly  conic.  Skin  waxen  yel- 
low, shaded  with  blush  or  dull  crimson,  thickly  sprinkled  with 
light  dots.  Stalk  short,  inserted  in  a  broad,  deep  cavity,  sur- 
rounded by  thin  russet.  Calyx  closed,  basin  uneven.  Flesh 


THE   APPLE.  133 

firm,  crisp,  juicy,  with  an  agreeable,  vinous  flavour.     December 
to  March. 

CUMBERLAND  SPICE. 

From  Cumberland  county,  N.  J. 

Fruit  rather  above  medium,  conic,  angular.  Skin  pale  yel- 
low, rarely  with  a  blush,  sprinkled  with  brown  dots.  Stem 
short  and  thick.  Cavity  shallow.  Calyx  small,  partially  open, 
in  a  small  slightly  corrugated  basin.  Flesh  white,  tender,  juicy, 
and  pleasant.  Apt  to  shrivel.  Core  large  and  hollow.  Decem- 
ber to  February. 

CURTIS  SWEET. 

Origin  unknown.  Eeceived  from  A.  Bresee,  Hubbardton, 
Vermont.  Tree  vigorous,  upright  productive. 

Fruit  large,  oval,  inclining  to  ovate,  ribbed.  Skin  pale  yel- 
low, sprinkled,  marbled,  and  splashed  with  crimson,  and  thickly 
covered  with  crimson  dots.  Stem  short,  inserted  in  a  deep, 
acute  cavity.  Calyx  closed,  basin  very  shallow,  and  nearly 
filled  with  prominences.  Flesh  white,  fine  grained,  very  tender, 
with  a  very  pleasant,  delicate  flavour.  August  to  October. 

DANVERS  WINTER  SWEET.     Man.  Ken. 

Epse's  Sweet. 

In  Massachusetts,  from  a  town  in  which  this  variety  takes  its 
name,  it  has  been  for  a  long  time  one  of  the  best  market  apples 
— but  we  think  it  inferior  to  the  Ladies'  Sweeting.  It  is  an 
abundant  bearer,  and  a  very  rapid  tree  in  its  growth. 

Fruit  of  medium  size,  roundish-oblong.  Skin  smooth,  dull 
yellow,  with  an  orange  blush.  Stalk  slender,  inclining  to  one 
side.  Calyx  set  in  a  smooth,  narrow  basin.  Flesh  yellow,  firm, 
^weet,  and  rich.  It  bakes  well,  and  is  fit  for  use  the  whole 
winter,  and  often  till  April. 

DAVIS. 

Origin,  Plymouth,  Wayne  Co.,  Michigan,  on  the  farm  of 
Jehiel  Davis.  Tree  vigorous,  upright,  bears  annually. 

Fruit  small,  inclining  to  cylindric,  flattened  at  base  and 
crown.  Skin  yellowish,  shaded,  and  obscurely  striped  with 
crimson,  russeted  at  the  crown,  and  sprinkled  with  grey  dots. 
Stem  long,  inserted  in  a  round  deep  cavity.  Calyx  closed,  set 
in  a  small  uneven  basin.  Flesh  whitish,  fine-grained,  compact, 
juicy,  crisp,  sprightly,  sub-acid.  April,  May. 

DERRY  NONSUCH. 
Dinsmore. — Londonderry. 
Origin  unknown,  from  Keene,  N.  II.,  and  held  in  estimation 


134  THE    APPLE. 

there.  Tree  thrifty  and  productive,  a  late  keeper.  Fruit 
above  medium,  oblong,  or  conic,  angular,  skin  yellow  sprink- 
led, shaded,  and  splashed  with  crimson.  Stem  short,  in  a  mo- 
derate cavity.  Calyx  large,  closed,  basin  shallow,  uneven.  Flesh 
yellowish,  juicy,  tender,  slightly  aromatic,  agreeably  sub-acid, 
January  to  April. 

DETROIT  BLACK. 
Crimson  Pippin.     Grand  Sachem. 

A  showy,  large,  dark,  blood-red  fruit,  but  rather  coarse,  and 
scarcely  worth  cultivation.  Fruit  very  large,  roundish,  distinctly 
ribbed,  and  irregular  in  its  outline.  Stalk  short  and  strong,  and 
calyx  set  in  a  well  marked  basin.  Skin  smooth,  deep,  dingy 
red,  over  the  whole  surface.  Flesh  white,  rather  dry,  and  with- 
out much  flavour.  September. 

DETROIT  RED. 
Detroit.     Black  apple  of  some.     Large  black. 

This  fruit,  commonly  known  in  Western  New- York  and 
Michigan  as  the  Detroit,  is  supposed  to  have  been  brought  to 
the  neighbourhood  of  Detroit  by  early  French  settlers,  and 
thence  disseminated. 

Fruit  of  medium  or  rather  large  size,  roundish,  somewhat 
conical.  Stalk  three-fourths  of  an  inch  long,  planted  in  a  deep 
cavity.  Skin  pretty  thick,  smooth,  and  glossy,  bright  crimson 
at  first,  but  becoming  dark  blackish  purple  at  maturity,  some- 
what dotted  and  marbled  with  specks  of  fawn  colour  on  the 
sunny  side.  Calyx  closed,  set  in  a  shallow  plaited  basin.  Flesh 
white,  (sometimes  stained  with  red  to  the  core  in  exposed  spe- 
cimens,) crisp,  juicy,  of  agreeable,  sprightly,  sub-acid  flavour. 
October  to  February. 

DEVONSHIRE  QUARRENDEN.     Thorn.  P.  Mag.  Fors. 

Ked  Quarrenden. — Lind.     Sack  Apple. 

An  English  fruit,  scarcely  of  medium  size,  roundish,  flattened, 
and  slightly  narrowed  at  the  eye.  Skin  rich  deep  crimson, 
with  lighter  crimson,  sprinkled  with  numerous  green  dots. 
Flesh  nearly  white,  crisp,  juicy,  with  a  pleasant  sub-acid  flavour. 
Ripe  during  all  August  and  September. 

DlLLINGHAM. 

Raised  by  D.  C.  Richmond,  of  Sandusky,  Ohio.  Tree  mo- 
derately vigorous,  productive,  and  particularly  excellent  for 
baking. 

Fruit,  medium,  roundish,  inclining  to  conic.     Skin  greenish- 


THE    APPLE.  1C5 

yellow,  with  green  and  red  dots.  Stem  short,  cavity  deep 
Calyx  closed  in  a  medium  basin.  Flesh  yellowish,  fine-grained, 
juicy,  sweet.  November  to  February. 

DISHAROON. 

Origin,  Habersham  county,  Georgia,  growth  upright  and 
vigorous. 

Fruit  medium  roundish,  oval  or  oblate,  compressed  or  angular. 
Skin  greenish  white,  covered  with  grey  dots.  Stem  short,  in- 
serted in  a  large  cavity.  Calyx  partially  closed,  set  in  a  rather 
deep,  round,  open  basin.  Flesh  white,  juicy,  tender,  with  a 
pleasant  sub-acid  flavour.  November  to  December. 

DOMINE. 

Wells— Striped  K.  I.  Greening. 
Hogan— English  Ked  Streak. 
English  Beauty  of  Pa. 

This  apple,  extensively  planted  in  the  orchards  on  the  Hud- 
son, so  much  resembles  the  Rambo  externally,  that  the  two  are 
often  confounded  together,  and  the  outline  of  the  latter  fruit  (see 
Rambo,)  may  be  taken  as  nearly  a  fac-simile  of  this.  The  Domine 
is,  however,  of  a  livelier  colour,  and  the  flavour  and  season  of 
the  two  fruits  are  very  distinct, — the  Rambo  being  rather  a  high 
flavoured  early  winter  or  autumn  apple,  while  the  Domine  is  a 
sprightly,  juicy,  long  keeping,  winter  fruit. 

Fruit  of  medium  size,  flat.  Skin  lively  greenish-yellow  in 
the  shade,  with  stripes  and  splashes  of  bright  red  in  the  sun, 
and  pretty  large  russet  specks.  Stalk  long  and  slender,  planted 
in  a  wide  cavity  and  inclining  to  one  side.  Calyx  small,  in  a 
broad  basin,  moderately  sunk.  Flesh  white,  exceedingly  tender 
and  juicy,  with  a  sprightly  pleasant,  though  not  high  flavour. 
Young  wood  of  a  smooth,  lively,  light  brown,  and  the  trees  are 
the  most  rapid  growers  and  prodigious  bearers  that  we  know — 
the  branches  being  literally  weighed  down  by  the  rope-like 
clusters  of  fruit. 

The  Domine  does  not  appear  to  be  described  by  any  foreign 
author.  Coxe  says  that  he  received  it  from  England,  but  the 
apple  he  describes  and  figures  does  not  appear  to  b«  ours,  and 
*  we  have  never  met  with  it  in  any  collection  here.  It  is  highly 
probable  that  this  is  a  native  fruit.  It  is  excellent  from  De- 
cember till  April. 

DOWNTON  PIPPIN.   Thomp.  Lind. 

Elton  Pippin  )    .          English  gardens. 

Knight's  Golden  Pippin,    J  J 
Downton  Golden  Pippin.      Ken. 

A  rather  early  variety  of  the  English  Golden  Pippin,  raised 
by  Mr.  Knight  of  Downton  Castle. 


136  THE    APPLE. 

Fruit  a  little  larger  than  the  Golden  Pippin,  about  two  and  a 
quarter  inches  in  diameter,  roundish,  flat  at  the  ends.  Skin 
smooth,  yellow.  Flesh  yellowish,  crisp,  with  a  brisk,  rich,  tart 
flavour.  October  and  November. 

DOWNING'S   PARAGON. 

Raised  by  A.  G.  Downing,  near  Canton,  Illinois.  Growth 
upright,  not  very  strong.  Bears  regularly  and  well. 

Fruit  above  medium,  oblong,  oval.  Skin  light  yellow,  with  a 
sunny  cheek.  Stem  short  and  small,  inserted  in  a  deep  abrupt 
cavity.  Calyx  partially  closed,  basin  deep.  Flesh  whitish,  juicy, 
tender,  sweet,  rich,  aromatic,  somewhat  like  early  Sweet  Bough. 
September  to  December.  Specimens  from  C.  R.  Overman. 

DRAP  D'OR.     Coxe.  Thomp.  Ron. 

Vrai  Drap  d'Or.     0.  Duh. 

Early  Summer  pippin,  of  some  New-  York  gardens. 

Bay  Apple        )  ac.   to 

Bonne  de  Mai  )  Thomp. 

This  is  distinct  from  the  Drap  d'Or  of  Lindley,  and  of 
Noisette,  and  most  French  authors,  which  is  quite  a  small  apple ; 
but  it  is  the  Vrai  Drap  d?  Or  of  the  old  Duhamel,  pi.  xii.  Fig.  4. 

Fruit  large,  roundish,  sometimes  a  little  oblong,  narrowing 
slightly  to  the  eye.  Skin  smooth,  yellow  or  dead  gold  colour, 
with  distinct  small  brown  dots,  or  specks.  Stalk  short,  mode- 
rately sunk.  Calyx  set  in  a  shallowish  basin,  which  is  rather 
plaited  or  irregular.  Flesh  crisp,  juicy,  and  of  a  pleasant, 
sprightly,  mild  flavour,  agreeable  for  the  dessert  or  for  cooking. 
August  to  October.  The  tree  grows  vigorously,  and  bears  well, 
and  the  wood  is  smooth  and  dark  brown. 

DUTCHESS  OF  OLDENBURGH.     Thomp.  Ron. 

A  handsome  Russian  Fruit  of  good  quality,  tree  vigorous  and 
productive,  valuable  for  market.  Succeeds  well  at  the  North. 

Fruit  medium  size,  regularly  formed,  roundish.  Skin  smooth, 
finely  washed  and  streaked  with  red  on  a  golden  or  yellow 
ground.  Calyx  pretty  large  and  nearly  closed,  set  in  a  wide 
even  hollow.  There  is  a  faint  blue  bloom  on  this  fruit.  The 
flesh  is  rich  and  juicy,  with  an  excellent  flavour..  Ripens  early 
in  September. 

DYER,  OR  POMME  ROYALE.     Ken 

Smithfield  Spice.  Tompkins. 

Mygatt's  Bergamot.  Coe's  Spice. 

Beard  Burden.  Bullripe. 

A  popular  New  England  dessert  apple,  very  sprightly,  tender, 
and  excellent  It  is  supposed  to  be  of  French  origin,  and  to 


THE    APPLE.  137 

have  been  brought  to  Rhode  Island  more  than  a  hundred  yeari 
ago.  It  was  re-named  Dyer  by  the  Mass.  Hort.  Society,  who 
supposed  it  to  be  a  seedling  of  Mr.  Dyer,  of  R.  I.,  but  the  old 
and  familiar  name  of  Pomme  Royale  should  be  preferred. 

Fruit  of  medium  size,  roundish,  pretty  regularly  formed.  Skin 
smooth,  pale  greenish  yellow,  with  a  faint  blush  and  a  few  dark 
specks  on  one  side.  Stalk  about  half  an  inch  long,  set  in  a 
smooth,  round  cavity.  Calyx  closed,  basin  plaited,  moderately 
deep.  Core  round,  hollow.  Flesh  white,  very  tender  and  juicy; 
flavour  very  mild  and  agreeable — slightly  sub-acid.  September, 
October. 

DUTCH  MIGNONNE.     Thomp.  Lind.  P.  Mag. 

Reinette  Doree,  (of  the  Germans.)        Paternoster  Apfel. 
Pomme  de  Laak.  Settin  Pippin. 

Grosser  Casselar  Reinette.  Copmanthorpe  Crab. 

This  magnificent  and  delicious  apple  from  Holland,  proves 
one  of  the  greatest  acquisitions  that  we  have  received  from 
abroad.  The  tree  makes  very  strong  and  upright  shoots,  and 
bears  fine  crops. 

Fruit  large,  often  very  large,  roundish,  very  regularly  formed. 
Skin  dull  orange,  half  covered  or  more  with  rich,  dull  red,  dot- 
ted and  mottled  with  large  yellow  russet  specks.  Calyx  open, 
set  in  a  deep,  round,  regular  basin.  Stalk  nearly  an  inch  long, 
slender,  bent,  and  planted  in  a  narrow,  deep  cavity.  Flesh  at 
first  firm,  but  becoming  tender,  with  a  rich,  very  aromatic  flavour. 
November  to  February. 

DUCKETT. 

A  southern  Fruit. 

Fruit  rather  large,  oblate.  Skin  light  waxen  yellow,  often 
with  a  crimson  cheek.  Stem  short,  inserted  in  a  deep  cavity. 
Calyx  small,  closed  basin,  deep,  furrowed.  Flesh  white,  tender, 
juicy,  with  a  pleasant  vinous  flavour.  Very  good  at  the  south, 
where  it  is  ripe  October  to  November. 

EARLY  PENNOCK. 

Shakers'  Yellow.  Indian  Queen. 

August  Apple.  New-Jersey  Red  Streak. 

"Warren  Pennock.  Harmony. 

A  very  productive  and  favourite  variety,  with  many  at  the 
west. 

Fruit  large,  conic,  angular  or  ribbed.  Skin  light  yellow, 
splashed,  mottled  and  shaded,  with  light  red.  Stem  short, 
cavity  large.  Calyx  closed,  in  a  small  narrow  plaited  basin. 
Flesh  whitish,  a  little  coarse,  with  a  pleasant  sub-acid  flavour. 
Last  of  August  and  September. 


138 


THE    APPLE. 


EARLY  CHANDLER. 

Fruit  medium  or  small,  roundish.  Skin  mostly  shaded  and 
striped  with  fine  red  on  yellow  ground.  Stem  short,  in  a  regular 
cavity.  Calyx  closed,  in  a  large  basin.  Flesh  yellowish,  tender, 
juicy,  with  a  pleasant  sub-acid  flavour.  Fine  for  cooking,  too 
acid  for  eating.  August. 

EARLY  LONG  STEM  ? 

Early  Spice. 

Origin  unknown.  Specimens  received  from  Henry  Avery, 
Burlington,  Iowa. 

Fruit  small,  oblong,  conical,  slightly  ribbed.  Skin  greenish 
yellow.  Stem  long,  slender,  in  a  large  cavity,  slightly  russeted. 
Calyx  closed,  basin  shallow,  corrugated.  Flesh  white,  tender, 
juicy,  slightly  aromatic,  subacid.  August. 

EARLY  STRAWBERRY  APPLE. 

American  Red  Juneating? 

Red  Juneating,  erroneously,  of  some  American  gardens. 

A  beautiful  variety,  which  is  said  to  have  originated  in  the 
neighbourhood  of  New- York,  and  appears  in  the  markets  there 
from  July  till  September.  It  is  quite  distinct  from  the  Early 
Ked  Margaret,  which  has  no  fragrance,  and  a  short  stem 

Fruit  round- 
ish, narrowing 
towards  the  eye. 
Skin  smooth  and 
fair,  finely  striped 
and  stained  with 
bright  and  dark 
red,  on  a  yellow- 
ish white  ground. 
Stalk  an  inch 
and  a  half  long, 
rather  slender 
and  uneven,  in- 
serted in  a  deep 
cavity.  Calyx 
rather  small,  in  a 
shallow,  narrow 
basin.  Flesh 

white,  slightly 
tinged  with  red 
next  the  skin, 
tender,  subacid, 
and  very  spright- 
ly and  brisk  in  Early  Strawberry. 
flavour,  with  an  agreeable  aroma. 


THE    APPLE.  ,  139 


EARLY  RED  MARGARET.     Thomp.  Lind. 

Margaret,  or  Striped  Juneating.     Ronalds. 
Early  Red  Juneating.  Striped  Juneating. 

Red  Juneating.  Eve  Apple  of  the  Irish. 

Margaretha  Apfel,  01  the  Germans. 

An  excellent  early  apple,  ripening  about  the  middle  of  July, 
or  directly  after  the  Early  Harvest.  The  tree  while  young  is 
rather  slender,  with  upright  woolly  shoots.  It  is  a  moderate 
bearer. 

Fruit  below 
medium  size, 
roundish-ovate, 
tapering  towards 
the  eye.  Skin 
greenish  yellow, 
pretty  well  cover- 
ed by  stripes  of 
dark  red.  Stalk 
short  and  thick. 
Calyx  closed,  and 
placed  in  a  very 
shallow  plaited 
basin.  Flesh 

white,  sub-acid, 
and  when  freshly 
gathered  from  the 
tree,  of  a  rich 
agreeable  flavour.  Earl^  Red 

This  is  distinct  from  the  Margaret  Apple  of  Miller,  the  Red 
Juneating  of  some  of  our  gardens,  which  resembles  it,  but  is 
round,  with  a  short  slender  stalk,  and  dull  yellow  skin  striped 
with  orange  red  on  one  side,  the  fruit  fragrant  and  the  leaves 
very  downy. 

EQUINETELY. 
Ne  Plus  Ultra.     Sol.  Carter. 

A  beautiful  fruit  of  southern  origin.  Specimens  received  from 
Wm.  N.  White,  Athens,  and  J.  Van  Beuren,  Clarksville,  Ga. 
Fruit  very  large,  oblate,  angular,  or  furrowed.  Skin  yellowish, 
mostly  shaded  with  deep  crimson,  and  thickly  sprinkled  with 
large,  lightish  dots.  Stalk  very  short,  inserted  in  a  very  large 
cavity,  surrounded  by  russet.  Calyx  open,  in  a  broad,  deep, 
corrugated  basin,  which  has  a  downy  lining.  Flesh  yellowish, 
fine  grained,  for  a  large  apple,  very  tender,  very  juicy,  almost 
melting  with  a  very  refreshing  vinous  flavour;  an  excellent  fruit. 
October,  November.  (See  note,  p.  175.) 


140 


THS  APPLE. 


Equinteley. 

ELICKE'S  WINTER  SWEET. 

Origin,  Lebanon  County,  Pa.  An  upright  grower,  and  a  good 
bearer. 

Fruit  above  medium,  obliquely  depressed.  Skin  yellow, 
striped  and  mottled  with  crimson.  Stem  short,  inserted  in  a 
large  cavity,  slightly  russeted.  Calyx  nearly  closed,  set  in  a  deep, 
slightly  plaited  basin.  Flesh  yellowish,  a  little  coarse,  tender, 
not  very  juicy,  but  very  sweet,  and  excellent  for  apple  butter. 
December  to  January. 

ENFIELD  PEARMAIN. 

A  moderate  grower  and  a  fair  bearer. 

Fruit  below  medium,  nearly  globular.  Skin  deep  red,  sprinkled 
with  minute  dots.  Stem  long  and  slender,  in  a  large  cavity, 
surrounded  by  thin  russet.  Calyx  partially  closed,  in  a  broad, 
shallow  basin.  Flesh  tender,  fine  grained,  juicy,  with  a  pleasant, 
mild,  rich  flavour,  resembling  Seek-no-further.  December  to 
February. 

ESTEN. 

Origin,  Rhode  Island.     Tree  vigorous,  productive. 

Fruit  large,  oblong-ovate,  slightly  ribbed,  smooth.  Yellow, 
sometimes  with  a  blush,  dots  large,  green,  and  red.  Stalk  one 
inch  long,  slender.  Cavity  deep,  basin  shallow.  Flesh  white, 
fine-grained,  mild,  sub-acid.  (J.  J.  T.) 


THE    APPLE.  141 


EWALT. 

Origin,  farm  of  John  Ewalt. 

Size  full  medium.  Form  truncated,  somewhat  angular.  Co 
lour  greenish  yellow,  with  a  bright  red  cheek,  and  many  green- 
ish russet  spots,  especially  about  the  base.  Stem  very  short, 
rather  stout,  inserted  in  a  narrow,  not  very  deep,  cavity.  Calyx 
closed,  set  in  a  narrow,  moderately  deep,  slightly  plaited  basin. 
Flesh  fine  texture,  tender.  Flavour  sprightly  and  pleasant,  with 
an  exceedingly  fragrant  odour.  Quality  very  good.  April. 
(W.  D.  Brinckle.) 

EXCEL. 

Origin,  Sharon,  Conn.     A  strong  grower  and  a  good  bearer. 

Fruit  large,  oblate,  angular.  Skin  yellowish,  marbled, 
splashed,  and  shaded  with  red.  Stalk  in  a  large  cavity.  Calyx 
closed,  in  a  rather  deep,  slightly  furrowed  basin.  Flesh  yellow, 
tender,  juicy,  rich,  with  a  very  brisk,  sub-acid  flavour.  Core 
large  and  open.  December  to  February. 

EXQUISITE. 

Origin,  orchard  of  A.  G.  Downing,  Canton,  Illinois.  Growth 
moderate,  upright,  and  very  productive. 

Fruit  below  medium,  oblate.  Skin  yellow,  striped  and  marked 
with  red.  Stem  short  and  small,  surrounded  by  russet,  in  a  deep, 
broad  cavity.  Calyx  small,  partially  closed,  set  in  a  shallow 
basin.  Flesh  white,  juicy,  melting,  with  a  very  rich,  vinous 
flavour,  almost  saccharine.  A  delightful  apple  for  the  table. 
September  to  November. 

EUSTIS. 
Ben  Apple. 

Origin,  South  Reading,  Mass.  Moderate  grower,  a  good 
bearer. 

Fruit  rather  large,  roundish,  slightly  conic.  Skin  yellow, 
striped  and  shaded  with  fine  red,  and  sprinkled  with  greenish 
dots.  Stem  short,  inserted  in  a  deep  cavity,  surrounded  by 
russet.  Calyx  partially  open,  basin  narrow,  rather  deep.  Flesh 
yellowish,  firm,  crisp,  mild,  sub-acid.  November  to  January. 

FAIRBANKS. 

Origin,  Winthrop,  Maine. 

Fruit  medium,  oblate,  conic.  Light  yellow,  striped  with  red, 
and  patched  with  russet.  Stem  long,  cavity  broad  and  shallow. 
Flesh  yellowish,  juicy,  with  a  rich,  vinous  flavour.  September 
to  October,  (Me.  P.  S.  R.) 


142  THE    APPLE. 


FARLEY'S  RED. 

A  native  of  Oldhara,  Ky.  Tree  a  moderate  grower,  hardy 
and  productive. 

Fruit  cylindric,  inclining  to  oval,  angular.  Skin  yellowish, 
shaded  and  striped  with  deep  crimson,  and  specked  with  light 
dots.  Stalk  very  short,  inserted  in  a  deep,  irregular  cavity,  sur- 
rounded by  thin  russet.  Calyx  open,  in  a  very  shallow,  uneven 
basin.  Flesh  whitish,  very  firm,  crisp,  juicy,  with  a  pleasant, 
vinous  flavour.  January,  April. 

FALL  SEEK-NO-FURTHER. 
Winter  Seek-no-further. 

Tree  thrifty  and  productive. 

Origin  unknown  ;  grown  in  Connecticut,  and  much  prized 
there. 

Fruit  very  large,  oblate.  Skin  yellow,  mostly  shaded  with 
red,  striped  with  darker  red,  and  covered  with  numerous  greyish 
dots.  Stalk  rather  long,  inserted  in  a  broad,  deep,  russeted  cavity. 
Calyx  closed,  in  a  very  broad,  uneven  basin.  Flesh  whitish,  ten- 
der, moderately  juicy,  with  a  pleasant  sub-acid  flavour.  October, 
January. 

FALLAWATER. 

Falwalder.  .  Pirn's  Beauty  of  the  West. 

Fornwalder.  Pound. 

Tulpehocken.         Mountain  Pippin. 

A  favourite  apple  of  Pennsylvania,  of  which  State  it  is  a 
native,  introduced  by  Mr.  Garber,  of  Columbia.  Tree,  a  strong 
grower  and  very  productive. 

Fruit  very  large,  globular,  inclining  to  conic.  Skin  yellowish 
green,  shaded  with  dull  red,  and  sprinkled  with  large  grey  dots. 
Stalk  very  short,  inserted  in  a  deep  cavity.  Calyx  small  and 
closed,  set  in  a  slightly  plaited  basin.  Flesh  greenish  white, 
juicy,  crisp,  rather  tender,  pleasant,  sub-acid  flavour.  November, 
February. 

FALL  HARVEY.     Man.  Ken. 

A  fine  large  Fall  fruit  from  Essex  Co.,  Mass.,  very  highly  es- 
teemed in  that  neighbourhood.  We  do  not  think  it  comparable 
to  the  Fall  pippin,  which  it  a  little  resembles. 

Fruit  large,  a  little  flattened,  obscurely  ribbed  or  irregular 
about  the  stalk,  which  is  rather  slender,  an  inch  long,  set  in  a 
wide,  deep  cavity.  Calyx  closed,  small,  in  a  rather  shallow  cor- 
rugated basin.  Skin  pale  straw  yellow,  with  a  few  scattered 
dots.  Flesh  white,  juicy,  crisp,  with  a  rich,  good  flavour.  Oc- 
tober and  November. 


THE    APPLE.  143 

Oake's  apple  very  much  resembles  the  above,  but  said  to  be  a 
seedling  and  ripens  later.  It  may  prove  distinct. 

FALL  PEARMAIN. 

Tree  thrifty,  moderate  bearer. 

Fruit  fair  and  handsome,  from  Connecticut ;  medium  round- 
ish, conic,  slightly  angular.  Skin  yellow,  striped,  splashed  and 
shaded  with  crimson,  and  sprinkled  with  grey  and  green 
dots.  Stalk  medium,  in  a  deep,  slightly  russeted  cavity. 
Calyx  partially  closed,  basin  rather  deep,  slightly  corrugated. 
Flesh  white,  tender,  juicy,  sub-acid,  rather  rich  flavour.  Septem- 
ber, October. 

FALL  ORANGE. 

Holden.        Hogpen. 
Jones'  Pippin. 

Origin,  Holden,  Mass.  A  very  strong,  erect  grower,  good 
bearer. 

Fruit  fair,  large,  roundish,  ovate,  angular.  Skin  pale  yellow, 
sometimes  with  a  dull  red  cheek  and  sprinkled  with  brownish 
dots.  Stalk  short,  inserted  in  a  deep,  narrow  cavity,  very 
slightly  surrounded  by  russet.  Calyx  large,  partially  closed, 
basin  rather  deep,  narrow.  Flesh  white,  tender,  juicy,  sub-acid. 
Too  acid  for  a  dessert,  good  for  cooking.  October,  November. 

FAY'S  RUSSET. 

Origin,  Bennington,  Vt,  on  the  farm  of  Mr.  Fay,  moderate 
grower  and  very  productive. 

Fruit  rather  below  medium  size,  conic.  Skin  light  yellow, 
mostly  covered  with  russet,  having  a  crimson  cheek,  obscurely 
striped.  Stalk  short  and  small,  inserted  in  a  moderate,  acute 
cavity.  Calyx  partially  closed,  segments  long,  in  a  shallow 
somewhat  furrowed  basin.  Flesh  white,  tender,  sprightly, 
pleasantly  sub-acid.  April,  June. 

FISH'S  SEEDLING. 

Origin,  Keene,  New  Hampshire.  Tree  vigorous  and  produc 
live,  highly  esteemed  in  its  locality. 

Fruit  medium,  oblate,  oblique.  Skin  deep  red  on  the  sunny 
side,  indistinctly  striped  with  darker  red  and  yellow,  and 
sprinkled  with  yellow  dots.  Stalk  medium  length,  in  a  round, 
deep,  russeted  cavity.  Calyx  large,  segments  reflexed,  in  a 
broad  basin,  of  moderate  depth.  Flesh  greenish  white,  tender, 
melting,  with  a  rich  vinous,  saccharine  flavour.  October,  No- 
vember. (Robert  Wilson's  MS.) 


144  THE    APPLE. 


FOCHT. 

A  seedling  of  Lebanon  Co.,  Pa.  Tree  a  low  open  head, 
productive. 

Fruit  large,  oblate,  slightly  conic,  angular,  Skin  pale  yellow, 
sometimes  with  a  blush.  Stem  short,  cavity  broad,  deep,  russeted. 
Calyx  almost  closed,  cavity  broad  and  shallow.  Flesh  white, 
crisp,  tender,  juicy,  with  a  good,  sub-acid  flavour.  October, 
December.  Excellent  for  culinary  purposes. 

FOUNDLING. 

Shirley.         Groton. 

Origin,  Groton,  Mass.  Tree  moderately  vigorous,  spreading, 
productive. 

Fruit  above  medium,  oblate,  inclining  to  conic,  angular.  Skin 
yellowish  green,  striped  and  shaded  with  deep  rich  red.  Stalk 
short,  slender,  in'  a  large,  somewhat  furrowed  cavity.  Calyx 
closed,  basin  small,  furrowed.  Flesh  yellow,  tender,  juicy,  with 
a  pleasant,  rich,  vinous  flavour,  very  good.  August,  Septem- 
ber. 

FORD  APPLE. 

Origin,  farm  of  David  Ford,  Canaan,  Columbia  Co.,  N.  Y. 

Fruit  large,  roundish,  slightly  conical,  colour  rich  yellow.  Stem 
long,  cavity  shallow,  basin  small,  plaited.  Flesh  yellowish  white, 
solid,  moderately  tender,  with  a  high,  rich,  rather  acid  flavour. 
October,  January.  (Cult.) 

FORT  MIAMI. 

Origin  near  Fort  Miami,  Ohio.  Tree  thrifty,  healthy,  pro- 
ductive, but  not  an  early  bearer. 

Fruit  medium  to  large,  oblong,  flattened  at  both  ends,  some- 
what ribbed.  Colour  brownish  red,  generally  a  little  russeted. 
Stalk  medium,  cavity  deep,  open,  uneven.  Calyx  closed,  basin 
abrupt,  furrowed.  Flesh  yellowish  white,  crisp,  breaking,  with  an 
exceedingly  high,  sub-acid,  spicy  flavour.  February  to  May. 
(Elliott.) 

FRENCH  PIPPIN. 

Tree  hardy  and  vigorous,  with  dark,  reddish  brown  shoots, 
grown  in  Essex  Co.,  N.  J. 

Fruit  rather  large,  roundish,  oblate,  sometimes  oblique. 
Skin  fine  yellow,  with  a  faint  dull  cheek,  thinly  sprinkled 
with  large  brown  dots,  and  traces  of  russet.  Stalk  short, 
inserted  in  a  medium  cavity,  basin  large,  open.  Flesh  yel- 


THE    APPLE.  145 

lowish,  tender,   pleasant,  rich,  sub-acid,  very  good.     October, 
January. 

Quite  distinct  from  Newark  or  French  Pippin,  which  has 
slender  branches.  There  is  also  another  French  Pippin,  grown 
in  Pa.  distinct. 

FRANKLIN'S  GOLDEN  PIPPIN.     Thomp.  Lind.  Man. 
Sudlow's  Fall  Pippin. 

This  should  be  an  American  variety,  named  after  Dr.  Frank- 
lin. Fruit  of  medium  size,  oval,  very  regular  in  shape,  rather 
broadest  at  the  base.  Eye  sunk  in  an  even  hollow.  Stalk 
short,  slender,  deeply  planted.  Skin  deep  yellow,  freckled  with 
numerous  dark  spots.  Flesh  pale  yellow,  crisp,  tender,  with  a 
fine  rich  aromatic  flavour.  The  tree  grows  freely,  and  forms  an 
upright  head.  October. 

We  have  not  been  able  to  obtain  the  fruit,  and  give  the  old 
description. 

GABRIEL. 
Ladies'  Blush. 

Tree  of  rather  slender  growth,  productive. 

Fruit  above  medium,  globular,  inclining  to  conic.  Skin 
whitish  green,  ^haded  and  splashed  with  crimson,  and  sprinkled 
with  grey  dots.  Stalk  short,  inserted  in  a  broad,  deep  cavity. 
Calyx  open,  set  in  a  moderate,  uneven  basin.  Flesh  yellowish, 
tender,  juicy,  with  a  rich,  pleasant,  sub-acid  flavour.  October 
and  November. 

GARRETTSON'S  EARLY. 

Tree  of  vigorous  growth,  productive.  Fruit  medium,  roundish, 
slightly  conic,  a  little  angular.  Skin  yellowish,  thickly  covered 
with  light  specks.  Stalk  short,  inserted  at  an  inclination  in  a 
shallow  cavity.  Calyx  closed,  in  a  small  abrupt  furrowed  basin. 
Flesh  white,  tender,  juicy,  with  a  pleasant  sub-acid  flavour. 
July  and  August. 

GEWISS  GOOD. 
Gewis  Gruth.    Indeed  G-ood. 

Fruit  medium  globular,  sometimes  oblate,  often  conic.  Skin 
light  yellow,  slightly  shaded  with  carmine.  Stalk  short,  in- 
serted in  a  deep,  narrow  cavity.  Calyx  partially  closed,  basin 
deep,  slightly  corrugated.  Flesh  juicy,  tender,  crisp,  with  a 
somewhat  spicy,  sub-acid  flavour.  December,  February. 

Origin,  Berks  Co.,  Pa.,  and  is  much  esteemed  by  the  farmers 
there. 


146  THE    APPLE. 


GOLDEN  SWEET. 

Orange  Sweeting,  or 
Golden  Sweet. 

A  celebrated  Connecticut  fruit  sent  us  by  Mr.  Lyman,  of  that 
state.  Fruit  above  the  medium  size,  roundish,  scarcely  flattened, 
fair,  and  well  formed.  Skin,  when  fully  ripe,  pale  yellow  or 
straw  colour.  Stalk  about  an  inch  long,  slender  at  its  junction 
with  the  fruit.  Calyx  closed,  and  set  in  a  basin  of  moderate 
depth.  Flesh  tender,  sweet,  rich,  and  excellent.  The  tree  is  a 
pretty  free  grower,  and  bears  large  crops.  A  valuable  sort. 
Ripe  in  August  and  September. 

GOLDEN  BALL.     Ken. 

This  is  a  favourite  apple  in  the  state  of  Maine,  and  a  vigorous, 
hardy  variety.  Fruit  large,  roundish,  narrowing  a  little  to  the 
eye,  about  three  inches  deep — and  a  good  deal  ribbed  at  the 
sides  and  towards  the  crown.  Skin  smooth,  golden  yellow,  with 
a  few  dots.  Stalk  set  in  a  broad,  shallow  cavity.  Eye  rather 
narrow.  Flesh  crisp,  tender,  with  a  rich,  aromatic  flavour. 
December  to  March.  A  native  of  Connecticut.  Moderate 
bearer. 

GOLDEN  RUSSET,  OF  MASS. 

Tree  vigorous,  upright,  and  productive.  Fruit  medium,  glo- 
bular, conic.  Skin  golden  russet,  with  a  sunny  cheek.  Stalk 
small  and  short,  inserted  in  a  deep  cavity.  Calyx  nearly  closed, 
segments  small,  recurved,  basin  deep,  round,  and  open.  Flesh 
yellowish-white,  tender,  with  a  rich  mild  sub-acid  flavour. 
January,  April. 

There  are  many  Golden  Russets  about  the  country,  and  it  is 
difficult  to  identify  them.  This  is  from  Mass.,  and  believed  to 
be  distinct  from  those  grown  in  N.  Y.,  and  west,  yet  may  not 
prove  so  when  fully  tested. 

ENGLISH  GOLDEN  PIPPIN.     Ray.  Tohmp.  Lind. 

Golden  Pippin. 


Old  Golden  Pippin, 


Balgone  Pippin, 
Milton  Golden  Pippin, 
Russet  Golden  Pippin, 
Herefordshire  Golden  Pippin, 
London  Golden  Pippin, 
Waiter's  Golden  Pippin, 
Bayfordbury  Golden  Pippin, 
Pepin  d'Or.     Kno'op, 
Pomme  d'Or.    Noisette  of  Dull. 
Koening's  Pippelin. 
Reinette  d'Angleterre. 

.The  Golden  Pippin  of  the  English,  is  the  queen  of  all  dessert 


ac.  to  Thomp. 


THE    APPLE. 


147 


apples,  in  the  estimation  of  the  English  connoisseurs,  as  it  unites 
the  qualities  of  small  size,  fine  form,  and  colour,  with  high  flavour 
and  durability.  It  is  a  very  old  variety,  being  mentioned  by 
Evelyn,  in  1660,  but  it  thrives  well  in  many  parts  of  England 
still.  The  Golden  Pippin  has  never  become  popular  in  this 
country,  either  because  the  taste  here,  does  not  run  in  favour 
of  small  apples,  with  the  high,  sub-acid  flavour  of  the  Golden 

Pippin,  and  other  favourite 
English  sorts,  or  because 
our  Newtown  pippins, 
Swaars,  and  Spitzenburghs, 
etc.,  are  still  higher  fla- 
voured, and  of  a  size  more 
j  admired  in  this  country. 
The  Golden  Pippin  is  not 
a  very  strong  grower,  and 
is  rather  suited  to  the  gar 
den  than  the  orchard,  with 
us. 

Fruit  small,  round,  and 
regularly  formed.  Skin 
gold  colour,  dotted  with 
gray,  russety  dots,  with  also 
obscure  white  specks  imbedded  under  the  skin.  Stalk  nearly 
an  inch  Icjpg,  slender.  Calyx  small,  and  set  in  a  regular,  shallow 
basin.  Flesh  yellowish,  crisp,  rather  acid,  but  with  a  rich, 
brisk,  high  flavour.  A  great  bearer,  but  requires  a  strong,  deep, 
sandy  loam.  November  to  March.  Does  not  succeed  well 
here. 

There  are  many  varieties  of  the  English  Golden  Pippin,  dif- 
fering but  little  in  general  appearance  and  size,  and  very  little 
in  flavour,  from  the  old  sort,  but  of  rather  more  thrifty  growth ; 
the  best  of  these  are  Hughes',  and  Kirke's  new  Cluster  Golden 
Pippins. 

GRANDFATHER. 

Fruit  large,  roundish,  oblate,  inclining  to  conic,  somewhat 
-angular.  Skin  whitish,  marbled,  striped,  splashed,  and  shaded 
with  crimson.  Stalk  short,  inserted  in  a  very  deep  cavity,  sur- 
rounded by  russet.  Calyx  small,  closed,  set  in  a  small  deep, 
abrupt  basin,  surrounded  by  prominences.  Flesh  white,  tender, 
juicy,  pleasant,  sub-acid  flavour.  October. 


Golden 


148  CHE    APPLE. 


GREEN  SEEK  NO   FURTHER. 

White  Seek-no-further. 
Flushing  Seek-no-further. 
Seek-no-further.     COOK. 

Rather  large,  roundish,  conical.  Skin  yellowish  green,  sprink- 
led with  green,  and  brown  dots.  Stem  short,  in  a  moderate 
cavity.  Calyx  closed,  in  a  rather  deep  basin.  Flesh  white, 
crisp,  tender,  juicy,  with  a  pleasant,  mild,  sub-acid  flavour. 
October,  January. 

Tree  while  young  very  slow  in  its  growth,  but  makes  a  compact, 
well  formed  head  in  the  orchard. 

Fruit  apt  to  be  knotty  and  unfair. 

Origin  in  the  garden  of  the  late  Win.  Prince,  Flushing,  L.  I. 

GREENSKIN. 

An  old  fruit  much  grown  in  North  Carolina,  also  west. 

Tree  vigorous  and  erect,  productive. 

Fruit  medium,  oblate,  flattened  at  base  and  crown.  Skin 
greenish  yellow,  oily.  Stalk  very  short,  inserted  in  a  large 
cavity.  Calyx  small,  closed,  set  in  a  broad,  open  basin.  Flesh 
juicy,  very  tender,  with  a  sweet,  rich,  vinous  flavour.  November, 
February. 

GRBEN'S  CHOICE. 

Origin  Chester  County,  Pa.     Tree  vigorous  and  productive. 

Fruit  medium,  roundish,  conical.  Skin  yellow,  striped  with 
red.  Flesh,  tender,  juicy,  very  mild  sub-acid  or  almost  sweet. 
Ripe  last  of  August  and  first  of  September. 

GREEN  MOUNTAIN  PIPPIN. 

From  Georgia,  and  much  grown  there  as  a  market  fruit. 

Fruit  medium,  oblate,  inclining  to  oblong,  flattened  at  base 
and  crown.  Skin  greenish  yellow.  Stalk  medium,  curved,  in 
a  rather  broad,  deep  cavity,  surrounded  with  russet.  Calyx  open, 
in  a  broad,  shallow  basin.  Flesh  white,  crisp,  juicy,  tender, 
with  a  pleasant  vinous  flavour.  November,  February. 

GREEN  CHEESE. 
"Winter  Cheese.     Turner's  Green. 

Origin  Tennessee,  tree  of  rather  slow  growth,  an  early  and 
abundant  bearer. 

Fruit  medium,  oblate,  obliquely  depressed.  Skin  greenish 
yellow,  covered  with  brown  dots.  Stalk  very  short,  in  a  broad, 
deep  cavity,  surrounded  by  russet.  Calyx  partially  closed,  in  a 


THE    APPLE.  149 

broad  shallow  uneven  basin.     Flesh  rather  fine,  juicy,  with  a 
brisk  sub-acid  flavour.    November  to  April. 

There  are  se\  eral  other  varieties  of  Cheese,  such  as  Summer, 
Maryland,  Fall,  &c.,  but  we  have  not  seen  enough  of  them  to 
give  descriptions. 

GRIMES'  GOLDEN  PIPPIN. 

Originated  on  the  farm  of  Thos.  Grimes,  Brooks  County, 
Virginia. 

Fruit  medium,  cylindric,  angular.  Skin  golden  yellow, 
covered  with  minute  brown  dots.  Stalk  rather  short,  inserted 
in  a  deep  narrow  cavity.  Calyx  closed  or  partially  closed,  set 
in  a  deep  abrupt  basin.  Flesh  yellow,  juicy,  crisp,  rich,  with  a 
peculiar  sub-acid  flavour.  January  to  March. 


HAIN. 

Origin  Berks  County,  Pa.,  a  vigorous  grower  and  profuse 
bearer. 

Fruit  large,  globular,  inclining  to  oblong.  Skin  yellow,  striped, 
marbled  and  mottled  with  red.  Stalk  rather  long,  slender,  set 
in  a  deep,  abrupt  cavity.  Calyx  nearly  closed,  basin  open, 
slightly  corrugated.  Flesh  white,  juicy,  tender,  rich,  sweet  and 
slightly  aromatic.  November,  March. 

HARRIS. 

Originated  with  Mr.  Harris,  Rockingham  County,  N.  Carolina. 
Tree  vigorous,  erect,  productive,  popular  in  its  native  locality. 

Fruit  large,  oblate.  Skin  bright  straw-colour,  occasionally 
with  a  pink  blush.  Stem  very  short  and  stout,  cavity  broad 
and  shallow,  basin  large  and  deep.  Flesh  coarse,  pleasant,  sab- 
acid.  Last  of  August  and  continues  a  long  time,  valuable  for 
culinary  purposes.  (G.  W.  Johnson,  Ms.) 

HARNISH. 

Fruit  medium,  oblong,  oval,  slightly  angular.  Skin  mostly 
shaded  with  dark  red,  and  sprinkled  with  greyish  dots.  Flesh 
compact,  tender,  not  juicy,  almost  sweet,  pleasant.  September  to 
October. 

From  Pennsylvania,  said  to  have  originated  in  Lancaster 
County. 

HAWTHORNDEN.     Thomp.  Lind.  Ron. 

"White  Hawtliornden.     Nicoll. 
A  celebrated  Scotch  apple,  which  originated  at  Hawthornden* 


150  THE    APPLE. 

the  birth-place  of  the  poet  Drummond.  It  resembles,  some- 
what, our  Maiden's  Blush,  but  is  inferior  to  that  fruit  in  flavour. 
Fruit  rather  above  the  medium  size,  pretty  regularly  formed, 
roundish,  rather  flattened.  Skin  very  smooth,  pale,  light  yel- 
low, nearly  white  in  the  shade,  with  a  fine  blush  where  exposed 
to  the  sun.  Calyx  nearly  closed,  set  in  a  rather  shallow  basin, 
with  a  few  obscure  plaits.  Stalk  half  an  inch  long,  slender. 
Flesh  white,  juicy,  of  a  simple,  pleasant  flavour.  An  excellent 
bearer,  a  handsome  fruit,  and  good  for  cooking  or  drying.  The 
ends  of  the  bearing  branches  become  pendulous. 

HECTOR. 

A  seedling  of  Chester  Co.,  Pa.  Large,  oblong,  conical,  striped 
and  mottled  with  red  on  a  yellow  ground.  Stem  three-quarters 
of  an  inch  long,  slender,  inserted  in  a  deep,  open  cavity.  Basin 
narrow,  deep,  furrowed.  Flesh  crisp,  texture  fine,  flavour 
pleasant.  Quality  "  very  good."  January,  April.  (Ad.  Int. 
Rep.) 

HEMPHILL. 

From  Person  Co.,  N.  Carolina.  An  erect,  vigorous  grower, 
and  bears  profusely. 

Fruit  nearly  globular,  somewhat  oblong,  inclining  to  oblate. 
Skin  whitish  yellow,  very  much  shaded  with  red,  and  thickly 
sprinkled  with  greyish  dots.  Stalk  medium,  in  a  rather  broad, 
deep  cavity.  Calyx  closed,  basin  small.  Flesh  yellowish, 
compact,  with  a  very  rich,  mild,  sub-acid  flavour.  November, 
May. 

HENRY  APPLE. 

A  strong  vigorous  grower,  and  productive,  from  Vermont. 

Fruit  large,  oblong,  conic,  angular.  Skin  yellow,  with  a  slight 
bronzed  cheek,  and  many  small,  greyish  dots.  Stalk  short,  cavity 
moderate.  Calyx  closed,  basin  small.  Flesh  yellow,  tender, 
not  very  juicy.  Flavour  rich,  pleasant.  October,  January. 

HENRICK  SWEET. 

Henry  Sweet. 
Ladies'  Sweet  of  some. 
Sweet  Pearmain. 

Strong,  upright  grower,  regular  and  good  bearer. 

Fruit  ^medium,  oblate,  conic.  Skin  whitish  yellow,  shaded 
with  light  red,  splashed  with  crimson,  and  sprinkled  with  a  few 
grey  dots.  Stalk  slender,  medium,  inserted  in  a  deep,  wide 
cavity.  Calyx  small,  closed,  set  in  a  rather  deep,  abrupt,  round 
basin.  Flesh  white,  tender,  juicy,  very  sweet,  not  very  rich. 
November,  May. 


THE    APPLE.  151 


HERMAN. 

Origin,  farm  of  Mr.  Herman,  Cumberland  Co.,  Pa.  Tree 
vigorous  and  spreading,  quite  prolific. 

Fruit  medium,  oblong,  conic.  Colour,  fine  red  striped  on 
green  ground.  Flesh  greenish,  tender,  juicy,  sub-acid,  and  high 
Savour.  November  to  April.  (David  Miller  Jr.,  Ms.) 

HESS. 

Origin,  Lancaster  Co.,  Pa. 

Medium  size,  form  variable,  sometimes  roundish,  often  conical. 
Red,  in  stripes  of  different  hues.  Stem  short,  rather  stout. 
Cavity  narrow,  moderately  deep,  slightly  russeted.  Basin  deep, 
narrow.  Flesh  greenish  white,  tender.  Flavour  agreeably 
aromatic.  Quality  "  very  good."  Winter.  (Ad.  Int.  Rep.) 

HIGHLANDER. 

Origin,  Sudbury,  Vermont.  Tree  a  good  grower,  very  pro- 
ductive. Fruit  medium,  oblate,  approaching  conic.  Skin 
greenish,  mottled  and  striped  with  red.  Stalk  short,  rather 
slender,  inserted  in  a  rather  deep  cavity.  Calyx  small  and 
closed,  basin  small.  Flesh  white,  juicy,  tender,  with  a  pleasant 
vinous  flavour.  September,  October. 

HIGHTOP  SWEET. 
Summer  Sweet.  Sweet  June. 

Origin,  Plymouth,  Mass.  An  old  variety,  highly  prized  at 
the  West.  Growth  vigorous,  very  productive. 

Fruit  medium,  or  below,  roundish,  regular.  Skin  very  smooth, 
light  yellow,  partially  covered  with  green  dots.  Stem  medium, 
inserted  in  a  deep,  narrow  cavity,  surrounded  by  thin  russet. 
Calyx  small,  closed,  basin  shallow,  slightly  furrowed.  Flesh 
yellowish,  very  sweet,  not  very  juicy,  but  pleasant  and  rich. 
August. 

HEPLER. 

Raised  by  Mr.  Hepler,  of  Reading,  Pa. 

Fruit  medium,  oblate,  inclining  to  conic.  Colour  light  yel- 
low, shaded  with  dull  red.  Stalk  short  and  small,  cavity  deep, 
surrounded  by  green  russet.  Calyx  partially  closed,  basin  open. 
Flesh  white,  not  juicy,  with  a  pleasant  sub-acid  flavour.  Decem- 
ber to  April. 

%  HILTON. 

Origin,  Columbia  County,  N.  Y.  Tree  vigorous  and  produc- 
tive. 


252  THE    APPLE. 

Fruit  large,  roundish.  Skin  yellowish  green.  Flesh  tender, 
juicy,  sub-acid,  excellent  for  culinary  purposes.  September  to 
October. 

HILL'S  FAVOURITE. 

Origin,  Leominster,  Mass.  A  thrifty  grower,  and  very  pro- 
ductive. 

Fruit  about  medium,  roundish,  slight?  y  conic,  angular.  Skin 
yellow,  mostly  shaded,  and  striped  with  red,  covered  with  thin 
bloom  and  numerous  whitish  dots.  Stalk  short,  cavity  medium, 
uneven.  Calyx  closed,  basin  small,  shallow.  Flesh  yellow,  com- 
pact, tender,  juicy,  with  a  pleasant,  slightly  sub-acid,  aromatic  fla- 
vour. Middle  of  September,  and  in  use  for  a  month. 

HOG  ISLAND  SWEET. 
Sweet  Pippin. 

Origin,  Hog  Island,  adjoining  Long  Island.  Tree  vigorous 
and  productive.  Valuable  for  family  use  and  stock  feeding. 

Fruit  of  medium  size,  oblate.  Skin  yellow,  striped  with  red, 
with  a  bright  crimson  cheek.  Stem  rather  short,  slender, 
inserted  in  a  deep  abrupt  cavity.  Calyx  closed,  set  in  a  broad 
basin  of  moderate  depth.  Flesh  yellow,  juicy,  crisp,  tender, 
slightly  aromatic,  with  a  very  sweet,  rich,  excellent  flavour. 
September,  October. 

HOLLADY'S  SEEDLING. 

Kaised  by  John  Hollady,  Spottsylvania  county,  Va.  A  very 
thrifty,  upright  grower,  a  good  bearer. 

Fruit  medium,  oblate.  Colour  yellow,  with  a  faint  blush,  and 
sprinkled  with  grey  dots.  Flesh  yellowish,  compact,  tender, 
rich,  aromatic.  November  to  March.  (H.  R.  Roby.) 

HOLLAND  PIPPIN.     Thomp.  Lind.  Miller. 
Reinnette  d'Hollande.     Noisette  % 


This  and  the  Fall  Pippin  are  frequently  confounded  together. 
They  are  indeed  of  the  same  origin,  and  the  leaves,  wood,  and 
strong  growth  of  both  are  very  closely  similar.  One  of  the 
strongest  points  of  difference,  however,  lies  in  their  time  of  ripen- 
ing. This  being  with  us  a  late  summer,  the  Fall  Pippin  a  late 
autumn,  and  the  White  Spanish  Reinnette  an  early  winter 
fruit. 

The  Holland  Pippin,  in  the  gardens  here,  begins  to  fall  from 
the  tree,  and  is  fit  for  pies  about  the  middle  of  August,  and  from 
that  time  to  the  first  of  November,  is  one  of  the  very  best  kitchen 


THE    APPLE.  153 

apples,  making  the  finest  tarts  and  pies.     It  is  not  equal  to  the 
Fall  Pippin  for  eating. 

Fruit  very  large,  roundish,  a  little  more  square  in  outline  than 
the  Fall  Pippin,  and  not  so  much  flattened,  though  a  good  deal 
like  it;  a  little  narrowed  next  the  eye.  Stalk  half  an  inch 
long,  thick,  deeply  sunk.  Calyx  small,  closed,  moderately  sunk 
in  a  slight  plaited  basin.  Skin  greenish  yellow  or  pale  green, 
becoming  pale  yellow  when  fully  ripe,  washed  on  one  side  with 
a  little  dull  red  or  pale  brown,  with  a  few  scattered,  large,  green- 
ish dots.  Deserves  a  place  in  every  garden. 

HOLLOW  CROWN. 

Fruit  medium,  oblong,  inclining  to  oval,  flattened  at  crown. 
Skin  yellow,  striped  and  splashed  with  red,  and  sprinkled  with 
a  few  grey  dots.  Stalk  short,  surrounded  with  russet,  in  a  mo- 
derate cavity.  Calyx  closed,  basin  broad.  Flesh  yellowish, 
juicy,  with  a  sprightly  aromatic  excellent  flavour.  October, 
January. 

HOMONY. 

Origin  unknown.  Perhaps  a  local  name.  Tree  vigorous, 
upright,  an  early  and  constant  bearer.  Much  esteemed  in  Ken- 
tucky, where  it  ripens  first  of  July,  or  about  the  time  of  early 
Harvest. 

Fruit  large,  ovate-conical.  Skin  yellow,  striped  with  red,  mostly 
a  deep  red  in  the  sun.  Flesh  white,  tender,  mild,  sub-acid,  with 
a  rich,  Pearmain  flavour.  (I.  S.  Downer,  Ms.) 

HONEY  GREENING. 

Poppy  Greening. 

Origin  uncertain.  Grown  at  the  West.  Tree  vigorous, 
spreading,  very  productive. 

Fruit  large,  oblong  oval,  angular.  Skin  greenish  yellow, 
sprinkled  with  green  and  grey  dots.  Stalk  rather  long,  slender, 
inserted  in  a  deep  cavity.  Calyx  closed,  set  in  a  deep,  broad 
basin.  Flesh  white,  tender,  juicy,  brisk,  sweet,  and  slightly  aro- 
matic. December  to  April. 

HOOKER. 

Origin,  Windsor,  Conn.  Growth  upright,  vigorous,  produc- 
tive. 

Fruit  medium,  conic,  slightly  oblique.  Skin  greenish  yel- 
low, shaded  with  dull  crimson,  striped  with  red,  and  sprinkled 
with  large  russet  dots.  Stalk  short,  inserted  in  a  very  shallow 
cavityl  Calyx  small,  partially  closed,  in  a  small,  abrupt  basin. 
Flesh  greenish,  tender,  juicy,  with  a  pleasant  sub-acid  flavour. 
November  to  January. 

7* 


154  THE    APPLE. 


HORSE  APPLE. 
Summer  Horse.    Yellow  Hoss. 

Origin  supposed  to  be  North  Carolina.  Tree  vigorous,  an 
early  and  abundant  bearer,  valuable  for  drying  and  culinary 
purposes. 

Fruit  large,  varying  in  form  from  oblate  to  oval,  angular. 
Skin  yellow,  sometimes  tinged  with  red,  and  small  patches  of 
russet.  Stalk  short,  cavity  and  basin  shallow.  Flesh  yellow, 
rather  firm  and  coarse,  tender,  pleasant,  sub-acid.  Last  of  July 
and  first  of  August. 

HOUSUM'S  RED. 

Origin,  Berks  county,  Pa.  Large,  oblong,  compressed  at  the 
sides.  Skin  red  in  stripes,  yellow  at  the  base.  Stem  short, 
thick.  Cavity  narrow,  not  deep,  slightly  russeted,  basin 
moderately  deep,  plaited.  Flesh  firm,  texture  tender,  with  a 
delightful  aroma  ;  quality,  "  very  good,"  at  least.  October  and 
February.  (Ad.  Int.  Rep.) 

HOOVER. 

Raised  by  Mr.  Hoover,  of  Edisto,  South  Carolina. 

Fruit  large  and  beautiful,  nearly  globular,  inclining  to  conic. 
Color  rich  dark  crimson,  peculiarly  marked  with  round,  white 
spots  of  about  an  eighth  of  an  inch  in  size.  Stem  half  an  inch 
long,  fleshy.  Calyx  open,  in  a  smooth,  greenish  yellow  basin. 
Flesh  white,  flavour  brisk  acid.  November  to  February. 

HOWE'S  RUSSET. 

Origin,  Shrewsbury,  Mass.  Very  much  resembles  Roxbury 
Russet,  and  may  be  seedling  of  it. 

Fruit  large,  oblate,  often  conic,  angular.  Skin  greenish  yel- 
low, mostly  covered  with  russet,  and  generally  with  a  bronzed 
cheek.  Stalk  short,  inserted  in  a  broad  cavity.  Calyx  par- 
tially closed,  basin  abrupt,  uneven.  Flesh  yellowish,  compact; 
brisk,  vinous  flavour.  January  to  May. 

HUBBARDTON  PlPPIN. 
I 

Origin  uncertain,  received  of  Robt.  Wilson  of  Keene,  New 
liampsiiliC  *  he  says  it  is  much  cultivated  in  that  neigbourhood, 
higiny  prized,  ana  Dy  many  preferred  to  Baldwin.  Tree  thrifty, 
strong  grower,  and  productive. 

Fruit  large  or  very  large,  variable  in  form,  globular  inclining 
to  conic,  angular,  slightly  oblique.  Skin  yellow,  shaded  and 
striped  with  red.  Stalk  short,  inserted  in  a  moderate  cavity. 
Calyx  closed,  basin  small,  corrugated.  Flesh  tender,  yellowish, 


THE    APPLE.  155 

crisp,  juicy,  with  a  very  pleasant  sub-acid  flavour.     Core  long 
and  open.     November  to  March. 

HUGHES. 

Origin,  Berks  Co.,  Pa.,  from  Thomas  Hughes,  said  to  be  an 
abundant  bearer,  large,  roundish.  Skin  greenish  yellow,  with 
a  blush,  and  numerous  grey  dots.  Stem  variable  in  length,  slen- 
der, inserted  in  a  moderately  deep  open  cavity.  Calyx  large, 
open,  set  in  a  wide,  deep,  sometimes  plaited  basin.  Flesh  fine 
texture,  tender,  juicy.  Flavour  very  agreeable,  saccharine  without 
being  sweet,  with  a  delicate  and  delicious  aroma.  Quality 
"very  good"  if  not  "best."  March,  April.  (Ad.  Int.  Rep.) 

HURLBUT. 
Hurlbut  Stripe. 

Origin,  farm  of  Gen.  Hurlbut,  Winchester,  Conn.  Tree  very 
vigorous,  and  great  bearer.  Fruit  medium,  oblate,  slightly  conic, 
angular.  Skin  yellow,  shaded  with  red  stripes,  and  splashed 
with  darker  red,  and  thinly  sprinkled  with  light  dots.  Stalk 
short,  rather  slender,  inserted  in  a  broad  deep  cavity,  surround- 
ed by  russet.  Calyx  closed,  basin  rather  shallow.  Flesh 
white,  crisp,  tender,  juicy,  with  a  mild  sprightly  sub-acid 
flavour.  November,  December. 

HUNT'S  RUSSET. 

Origin,  Mr.  Hunt's  Farm,  Concord,  Mass.  Growth  rather 
slow,  bears  annually  and  abundantly. 

Fruit  small,  conic.  Skin  russet,  shaded  with  dull  red,  on  a 
greenish  yellow  ground.  Stalk  short,  slender,  cavity  deep  and 
broad.  Calyx  closed,  segments  long,  recurved  in  a  round  open 
basin.  Flesh  juicy,  fine  grained,  rather  rich,  sprightly,  sub-acid 
flavour.  December  to  April. 

IOLA. 

Specimens  received  from  W.  N.  White,  Athens,  Ga. 

Fruit  large,  oblate,  angular,  compressed  horizontally.  Skin 
yellow,  mottled,  marbled,  striped  and  shaded  with  crimson. 
Stem  short,  in  a  rather  large  cavity.  Calyx  large,  partially 
closed,  in  an  abrupt  furrowed  basin.  Flesh  white,  fine  grained, 
tender,  juicy,  vinous,  rich  and  agreeable.  A  very  delightful 
apple.  Core  small.  December  to  February. 

JUNALIESKA. 

Raised  in  Cherokee  Co.,  N.  Carolina,  by  J.  Whittaker. 
Fruit  large,  globular,  inclining  to  conic.     Skin  fine  yellow, 
colour,  speckled  with  dark  brown  russet.    Stem  short  and  fleshy, 


156  THE    APPLE. 

cavity  narrow,  basin  very  small.  Flesh  yellow,  with  a 
sprightly  sub-acid  flavour.  November  to  March.  (T.  Van 
Beuren,  Ms.) 

INDIANA  FAVOURITE. 

Supposed  to  have  originated  on  the  farm  of  Peter  Morrits, 
Fayette  Co.,  Indiana.  Growth  healthy,  spreading,  and  a  good 
bearer.  Fruit  medium  or  large,  flattened  at  the  ends,  slightly 
one-sided.  Skin  yellowish,  shaded  and  streaked  with  red,  and 
covered  with  russet  specks.  Stem  rather  short  and  slender, 
cavity  deep.  Calyx  irregular,  basin  abrupt.  Flesh  white, 
tender,  juicy,  vinous,  almost  sweet,  and  very  pleasant,  "very 
good."  January  to  April.  (A.  H.  Ernst.) 

JACKSON. 

Origin,  premises  of  James  M.  Jackson,  Bucks  Co.,  Pa.  Size 
medium,  roundish.  Skin  greenish  yellow,  with  many  dark 
green  blotches  and  grey  dots,  a  very  few  faint  stripes,  and  warm 
mottled  brown  cheek.  Stem  variable  from  short  to  long,  insert- 
ed in  a  deep  narrow  cavity.  Calyx  closed,  set  in  a  moderately 
wide  and  deep,  sometimes  slightly  plaited  basin.  Flesh  greenish, 
fine  texture,  tender,  juicy.  Flavour  delicately  aromatic.  Quality 
very  good,  perhaps  best.  October  to  May.  (W.  D.  Brinckle.) 

JEFFERSON  COUNTY. 

Origin,  Jefferson  Co.,  N.  Y.  Tree  vigorous,  an  early  and  great 
bearer.  Fruit  medium  size,  round,  regular.  Stalk  set  in  a  deep 
cavity.  Calyx  small,  closed,  in  a  deep  smooth  basin.  Skin 
smooth,  greenish  yellow,  marbled  with  red  and  russet  on  the 
sunny  side,  running  into  broken  stripes  toward  the  shaded  side. 
Flesh  crisp,  juicy,  tender,  mild,  sub-acid,  rich  and  excellent. 
October  to  February  (Hort.) 

JENKINS. 

Originated  with  John  M.  Jenkins,  Montgomery  Co.,  Pa. 
Fruit  small,  roundish,  ovate,  red  interspersed  with  numerous 
large  white  dots  on  yellowish  ground.  Stem  more  than  half 
an  inch  long,  slender.  Cavity  deep,  rather  wide,  sometimes 
russeted.  Calyx  closed;  basin  deep,  open,  furrowed.  Flesh 
white,  tender,  fine  texture,  juicy.  Flavour  agreeably  saccha- 
rine, exceedingly  pleasant  and  aromatic.  Quality  "  very  good" 
if  not  "  best."  The  Jenkins  is  one  of  those  delicious  little  apples 
peculiarly  fitted  for  the  table  at  evening  entertainments.  Janu- 
ary to  March.  (W.  D.  Brinckle.) 

JERSEY  SWEETING. 
A  very  popular  apple  in  the  middle  States,  where  it  is  not 


THE    APPLE.  Mil 

only  highly  valued  for  the  dessert,  but,  owing  to  its  saccharine 
quality,  it  is  also  planted  largely  for  the  fattening  of  swine. 

Fruit  medium  size,  roundish-ovate,  tapering  to  the  eye.  The 
calyx  is  small,  closed,  very  slightly  sunk,  in  a  small  plaited  basin. 
Stalk  half  an  inch  long,  in  a  rather  narrow  cavity.  Skin  thin, 
greenish  yellow,  washed  and  streaked,  and  often  entirely 
covered  with  stripes  of  pale  and  dull  red.  Flesh  white,  fine 
grained,  and  exceedingly  juicy,  tender,  sweet,  and  sprightly. 
Young  wood  stout,  and  short  jointed.  This  apple  commences 
maturing  about  the  last  of  August,  and  continues  ripening  till 
frost. 

JEWETT'S  FINE  RED. 
Nodhead. 

Origin,  New  Hampshire,  of  moderate  growth,  and  productive, 
requires  high  culture  to  produce  fair  fruit. 

Fruit  medium,  oblate.  Skin  greenish  white,  striped  and 
shaded  with  crimson.  Stem  short,  inserted  in  a  broad  deep 
cavity.  Calyx  firmly  closed,  in  an  exceedingly  small  basin. 
Flesh  tender,  juicy,  with  a  very  pleasant,  sprightly,  almost  sweet 
flavour.  November  to  February. 

JEWETT'S  BEST. 

Origin,  farm  of  S.  W.  Jewett,  Weybridge,  Vt.,  same  habit  as 
Rhode  Island  Greening. 

Fruit  large,  oblate  or  nearly  globular,  irregular.  Skin 
greenish,  mostly  shaded  with  deep  red.  Stem  short,  inserted  in  a 
large  cavity.  Calyx  closed,  set  in  a  very  small  basin.  Flesh 
yellowish,  juicy,  almost  melting,  with  a  very  pleasant,  rich,  sub- 
acid  flavour.  December  to  February. 

JOHN'S  SWEET. 

Origin,  Lyndsboro,  New  Hampshire,  a  good  grower,  some- 
what straggling,  a  prolific  bearer. 

Fruit  medium,  oblong  or  conic.  Skin  whitish  yellow,  sprin- 
kled, striped,  and  splashed  with  red.  Stem  short,  inserted  in  a 
narrow  cavity,  surrounded  by  russet.  Calyx  closed,  set  in  an 
abrupt  basin.  Flesh  juicy,  tender,  with  a  sweet  peculiar  flavour. 
January  to  May. 

JOHNSON. 

Origin,  Brookfield,  Conn.  A  strong,  upright  grower,  and  a 
good  bearer. 

Fruit  above  medium,  roundish,  conic.  Skin  smooth,  striped 
with  red  on  a  yellow  ground,  dark  red  in  the  sun.  Stem  of  me- 
dium length,  in  a  large  cavity.  Calyx  closed,  in  an  abrupt  basin. 


158  .    THE    APPLE. 

Flesh  remarkably  tender,  crisp  and  juicy,  with  a  brisk,  sweet 
flavour,  very  soon  becomes  mealy,  after  ripening.  Middle  of 
August  to  middle  of  September. 

JOHN  CARTER. 

Origin  uncertain,  grown  in  Connecticut.  Tree  vigorous  and 
productive. 

Fruit  large,  roundish,  conic,  angular.  Skin  yellow,  marbled, 
striped  and  splashed  with  crimson.  Stem  short,  set  in  a  large 
cavity.  Calyx  closed,  segments  long,  basin  deep,  slightly  corru- 
gated. Flesh  white,  tender,  juicy,  with  a  mild,  sub-acid  flavour. 
September. 

JULIAN. 
Juling. 

A  Southern  fruit  of  uncertain  origin. 

Fruit  medium,  roundish,  tapering  somewhat  to  the  eye,  rather 
one-sided.  Calyx  small,  in  a  narrow  basin.  Stem  short,  in  a  mo- 
derate cavity.  Skin  thin,  yellowish  white,  striped  and  marked  with 
carmine,  of  a  beautiful  waxen  appearance,  sprinkled  sparingly 
with  whitish  dots.  Flesh  white,  tender,  juicy,  and  fine  flavoured, 
indeed  the  finest  summer  apple  known  North  and  South. 
Middle  of  July  in  Georgia.  (White's  Gard.) 

KAIGHN'S  SPITZENBURGH. 
Red  Pearmain.     Red  Spitzenburg. 

Fruit  rather  large,  oblong  oval,  approaching  conic.  Skin 
whitish  yellow,  mostly  shaded  and  striped  with  red,  and  thickly 
sprinkled  with  minute  dots.  Stalk  of  medium  length,  inserted 
in  a  deep  open  cavity.  Calyx  closed,  segments  long,  set  in  a 
rather  narrow  abrupt  basin,  slightly  corrugated.  Flesh  yellowish, 
coarse,  crisp,  juicy,  with  a  pleasant,  sub-acid  flavour.  November 
to  January. 

KANE. 
Cane.     Cain. 

Origin,  Kent  Co.,  Delaware.  Tree  moderately  vigorous, 
upright,  a  beautiful  little  apple  of  pleasant  flavour. 

Fruit  small,  oblate,  slightly  conic,  regular.  Skin  whitish  yel- 
low, waxen,  beautifully  shaded  and  lightly  striped  with  fine 
crimson.  Flesh  whitish,  juicy,  crisp,  with  a  pleasant  flavour. 
October,  November. 

KESWJCK  CODLIN.     Thorn.  Lind. 

A  noted  English  cooking  apple,  which  may  be  gathered  foi 
tarts  as  early  as  the  month  of  June,  and  continues  in  use  till 
November.  It  is  a  great  bearer  and  a  vigorous  tree. 


THE    APPLE.  159 

Fruit  a  little  above  the  middle  size,  rather  conical,  with  a  few 
obscure  ribs.  Stalk  short  and  deeply  set.  Calyx  rather  large. 
Skin  greenish  yellow,  washed  with  a  faint  blush  on  one  side. 
Flesh  yellowish  white,  juicy,  with  a  pleasant  acid  flavour. 

KEISER. 
Red  Seek-no-further. 

An  old  variety  much  grown  in  Jefferson  Co.,  Ohio,  and  highly 
prized,  growth  of  tree  like  Rambo. 

Fruit  medium,  roundish,  oblate,  slightly  oblique,  angular. 
Skin  pale  yellow,  shaded  with  red,  indistinctly  striped  and 
thickly  sprinkled  with  large  greyish  dots.  Stalk  short,  inserted 
in  a  large  cavity.  Calyx  small,  closed,  in  a  broad,  shallow,  cor- 
rugated basin.  Flesh  yellowish,  not  very  juicy,  but  mild  sub 
acid.  November  to  February. 

Another  Red  Seek-no-further,  received  from  Samuel  Miller, 
near  Lebanon,  Pa.,  distinct,  and  a  universal  favourite  there. 
December  to  April. 

KEIM. 

Origin,  Berks  Co.,  Pa. 

Fruit  small  to  medium,  oblong  oval.  Skin  light  waxen  yel- 
low, thickly  sprinkled  with  light  russet  dots.  Stalk  long,  slen- 
der, in  a  very  small,  round,  peculiar  cavity.  Calyx  closed,  basin 
shallow  and  uneven.  Flesh  white,  tender,  crisp,  with  a  fine, 
brisk,  delicate  aromatic  flavour.  Very  good.  December 
to  March. 

KELSEY. 

Origin,  Berks  County,  Pa.,  on  the  premises  of  John  Kelsey. 
Size  medium,  roundish,  oblate,  sometimes  inclining  to  conical. 
Skin  greenish  yellow,  with  occasionally  a  faint  blush  and  nume- 
rous grey  dots.  Stem  short,  inserted  in  a  deep,  moderately  open 
cavity.  Calyx  closed,  set  in  a  very  shallow,  plaited  basin.  Flesh 
tender,  fine  texture,  greenish  white.  Flavour  mild,  and  exceed- 
ingly pleasant,  fragrant  aroma.  Quality  very  good.  March. 
(W.  D.  Brinckle.) 

KENTISH  FILL-BASKET.     Thomp.    Lind.   Ron. 

Potter's  Large  Seedling.     Ron. 
Lady  de  Grey's. 

An  immense  English  fruit,  properly  named,  and  much  admired 
by  those  who  like  great  size  and  beauty  of  appearance.  The 
flavour  is  tolerable,  and  it  is  an  excellent  cooking  apple.  The 
tree  grows  strongly,  and  bears  well. 

Fruit  very  large — frequently  four  and  a  half  inches  in  dia- 
meter, roundish,  slightly  ribbed  or  irregular.  Skin  smooth. 


160 


THE    APPLE. 


yellowish  green,  in  the  shade,  but  pale  yellow  in  the  sun,  with 
a  brownish  red  blush  on  the  sunny  side;  slightly  streaked  or 
spotted  with  darker  red.  Flesh  tender,  juicy,  with  a  sub-acid, 
sprightly  flavour.  October  to  January. 

KENTUCKY  APPLE. 

Of  unknown  origin  and  probably  a  local  name,  an  early  and 
abundant  bearer,  large  and  very  uniform,  oblong,  conical,  color 
green,  marbled  and  mottled,  with  dull  red  in  the  sun,  with  irre- 

Sular  greenish  splashes  or  specks.  Cavity  narrow,  acuminate, 
alyx  large,  in  a  narrow  abrupt  basin.     Flesh  not  very  fine,  but 
juicy,  very  tender,  with  a  very  agreeable,  sub-acid  flavour.  Very 
good.     Nearly  equal  to  Gravenstein.  (T.  McWhorter's,  Ms.) 

KlRKBRIDGE    WHITE. 

Tree  of  rather  slow  growth,  an  early  and  abundant  bearer. 

Fruit  below  medium,  oblong,  ovate,  very  irregular,  ribbed. 
Skin  yellowish  white.  Stalk  short  and  small,  in  a  narrow 
cavity.  Calyx  small  and  closed,  segments  long,  reflexed,  basin 
narrow.  Flesh  white,  tender,  juicy,  sub-acid,  ripe  soon  after 
early  harvest,  and  continues  in  use  four  or  five  weeks ;  popular 
in  some  sections  of  the  West. 


Klaprotti. 
KLAPROTH. 

This  beautiful  apple,  a  native  of  Lancaster  County,  Pa.,  (on 
the  farm  of  Mr.  Brennaman),  was  brought  into  notice  by  Dr.  J. 
K.  Eshleman  of  Downingtown,  Pa,  and  promises  to  be  an  excel- 
lent fruit,  especially  for  market  purposes.  Bears  carriage  remark- 


THE    APPLE.  161 

ably  well,  a  most  prolific  bearer  and  vigorous  grower;  we  give 
the  Dr.'s  description.  Size  medium,  form  oblate.  Skin  greenish 
yellow,  streaked  and  stained  with  red,  deepened  on  the  sunny 
side,  dotted  all  over  with  light  specks  and  occasional  russet 
spots,  near  the  stalk,  which  is  short  and  inserted  in  a  smooth 
deep  cavity.  Calyx  small  and  closed,  segments  reflexed,  set  in  a 
wide,  regular,  and  well  formed  basin.  Flesh  white,  very  crisp, 
juicy,  tender,  and  pleasant  sub-acid  flavour,  and  until  quite  ripe 
acid  predominates.  August  to  October. 

KROWSER. 

Origin,  Berks  County,  Pa.,  where  it  is  exceedingly  popular. 
Tree,  a  handsome  grower  and  an  abundant  bearer. 

Fruit  medium,  roundish,  conic.  Colour  whitish  yellow,  striped 
and  splashed  with  carmine.  Stalk  rather  short,  inserted  in  a 
medium  cavity.  Calyx  closed,  basin  small  and  corrugated.  Flesh 
white,  tender,  mild,  sub-acid  flavour.  December,  March. 

KETCHUM'S  FAVOURITE. 

Origin,  farm  of  Mr.  Ketchum  in  Sudbury,  Yt.  Tree  vigorous 
and  productive. 

Fruit  medium,  irregularly  oval,  inclining  to  conic.  Skin 
light  waxen  yellow,  slightly  shaded  with  rosy  blush,  irregularly 
sprinkled  with  carmine  dots.  Stalk  of  medium  length,  inserted 
in  a  narrow  cavity,  surrounded  by  russet.  Calyx  closed,  basin 
deep  and  narrow.  Flesh  white,  with  a  very  mild,  rich,  and  ex- 
cellent flavour.  September  to  January. 

LADY  HEALY'S  NONSUCH. 

Fruit  medium,  roundish,  oblate.  Skin  light  waxen  yellow. 
Stalk  short  and  stout,  cavity  large.  Calyx  closed,  basin  medium, 
corrugated.  Flesh  rather  firm,  with  a  pleasant  slightly  aromatic 
flavour.  September. 

LAKE. 

Origin,  D.  C.  Richmond,  Sandusky,  O.  Tree  of  strong  up- 
right growth,  productive. 

-  Fruit  scarcely  of  medium  size,  round,  ovate,  conical.  Skin 
yellow,  striped  and  shaded  with  deep  red.  Flesh  tender,  juicy, 
rich,  pleasant  sub-acid.  Ripe  September  and  October.  (Rich- 
mond, Ms.) 

LANDON. 

Origin  uncertain,  found  on  the  farm  of  Buel  Landon,  Grand 
Isle,  Vermont,  and  by  him  introduced  to  notice.  Tree  vigorous, 
with  low  spreading  branches,  and  bears  moderately  every  year. 


162 


THE    APPLE. 


Fruit  medium,  roundish,  inclining  to  conic.  Skin  yellow, 
mottled  and  shaded  with  red  or  deep  crimson,  and  covered  with 
numerous  grayish  dots.  Stalk  short,  cavity  large,  surrounded 


Landon. 

by  russet.  Calyx  open,  basin  corrugated  and  shallow.  Flesh 
yellowish,  firm,  crisp,  juicy,  with  a  rich,  mild,  sub-acid  flavour, 
aromatic.  Very  good.  February  to  May. 


LANE'S  RED  STREAK. 


Tree 


Origin,  orchard  of  Mr.  Lane,  Edgar  County,  Illinois, 
of  moderate  growth. 

Fruit  large,  round,  conical,  regular.  Colour  yellow,  with  very 
fine  short  stripes,  and  specks  of  bright  red,  beautiful.  Flesh 
white,  fine,  tender,  pleasant,  sub-acid,  of  fair  quality.  October. 
(McWhorter.) 

LANE'S  SWEET. 

Origin,  Hingham,  Mass.     Tree  vigorous  and  productive. 

Fruit  medium,  oblate,  slightly  conic.  Skin  fine,  yellow,  with 
a  sunny  cheek.  Stem  short,  cavity  large,  russeted.  Calyx 
closed,  basin  small,  open.  Flesh  yellowish,  not  very  tender 
juicy,  sweet,  aromatic.  November  to  March. 

LANDRUM. 

A  southern  variety,  sent  us  by  W.  N.  White,  Athens,  Georgia. 
Fruit  medium,  conic,  regular.     Skin  deep  crimson,  thickly 


THE   APPLE.  163 

sprinkled  with  large  white  dots.  Stalk  of  medium  length,  ra- 
ther slender,  set  in  a  deep,  acute  cavity,  surrounded  by  russet. 
Calyx  very  small,  closed,  basin  small,  slightly  corrugated. 
Flesh  yellowish,  rather  coarse,  crisp,  tender,  juicy,  with  a  rich, 
saccharine,  vinous  flavour.  October — November. 

LARGE  STRIPED  WINTER  PEARMAIN. 

Striped  Sweet  Pippin. 

Origin  unknown,  supposed  to  be  Kentucky,  grown  at  the 
south  and  west.  A  vigorous  grower,  and  very  productive. 

Fruit  large,  roundish,  inclining  to  oblate,  angular  and  irre- 
gular. Skin  yellow,  striped,  splashed  and  shaded  with  crimson. 
Stalk  short  and  small,  inserted  in  a  large  cavity  surrounded  by 
russet.  Calyx  small,  closed,  set  in  a  broad  uneven  basin.  Flesh 
yellow,  juicy,  crisp,  tender,  with  a  very  mild,  rich,  pleasant  fla- 
vour, scarcely  sub-acid.  October  to  January. 

LATE  STRAWBERRY. 

Autumn  Strawberry. 

Tree  vigorous,  upright.     A  regular  bearer. 

Fruit  medium,  roundish,  slightly  conical,  sometimes  faintly 
ribbed ;  nearly  whole  surface  with  small  broken  streaks  of  light 
and  dark  red.  Stalk  slender,  about  an  inch  long.  Basin  ribbed. 
Flesh  yellowish-white,  slightly  fibrous,  very  tender,  juicy,  with  a 
fine  very  agreeable  sub-acid  flavour.  (Thomas.) 

LACKER. 
Laquier. 

Origin,  Lancaster  Co.,  Pa. 

Fruit  medium,  oblate,  angular.  Skin  pale  red,  striped  with 
crimson.  Stalk  short,  slender,  inserted  in  a  narrow  russeted 
cavity.  Calyx  closed,  basin  wide,  deep,  corrugated.  Flesh 
white,  tender,  crisp,  juicy,  pleasant.  November  to  March. 

LEDGE  SWEET. 

Origin,  Portsmouth,  N.  H.     Tree  productive  ;  regular  bearer. 

Fruit  large,  roundish,  flattened,  yellowish-green  tinged  with 
blush,  reddish  russet  specks.  Stem  short,  stout.  Cavity  open, 
deep.  Calyx  particularly  closed.  Basin  shallow.  Flesh  yel- 
lowish-white ;  fine,  juicy,  crisp,  sweet.  January  to  June.  (Hov 
Mag.) 

LELAND  SPICE. 
Leland  Pippin.     New  York  Spice. 
Origin,  Slmrbunie,  Mass.  Tree  vigorous,  productive,  size  large. 


164  THE   APPLE. 

roundish.  Skin  yellow,  nearly  covered  with,  bright  red.  Stem 
short,  in  a  narrow  cavity.  Calyx  small,  basin  shallow  Flesh 
yellowish,  rather  tender,  juicy,  with  a  very  rich  aromatic  sub-acid 
flavour,  excellent  for  dessert  or  kitchen.  September,  October. 
(Cole.) 

LEWIS. 

Origin,  Putnam  Co,  Indiana.  A  good  grower,  and  produc- 
tive. 

Fruit  medium,  oblate,  conic.  Skin  yellowish,  striped  with 
crimson,  and  partially  covered  with  thin  cinnamon  russet,  and 
sprinkled  with  gray  and  brown  dots.  Stalk  short,  inserted  in  a 
deep  cavity.  Calyx  closed  or  nearly  so,  in  a  moderate  basin. 
Flesh  yellow,  compact,  with  a  rich  sub-acid  flavour ;  not  very 
juicy.  November,  February. 

LEICESTER  SWEET. 
Potter  Sweet. 

Rather  large,  flattish,  greenish  yellow  and  dull  red,  tender 
rich,  excellent,  fine  for  dessert  or  baking.  Winter.  Tree,  vigo- 
rous, not  very  productive.  Origin,  Leicester,  Mass.  (Cole.) 

LIMBER  TWIG. 
James  River. 

An  apple  much  cultivated  South  and  West.  Size  medium 
or  above,  roundish  oblate  inclining  to  conic.  Skin  greenish 
yellow,  shaded  and  striped  with  dull  crimson,  and  sprinkled 
with  light  dots.  Stalk  of  medium  length,  inserted  in  a  broad, 
deep  cavity,  surrounded  by  thin,  green  russet.  Calyx  closed, 
set  in  a  small,  uneven  basin.  Flesh  whitish,  not  very  tender, 
juicy,  with  a  brisk,  sub-acid  flavour.  January,  April. 

Locr1. 

Globular,  sometimes  inclining  to  oblate,  and  sometimes  ob- 
long or  conic.  Skin  greenish,  shaded  and  striped  with  dull 
red.  Stalk  short,  inserted  in  a  small,  acute  cavity.  Calyx 
closed,  in  an  open,  furrowed  basin.  Flesh  greenish,  crisp,  ten- 
der, juicy,  with  a  very  pleasant,  brisk,  vinous  flavour.  Novem- 
ber— February. 

LONG  STEM  OF  MASSACHUSETTS. 

Origin,  Massachusetts.  Distinct  from  the  Long  Stem  of 
Pennsylvania.  Fruit  medium,  roundish.  Skin  pale  yellow, 
with  a  dull  brown  cheek,  covered  with  dots.  Stalk  very  long 
and  slender,  cavity  large.  Calyx  large,  partially  open,  basin 


THE    APPLE.  165 

broad.     Flesh  white,  tender,  juicy,  with  a  fine,  rich,  mild,  sub- 
acid,  aromatic  flavour.     September  to  October. 

LONDON  SWEET. 
Heicke'a  Winter  Sweet. 

Tree  upright,  vigorous,  a  good  bearer  every  year. 

Fruit  medium  or  large,  oblate.  Skin  pale  yellow,  with  very 
slight  indications  of  russet,  a  little  green  russet  around  the 
stalk,  and  sparsely  covered  with  brown  specks.  Stalk  exceedingly 
short,  in  a  large  cavity.  Calyx  closed,  set  in  an  abrupt,  open, 
slightly  uneven  basin.  Flesh  whitish,  juicy,  tender,  with  a 
very  fine,  delicate,  sweet  flavour,  slightly  aromatic.  Novem- 
ber to  February. 

LONG  ISLAND  SEEK-NO-FURTHER. 
Westchester  Seek-no-further.    Ferris. 

Origin  unknown.  An  old  variety.  Tree  vigorous  and  pro- 
ductive. Fruit  large,  oblate,  conical.  Skin  yellow,  striped  and 
splashed  with  red.  Flesh  tender,  juicy,  with  a  sprightly  sub- 
acid  flavour.  Very  good.  October  to  February. 

LONG  JOHN. 
Red  Pearmain.     Long  Pearmain. 

Grown  in  Ohio.  A  large,  oblong,  oval,  nearly  cylindric, 
showy  fruit,  that  has  some  reputation  as  a  market  apple  about 
Cincinnati.  Skin  whitish,  shaded  with  red  and  thickly  sprin- 
kled with  minute  dots.  Stalk  long  and  slender,  in  an  acute 
cavity.  Calyx  small,  nearly  closed,  in  a  round,  open  basin. 
Flesh  yellowish,  crisp,  tender,  sprightly  sub-acid.  November  to 
January. 

LOUDON  PIPPIN. 

White's  Loudon  Pippin. 

Origin,  farm  of  Mr.  White,  Loudon  county,  Va.,  and  much 
cultivated  in  that  section. 

Fruit  large,  oblate,  approaching  conic,  angular.  Skin  light 
yellow,  sprinkled  with  a  few  greyish  dots.  Stalk  short,  inserted 
in  a  large  cavity,  surrounded  by  russet.  Calyx  large,  open, 
basin  smooth  and  even,  rather  deep.  Flesh  yellowish,  compact, 
tender,  juicy,  rich,  sub-acid.  December  to  February. 

LORING  SWEET. 

Fruit  medium,  oblate.  Skin  greenish  yellow,  shaded  with 
red  and  sprinkled  with  brown  specks.  Stalk  very  short,  in  a 
very  large  cavity.  Calyx  closed,  basin  shallow.  Flesh  tender, 
juicy,  sweet,  and  rich.  November  to  June. 


166  .THE    APPLE. 


LOWELL. 

Orange.  Greasy  Pippin. 

Tallow  Apple.          Queen  Anne. 

Origin  unknown.     Tree  vigorous,  spreading,  productive. 

Fruit  large,  roundish,  oval,  or  conic.  Skin  bright  waxen 
yellow.  Stalk  of  medium  length,  cavity  deep,  uneven,  basin 
deep,  abrupt,  and  furrowed.  Flesh  whitish,  with  a  brisk,  rich, 
rather  acid  flavour.  September,  October. 

LYMAN'S  PUMPKIN  SWEET.     Ken. 
Pound  Sweet. 

A.  very  large  sweet  apple,  which  we  received  from  Mr.  S. 
Lyman,  of  Manchester,  Conn.  It  is,  perhaps,  inferiour  to  the 
Jersey  Sweet  or  the  Summer  Sweet  Paradise  for  the  table,  but 
is  a  very  valuable  apple  for  baking,  and  deserves  a  place  on  this 
account  in  every  orchard.  The  original  tree  of  this  sort  is 
growing  in  Mr.  Lyman's  orchard. 

Fruit  very  large,  roundish,  more  or  less  furrowed  or  ribbed, 
especially  near  the  stalk.  Skin  smooth,  pale  green,  with  ob- 
scure whitish  streaks  near  the  stalk,  and  numerous  white  dots 
near  the  eye,  sometimes  becoming  a  little  yellow  next  the  sun. 
Stalk  short,  deeply  sunk  in  a  narrow  cavity.  Calyx  rather 
small,  set  in  an  abruptly  sunk,  rather  irregular  basin.  Flesh 
white,  very  sweet,  rich,  and  tender,  but  not  very  juicy.  Sep- 
tember to  December. 

There  is  another  Pumpkin  Sweet  known  in  this  State,  which 
is  oblong  or  pearmain-shaped,  striped  with  yellow  and  red,  and 
ripens  in  August  and  September ;  a  second  rate  apple. 

LYMAN'S  LARGE  SUMMER. 
Large  Yellow  Summer.     Ken. 

A  large  and  handsome  American  fruit,  introduced  to  notice 
by  Mr.  S.  Lyman,  of  Manchester,  Conn.  The  bearing  trees  are 
easily  recognized  by  their  long  and  drooping  branches,  which 
are  almost  wholly  without  fruit  spurs,  but  bear  in  clusters  at 
their  extremities.  They  bear  poorly  until  the  tree  attains  con- 
piderable  size,  when  it  yields  excellent  crops.  Fruit  quite  large, 
roundish,  flattened  at  the  ends.  Skin  smooth,  pale  yellow. 
Flesh  yellow,  tender,  sub-acid,  rich,  and  high  flavoured,  and  ex- 
cellent either  for  the  table  or  for  cooking.  Last  of  August. 

LYSCOM.     Man.  Ken. 
Osgood's  Favourite.  Matthew  Stripe. 

Origin,  Massachusetts.  Fruit  large,  roundish.  Skin  greenish 
yellow,  with  a  few  broken  stripes  or  splashes  of  red.  Stalk  short, 


THE    APPLE.  167 

planted  in  a  deep,  round,  even  cavity.  Calyx  large,  in  a  broad, 
plaited  basin.  Flesh  fine  grained,  and  exceedingly  mild  and 
agreeable  in  flavour.  In  use  from  September  to  November. 

MACOMBER. 

Origin,  Guilford,  Maine. 

Fruit  full  medium,  oblate,  angular.  Skin  yellowish,  shaded 
and  striped  with  red.  Stalk  short,  cavity  large.  Calyx  closed, 
basin  large  and  regular.  Flesh  white,  fine  grained,  tender,  fla- 
vour sub-acid.  December,  January. 

MAGNOLIA. 

Origin,  Bolton,  Mass.     Growth  moderate,  productive. 

Fruit  medium,  oblate,  conic.  Skin  yellow,  beautifully  striped 
and  mottled  with  crimson.  Stalk  short,  in  a  broad,  uneven  cavity. 
Calyx  closed,  basin  small.  Flesh  white,  tender,  juicy,  with  a 
brisk)  aromatic  flavour.  October. 

MAIDEN'S  FAVOURITE. 
Maiden's  Apple. 

Origin,  farm  of  J.  G.  Sickles,  Stuyvesant,  N.  Y.,  from  whom 
specimens  were  received.  Its  delicacy  and  beauty  will  make 
it  desirable  for  the  amateur.  Tree  of  rather  slow  growth,  up- 
right slender  branches,  an  annual  and  good  bearer. 

Fruit  medium,  or  below,  oblong,  sometimes  slightly  conic, 
generally  cylindric,  but  often  very  obscurely  angular.  Skin 
whitish,  or  pale  waxen  yellow,  shaded,  and  sometimes  slightly 
mottled  with  crimson,  and  sparsely  sprinkled  with  minute  dots. 
Stalk  short  and  small,  surrounded  by  thin  russet,  in  a  deep, 
uniform  cavity.  Calyx  firmly  closed,  with  persistent  recurved 
segments,  in  a  basin  slightly  corrugated,  deep,  abrupt,  round,  and 
open.  Flesh  whitish,  tender,  crisp,  with  a  pleasant,  very  deli- 
cate, vinous  flavour.  December  to  February. 

MAIDEN'S  BLUSH.     Coxe.  Thomp. 

A  remarkably  beautiful  apple,  a  native  of  New-Jersey,  and 
first  described  by  Coxe.  It  begins  to  ripen  about  the  20th  of 
August,  and  continues  until  the  last  of  October.  It  has  all  the 
beauty  of  colour  of  the  pretty  little  Lady  Apple,  and  is  much 
cultivated  and  admired  both  for  the  table  and  for  cooking.  It 
is  also  very  highly  esteemed  for  drying. 

Fruit  medium  sized,  flat,  and  quite  smooth  and  fair.  Skin 
thin,  clear,  lemon  yellow,  with  a  coloured  cheek,  sometimes 
delicately  tinted  like  a  blush,  and  in  others  with  a  brilliant  red. 
Stalk  short,  planted  in  a  rather  wide,  deep  hollow.  Basin 


168 


THE    APPLE. 


moderately    depressed.     Calyx    closed.     Flesh    white,   tender, 
sprightly,  with  a  pleasant,  sub-acid  flavour.     The  fruit  is  very 


Maiden's  Blush. 

light.     This  variety  forms  a  handsome,  rapid  growing  tree,  with 
a  fine  spreading  head,  and  bears  large  crops. 

MAJOR. 

Originated  with  Major  Samuel  McMahon,  Northumberland 
Co.,  Pennsylvania.  Size  large,  roundish,  red,  sometimes  blend- 
ed with  yellow  on  the  shaded  side.  Stem  variable  in  length. 
Cavity  rather  wide,  moderately  deep.  Basin  uneven,  shallow. 
Flesh  yellowish,  crisp.  Flavour  pleasant,  agreeably  saccharine. 
Very  good.  (Ad.  Int.  Kept.) 

MELA  CARLE.     Thomp.  Lind. 

Pomme  Finale.         Charles  Apple. 
Mela  di  Carlo.         Mela  Carla. 
Pomme  de  Charles. 

The  Male  Carle  is  the  most  celebrated  of  all  apples  in  Italy 
and  the  south  of  Europe,  whence  it  comes.  Here  or  in  New- 
England,  it  does  not  always  attain  perfection,  but  south  of  New- 
York  it  becomes  beautiful  and  fine,  as  it  needs  a  warm  and  dry 
soil.  Has  proved  good  south. 

Fruit  of  medium  size,  very  regularly  shaped,  and  a  little  nar- 
rower towards  the  eye.  Skin  smooth,  with  a  delicate,  waxen 
appearance,  pale  lemon  yellow  in  the  shade,  with  a  brilliant 
crimson  cheek  next  the  sun,  the  two  colours  often  joining  in 


THE    APPLE.  169 

strong  contrast.  Flesh  white,  not  very  juicy,  but  tender,  and 
with  a  delicate,  slightly  rose-perfumed  flavour.  September  to 
January. 

MANSFIELD  RUSSET. 

Brought  into  notice  by  Dr.  Joseph  Mansfield  of  Groton,  Mas- 
sachusetts. Tree  vigorous  and  very  productive.  Fruit  small, 
oblong,  inclining  to  conic.  Skin  cinnamon  russet.  Stem  long, 
inserted  in  a  deep,  furrowed  cavity.  Calyx  partially  closed,  set 
in  an  open  basin.  Flesh  not  very  juicy,  rich,  aromatic,  saccha- 
rine, vinous.  Keeps  till  April  or  May. 

MANOMET. 
Horse  Block.    Manomet  Sweet. 

Origin,  Plymouth,  Massachusetts.  Tree  vigorous  and  pro- 
ductive. Fruit  medium,  roundish.  Skin  fine  yellow  with  a 
richly  shaded  cheek.  Stalk  rather  slender,  inserted  in  a  shal- 
low cavity  slightly  surrounded  by  russet.  Calyx  closed,  basin 
shallow,  corrugated.  Flesh  tender,  juicy,  sweet  and  rich.  Au- 
gust, September. 

MARKS. 

Origin,  Berks  Co.,  Pennsylvania,  on  the  lands  of  Mr.  Klinger, 
Tree  vigorous,  upright,  productive.  Fruit  medium  size,  round- 
ish, tapering  slightly  to  the  crown,  somewhat  angular.  Skin 
yellowish  white  with  a  few  russet  dots,  and  nearly  covered  with 
a  faint  orange  blush.  Stem  half  an  inch  long,  rather  stout,  ca- 
vity narrow,  deep,  acuminate.  Calyx  small,  closed,  basin  nar- 
row, rather  deep,  slightly  russeted.  Flesh  whitish,  tender,  fine 
texture,  delicately  perfumed.  Quality  "  very  good "  if  not 
"  best."  January  to  March.  (Ad.  Int.  Rep.) 

MARIA  BUSH. 

Origin,  Lancaster  Co.,  Pennsylvania.  A  healthy  grower  and 
good  bearer.  Fruit  large,  roundish,  oblate.  Skin  yellow  shad- 
ed, striped  and  splashed  with  red,  and  thinly  sprinkled  with 
russet  dots.  Stem  slender,  cavity  large,  basin  abrupt  and  open. 
Flesh  white,  very  tender,  juicy,  subacid.  October,  November. 

MARSTON'S  RED  WINTER. 

We  received  this  beautiful  apple  from  Nathan  Norton,  of 
Greenland,  N.  H.,  who  says  the  original  tree  is  over  100  years 
old  and  still  standing  in  that  town.  Tree  hardy,  of  mode- 
rate growth.  Great  bearer  and  keeps  as  well  as  Baldwin,  and 
by  many  preferred  to  that  variety,  and  is  a  popular  fruit  in  that 
neighbourhood.  Fruit  above  medium  size,  oblong-oval,  inclin- 


170 


THE    APPLE. 


ing  to  ovate.     Stem  f  of  an  inch  long,  rather  slender,  in  a  nar- 
row,   deep,    compressed,    slightly   russeted   cavity — sometimes 


Marstoris  Red  Winter. 

with  a  lip.  Calyx  partially  closed,  segments  long,  in  a  deep 
corrugated  basin.  Colour  whitish  yellow,  shaded  and  striped 
with  bright  red  and  crimson,  thickly  sprinkled  with  minute 
dots.  Flesh  whitish  yellow,  very  juicy,  tender,  sprightly  sub- 
acid  flavour.  December  to  March. 

MAVERACK'S  SWEET. 

Raised  by  Dr.  Maverack,  Pendleton  District,  S.  Carolina. 
Fruit  large,  roundish  oblate,  angular.  Skin  yellow,  mostly 
shaded  with  crimson,  and  sprinkled  with  light  grey  or  greenish 
dots.  Stalk  short,  inserted  in  a  large  cavity  surrounded  by 
russet.  Calyx  open,  set  in  a  deep,  irregular  basin.  Flesh  rich, 
pleasant,  vinous,  saccharine. 

MCAFEE'S  NONSUCH. 

Originated  at  McAfee's  old  Fort  in  Kentucky.  Good  grow- 
er, very  productive.  Fruit  large,  globular,  inclining  to  oblate. 
Skin  yellowish  green,  shaded  and  striped  with  crimson  and  co- 
vered with  a  thin  bloom.  Stem  short,  inserted  in  a  large  cavi- 
ty. Calyx  closed,  set  in  a  small  basin.  Flesh  whitish,  solid. 


THE    APPLE.  17] 

crisp,  tender,  juicy,  with  a  very  agreeable,  sub-acid  flavour. 
December,  February. 

McHENRY. 

Origin,  Elizabethtown,  Hamilton,  Co.,  Ohio,  farm  of  Major 
McHenry.  Growth  upright  and  free,  moderately  productive. 
Colour  and  quality  similar  to  American  Summer  Pearinain. 
September  to  December.  (Jackson.) 

MEACH. 

From  J.  M.  Ketchum,  Brandon,  Vermont. 

Fruit  large,  roundish,  slightly  conic.  Skin  greenish  yellow, 
striped  and  mottled  with  fight  red,  and  sprinkled  with  brown 
dots.  Stalk  long,  rather  slender,  set  in  a  pretty  large  cavity. 
Calyx  closed  in  a  corrugated  basin.  Flesh  yellowish,  rather  fine, 
juicy,  rich,  mild,  sub-acid,  aromatic.  October,  November. 

MEIGS. 

Fruit  large,  regular,  oblong,  narrowing  to  the  eye,  some- 
times slightly  ribbed.  Skin  yellow,  but  mostly  concealed  with 
a  marbling  of  red  and  sprinkled  with  prominent  yellow  dots. 
Calyx  small  and  closed,  set  in  a  narrow  basin.  Stem  very  short, 
thick,  in  a  narrow  deep  cavity.  Flesh  yellowish  white,  tender, 
juicy,  with  a  rich  slightly  sub-acid  flavour.  Autumn.  (White's 
Gard.) 

MEISTER. 

From  Berks  Co.,  Pa.  Size  below  medium,  roundish,  conical. 
Skin  greenish  yellow,  striped  with  red,  with  numerous  white 
spots,  and  russet  dots.  Stem  nearly  half  an  inch  long,  insert- 
ed in  a  wide  moderately  deep  cavity.  Calyx  small,  closed,  set 
in  a  narrow,  shallow  basin.  Flesh  tender.  Flavour  sprightly  and 
pleasant.  Quality  "  very  good."  October.  (Int.  Rep.) 

MELT  IN  THE  MOUTH. 

Origin,  Chester  Co.,  Pa.  Fruit  medium  or  rather  below, 
oblate,  slightly  conic.  Skin  deep  red  on  a  green  ground,  with  a 
few  small  white  dots.  Stalk  long,  very  slender,  curved,  in  a 
small  cavity.  Calyx  closed,  in  a  rather  abrupt  basin.  Flesh 
white,  tender,  juicy,  with  a  mild,  rather  rich,  pleasant  sub-acid 
flavour,  somewhat  resembling  summer  Pearmain.  September 
to  November. 

MEXICO. 

Origin,  Canterbury,  Conn.  Tree  of  moderate  growth,  produc- 
tive, hardy  even  in  Maine.  Fruit  medium,  roundish.  Skin 


172  T£E    APPLE. 

bright  crimson,  striped  with  very  dark  red,  a  little  yellow  in  the 
shade  with  a  few  large  light  dots.  Stalk  large  and  long,  cavity 
broad,  shallow,  russeted.  Calyx  rather  large  in  a  narrow  basin. 
Flesh  whitish,  stained  with  red,  tender,  rather  juicy,  with  a  fine 
high  flavour,  handsome  and  excellent.  September.  (Cole.) 

MICHAEL  HENRY  PIPPIN.     Coxe.  Thomp. 
Eariton  Sweet? 

A  New  Jersey  fruit,  a  native  of  Monmouth  county,  first 
described  by  Coxe,  and  highly  esteemed  in  many  parts  of  the 
Middle  States.  Fruit  of  medium  size,  roundish,  oblong  or 
ovate,  narrowing  to  the  eye,  smooth,  and,  when  first  picked,  of  a 
dull  green,  resembling  slightly  the  Newtown  Pippin.  Skin, 
when  ripe,  of  a  lively  yellowish  green.  Stalk  short  and  rather 
thick.  Calyx  set  in  a  narrow  basin.  Flesh  yellow,  very  tender, 
juicy,  with  a  peculiar  sweet  flavour.  The  tree  forms  a  very 
upright  head,  with  pretty  strong  shoots.  November  to  March. 

MIDDLE. 
Mittle. 

Origin,  Herkimer,  N.  Y.  A  moderate  grower,  not  very  pro- 
ductive. Fruit  medium  or  below  oval,  inclining  to  conic.  Skin 
greenish  yellow.  Stem  long,  slender,  in  an  acute  cavity.  Calyx 
closed,  in  a  small  corrugated  basin.  Flesh  white,  tender,  juicy, 
with  a  brisk,  rich,  very  mild,  sub-acid  flavour,  slightly  aromatic. 
December,  February. 

MIFFLIN  KING. 

Origin,  farm  of  Mr.  Koffman,  MifBin  Co.,  Pa.  Fruit  small, 
colour  of  Rambo,  perhaps  a  trifle  more  red.  Fruit  oblong. 
Flesh  remarkably  tender,  juicy,  and  pleasant,  first  rate.  Oc- 
tober to  December.  (Trans.  A.  P.  S.) 

MILLER. 

Origin,  Berks  Co.,  Pa.  Moderately  vigorous,  very  productive. 
Fruit  large,  globular,  inclining  to  oblong.  Skin  yellowish  green 
shaded  with  red,  and  a  bright  cheek.  Stem  very  short  and 
thick,  in  a  deep  narrow  cavity.  Calyx  nearly  closed;  basin 
small.  Flesh  white,  juicy,  crisp,  tender.  Flavour  mild,  sub-acid, 
very  pleasant,  core  large.  November. 

MILLER  APPLE. 

Supposed  to  be  a  seedling  and  brought  to  notice  by  James  0. 
Miller,  Montgomery,  Orange  Co.,  N.  Y.  Tree  vigorous  and  pro- 
ductive. 


THE    APPLE.  173 

Fruit  rather  large,  oval  or  conic.  Skin  yellow,  striped  with 
red.  Stalk  short,  inserted  in  a  deep  large  cavity.  Calyx  open, 
in  abroad  uneven  basin.  Flesh  yellow,  tender,  juicy,  with  a 
rather  mild,  rich,  pleasant  flavour.  September,  October. 

MINISTER.     Man.  Ken. 

A  New  England  variety,  introduced  to  notice  by  the  late  R. 
Manning.  It  originated  on  the  farm  of  Mr.  Saunders,  Rowley, 
Mass. ;  but  was  first  exhibited  to  Mr.  M.  by  a  minister — the 
Rev.  Dr.  Spring,  of  Newburyport,  whence  its  name.  Mr.  Man- 
ning recommended  it,  but  it  has  not  become  popular. 

Fruit  large,  oblong,  tapering,  to  the  eye,  around  which  are  a 
few  furrows — and  resembling  the  Yellow  Belle-Fleur  in  outline. 
Skin  striped  and  splashed  near  the  stalk,  with  bright  red  on  a 
greenish  yellow  ground.  Stalk  an  inch  long,  slender,  curved  to 
one.,  side,  and  pretty  deeply  inserted.  Calyx  small,  closed, 
inserted  in  a  very  narrow,  plaited  or  furrowed  basin.  Flesh  yel- 
lowish white,  very  tender,  with  a  somewhat  acid,  but  very 
agreeable  flavour.  October  to  February. 

MOLASSES. 

Supposed  to  be  a  native  of  North  Carolina.  Tree  upright, 
vigorous,  and  hardy. 

Fruit  medium,  oblate,  angular.  Skin  thick,  rough,  greenish 
yellow,  shaded  with  dull  pale  crimson,  thickly  covered  with 
large  crimson  or  lilac  dots,  and  dull  lilac  bloom.  Stalk  long 
and  slender,  inserted  in  a  large  cavity.  Calyx  closed,  basin  very 
shallow.  Flesh  yellow  and  exceedingly  sweet.  January  to 
April. 

MONK'S  FAVOURITE. 

From  Randolph  Co.,  Indiana.  Tree  very  thrifty,  an  annual 
bearer. 

Fruit  large,  roundish,  angular,  slightly  flattened,  yellow  mot- 
tled, striped  and  splashed  with  dark  red,  grey  russet  dots.  Stem 
short,  cavity  open,  regular.  Calyx  small,  basin  broad,  furrows 
obscure.  Flesh  yellowish  white,  tender,  sub-acid,  very  good. 
December  to  June.  (Elliott.) 

MOORE'S  GREENING. 

Raised  by  R.  Moore,  of  Southington,  Conn.,  very  produc- 
tive. 

Fruit  medium,  globular,  inclining  to  oblong  or  conic.  Skin 
greenish  yellow,  sometimes  with  a  slight  blush.  Stem  small,  in- 
serted in  a  moderate  cavity.  Calyx  closed,  basin  very  shallow. 
Flesh  white,  juicy,  tender,  with  a  brisk,  vinous  flavour.  De- 
cember, March. 


174  fHE    APPLE. 


MOSES  WOOD. 

Origin,  Winthrop,  Maine. 

Fruit  medium,  roundish.  Skin  yellow,  striped  with  red, 
cavity  and  basin  shallow.  Flesh  white,  tender,  juicy,  flavour 
pleasant,  sub-acid.  September,  October.  (Me.  P.  S.  Kept.) 

MOUSE  APPLE. 
Moose  Apple. 

Origin,  Ulster  Co.,  N.  Y.     Tree  vigorous  and  productive. 

Fruit,  in  weight,  light;  in  size,  large,  roundish-oblong,  or 
slightly  conical.  Skin  pale  greenish  yellow,  with  a  brownish 
blush  on  one  side,  and  a  few  scattered,  russety  grey  dots.  Stalk 
three-fourths  of  an  inch  long,  rather  slender,  not  deeply  inserted. 
Calyx  closed,  and  set  in  a  narrow  basin,  slightly  plaited  at  the 
bottom.  Flesh  very  white  and  fine  grained,  and  moderately 
juicy,  with  a  sprightly,  delicate,  and  faintly  perfumed  flavour. 

MUNSON  SWEET. 

Orange  Sweet.        Ray  Apple. 
Meachem  Sweet. 

Origin  uncertain,  probably  Massachusetts.  Tree  vigorous, 
spreading,  an  annual  and  abundant  bearer. 

Fruit  medium,  oblate.  Skin  pale  yellow,  sometimes  with  a 
blush,  stem  short,  cavity  large.  Calyx  closed,  basin  small, 
Flesh  yellowish,  tender,  juicy,  sweet.  September  to  February. 

MORRISON'S  RED. 

Origin,  supposed  to  be  a  native  of  Medfield,  Mass.,  on  the  farm 
of  Mr.  Fisher,  vigorous  and  productive. 

Fruit  medium,  conic,  angular.  Skin  light  yellow,  shaded  and 
obscurely  striped  with  deep  red.  Stalk  very  short,  stout,  cavity 
small.  Calyx  closed,  in  a  very  small  basin.  Flesh  tender,  crisp, 
with  a  very  mild,  pleasant,  peculiar  flavour.  November  to 
March. 

NANTEHALEE. 

Maiden's  Bosom. 

Origin,  Alabama,  introduced  by  Dr.  W.  0.  Baldwin,  of  Mont- 
gomery. 

In  size  large,  in  shape  quite  conical,  and  deeply  ribbed,  in 
colour  a  beautiful  pale  waxen  yellow.  Stem  three-fourths 
of  an  inch  long,  in  a  narrow,  deep  cavity.  Calyx  rather 
large,  basin  deep,  very  much  ribbed.  Flesh  white,  juicy,  and 
pleasant.  Middle  of  July  to  first  of  August.  (J.  Van  Beuren, 


THE    APPLE.  175 


NE  PLUS  ULTRA. 

Specimens  received  from  Wm.  N.  White,  of  Athens,  Ga.,*  a 
beautiful  fruit. 

Fruit  very  large,  oblate,  angular.  Skin  yellowish,  mostly 
shaded  with  deep  crimson,  and  thickly  sprinkled  with  large, 
lightish  dots.  Stalk  very  short,  inserted  in  a  very  large  cavity, 
surrounded  by  russet.  Calyx  open,  in  a  broad,  deep,  corrugated 
basin,  which  has  a  downy  lining.  Flesh  white,  very  tender,  fine 
grained,  for  a  large  apple,  with  a  very  refreshing,  vinous  flavour; 
an  excellent  fruit.  October,  November. 

This  has  proved  to  be  Equinetely,  page  139. 

NEQUASSA. 

Origin,  Franklin,  Macon  Co.,  North  Carolina. 

Fruit  large,  oblate,  colour  yellow  striped  with  red.  Stem  of 
moderate  length,  inserted  in  a  large,  open  cavity,  basin  smooth 
and  open.  Flesh  white  and  very  sweet.  November  to  Janu- 
ary. (J.  Van  Beuren's  MS.) 

NEVERSINK. 

Origin,  Berks  Co.,  Pa. 

Fruit  large,  roundish,  exterior  of  an  exceedingly  beautiful 
waxen  orange-yellow  colour,  with  a  few  russet  dots,  and  a  deli- 
cately striped  and  richly  mottled  carmine  cheek.  Stem  very 
short  and  rather  stout,  cavity  narrow,  acuminate,  shallow. 
Calyx  large,  basin  deep,  rather  wide  furrowed.  Flesh  yellowish, 
somewhat  tough,  owing  probably  to  the  fruit  being  much  shri- 
velled, flavour  approaching  that  of  the  Pine-apple  quality, "  very 
e^ood."  December  to  April.  (Ad.  Int.  Rep.) 

NICKAJACK. 
"Wonder  (incorrectly.)        Summerour. 

Origin,  Macon  Co.,  North  Carolina,  introduced  by  Silas  Mc- 
Dowell, of  Franklin.  Tree  of  a  rambling  habit,  very  vigorous 
a  constant  and  prolific  bearer. 

Fruit  large,  roundish,  somewhat  flattened  at  base  and  crown 
Skin  yellowish,  shaded,  striped  and  splashed  with  crimson,  and 
sprinkled  with  lightish  dots.  Stalk  medium,  inserted  in  a  round, 
rather  deep  cavity.  Calyx  large,  open,  set  in  a  rather  broad 

*  Some  of  the  new  Southern  winter  apples  are  of  surpassing  quality, 
caused,  doubtless,  by  the  more  complete  elaboration  of  their  juice  during 
their  warm  and  lengthened  season. 


THE    APPLE. 


furrowed  basin.     Flesh  yellow,  tender,  crisp,  juicy,  with  a  fine, 
rich,  sub-acid  flavour.     November  to  April. 


Nickajack. 

NEWARK  KING.     Coxe.  Thomp. 
Hinckmay. 

A  New-Jersey  fruit,  of  medium  size,  conical  or  Pearmain- 
shaped,  and  of  handsome  appearance.  Skin  smooth,  red,  with 
a  few  yellow  streaks  and  dots,  on  a  greenish  yellow  ground. 
Calyx  set  in  a  narrow  basin.  Flesh  tender,  with  a  rather  rich, 
pleasant  flavour.  The  tree  is  spreading,  and  bears  well.  No- 
vember to  February. 

NEWARK  PIPPIN.     Coxe. 


A  handsome  and  excellent  early  winter  variety,  easily  known 
by  the  crooked,  irregular  growth  of  the  tree,  and  the  drooping 
habit  of  the  branches.  Not  profitable. 

Fruit  rather  large,  roundish-oblong,  regularly  formed.  Skin 
greenish  yellow,  becoming  a  fine  yellow  when  fully  ripe,  with 
clusters  of  small  black  dots,  and  rarely  a  very  taint  blush. 
Calyx  in  a  regular  and  rather  deep  basin.  Stalk  moderately 


THE    APPLE.  177 

long,  and  deeply  inserted.      Flesh  yellow,  tender,  very  rich, 
juicy,  and  high  flavoured.     November  to  February. 

NORTHERN  SWEET. 
Northern  Golden  Sweet.     Golden  Sweet. 

Origin  unknown,  supposed  to  be  Vermont.  Tree  healthy 
and  productive,  but  needs  high  culture  for  the  perfect  develop- 
ment of  the  whole  crop. 

Fruit  above  medium,  roundish,  conic,  angular.  Skin  oily 
yellow,  sometimes  with  a  blush.  Stem  rather  long,  in  a  mo- 
derate cavity.  Calyx  small,  and  closed  in  a  narrow,  abrupt, 
corrugated  basin.  Flesh  white,  tender,  juicy,  sweet,  rich,  and 
excellent.  September,  October. 

OCONEE  GREENING. 

Origin,  banks  of  the  Oconee  river,  a  little  below  Athens,  Ga. 
Fruit  very  large,  roundish,  flattened.  Skin  yellow,  a  little 
brownish  in  the  sun,  russet  about  the  stem,  with  a  few  scat- 
tered russet  dots.  Calyx  open,  in  a  shallow,  slightly-furrowed 
basin.  Stalk  very  short,  in  a  rather  regular,  deep  cavity. 
Flesh  yellowish,  fine-grained,  crisp,  abounding  in  a  delightful 
aromatic,  lively,  sub-acid  juice,  quality,  "  best." — (Ad.  Int.  Kept., 
Ga.  H.  Sc.) 

OHIO  RED  STREAK. 

Originated  with  James  Mansfield,  Jefferson  Co.,  Ohio.  Growth 
vigorous,  upright.  Fruit  medium,  oblate.  Skin  yellow,  sha- 
ded, splashed,  and  striped  with  red.  Stalk  short,  cavity  large, 
russeted.  Calyx  large,  closed,  basin  shallow,  uneven.  Flesh 
rather  compact,  juicy,  rich,  sub-acid.  January  to  April. 

OLD  ENGLISH  CODLIN.     Thomp. 

English  Codlin.     Coxe.  Lind.  Ray. 
Trenton  Early  ? 

A  large  and  fair  cooking  apple,  in  use  from  July  to  No- 
vember. Fruit  generally  above  medium  size,  oblong  or  conical, 
and  a  little  irregular.  Skin  clear  lemon  yellow,  with  a  faint 
blush  next  the  sun.  Stalk  stout  and  short.  Flesh  white, 
tender,  and  of  a  rather  pleasant,  sub-acid  flavour.  Much 
esteemed  for  cooking,  ripens  gradually  upon  the  tree.  The 
trees  are  very  vigorous  and  fruitful. 

OLD  HOUSE. 

From  the  premises  of  John  Cauffman,  Bucks  Co.,  Pa.  Size 
medium,  oblate,  inclining  to  ob.-conic.  Skin  yellow,  with  a 
blush.  Stem  short,  in  a  moderately  wide,  not  very  deep  cavity. 

8* 


178  .  THE    APPLE. 

Calyx  medium,  closed,  set  in  a  wide,  deep  basin.  Flesh  tender, 
fine  texture,  juicy,  flavour  agreeable,  aromatic  ;  very  good,  if  not 
best.  December.  (W.  D.  Brinckle.) 

OSCEOLA. 

Origin,  Putnam  Co.,  Indiana.  Tree  vigorous.  Fruit  medium, 
or  above,  roundish,  obliquely  flattened,  angular.  Skin  yellowish, 
mostly  shaded  with  red,  much  sprinkled  with  small  raised 
dots,  and  covered  with  a  thin  bloom.  Stalk  short  and  small, 
in  a  large,  russeted  cavity.  Calyx  open,  or  partially  closed,  in  a 
deep,  regular  basin.  Flesh  yellowish,  solid,  crisp,  juicy,  mild, 
sub-acid,  "  very  good."  June  to  March.  This  somewhat 
resembles  the  Newtown  Spitzenburgh,  or  N.  Y.  Vandevere,  and 
perhaps  equals  that  variety.  Specimens  from  Reuben  Ragan. 

ORANGE  APPLE. 

Of  New  Jersey  origin.  A  vigorous  grower,  and  moderately 
productive. 

Fruit  above  medium,  roundish,  oblate.  Skin  orange  yellow, 
with  a  few  grey  dots,  and  sometimes  patches  of  russet.  Stalk 
short,  in  a  large  cavity.  Calyx  closed.  Basin  moderate.  Flesh 
yellow,  juicy,  sub-acid,  pleasant.  September,  October. 

ORNDORF. 

Raised  by  Henry  Orndorf,  Putnam,  Muskingum  Co.,  Ohio. 

Fruit  medium,  roundish,  slightly  angular.  Skin  lemon  yellow, 
rich  red  blush  in  the  sun,  with  a  few  stripes  and  blotches  of  red. 
Stem  slender,  cavity  and  basin  deep.  Calyx  open.  Flesh  yel- 
lowish, juicy,  crisp,  tender,  sub-acid,  nearly  best.  October,  No- 
vember. (Elliott.) 

ORNE'S  EARLY. 

A  foreign  variety. 

Fruit  rather  large,  somewhat  angular.  Skin  yellow,  slightly 
russeted.  Flesh  white,  tender,  juicy,  with  a  pleasant  vinous 
flavour.  September,  October. 

PARADISE,  WINTER  SWEET. 

The  Winter  Sweet  Paradise,  is  a  very  productive  and  excel- 
lent orchard  fruit,  always  fair,  and  of  fine  appearance.  We 
received  it  some  years  ago,  along  with  the  Summer  Sweet  Para- 
dise, from  Mr.  Garber,  of  Columbia,  Pa.,  and  consider  it  a  native 
fruit. 

Fruit  rather  large,  regularly  formed,  roundish.  Skin  fair  and 
smooth,  dull  green  when  picked,  with  a  brownish  blush,  becom- 


THE    APPLE.  179 

ing  a  little  paler  at  maturity.  Stalk  short,  set  in  a  round  cavity. 
Calyx  small,  basin  shallow  and  narrow.  Flesh  white,  fine  grained, 
juicy,  sweet,  sprightly,  and  very  good.  November  to  March. 

PEACH-POND  SWEET. 

This  is  a  most  excellent  autumn  variety,  from  a  small  village 
of  this  name,  in  Dutchess  county,  N.  Y.,  which  we  received 
from  Mr.  J.  R.  Comstock,  an  extensive  orchardist,  near  Pough- 
keepsie.  It  appears  well  worthy  of  a  more  general  dissemina- 
tion. 

Fruit  of  medium  size,  rather  flat,  and  a  little  one-sided  or 
angular  in  its  form.  Skin  striped  light  red.  Stalk  long  and 
slender.  Flesh  tender  or  very  mellow,  moderately  juicy,  with 
a  very  rich,  sweet,  and  agreeable  flavour.  September  to  No- 
vember. 

PEOPLE'S  CHOICE. 
Melt  in  the  Mouth  of  some. 

A  Pennsylvania  fruit. 

Fruit  medium,  oblate,  inclining  to  conic  or  ovate.  Skin 
bright  red,  sometimes  obscurely  striped,  thickly  sprinkled  with 
large  whitish  dots  of  peculiar  appearance.  Stem  short  and 
fleshy,  inserted  in  a  large  cavity.  Calyx  large,  segments  stout, 
in  a  rather  large  round  basin.  Flesh  yellowish,  firm,  juicy, 
with  a  brisk,  rich,  sub-acid  flavour.  December  to  March. 

PHILLIPS'  SWEET. 

Originated  on  the  farm  of  George  Phillips,  Coshocton  Co., 
Ohio.  Tree  thrifty,  upright,  very  productive. 

Fruit  rather  large,  conic,  obscurely  five  angled.  Skin  light 
yellow,  shaded  and  sprinkled  with  red,  striped  with  crimson,  and 
thickly  sprinkled  with  large  dots.  Stalk  medium,  rather  slender, 
inserted  in  a  large  cavity.  Calyx  closed,  segments  long,  basin 
round,  abrupt  and  open.  Flesh  yellow  near  the  skin ;  juicy, 
with  a  rich,  brisk,  sweet  flavour.  November  to  March. 

PHILLIPPI. 

Grown  by  William  Fisher,  Berks  Co.,  Pa. 

Fruit  large,  oblate,  conical.  Skin  greenish-yellow,  with  nu- 
merous blotches  and  grey  dots,  and  a  blush  on  the  exposed  side. 
Stem  short  and  slender,  inserted  in  a  wide  moderately  deep 
cavity.  Calyx  small,  closed,  set  in  a  narrow  superficial  basin. 
Flesh  tender,  fine  texture,  juicy,  fragrant.  Flavour  delicate  and  fine 
quality,  "very  good  "  or  "  best."  January.  (W.  D.  Brinckle.) 


180  .THE    APPLE. 

PlCKMAN. 

Origin,  Mass. 

Fruit  medium,  roundish,  oblate.  Skin  yellow,  with  scattered 
shades  of  russet,  and  small  russet  specks.  Stein  short,  cavity 
acuminate.  Calyx  large,  half  closed.  Flesh  yellowish-white, 
crisp,  sharp  acid,  valuable  for  cooking.  January,  April.  (Hov. 
Mag.) 

PINK   SWEETING. 

Originated  with  William  Keller,  Cumberland  Co.,  Pa. 

Tree  vigorous,  spreading,  producing  enormous  crops.  Fruit 
small,  greenish,  nearly  covered  with  bright  red,  perfect  in  form. 
Rich  pleasant  sweet  flavour,  and  a  general  favourite  where 
known,  but  think  it  too  small  for  general  use.  September,  Oc- 
tober. (David  Miller  Jr.— MS.) 

PITTSBURGH  PIPPIN. 

Flat  Pippin.  Swiss  Pippin. 

Father  Apple.         William  Tell. 

Switzer  Apple. 

Origin  supposed  to  be  Pittsburgh.  An  irregular  grower, 
somewhat  drooping  in  habit,  and  generally  a  good  bearer. 

Fruit  large,  oblate,  slightly  angular.  Skin  pale  yellow,  rarely 
with  a  blush,  sparsely  sprinkled  with  brown  dots.  Stalk  short  and 
small,  in  a  large  cavity,  sometimes  a  little  russeted.  Calyx 
nearly  closed,  segments  long,  basin  broad  and  corrugated.  Flesh 
whitish,  juicy,  tender,  with  a  fine  mild,  sub-acid  flavour.  No- 
vember to  April.  A  handsome  Pennsylvania  fruit,  where  it  is 
much  prized.  Specimens  received  from  Samuel  Miller,  near 
Lebanon,  Pa. 

POLLY  BRIGHT. 

Origin  supposed  to  be  Virginia. 

Fruit  elongated,  conic.  Skin  light  yellow  shaded  with  car- 
mine, obscurely  striped.  Stalk  of  medium  length,  in  an  acute 
cavity,  russeted.  Calyx  in  a  small,  furrowed  basin.  Flesh  tender, 
juicy,  with  a  pleasant  sub-acid  flavour.  September,  October. 

POMME  GRISE. 

Pomme  de  cuir.     Grise.     Tliamp. 
Gray  Apple.     Leather  apple  of  Turic. 

A  small  gray  apple,  from  Canada,  probably  of  Swiss  or  French 
origin,  and  undoubtedly  one  of  the  finest  dessert  apples  for  a 
northern  climate.  It  is  not  a  strong  grower,  but  is  a  good  bearer, 
and  has  an  excellent  flavour. 


THE    APPLE.  181 

Fruit  below  medium  size,  oblate.  Skin  greenish  gray  or  cin- 
namon russet,  with  a  little  red  towards  the  sun.  Calyx  small,  set 
in  a  round  basin.  Flesh  tender,  rich,  and  high  flavoured.  De- 
cember to  February. 

PORTER  SPITZENBURGH. 

Origin  uncertain.  A  free  grower  and  very  productive  ;  now 
chiefly  known  in  Connecticut. 

Fruit  large,  globular,  slightly  inclining  to  conic,  angular. 
Skin  red,  shaded  with  deep  crimson.  Stem  very  short,  inserted 
in  a  large  cavity  surrounded  by  thin  russet.  Calyx  small,  closed, 
set  in  an  open  basin.  Flesh  white,  much  stained,  very  compact, 
crisp,  juicy,  with  a  pleasant,  brisk,  sub-acid  flavour.  November 
to  March. 

POWNAL  SPITZENBURGH. 

Fruit  above  medium,  oblate,  sometimes  inclining  to  conic. 
Skin  yellow,  marbled,  and  striped  with  red.  Stalk  very 
short,  in  a  deep,  narrow  cavity  surrounded  by  russet.  Calyx 
small,  nearly  closed,  basin  rather  abrupt.  Flesh  yellowish, 
not  very  tender,  with  a  pleasant,  rather  rich,  sub-acid  flavour. 
December  to  March. 

PRESS  EWING. 

Origin  Kentucky.     From  J.  S.  Downer  of  Elkton. 

Tree  hardy,  vigorous  and  productive.  Fruit  medium,  round- 
ish, flattened  at  base  and  crown,  angular,  slightly  oblique. 
Skin  yellow,  shaded  and  striped  with  crimson,  and  thickly  co- 
vered with  dots,  having  a  dark  centre.  Stalk  medium,  inserted 
in  a  very  deep  narrow  cavity.  Calyx  closed,  set  in  an  uneven 
abrupt  peculiar  basin.  Flesh  yellowish,  firm,  juicy,  crisp,  tender, 
with  a  very  agreeable  sub-acid  flavour,  aromatic,  February  till 
April. 

PRIEST'S  SWEET. 
Blue  Sweet.     Molasses  Sweet. 

Origin,  Leominster,  Massachusetts.  Tree  vigorous  and  very 
productive.  Fruit  medium,  globular  inclining  to  conic.  Skin 
yellow,  chiefly  covered  with  dull  red  stripes  and  numerous  red 
dots.  Stalk  short,  set  in  a  rather  deep  cavity.  Calyx  closed, 
basin  small.  Flesh  white,  fine,  tender  and  pleasant,  not  very 
\uicy — a  late  keeper.  January  to  May. 

QUINCE. 

Origin  uncertain ;  first  described  by  Coxe.  Growth  mode- 
rate; productive.  Fruit  medium  to  large,  roundish  oblate. 


182  TilE    APPLE. 

Skin   yellow,  sometimes  with    a   blush.     Flesh  tender,  juicy 
with  a  mild,  sub-acid,  aromatic  flavour.     November. 

RAGAN. 

Originated  with  Reuben  Ragan,  Putnam  Co.,  Indiana. 
Tree  hardy  and  fruitful.  Fruit  medium  to  large,  ovate,  conic, 
approaching  to  oblong,  angular.  Colour  marbled  and  striped 
with  red  on  a  green  ground.  Stalk  medium  length,  inserted 
in  a  very  deep,  narrow  cavity.  Calyx  small,  closed,  set  in  a 
deep,  abrupt  basin.  Flesh  yellowish  white,  juicy,  pleasant,  of 
a  rather  rich,  spicy,  sub-acid  flavour.  October  to  November. 

RAMBOUR  FRANC.     Duh.  Thomp. 

Rambour  d'Ete,  or  Summer  Rambour.     Coxe. 
Frank  Rambour.     Lindley. 
Rambour  d'Ete.     Poiteau. 

A  French  fruit,  a  little  above  medium  size,  flat,  generally 
evenly  formed,  but  occasionally  a  little  irregular.  Skin  pale, 
greenish  yellow,  slightly  stained  and  streaked  with  red  on  the 
sunny  side.  Flesh  rather  soft,  of  a  sprightly  sub-acid  flavour, 
a  little  bitter  before  maturity.  Ripens  early  in  September. 

REBECCA. 

Origin,  Wilmington,  Delaware,  and  introduced  by  Joseph  P. 
JefFeris.  Fruit  large,  roundish,  oblate.  Skin  whitish  yellow, 
sometimes  with  a  crimson  cheek.  Stalk  very  short,  inserted 
in  a  deep,  narrow  cavity.  Calyx  large,  closed,  basin  broad 
and  deep.  Flesh  fine,  almost  sweet,  tender,  juicy,  somewhat 
spicy  and  refreshing.  August,  September. 

RED  WINTER  PEARMAIN. 
Red  Lady  Finger.     Buncombe  ? 

Tree  of  moderate  upright  growth ;  a  regular  bearer.  Fruit 
medium  size,  conic,  sometimes  nearly  oblong.  Skin  yellowish 
white,  mostly  shaded  with  maroon  and  thickly  sprinkled  with 
large  light  dots.  Stem  very  short,  in  an  acute  compressed  ca- 
vity slightly  russeted.  Calyx  closed,  set  in  a  small  round  open 
basin.  Flesh  whitish,  tender,  juicy,  almost  melting,  with  a  very 
mild,  sub-acid,  or  nearly  sweet,  slightly  aromatic  flavour.  Ja- 
nuary to  March 

RED  REPUBLICAN. 

Origin,  Lycoming  Co.,  Pennsylvania.  Tree  vigorous,  spread- 
ing. Fruit  large,  roundish,  oblate.  Skin  yellowish,  striped 
and  shaded  with  red,  and  sprinkled  with  large,  whitish  dots. 
Stem  short,  in  a  large  cavity.  Calyx  closed,  basin  broad, 


THE    APPLE.  18S 

deep,    and   furrowed.     Flesh    coarse,   tender,    juicy,   sub-acid. 
September  to  December. 

RED  RANGE. 

Fruit  medium  or  below,  oblong,  angular,  slightly  conic.  Co- 
lour, fine  yellow  shaded  with  red  and  thickly  covered  with 
whitish  dots.  Stalk  short,  inserted  in  a  small  cavity.  Calyx 
closed,  set  in  a  broad,  shallow  basin.  Flesh  firm,  juicy,  rich, 
with  a  mild  Spitzenburgh  flavour.  December,  February. 

RED  SWEET. 

Origin  on  the  farm  of  D.  C.  Richmond,  Sandusky,  Ohio. 
Tree  upright,  vigorous  and  productive.  Fruit  medium,  round- 
ish, oval.  Skin  yellowish,  striped  and  shaded  with  light  red, 
and  sprinkled  with  greenish  dots.  Stem  short  and  small,  in- 
serted in  an  acute  cavity  surrounded  by  russet.  Calyx  closed, 
set  in  a  deep,  abrupt  basin.  Flesh  whitish,  very  tender,  juicy, 
sweet  and  excellent.  November  to  February. 

RED  CATHEAD. 

Tree  vigorous  and  productive,  extensively  grown  in  the  eastern 
and  southwestern  counties  of  Virginia.  Fruit  large,  roundish, 
conic,  angular.  Skin  yellow,  partially  shaded  with  dull  red  and 
sometimes  deeper  red  in  the  shade,  and  thickly  sprinkled  with 
whitish  dots.  Stem  short,  inserted  in  a  deep  cavity.  Calyx 
partially  open,  set  in  a  large  basin.  Flesh  yellowish,  tender, 
iuicy,  with  a  very  brisk,  pleasant  flavour.  October,  November. 

REINETTE,  GOLDEN.     Thomp.  Ron.  Lind. 


Aurore. 

Kirk's  Golden  Reinette. 

Yellow  German  Reinette. 

Reinette  d'Aix. 

English  Pippin. 

Court-pendu  Core. 

Wyker  Pippin. 

Elizabet. 

Wygers. 

Megginch  Favourite. 

Dundee. 


of  various 

European 

>  collections, 

ac.  to 
Tiwmp. 


The  Golden  Reinette  is  a  very  popular  dessert  fruit  in  Eng- 
land and  on  the  continent,  combining  beauty  and  high  flavour, 

Fruit  below  medium  size,  very  regularly  formed,  roundish,  a 
little  flattened.  Skin  smooth,  golden  yellow,  washed  and  striped 
with  fine  soft  red  on  the  sunny  side,  mingled  with  scattered, 
russet  dots.  Flesh  yellow,  crisp,  with  a  rich,  sugary,  or  scarcely 
acid  juice.  October  to  January. 


184  THE  APPLE. 

This  is  different  and  superior  to  the  Reinette  Doree,  or  Jaune 
Hative  of  he  French,  which  is  more  yellow,  and  somewhat 
resembles  it. 

REPUBLICAN  PIPPIN. 

Origin,  Lycoming  Co.,  Pa.  First  discovered  by  George  Webb, 
who  gave  it  the  name.  Tree  of  strong,  but  crooked  growth, 
only  moderately  productive.  Fruit  large,  irregularly  oblate. 
Skin  dull  yellow,  mostly  shaded  with  red,  somewhat  striped  and 
marbled,  and  thinly  sprinkled  with  large  grey  dots.  Stalk  long, 
slender,  inserted  in  a  deep  cavity,  surrounded  with  thin  russet. 
Calyx  small,  closed ;  basin  rather  narrow  and  abrupt.  Flesh 
whitish,  tender,  juicy,  with  a  pleasant,  mild,  sub-acid  flavour.  It 
is  said  to  be  unsurpassed  for  cooking  and  drying.  September, 
October. 

RIBSTON  PIPPIN.     Thomp.  Lind.  Ron. 

Glory  of  York. 
Travers'. 
Formosa  Pippin. 
Rockhill's  Kusset. 

The  Ribston  Pippin,  a  Yorkshire  apple,  stands  as  high  in 
Great  Britain  as  the  Bank  of  England,  and  to  say  that  an  apple 
has  a  Ribston  flavour  is,  there,  the  highest  praise  that  can  be 
bestowed.  But  it  is  scarcely  so  much  esteemed  here,  and  must 
be  content  to  give  place,  with  us,  to  the  Newtown  Pippin,  the 
Swaar,  the  Spitzenburgh,  or  the  Baldwin.  In  Maine,  and  parts 
of  Canada,  it  is  very  fine  and  productive. 

Fruit  of  medium  size,  roundish.  Skin  greenish  yellow,  mix- 
ed with  a  little  russet  near  the  stalk,  and  clouded  with  dull  red 
on  the  sunny  side.  Stalk  short,  slender,  planted  in  a  rather 
wide  cavity.  Calyx  small,  closed,  and  set  in  an  angular  basin. 
Flesh  deep  yellow,  firm,  crisp,  with  a  sharp,  rich,  aromatic  fla- 
vour. The  tree  forms  a  spreading  top.  November  to  April. 

RICHARDSON. 

Origin,  farm  of  Ebenezer  Richardson,  Mass.  Fruit  large, 
roundish,  conic,  mostly  covered  with  red,  bright  in  the  sun,  with 
numerous  large,  light  specks.  Stem  rather  stout,  in  a  large 
cavity.  Calyx  large,  open,  in  a  deep  narrow  basin.  Flesh 
greenish  white,  remarkably  tender,  juicy,  with  a  fine,  rich,  almost 
saccharine  flavour.  Last  of  August,  and  September.  (Cole.) 

RIDGE  PIPPIN. 

Fruit  rather  large,  roundish,  conical,  very  much  ribbed.  Skin 
yellow,  very  slightly  shaded,  sprinkled  with  russet  and  crimson 


THE    APPLE.  185 

dots.  Stalk  rather  short,  inserted  generally  in  a  large  cavity. 
Calyx  closed,  set  in  an  abrupt  uneven  basin.  Flesh  yellowish, 
juicy,  crisp,  with  a  mild,  almost  saccharine,  slightly  aromatic 
flavour.  March,  April. 

RIEST. 

From  Simon  S.  Riest,  Lancaster,  Pa.  Size  large,  roundish, 
ribbed  at  apex.  Skin  fair  yellow.  Stem  of  medium  length,  in 
a  narrow,  moderately  deep  cavity,  with  some  stellate  russet  rays. 
Calyx  small,  closed,  set  in  a  narrow,  contracted,  ribbed  basin. 
Flesh  fine,  flavour  pleasant,  very  good.  August.  (W.  D. 
Brinckle.) 

RIVER. 

Origin,  Mass.  Tree  of  slow  growth,  but  productive.  Fruit 
medium  to  large,  oblong,  oval,  slightly  conic,  ribbed.  Skin 
yellow,  striped  and  shaded  with  dark  red,  with  a  slight  bloom. 
Stalk  medium,  deeply  planted.  Calyx  small,  closed,  set  in  a 
basin  of  moderate  depth.  Flesh  coarse,  juicy,  tender,  pleasant, 
sub-acid.  August,  September. 

ROADSTOWN  PIPPIN. 

Introduced  to  notice  by  James  McLean  of  Roadstown,  New 
Jersey,  and  originated  in  that  town.  A  strong,  erect  grower, 
and  makes  a  large  tree ;  a  good  bearer,  and  a  profitable  market 
fruit,  large  and  uniformly  fair,  excellent  for  cooking  and  drying 
Size  large,  oblate,  oblique.  Stem  very  short,  stout,  in  a  broad, 
deep  cavity.  Calyx  small,  and  closed,  in  a  deep  basin.  Skin 
greenish  yellow,  sparsely  sprinkled  with  green  dots.  Flesh 
white,  tender,  sprightly,  sub-acid.  Middle  of  April  to  the  mid- 
dle of  September. 

ROBEY'S  SEEDLING. 

Raised  by  H.  R.  Robey,  Fredericksburgh,  Ya.  Tree  very 
vigorous  and  productive. 

Fruit  large,  round,  tapering  to  the  eye,  colour  lively  red, 
faintly  striped,  on  a  scarcely  perceptible  yellow  ground  thickly 
covered  with  creamy  spots.  Flesh  yellow,  with  a  very  juicy, 
rich,  high  flavour.  November,  December.  (H.  R.  Robey  ) 

ROBERSON'S  WHITE. 

Origin  said  to  be  Culpepper  Co.,  Va.,  where  it  is  popular. 
Tree  upright,  of  rapid  growth,  and  bears  regular  crops. 

Fruit  medium,  oblong,  flattened  at  both  ends,  surface  uneven, 
colour  green,  with  many  dark  dots.  Flesh  yellowish,  fine 
grained,  crisp,  juicy,  aromatic,  sub-acid.  October  to  December. 
(H.  R.  Robey.) 


186 


THE    APPLE. 


ROCKPORT  SWEET. 

Origin,  Massachusetts.  Tree  a  strong  grower  and  productive* 
Fruit  medium,  oblate,  obliquely  depressed.  Skin  greenish, 
becoming  waxen  yellow,  with  a  dull  red  cheek.  Stem  short  and 
thick,  inserted  in  a  cavity  somewhat  ribbed,  surrounded  by  rus- 
set. Calyx  large,  nearly  closed,  set  in  a  broad,  open  basin. 
Flesh  whitish,  juicy,  with  a  brisk,  sweet,  aromatic  flavour. 
January  to  April. 

ROCK  APPLE. 

Origin,  Peterborough,  New  Hampshire,  recommended  by 
Robert  Wilson,  of  Keene,  as  an  excellent  fruit.  Tree  vigorous, 
with  long,  slender  branches,  very  productive. 

Fruit  large,  roundish,  slightly  flattened.  Skin  striped  and 
splashed  with  dark  and  bright  red  on  a  yellowish  ground. 
Flesh  white,  tender,  juicy,  flavour  sub-acid,  and  very  good. 
September,  October. 

ROCK  SWEET. 

Origin,  farm  of  Elihu  Pearson,  Newbury,  Mass.  Tree  hardy, 
vigorous,  and  a  constant  bearer. 

Fruit  medium  or  below,  roundish,  oblate,  slightly  conic. 
Skin  reddish,  shaded,  striped  and  splashed  with  darker  red,  and 
sprinkled  with  large  whitish  dots.  Stalk  short,  set  in  a  broad, 
deep,  russeted  cavity.  Calyx  closed,  basin  shallow,  corrugated. 
Flesh  white,  tender,  juicy,  sweet  and  pleasant.  September. 

ROLLIN. 

Origin,  Franklin  Co.,  North  Carolina.  Tree  of  moderate 
growth,  bears  abundantly. 

Fruit  of  medial  size,  oblate.  Skin  dull  red,  stalk  very  long, 
cavity  wide  and  deep,  basin  shallow.  Flesh  compact,  fine 
grained,  sub-acid,  rich  and  delicious.  October  to  January.  (G. 
W.  Johnson,  MS.) 

Rolla  of  Illinois  may  be  the  same. 

RUM  APPLE. 

Origin,  Pawlet,  Vt.,  on  the  farm  of  Brownley  Rum.  Tree 
upright,  vigorous,  an  early  and  profuse  bearer. 

Fruit  medium,  oblate.  Skin  yellow,  slightly  shaded  with 
crimson.  Stalk  short,  cavity- moderate.  Calyx  partially  closed, 
basin  broad  and  shallow.  Flesh  whitish,  juicy,  tender,  sprightly, 
sub-acid.  November  to  March. 


THE    APPLE.  187 


RUSSET,  ENGLISH. 

The  English  Russet  is  a  valuable,  long  keeping  variety,  ex- 
tensively cultivated,  and  well  known  by  this  name  on  the  Hud- 
son, but  which  we  have  not  been  able  to  identify  with  any  Eng- 
lish sort.  It  is  not  fit  for  use  until  February,  and  may  be  kept 
till  July,  which,  together  with  its  great  productiveness  and  good 
flavour,  renders  it  a  very  valuable  market  fruit.  It  is  acknow- 
ledged one  of  the  most  profitable  orchard  apples. 

Fruit  of  medium  size,  ovate,  or  sometimes  conical,  and  very 
regularly  formed.  Skin  pale  greenish  yellow,  about  two-thirds 
covered  with  russet,  which  is  thickest  near  the  stalk.  Calyx 
small,  closed,  and  set  in  an  even,  round  basin,  of  moderate 
depth.  Stalk  rather  small,  projecting  even  with  the  base,  and 
pretty  deeply  inserted,  in  a  narrow,  smooth  cavity.  Flesh  yel- 
lowish-white, firm,  crisp,  with  a  pleasant,  mild,  slightly  sub-acid 
flavour. 

The  trees  grow  very  straight,  and  form  upright  heads,  and 
the  wood  is  smooth  and  of  a  lively  brown. 

RUSSET  PEARMAIN. 

An  old  variety,  good  bearer. 

Fruit  fair,  medium  size,  roundish,  conic.  Skin  green  russet, 
with  faint  red  stripes  and  a  sunny  cheek.  Flesh  juicy,  tender, 
with  a  fine,  rich,  sub-acid,  or  almost  saccharine  flavour.  De- 
cember to  March. 

SAILLY  AUTUMN. 

Origin,  Plattsburgh,  N.  Y.,  on  the  farm  of  J.  H.  Sanborn. 
Tree  upright,  vigorous  and  productive. 

Fruit  medium,  oblate,  conic.  Skin  greenish  yellow,  the 
exposed  side  frequently  deep  red.  Stalk  short,  in  a  me- 
dium cavity.  Calyx  small,  closed,  basin  small,  narrow.  Flesh 
very  tender,  rich,  high  flavour,  with  a  peculiar  aroma.  Septem- 
ber. (J.  W.  Bailey,  MS.) 

SCARLET  PEARMAIN.     Thomp.  Lind. 

Bell's  Scarlet  Pearmain.     Ronalds. 
Oxford  Peach  of  some  English  gardens. 

A  showy  dessert  apple,  of  English  origin. 

Fruit  medium  sized,  pearrnain  or  conical  shaped.  Skin  light 
crimson,  or  yellow,  in  the  shade,  rich  crimson  on  the  sunny 
side.  Stalk  nearly  an  inch  long,  deeply  set.  Flesh  white, 
stained  with  a  tinge  of  pink,  crisp,  juicy,  and  of  good  flavour. 
In  eating  from  the  last  of  August  to  the  tenth  of  October.  A 
plentiful  bearer. 


188  ^THE  APPLE. 

SEEVER. 
Seever's  Red  Stream 

From  Coshocton  Co.,  Ohio.  Fruit  medium,  globular,  lemon 
yellow,  striped  with  "bright  clear  red.  Stem  short,  slender 
Calyx  with  long  segments ;  basin  deep,  open.  Flesh  yellowish, 
juicy,  sub-acid.  October,  November.  (Elliott.) 

SEPTEMBER. 
Pride  of  September. 

Origin,  Canton  Co.,  Pa.,  from  W.  G.  Waring.  Tree  hardy 
and  vigorous,  a  good  and  regular  bearer.  Fruit  large,  globular, 
somewhat  depressed,  very  slightly  conic,  angular.  Skin  yellow, 
slightly  shaded,  and  thinly  sprinkled  with  brown  dots.  Stalk 
short,  inserted  in  a  deep,  abrupt  cavity,  surrounded  by  thin  rus- 
set. Calyx  partially  closed,  set  in  an  open  basin.  Flesh  yellowish, 
tender,  juicy,  with  a  very  agreeable  sub-acid  flavour.  October. 

SHEPPARD'S  SWEET. 

Origin,  Windham  Co.,  Conn.  Tree  thrifty,  upright,  and  a 
great  bearer.  Fruit  medium,  angular,  oblong,  approaching 
conic.  Skin  yellow,  striped  "with  red.  Stalk  long,  slender,  in- 
serted in  an  acute  cavity.  Calyx  firmly  closed,  set  in  a  small 
basin.  Flesh  white,  tender,  sweet,  and  pleasant.  October, 
November. 

SHOCKLEY. 
Waddell  Hall. 

Origin,  Jackson  Co.,  Georgia.  Tree  vigorous,  very  produc- 
tive, valuable  for  its  late  keeping. 

Fruit  medium  or  below,  conic,  truncate.  Skin  waxen,  whitish 
yellow,  chiefly  overspread  with  red,  and  thickly  sprinkled  with 
light  gray  dots.  Stem  long,  slender,  inserted  in  a  deep  acute 
cavity.  Calyx  partially  closed,  set  in  a  shallow  corrugated 
basin.  Flesh  crisp,  juicy,  rich,  saccharine,  slightly  vinous,  and 
pleasant.  April,  May. 

SlNE-QUA-NON. 

A  native  of  Long  Island,  named  by  the  late  Wm.  Prince. 
Fruit  roundish-ovate,  about  medium  size.  Skin  smooth,  pale 
greenish  yellow.  Stalk  slender.  Flesh  white,  very  tender,  juicy, 
and  of  a  delicate  and  very  sprightly  flavour.  The  young  trees 
are  rather  slow  and  crooked  in  growth.  August. 


THE    APPLE.  189 


SLINGERLAND  PIPPIN. 

Raised  by  Mr.  Slingerland  of  Albany  Co.,  New  York.  Intro- 
duced by  Prof.  James  Hall.  Fruit  medium  to  large,  oblate, 
angular,  inclining  to  conic  or  distinctly  conic.  Skin  yellow,  shad  • 
ed  with  red  and  sprinkled  with  minute  dots.  Stalk  short  and 
stout,  inserted  in  a  broad  deep  cavity,  surrounded  with  very  thin 
russet.  Calyx  small,  partially  closed,  set  in  a  fine  angled  basin 
of  variable  size.  Flesh  white,  tender,  juicy,  with  a  very  brisk 
rather  rich,  sub-acid  flavour.  December,  February. 

SMALLEY. 
Spice. 

From  Kensington,  Conn.,  where  it  was  much  esteemed. 
Medium  size,  oblate,  conic.  Skin  yellow,  with  a  slight  blush. 
Stalk  short  and  large,  cavity  russeted.  Calyx  closed ;  basin  uneven, 
shallow.  Flesh  tender,  juicy,  brisk,  with  a  pleasant  aromatic 
flavour.  September,  October. 

SMITH'S  CIDER. 

Origin,  Bucks  Co.,  Pa.  Extensively  grown  in  Pennsylvania 
and  western  states.  Tree  vigorous  and  very  productive.  Fruit 
medium,  oblong  oval,  obliquely  flattened.  Colour  greenish  white, 
shaded,  and  striped  with  red,  sparsely  covered  with  grey  dots. 
Stalk  slender,  of  medium  length,  inserted  in  a  deep,  rather  nar- 
row cavity.  Calyx  closed,  set  in  a  broad  rather  shallow  basin. 
Flesh  whitish,  tender,  juicy,  crisp,  with  pleasant,  mild,  sub-acid 
flavour.  December,  March, 

SOPS  OF  WINE. 

Worden's  Pie  Apple. 

Washington. 

Bennington. 

An  old  European  variety.  Tree  vigorous  and  productive. 
Fruit  medium,  roundish  ovate,  fair.  Skin  yellow  and  red. 
splashed  and  shaded  with  deep  red,  and  sprinkled  with  white 
and  grey  dots,  and  a  thin  bloom.  Stem  of  medium  length,  slender, 
inserted  in  a  narrow  cavity.  Calyx  closed ;  basin  rather  shallow, 
uneven.  Flesh  white,  often  stained,  not  very  juicy,  with  a  mild, 
pleasant,  sub-acid  flavour.  August,  September. 

SOUTHERN  GREENING. 

Fruit  oblate,  much  depressed.  Skin  green.  Stalk  very  short, 
inserted  in  a  large  cavity,  surrounded  by  russet.  Calyx  par* 
tially  closed,  segments  recurved  in  a  rather  large,  deep  cavity 


190  THE    APPLE. 

Flesh  yellowish,  juicy,  with  a  very  rich,  vinous,  pleasant  aroma 
tic  flavour.     November,  March. 

SPITZENBURGH,  FLUSHING. 

This  variety  has  been  confounded  by  Coxe,  and  more  recently 
by  Thompson,  with  the  Esopus  Spitzenburgh,  but  is  really  quite 
distinct.  The  tree  makes  strong,  brown  shoots,  different  from 
the  slender  yellowish  ones  of  that  sort. 

The  fruit  is  roundish-conical,  stalk  set  in  a  narrow  cavity, 
projecting  beyond  the  fruit.  Skin  nearly  covered  with  red,  on 
a  greenish  yellow  ground,  dotted  with  large  fawn  spots,  and 
coated  with  a  slight  bloom.  Calyx  small,  in  an  even  basin. 
Flesh  white,  juicy,  crisp,  nearly  sweet,  and  of  pleasant  flavour, 
but  without  the  brisk  richness,  or  yellow  colour  of  the  Esopus 
Spitzenburgh.  October  to  February. 

SUTTON  BEAUTY. 
Beauty. 

Origin,  Sutton,  Mass.  Tree  upright,  thrifty,  and  very  pro- 
ductive. Fruit  medium  or  above,  roundish,  somewhat  angular, 
conic.  Skin  waxen  yellow,  shaded,  mottled  and  obscurely  strip- 
ed with  fine  crimson,  and  thinly  sprinkled  with  whitish  dots. 
Stem  rather  short,  inserted  in  a  medium  cavity,  slightly  sur- 
rounded by  greenish  russet.  Calyx  partially  closed,  set  in  a 
moderate,  uneven  basin.  Flesh  whitish,  crisp,  tender,  juicy,  with 
a  sprightly,  sub-acid  flavour.  November,  February. 

SWEETING,  HARTFORD. 

Spencer  Sweeting. 
Keney's  Sweet. 

Origin,  farm  of  Mr.  Spencer,  near  Hartford,  and  introduced 
by  Dr.  E.  W.  Bull.  Tree  moderately  vigorous,  hardy  and  pro- 
ductive. 

Fruit  rather  large,  roundish,  slightly  flattened.  Skin  smooth 
and  fair,  almost  covered  and  striped  with  fine  red  over  a  yellow- 
ish green  ground, — and  sprinkled  with  small  grey  dots.  Stalk 
nearly  three  quarters  of  an  inch  long,  slender,  inserted  in  a 
rather  shallow,  round  cavity.  Calyx  broad,  closed,  with  few 
segments,  set  in  a  slightly  uneven  basin  which  is  but  little  sunk. 
Flesh  very  juicy,  tender,  with  a  rich,  agreeable  flavour.  De- 
cember to  May  or  June. 

SWEETING,  RAMSDELL'S. 

Ramsdell's  Red  Pumpkin  Sweet.     Ken.       Ramsdell's  Sweet. 
Red  Pumpkin  Sweet.  English  Sweet. 

Ramsdell's  Sweeting  we  have  lately  received  from  Conneo- 


THE   APPLE.  191 

ticut,  where  it  is  greatly  esteemed  for  the  very  large  crops  it 
bears,  as  well  as  for  its  remarkably  rich  saccharine  flavour. 
We  believe  it  is  a  native  of  Connecticut ;  and  it  derives  its  name 
from  the  Rev.  H.  S.  Ramsdell,  of  Thompson,  in  that  state,  who 
has  introduced  it  to  public  attention.  The  tree  is  very  vigorous, 
grows  remarkably  straight  and  upright,  comes  early  into  bear- 
ing, and  yields  every  year  enormously. 

Fruit  rather  above  medium  size,  oblong,  regularly  shaped, 
and  tapering  slightly  towards  the  eye.  Skin  rich,  dark  red, 
dotted  with  fawn-coloured  specks,  and  covered  with  a  blue 
bloom.  Stalk  quite  short,  deeply  sunk  in  a  rather  narrow  ca- 
vity. Calyx  set  in  a  pretty  deep  even  basin.  Flesh  yellowish, 
very  tender  and  mellow,  unusually  sweet  and  rich.  In  weight 
the  apple  is  light.  October  to  February.  We  have  not  been 
able  to  distinguish  this  from  English  Sweet. 

SWEETING,  TOLMAN'S, 

The  Tolman's  Sweeting  is  scarcely  second-rate  as  a  table 
fruit,  but  it  is  one  of  the  most  popular  orchard  sorts,  from  its 
great  productiveness,  its  value  as  food  for  swine  and  cattle,  as 
well  as  for  baking.  Form  nearly  globular.  Skin,  when  fully 
ripe,  whitish  yellow,  with  a  soft  blush  on  one  side.  Stalk  rather 
long  and  slender,  inclining  to  one  side,  and  inserted  in  a  rather 
wide,  shallow,  but  regular  cavity.  Calyx  set  in  a  small  basin, 
slightly  depressed.  Flesh  quite  white,  rather  firm,  fine  grained, 
with  a  rich,  sweet  flavour.  November  to  April.  A  native  of 
Rhode  Island.  Much  valued  at  the  West. 

SWEETING,  WELLS'. 

Wells'  Sweeting  is  one  of  the  most  sprightly  and  agreeable 
for  the  dessert,  of  all  the  early  winter  sweet  apples.  The  only 
old  tree  in  our  knowledge,  grows  in  the  .orchard  of  Mr.  John 
Wells,  near  Newburgh,  N.  Y.  We  have  not  been  able  to  trace 
it  farther  than  this  neighbourhood,  though  it  may  not  have 
originated  here.  It  makes  stout,  stiff,  upright  shoots,  and  bears 
well. 

Fruit  of  medium  size,  roundish,  broadest  in  the  middle,  ana 
lessening  each  way.  Skin  smooth,  pale,  dull  green,  (like  a 
Rhode  Island  Greening  in  colour,  but  paler,)  with  a  dull  red  or 
brownish  cheek.  Stalk  rather  slender  and  short.  Calyx  short, 
set  in  quite  a  shallow  basin.  Flesh  very  white,  and  very  ten- 
der, abounding  with  a  rich,  agreeable,  sprightly  juice.  Novem- 
ber to  January. 

SWEET  RAMBO. 
Origin,  Berks  Co.,  Pa.,  habit  of  the  tree  like  Rambo.     Speci 


192  ^    THE    APPLE. 

mens  received  from  Daniel  B.  Lorali,  near  Reading,  Pa. ;  a  good 
and  regular  bearer. 

Fruit  medium,  oblate,  nearly  globular.  Skin  yellow,  mostly 
shaded  with  red,  and  thickly  covered  with  large  grey  dots,  a 
little  elevated  above  the  surface.  Stalk  short  and  slender,  in- 
serted in  a  deep  cavity,  surrounded  by  russet.  Calyx  closed,  set 
in  a  deep  open  basin.  Flesh  yellowish,  juicy,  almost  melting, 
with  a  rich,  sugary,  slightly  aromatic  flavour,  core  small  and 
close.  October  to  December. 

Sweet  Nonsuch  of  the  West  may  prove  the  same. 

SWEET  FALL  PIPPIN. 

Grown  in  Westchester  Co.,  N.  Y.  Tree  vigorous,  produc- 
tive. 

Fruit  large,  oblate.  Skin  greenish  yellow,  slightly  sprinkled 
with  brown  dots.  Stalk  short,  in  a  large  cavity.  Calyx 
closed,  in  a  very  shallow  basin.  Flesh  juicy,  sweet,  and  rich. 
October,  November. 

SWEET  WINESAP. 

From  Pennsylvania.  Tree  of  moderate,  upright  growth,  pro- 
ductive. 

Fruit  medium,  oblate,  slightly  approaching  conic.  Colour  red, 
splashed  with  deep  crimson.  Stalk  long  and  slender,  inserted 
in  a  deep  cavity,  surrounded  with  russet.  Calyx  large,  open,  set 
in  a  rather  deep,  open  basin.  Flesh  tender,  juicy,  almost  melt- 
ing, with  a  very  sweet,  rich,  peculiar  flavour.  November,  De- 
cember, 

SWEET  ROMANITE. 

Origin  unknown ;  received  specimens  from  Henry  Avery, 
Burlington,  Iowa.  » 

Fruit  medium,  somewhat  globular,  obliquely  depressed.  Skin 
greenish,  becoming  yellow  at  maturity,  largely  shaded  with  dull 
red,  and  thickly  sprinkled  with  greenish  or  grey  dots.  Stalk 
short  and  slender,  inserted  in  a  shallow  cavity,  surrounded  by 
thin  green  russet.  Calyx  large,  open,  set  in  a  broad  uneven 
basin.  Flesh  yellow,  compact,  juicy,  tender,  with  a  rich  saccha- 
rine flavour.  November  to  March. 

There  is  also  another  Sweet  Romanite,  grown  at  the  West, 
but,  not  having  seen  it,  cannot  say  what  is  the  distinction. 

SWEET  VANDERVERE. 
Sweet  Redstreak.      Sweet  Harvey. 

Origin  unknown.  Tree  of  crooked  growth,  a  profuse  bearer, 
specimens  from  Arthur  Bryant,  Princeton,  Illinois. 


THE  APPLE.  193 

Fruit  medium  size,  oblong,  slightly  conic,  obscurely  angular, 
sometimes  nearly  cylindric. .  Skin  greenish  yellow,  shaded  and 
striped  with  dull  red.  Stalk  short,  rather  slender,  inserted  in  a 
large,  irregular  cavity.  Calyx  partially  closed,  set  in  a  broad, 
open  basin.  Flesh  tender,  juicy,  almost  melting,  with  an  exceed 
ingly  saccharine,  aromatic  flavour.  November,  March. 

STRAUDT. 

Grown  on  the  premises  of  Mr.  Straudt,  Berks  Co.,  Pa.  Size 
large,  roundish,  inclining  to  conical.  Skin  deep  crimson,  with 
stripes  of  paler  red,  and  numerous  light  dots.  Stem  short,  in  a 
wide,  deep,  russeted  cavity.  Calyx  small,  closed,  set  in  a  narrow, 
shallow,  furrowed  basin.  Flesh  fine  grained,  tender,  white.  Fla- 
vour sub-acid  and  pleasant.  Very  good.  November.  (W.  D. 
Brinckle.) 

STEHLY. 

Origin,  Berks  Co.,  on  the  farm  of  Francis  Stehly.  Tree  vigo- 
rous. 

Fruit  large,  oblate,  conic,  angular.  Skin  yellow,  striped  and 
shaded  with  red,  and  covered  with  large  brown  dots.  Stem 
very  short,  inserted  in  a  deep  cavity.  Calyx  partially  closed,  set 
in  a  small,  uneven  basin.  Flesh  whitish,  juicy,  tender,  pleasant, 
mild,  sub-acid.  January  to  April. 

STILLMAN'S  EARLY. 

Origin,  Clinton,  Oneida  Co.,  N.  Y.  Tree  of  moderate  upright 
growth,  productive. 

Fruit  small,  roundish,  conic.  Skin  yellow,  sometimes  a  slight 
blush,  and  a  few  brown  dots.  Stalk  long,  stout,  cavity  shallow. 
Calyx  closed,  basin  very  shallow,  plaited.  Flesh  yellow,  tender, 
pleasant,  sub-acid.  Last  of  July,  and  first  of  August. 

ST.  LAWRENCE. 

Origin  uncertain.     Tree  vigorous,  upright,  productive. 

Fruit  large,  oblate,  tapering  towards  the  eye.  Skin  yellowish, 
striped  and  splashed  with  carmine.  Stem  of  medium  length, 
inserted  in  a  large  cavity.  Calyx  firmly  closed ;  basin  small  and 
deep.  Flesh  white,  lightly  stained,  crisp,  juicy,  tender,  and 
vinous.  September,  October. 

STRODE'S  BIRMINGHAM. 

Strode's. 

Origin,  Penn.     A  vigorous,  upright  grower,  productive. 
Fruit  rather  below  medium,  oblong,  oval,  or  conic.     Skin  oily, 
yellow,  sprinkled  with  a  few  grey  dots.     Stalk  slender,  set  in  a 

9 


194  THE    APPLE. 

deep  narrow  cavity  ;   basin  broad,  shallow,  corrugated.     Flesh 
yellow,  moderately  juicy,  with  a  sharp  flavour.     September. 

STURMER  PIPPIN. 

An  English  fruit.  Below  medium,  oblate,  approaching  conic, 
Skin  yellow,  with  a  bronzed  or  crimson  cheek.  Stalk  of  me- 
dium length,  inserted  in  a  large  cavity.  Calyx  closed,  segments 
long  ;  basin  shallow  and  uneven.  Flesh  compact,  with  a  high 
sub-acid  flavour.  January,  May. 

SUGAR  LOAF  PIPPIN.     Thomp.  Lind.  P.  Mag. 

Hutching's  Seedling. 

A  foreign  sort.     Tree  of  good  growth  and  productive. 

Fruit  of  medium  size,  oblong  or  conical,  smooth,  clear  pal«J 
yellow,  becoming  nearly  white  on  one  side  when  fully  ripe. 
Flesh  white,  firm,  very  slightly  acid,  and  moderately  juicy. 
Ripens  the  latter  part  of  July,  and  is  very  showy  on  the  tree. 

SUGAR  SWEET. 

From  Massachusetts  ;  large,  conic,  with  many  prominent  an- 
gles. Skin  yellow,  mostly  shaded  with  red,  and  a  dark  maroon 
cheek.  Flesh  white,  fine  grained,  not  very  tender,  but  with  a 
rich,  honeyed  sweetness.  December  to  February. 

SUMMER  HAGLOE. 

Tree  vigorous,  but  slow  in  its  growth  while  young,  thick 
blunt  shoots,  productive. 

Fruit  large,  roundish,  oblate.  Skin  whitish  yellow,  striped 
and  splashed  with  bright  red,  and  covered  with  a  thin  bloom. 
Stalk  short  and  thick,  inserted  in  a  broad,  open  cavity.  Calyx 
closed,  set  in  a  small,  jjound  basin.  Flesh  white,  rather  coarse, 
tender,  juicy,  sub-acid.  An  excellent  culinary  variety.  Au- 


SUMMER  QUEEN.     Coxe. 
Sharpe's  Early. 

A  popular  midsummer  apple  for  the  dessert  and  kitchen.  The 
fruit  is  large  and  broad  at  the  crown,  tapering  towards  the  eye. 
The  stalk  is  rather  long,  and  is  planted  in  a  pretty  deep  cavity, 
sometimes  partially  closed.  Calyx  but  little  sunk,  in  a  narrow 
plaited  basin.  Skin  fine  deep  yellow  in  its  ground,  though  well 
striped  and  clouded  with  red.  Flesh  aromatic,  yellow,  rich,  and 
of  good  flavour.  This  variety  forms  a  large  tree  with  somewhat 
pendant  boughs,  and  the  fruit  is  in  perfection  by  the  tenth  of 
August. 


THE    APPLE. 


195 


SUMMER  SWEET  PARADISE. 

A  Pennsylvania  fruit,  sent  to  us  by  J.  B.  Garber,  Esq.,  a 
zealous  frnit-grower  of  Columbia,  in  that  State.  It  is  a  -large, 
fair,  sweet  apple,  and  is  certainly  one  of  the  finest  of  its  class 
for  the  dessert.  The  tree  is  an  abundant  bearer. 

Fruit  quite  large,  round  and  regular  in  its  form,  a  little  flat- 
tened at  both  ends.  Skin  rather  thick,  pale  green,  sometimes 
faintly  tinged  with  yellow  in  the  sun,  and  very  distinctly  marked 
with  numerous,  large,  dark  grey  dots.  Stalk  strong,  and  set  in 
an  even,  moderately  deep  hollow.  Flesh  tender,  crisp,  very 
juicy,  with  a  sweet,  rich,  aromatic  flavour.  Ripe  in  August 
and  September. 


Summer  Pippin. 

SUMMER  PIPPIN. 
Sour  Bough.     Tart  Bough. 

Origin  unknown  ;  an  old  fruit,  much  cultivated  in  Rockland 
and  Westchester  counties,  N.  Y.,  a  valuable  market  fruit.  Tree 
vigorous,  forming  a  beautiful  head,  a  regular  and  good  bearer. 

Fruit  medium  to  large,  variable  in  form,  generally  oblong  oval 
or  inclining  to  conic,  angular  and  irregular.  Skin  pale  waxen 


196  THE    APPLE. 

yellow,  shaded  with  a  delicate  crimson  blush,  and  sprinkled 
with  green  and  greyish  dots.  Stalk  varies  in  length  and  thick- 
ness, inserted  in  a  deep  abrupt  cavity.  Calyx  closed,  set  in  a 
deep,  abrupt,  corrugated  basin.  Flesh  white,  tender,  moderately 
juicy,  -with  a  pleasant,  refreshing,  sub-acid  flavour,  valuable  for 
culinary  uses.  Ripens  the  middle  of  August,  and  continues  a 
month  or  more. 

SUMMER  BELLFLOWER. 

Origin,  farm  of  J.  R.  Comstock,  Dutchess  Co.,  N.  Y.  Tree 
vigorous,  upright,  productive. 

Fruit  medium  or  above,  oval,  inclining  to  conic.  Skin 
smooth,  clear  yellow,  with  rarely  a  faint  orange  blush  on  the 
side  of  the  sun.  Stalk  an  inch  long,  stout  at  its  insertion  in  a 
shallow  cavity.  Calyx  closed,  with  small  reflexed  segments,  set 
in  a  smooth,  but  slightly  five-sided  basin.  Flesh  white,  fine 
grained,  tender,  with  an  excellent  rich,  sub-acid  flavour.  Mid- 
dle of  August  to  middle  of  September.  (Hort.) 

SUMMER  BELLFLOWER  OF  PENNSYLVANIA, 

Wm.  G.  Waring,  of  Boalsburg,  Pa.,  informs  us,  is  quite  dis- 
tinct from  the  above,  and  very  much  resembles  Yellow  Bell- 
flower  in  shape  and  colour,  but  has  a  very  wide  and  deep 
cavity,  and  closed  calyx.  Flesh  yellowish  white,  firm  and  fine 
texture,  not  very  juicy,  with  a  brisk,  agreeable,  very  pleasant 
flavour,  and  decidedly  the  best  of  its  season.  Last  of  August 
and  first  of  September.  (W.  G.  Waring.) 

SUPERB  SWEET. 

Raised  by  Jacob  Deane,  Mansfield,  Mass.  Tree  vigorous,  pro- 
ductive. 

Fruit  rather  large,  roundish,  pale  yellow,  much  red  in  the ' 
sun.     Stalk  long,  inserted  in  a  deep  cavity.     Calyx  large,  open, 
basin  broad.     Flesh  white,  very  tender,  iuicy,  sweet,  rich,  high 
flavoured.     September,  October.     (Cole.) 

SUPERB. 

Origin,  Franklin  Co.,  North  Carolina.  Tree  tolerably  vigor- 
ous and  a  prodigious  bearer. 

Fruit  medium  or  above,  roundish,  oblate,  regular.  Skin  green, 
rarely  with  a  blush.  Stalk  of  medium  length,  in  a  shallow 
cavity.  Calyx  large  and  open.  Flesh  yellow,  solid,  slightly 
coarse  grained,  rich,  and  particularly  high  flavoured.  November 
to  March.  This  variety  combines  as  many  valuable  properties 
as  any  other.  (G.  W.  Johnson  MS.) 


THE    APPLE.  197 


TETOFSKY.     Thomp. 

The  Tetofsky  is  a  Russian  summer  apple,  which  piomises 
well. 

Fruit  of  medium  size,  oblate  conic,  sometimes  nearly  round. 
Skin  smooth,  with  a  yellow  ground  handsomely  striped  with 
red,  and,  like  most  apples  of  that  country,  covered  with  a  whitish 
bloom,  under  which  is  a  shining  skin.  The  flesh  is  white  and 
juicy,  with  a  sprightly  and  agreeable  flavour.  August.  Suc- 
ceeds at  the  North. 

TEWKSBURY  WINTER  BLUSH.     Coxe. 

Mr.  Coxe  says,  this  apple  was  brought  from  Tewksbury,  Hun- 
terdon  county,  N.  J.  It  is  a  handsome,  fair  fruit,  with  more 
flavour  and  juiciness  than  is  usual  in  long-keeping  apples. 
They  may  be  kept  till  August,  without  particular  care,  quite 
plump  and  sound.  The  size  is  small,  rather  flat.  The  skin 
smooth,  yellow,  with  a  red  cheek.  Flesh  yellow,  with  more 
juice  and  flavour  than  any  other  long-keeping  variety.  The 
tree  grows  rapidly  and  straight — and  the  fruit  hangs  till  late  in 
the  autumn.  January  to  July. 

TINMOUTH. 

Origin,  Tinmouth,  Vt.  Tree  a  good  grower  and  produc- 
tive. 

Fruit  above  medium,  oblate.  Skin  whitish  yellow,  considera- 
bly shaded  with  carmine,  and  sprinkled  with  a  few  brown  dots. 
Stem  short,  inserted  in  a  deep  cavity.  Calyx  partially  closed, 
set  in  a  rather  large  basin.  Flesh  whitish,  juicy,  tender, 
pleasant,  mild,  sub-acid.  November  to  February. 

TOCCOA. 

Muskmelon. 

Originated  with  Jeremiah  Taylor,  Toccoa  Falls,  Habersham 
Co.,  Georgia. 

Fruit  rather  large,  conical,  irregular.  Skin  yellow,  striped 
with  red.  Stem  short,  in  an  irregular  cavity.  Calyx  closed,  in 
a  small,  irregular  basin.  Flesh  yellow,  with  a  brisk,  rich,  Spit- 
zenburgh  flavour,  moderately  juicy.  First  of  August.  (White's 
Gard.) 

TOWNSEND. 

Origin,  Pennsylvania.  Tree  healthy  and  vigorous,  very  pro- 
ductive. 

Fruit  medium,  oblate,  slightly  conic.  Skin  pale  yellow, 
striped  and  splashed  with  red,  and  covered  with  a  thin  bloom. 


198  TEE  APPLE. 

Stalk  rather  long,  slender,  inserted  in  a  medium  cavity.  Calyx 
closed,  set  in  a  basin  of  moderate  depth.  Flesh  white,  tender, 
very  mild,  agreeable,  sub-acid  flavour.  Ripe  middle  of  August 
to  middle  of  September.  Hocking  of  the  West  may  prove  to 
be  the  same. 

TRADER'S  FANCY. 

Originated  in  the  nurseries  of  Solomon  Phillips,  Washington 
Co.,  Pa.,  a  vigorous  grower,  a  good  and  regular  bearer,  and 
popular  where  known,  valued  as  a  late  keeper  and  market  fruit 
at  the  Southwest.  Specimens  received  from  D.  H.  Wakefield, 
Brownsville,  Fayette  Co.,  Pa. 

Fruit  medium,  oblate,  roundish.  Skin  greenish,  striped  and 
shaded  with  dull  red.  Stalk  slender,  planted  in  a  large  cavity. 
Calyx  closed,  basin  broad  and  corrugated.  Flesh  tender,  juicy, 
with  a  mild,  sub-acid  flavour.  January  to  May. 

TRENTON  EARLY  ? 

Fruit  above  medium,  irregular,  ribbed,  colour  yellowish  with 
slight  undulations  over  the  surface  which  are  green.  Skin 
smooth  and  oily,  cavity  wide,  basin  furrowed.  Flesh  not  very 
fine  grained,  very  light  and  tender,  with  a  pleasant,  sub-acid 
flavour,  "  very  good."  August.  (T.  McWhorter's  MS.) 

May  prove  to  be  English  Codlin. 

TUFT'S  BALDWIN. 

Fruit  large,  oblate,  somewhat  angular.  Skin  yellowish,  much 
shaded  and  sometimes  striped  with  red.  Stalk  in  a  large 
cavity.  Calyx  closed,  in  a  plaited  basin  of  moderate  depth. 
Flesh  crisp,  rather  juicy,  with  a  flavour  scarcely  sub-acid, 
and  slightly  aromatic.  September,  October. 

TWENTY  OUNCE.     H.  Mag. 

Morgan's  Favourite.  Coleman. 

Twenty  Ounce  Apple.  )  of  Cayuga  Cayuga  Bed  Streak. 

Eighteen  Ounce  Apple.  \   Co.,  N.  T.  Lima. 

Aurora. 

A  very  large  and  showy  apple,  well  known  in  Cayuga  Co., 
but  an  old  fruit  from  Connecticut.  It  is  a  good,  sprightly 
fruit,  though  not  very  high  flavoured,  but  its  remarkably  hand- 
some appearance  and  large  size  render  it  one  of  the  most  popular 
fruits  in  market.  The  tree  is  thrifty  and  makes  a  compact, 
neat  head,  bears  regular  crops,  and  the  fruit  is  always  fair  and 
handsome. 

Fruit  very  large,  roundish.  Skin  slightly  uneven,  greenish- 
yellow,  boldly  splashed  and  marbled  with  stripes  of  purplish-red. 


THE    APPLE.  199 

Stalk  short,  set  in  a  wide  deep  cavity.  Calyx  small,  basin 
moderately  deep.  Flesh  coarse-grained,  with  a  sprightly,  brisk 
sub-acid  flavour.  October  to  January.  This  is  quite  distinct 
from  the  TWENTY  OUNCE  PIPPIN,  a  large,  smooth,  dull-coloured 
cooking  apple. 

TWITCHELL'S  SWEET. 

Origin,  Dublin,  New  Hampshire ;  a  vigorous  grower  and 
very  productive.  Specimens  received  from  Robert  Wilson, 
Keene,  N.  H. 

Fruit  medium,  conic,  angular.  Skin  red,  shaded  with  purple 
and  partially  sprinkled  with  small  grey  dots.  Stalk  long  and 
slender,  inserted  in  a  deep  cavity.  Calyx  small  and  closed,  set 
in  an  abrupt,  plaited  basin.  Flesh  very  white,  veined  with  red 
under  the  skin  and  sometimes  at  the  core,  tender,  very  sweet 
and  pleasant.  November,  December. 

VANDEVERE. 

"White  Vandevere.  Yandevere  of  Pa. 

Green  Yandevere.  Little  Yandevere  of  Indiana. 

Stalclubs. 

The  Vandevere  is  an  old  fruit,  a  native  of  Wilmington,  Del., 
and  took  its  name  from  a  family  there,  and  when  growing  on 
highly  cultivated  soil  is  much  admired  for  culinary  purposes, 
but  is  sometimes  subject  to  bitter  rot,  and  is  now  mostly  super- 
seded by  the  Smoke  house  and  Republican  Pippin,  which  are 
supposed  to  be  seedlings  of  the  old  Vandever,  and  of  much 
better  quality,  moderate,  horizontal  growth,  not  very  productive. 
Fruit  of  medium  size,  oblate.  Stem  about  an  inch  long,  inserted 
in  a  deep  cavity.  Calyx  small  and  closed,  set  in  a  rounctmoderate 
basin.  Colour  waxen  yellow,  striped  with  red  and  covered  with 
numerous  green  dots.  Flesh  yellowish,  compact,  but  tender, 
with  a  fine  rich,  sub-acid  flavour.  October  to  January. 

Red  Vandevere  is  said  to  be  distinct  and  of  better  quality, 
less  subject  to  bitter  rot. 

VANDYNE. 

Fruit  large,  roundish,  slightly  conic.  Skin  yellowish,  with  a 
tinge  ojf  red  and  slightly  sprinkled  with  brown  and  reddish  dots. 
Stalk  rather  slender,  in  a  large  cavity.  Calyx  closed,  in  a  deep 
uneven  basin.  Flesh  white,  tender,  juicy,  sub-acid,  agreeable. 
October. 

VANDEVERE  PIPPIN. 

Indiana  Yandevere. 
Watson's  Yandevere. 
Big  Yandevere. 

Origin  supposed  to  bo  Indiana,  a  rapid  grower,  spreading,  and 
a  moderate  bearer. 


200  THE    APPLE. 

Fruit  large,  oblate,  approaching  conic.  Skin  yellow,  flaked 
all  over  with  red,  striped  on  the  sunny  side,  and  covered  with 
rough  brown  dots.  Stem  short,  inserted  in  a  broad  deep  cavity, 
often  russeted.  Calyx  partially  closed,  set  in  a  moderate  basin. 
Flesh  greenish,  crisp,  with  a  brisk  sub-acid  flavour.  September 
to  February.  Valuable  for  cooking  and  drying,  popular  at  the 
West. 

VAUGHAN'S  WINTER. 

Origin,  Kentucky.  Tree  hardy,  vigorous,  and  productive. 
Introduced  by  J.  S.  Downer  of  Elkton,  Ky.  Fruit  medium,  ob- 
late, oblique,  angular.  Skin  whitish,  waxen  yellow,  shaded  with 
crimson  and  lilac,  and  sometimes  obscurely  striped,  and  thickly 
covered  with  conspicuous  light  dots.  Stalk  small  and  short,  in- 
serted in  a  deep  uneven  cavity,  surrounded  by  very  thin  green 
russet.  Calyx  open  or  partially  closed;  basin  deep,  abrupt, 
open,  slightly  corrugated.  Flesh  yellowish,  tender,  juicy,  with 
a  brisk,  very  agreeable  vinous  flavour.  January  to  March. 

VIRGINIA  GREENING. 

Fruit  large,  oblate.  Skin  yellowish,  thinly  covered  with  large 
brown  dots.  Stalk  large,  rather  long,  in  a  very  large  cavity. 
Calyx  open ;  basin  large,  abrupt,  rather  uneven.  Flesh  yellow, 
coarse,  with  a  rather  pleasant  sub-acid  flavour.  Esteemed  at  the 
south  as  a  late  keeper  and  a  good  market  apple. 

WALKER'S  YELLOW. 

This  noble  apple  is  a  native  of  Pulaski  Co.,  Georgia,  and  in- 
troduced by  George  Walker.  Fruit  large,  conic,  fine  golden 
yellow,  with  a  faint  blush  on  the  sunny  side.  Stalk  of  moderate 
length,  in  a  deep  acute  cavity ;  basin  small.  Flesh  white,  juicy, 
rather  too  acid  for  a  dessert  fruit.  November  to  April. 

VICTUALS  AND  DRINK. 
Big  Sweet.     Pompey. 

This  is  a  large  and  delicious  sweet  apple,  highly  esteemed  in 
the  neighbourhood  of  Newark,  New  Jersey,  where  it  originated, 
about  1750.  It  was  first  introduced  to  notice  by  Mr.  J.  W. 
Hayes,  of  Newark,  from  whom  we  first  received  trees  and  spe- 
cimens of  the  fruit.  The  fruit  is  very  light. 

Fruit  large,  oblong,  rather  irregular,  and  varies  a  good  deal 
in  size.  Skin  thin,  but  rough,  dull  yellow,  marbled  with  russet, 
with  a  faint  russet  blush  on  the  sunny  side.  Stalk  moderately 
long  and  slender,  deeply  inserted  in  an  irregular  cavity.  Calyx 
small,  set  in  a  rather  shallow  basin.  Flesh  yellowish,  tender, 
breaking,  with  a  rich,  sprightly,  sweet  flavour.  In  perfection 


TilK    APPLE.  201 

from  October  to  January,  but  will  keep  till  April.     The  tree  is 
a  moderate  bearer. 

WALPOLE. 

Origin,  Walpole,  Mass.  Fruit  medium,  roundish.  Skin  yel- 
low, shaded  and  striped  with  bright  red.  Stalk  short,,  cavity 
large.  Calyx  closed ;  basin  shallow.  Flesh  yellowish,  tender, 
juicy,  with  a  sprightly  sub-acid  flavour.  Last  of  August  and 
first  of  September. 

WASHINGTON  ROYAL. 

Origin  farm  of  Joseph  P.  Hay  ward,  Sterling,  Mass.  Fruit 
above  medium  size,  flattish,  round,  yellowish  green,  with  nume- 
rous small  grey  dots,  and  a  clear  red  in  the  skin.  Calyx  in  a 
broad  basin.  Stem  slender,  half  an  inch  long.  Flesh  crisp, 
juicy,  and  fine  flavoured,  keeping  till  July.  (N.  E.  Farm.) 

WAXEN  OF  COXE. 

Origin  supposed  to  be  Virginia.  Tree  thrifty,  young  wood 
dark.  Fruit  medium,  roundish,  slightly  oblate.  Skin  pale 
yellow,  oily,  sprinkled  with  a  few  dots.  Stalk  slender,  in  a  deep 
cavity.  Calyx  closed ;  basin  shallow.  Flesh  whitish  yellow, 
crisp,  tender,  juicy,  sprightly,  mild,  sub-acid.  November,  De- 
cember. 

WELLFORD'S  YELLOW. 

Origin,  Essex  Co.,  Virginia.  Introduced  by  H.  R.  Robey,  of 
Fredericksburgh,  Va.  A  rapid  grower,  and  a  great  bearer. 

Fruit  rather  small,  roundish,  flattened.  Skin  pale  yellow,  with 
faint  red  streaks  on  one  side.  Flesh  yellow,  fine  grained,  very 
juicy,  with  a  rich  aromatic  flavour.  Keeps  well  until  June, 
retaining  its  flavour.  (H.  R.  Robey  MS.) 

WESTON. 

Origin,  farm  of  Major  Weston,  Lincoln,  Mass. 

Fruit  medium,  roundish,  conical.  Skin  light  yellow,  striped 
and  splashed  with  red.  Flesh  white,  moderately  juicy,  mild, 
pleasant  flavour.  October. 

WESTERN  SPY. 

Origin,  farm  of  John  Mansfield,  Jefferson  Co.,  Ohio.  Tree  a 
moderate  grower,  but  very  productive. 

Fruit  rather  large,  irregular,  angular,  considerably  depressed. 
Skin  yellow,  often  much  shaded  with  crimson.  Stem  short  and 
stout,  inserted  in  a  large  cavity.  Calyx  closed,  set  in  an  abrupt 
basin.  Flesh  yellowish,  tender,  juicy,  pleasant,  sub-acid.  Ex- 
cellent for  cooking.  October  to  June. 

9* 


202 


T.HE    APPLE. 


WHITE  WINTER. 

Origin,  farm  of  Mr.  Cacklin,  Cumberland  Co.,  Pennsylvania. 
Tree  moderately  vigorous;  very  productive.  Fruit  small,  near- 
ly globular.  Skin  light  yellow,  with  a  dull  crimson  cheek. 
Stem  medium  in  an  acute  cavity.  Calyx  firmly  closed,  a  little 
sunk  in  a  very  small  basin.  Flesh  whitish,  juicy,  almost  buttery, 
with  a  mild,  sub-acid,  but  not  rich  flavour.  January  to  May. 

WHITE  JUNEATING.     Ray.  Thomp.  Lind. 

Owen's  Golden  Beauty,  ac.  Thomp. 
Juneating.     Coxe. 

This  is  an  old  variety  mentioned  by  Evelyn  in  1660,  and 
described  by  Ray  in  1688,  and  is  a  very  tolerable  little  apple, 
ripening  among  the  very 
earliest,  during  the  last 
of  June  and  the  first  of 
July.  It  is  very  distinct 
from  the  Early  Harvest, 
sometimes  called  by  this 
name.  Fruit  small, 
round,  a  little  flattened.  / 
Calyx  closed  in  a  wrin-/ 
kled  basin,  moderately 
sunk.  Stalk  rather  long! 
and  slender,  three  fourths ' 
of  an  inch  in  length, 
slightly  inserted  in  a 
shallow  depression. 

Skin  smooth,  pale  green, 
at  first  light  yellow,  with 
sometimes  a  faint  blush  White  Juneating. 

on  the  sunny  side.  Flesh  crisp  and  of  a  pleasant  flavour,  but 
soon  becomes  dry.  Tree  straight,  and  forms  an  upright  head. 
Early  May  of  the  South  may  be  this. 

WHITE  DOCTOR. 

Origin,  Pennsylvania.  Tree  vigorous  and  productive.  Fruit 
large,  roundish,  oblate.  Skin  greenish  yellow.  Stem  short,  set 
in  an  acute  cavity.  Calyx  closed.  Basin  shallow  and  furrow- 
ed. Flesh  white,  tender,  acid,  sprightly  but  not  rich.  Septem- 
ber, October. 

WHITE  SPITZENBERG. 


Origin,  Northampton  Co.,  Pa. 
Fruit  medium,  roundish,  oblong. 


Skin  yellow,  interspersed 


THE    APPLE.  203 

with  large  grey  dots,  with  a  blush  on  the  exposed  sides.  Stem 
short,  inserted  in  a  moderately  deep,  open  cavity,  lined  with  green 
russet.  Calyx  small,  closed,  set  in  a  shallow,  narrow  basin. 
Flesh  breaking,  sufficiently  juicy,  flavour  sub-acid,  with  agreea- 
ble aroma,  quality  "  very  good."  June.  (W.  D.  Brinckle.) 

WHITE  RAMBO. 

Fruit  medium,  oblate,  approaching  conic.  Skin  oily,  yel- 
lowish-white. Stem  short,  in  a  large  russeted  cavity.  Calyx 
closed,  basin  shallow,  surrounded  by  prominences.  Flesh  yel- 
lowish, fine,  rich,  vinous,  sub-acid.  November. 

WHITE  PIPPIN. 
Canada  Pippiru 

This  apple  is  much  cultivated  at  the  west,  but  of  unknown 
origin.  It  is  of  the  Newtown  Pippin  class,  distinct  from 
Canada  Reinette.  Tree  thrifty,  upright,  a  regular  and  good 
bearer. 

Fruit  large,  form  variable,  oblong,  oblate  or  conic,  angular, 
oblique.  Skin  greenish-white,  waxen,  sprinkled  with  green  dots, 
and  becoming  pale  yellow  at  maturity,  sometimes  having  a  dull 
blush.  Stem  short,  inserted  in  a  large  cavity,  surrounded  by 
green  russet.  Calyx  small,  nearly  closed,  set  in  an  abrupt  fur- 
rowed basin.  Flesh  white,  tender,  crisp,  juicy,  with  a  fine,  rich, 
sub-acid  flavour.  January  to  March. 

WILLIS'S  RUSSET. 

Origin,  farm  of  Mr.  Willis,  Sudbury,  Mass.  Tree  hardy, 
vigorous,  and  an  abundant  bearer. 

Fruit  small,  oblate,  conic.  Skin  russet,  on  a  yellow  ground, 
and  occasionally  a  sunny  cheek.  Stalk  long,  slender,  curved, 
set  in  a  large  cavity.  Calyx  closed,  basin  shallow.  Flesh  tender, 
juicy,  with  a  rich  pear-like  flavour.  December,  January. 

WILLIAM  PENN. 

A  native  of  Columbia,  Pa.  Rather  large,  roundish,  oblate, 
slightly  conical.  Colour  greyish,  delicately  mottled  and  striped 
with  red,  on  a  greenish-yellow  ground,  with  numerous  white 
specks,  in  the  centre  of  which  is  a  minute  russet  dot.  Stem 
short,  not  very  stout,  in  an  open  rather  deep  russeted  cavity, 
basin  sometimes  wide  and  shallow,  usually  narrow,  rather  deep 
and  furrowed.  Flesh  greenish-yellow,  juicy,  with  a  delicious 
Spitzenberg  aroma,  quality  "very  good"  if  not  "  best."  Repre- 
sented as  being  an  abundant  bearer.  February.  (Ad.  Int, 
Eep.) 


204  THE    APPLE. 


WILLOW  TWIG. 

A  poor  grower  while  very  young,  but  becomes  vigorous  and 
an  early  and  abundant  bearer. 

Fruit  above  medium  size,  roundish,  slightly  conic,  somewhat 
oblate.  Skin  light  yellow,  shaded  and  marbled  with  dull  red 
and  sprinkled  with  numerous  russet  dots.  Stalk  rather  short 
and  slender.  Cavity  narrow,  sometimes  partially  closed,  with  a 
lip.  Calyx  partially  closed,  in  a  somewhat  corrugated  abrupt 
basin.  Flesh  not  very  tender,  with  a  pleasant  sub-acid  flavour ; 
quality  good  ;  valuable  for  late  keeping  ;  popular  at  the  west 
and  south. 

WINTHROP  GREENING. 
Lincoln  Pippin.        Howe  Apple. 

Origin,  Winthrop,  Maine. 

Fruit  large,  golden  yellow,  with  slight  russet  tinge  of  red  in 
the  sun.  Flesh  tender,  crisp,  very  juicy,  with  a  sprightly  rich 
flavour.  September.  (Cole.) 

WINN'S  RUSSET. 

Origin,  Sweden,  Maine.  Tree  of  slow  growth,  hardy  and 
productive. 

Fruit  large,  cavity  deep,  basin  broad  and  shallow,  colour  dark 
russet,  with  obscure  stripes  of  red  covered  with  whitish  spots. 
Flesh  fine  grained,  sub-acid.  Keeps  till  May.  (Me.  P.  S.  Kept.) 

WINTER  PIPPIN  OF  VERMONT. 

Origin  unknown,  much  cultivated  in  Vermont;  a  fair  grower 
and  productive. 

Fruit  large,  to  very  large,  nearly  globular,  inclining  to  conic, 
obscurely  angular.  Skin  greenish  yellow,  sprinkled  with  star- 
like  crimson  dots,  cheek  shaded  with  dull  crimson.  Stem  short, 
inserted  in  a  deep  compressed  cavity.  Calyx  small,  nearly 
closed,  segments  long,  in  a  rather  deep  uneven  basin.  Flesh 
white,  tender,  and  agreeable.  November  to  March. 

WINTHROP  PEARMAIN. 

Origin,  Winthrop,  Maine,  size  large,  roundish,  ovate.  Skin 
yellow,  striped  with  red,  and  deep  red  in  the  sun.  Stem  in  a 
large  cavity,  basin  shallow.  Flesh  white,  juicy,  flavour  spicy 
and  pleasant.  September  to  January.  (Me.  P.  S.  R.) 

WINE  APPLE.     Coxe. 

Hay's  Winter. 
The  Wine  Apple  is  a  very  handsome,  and  an  admirable  win- 


""]E    APPLE.  205 

ter  fruit,  a  most  abundant  bearer,  and  a  hardy  tree.  It  is  a  na- 
tive of  Delaware.  The  tree  has  small  leaves,  grows  thriftily, 
and  makes  a  fine,  spreading  head. 

Fruit  rather  above  medium  size — in  rich  soils  large ;  form  re- 
gular, nearly  round,  a  little  flattened  at  the  ends.  Skin  smooth, 
of  a  lively  deep  red,  over  a  yellow  ground,  or,  more  frequently, 
with  a  few  indistinct  stripes  of  yellow.  Stalk  short,  inserted  in  a 
round,  smooth  cavity,  with  a  little  russet  around  it.  Flesh  yel 
lowish-white,  juicy  and  crisp,  with  a  rather  vinous,  rich,  and 
pleasant  flavour.  October  to  March. 

WRIGHT  APPLE. 

Origin,  Hubbardton,  Vermont.  Tree  vigorous  and  pro- 
ductive. 

Fruit  medium,  roundish,  oblate.  Skin  fine  lemon  yellow. 
Stalk  short,  inserted  in  a  deep  cavity.  Calyx  closed,  basin 
rather  large  and  corrugated.  Flesh  white,  very  tender,  juicy, 
vinous,  almost  sweet,  aromatic.  Middle  of  September  to  middle 
of  October. 

YACHT. 

Origin,  Montgomery  Co.,  Pa.  Tree  of  moderate  growth,  a 
regular  bearer. 

Fruit  large,  roundish,  striped  with  red,  with  various  hues  on 
yellowish  ground.  Stalk  short,  inserted  in  a  small  cavity. 
Calyx  open,  set  in  a  large,  shallow  basin.  Flesh  yellowish,  ten- 
der, with  a  pleasant,  sub-acid  flavour.  November  to  March. 

YELLOW  MEADOW. 

A  Southern  fruit. 

Fruit  large,  oblate.  Skin  greenish  yellow.  Stem  rather 
slender,  in  a  deep,  irregular  cavity.  Calyx  large  and  open, 
in  a  shallow  basin.  Flesh  yellow,  compact,  flavour  vinous,  rich 
and  excellent.  November. 

YELLOW  PEARMAIN. 
Golden  Pearmain. 

Origin  uncertain;  probably  a  Southern  fruit,  moderate  in 
•growth  and  productiveness. 

Fruit  medium,  obliquely  conic,  inclining  to  oblong.  Skin 
yellowish,  slightly  shaded  with  dull  red.  Stem  short,  inserted 
by  a  lip  in  a  very  narrow  cavity.  Calyx  small  and  closed,  basin 
deep,  round  and  open.  Flesh  yellowish,  tender,  with  a  pleasant, 
rich,  vinous  flavour,  slightly  aromatic.  January  to  March. 

YOPP'S  FAVOURITE. 
Fruit  large,   roundish,   slightly  conic.     Skin   smooth,  oilj 


206 


THE    APPLE. 


greenish  yellow,  with  a  blush  in  the  sun,  sprinkled  sparingly 
with  russet  dots,  and  a  little  russet  about  the  stem.  Calyx  open 
in  a  deep  basin.  Stalk  short,  cavity  deep.  Flesh  white,  fine 
grained,  tender,  juicy,  almost  melting,  of  a  most  grateful,  sub- 
acid  flavour.  From  Thomas  Co.,  Georgia.  (Robert  Nelson.) 

YORK  IMPERIAL. 
Johnson's  Fine  "Winter. 

Origin  thought  to  be  York  Co.,  Pa.  Tree  moderately 
vigorous,  productive. 

Fruit  medium,  truncated,  oval,  angular.  Skin  greenish  yel- 
low, nearly  covered  with  bright  red.  Stem  short,  moderately 
stout,  cavity  wide,  rather  deep.  Calyx  small,  closed,  set  in  a 
deep,  wide,  plaited  basin.  Flesh  tender,  crisp,  juicy,  aromatic, 
"  very  good."  (Ad.  Int.  Kept.) 

YOST. 

A  native  of  Berks  Co.,  Pa.     Tree  large  and  spreading. 

Fruit  oblate,  very  much  flattened.  Skin  yellow,  striped  and 
shaded  with  crimson,  thinly  dotted  with  brown.  Stalk  short, 
inserted  in  a  very  large  cavity,  slightly  russeted.  Calyx  par- 
tially closed,  basin  broad  and  deep.  Flesh  yellowish,  rather 
coarse,  tender,  juicy,  with  a  pleasant,  sub-acid  flavour.  Decem- 
ber, January. 

CLASS  III. 

Contains  those  superseded  by  better  sorts,  yet  many  of  them 
have  qualities  to  recommend  for  certain  localities  and  for  cer- 
tain purposes. 

ALEXANDER.     Thomp. 

Emperor  Alexander.     Lind.  Eon.         Russian  Emperor.    Aporta. 

A  very  large,  showy  Russian  variety,  for  cooking,  not  profit- 
able. 

Fruit  very  large,  regularly  formed,  conical.  Skin  greenish 
yellow,  faintly  streaked  with  red  on  the  shaded  side,  but  orange, 
brilliantly  streaked  and  marked  with  bright  red,  in  the  sun. 
Calyx  large,  set  in  a  deep  basin.  Stalk  rather  slender,  three 
fourths  of  an  inch  long,  planted  in  a  deep  cavity.  Flesh  yel- 
lowish white,  crisp,  tender  and  juicy,  with  a  rather  pleasant  fla- 
vour. A  moderate  bearer.  October  to  December. 

ALFRISTON.     Thomp.  Lind.  Ron. 

^St.Newtown  Pippin-  h 

A  third  rate  apple,  valued  in  England  for  cooking.     Fruit 


THE    APPLE.  207 

large,  roundish,  a  little  ribbed,  and  rather  broadest  at  the  base, 
Skin  pale  greenish-yellow.  Flesh  yellowish  white,  crisp,  tender, 
with  a  tolerable,  somewhat  acid  flavour.  October  to  January. 

AMERICAN  PIPPIN.     Coxe.  Thomp. 
Grindstone. 

Valuable  only  for  its  late  keeping  and  for  cider. 
Fruit  of  medium  size  and  regular  form,  roundish,  somewhat 
flattened.     Skin  dull  red  in  patches  and  stripes,  on  a  dull  green 

f  round.     Flesh  white,  firm,  juicy,  with  a  somewhat  brisk,  acid 
avour.     Keeps  till  June.     Trees  with  crooked  shoots. 

ANGLE. 

Medium,  roundish,  yellow,  nearly  covered  with  stripes  and 
splashes  of  light  and  dark  red  with  white  dots.  Flesh  yellow, 
tender,  sweet  and  good,  fair  and  handsome.  First  of  September. 

AUGUSTINE. 

Large,  roundish,  conic,  yellow,  striped  with  red,  sweet  and 
dry.  August. 

BALDWIN  SWEET. 

Fruit  rather  large,  roundish,  yellow,  striped  and  shaded  with 
red.  Flesh  yellow,  rather  compact,  sweet  and  good.  Produc- 
tive. October,  January. 

BAR  APPLE. 

A  large,  fair  apple,  slightly  tinged  with  red  next  the  sun. 
Flesh  white,  juicy,  sweet  and  agreeable.  An  early  fall  fruit,  and 
keeps  well  through  the  winter.  (Coxe.) 

BEDFORDSHIRE  FOUNDLING.     Thomp.  Lind. 

A  large  green  English  apple,  excellent  for  kitchen  use. 
Fruit  large,  roundish,  obscurely  ribbed.  Skin  deep  green,  paler 
at  maturity.  Flesh  yellowish,  tender,  juicy,  with  a  pleasant, 
acid  flavour.  October  to  February. 

BELLE-FLEUR,  RED. 

Belle-Fleur.     Poiteau.        Belle-Fleur  Rouge  ?     Thomp. 

A  French  variety  scarcely  worth  cultivation. 

Fruit  large,  regular,  oblong-conical.  Skin  pale  greenish-yel- 
low, but  nearly  covered  with  red,  striped  with  dark  red.  Flesh 
white,  tender,  of  tolerable,  mild  flavour,  apt  to  become  mealy, 
November  to  January. 


.THE    APPLE. 


BELDEN  OR  RED  CHEEK. 

Origin  unknown.  Tree  vigorous,  moderately  productive 
Fruit  large,  roundish,  conic.  Skin  yellow,  with  patches  of  rus' 
set,  sometimes  a  little  bronzed  cheek.  Flesh  yellow,  crisp,  sub- 
acid,  pleasant.  October,  February. 

BIRMINGHAM. 

Of  moderate  growth,  productive.  Fruit  medium,  obliquely 
oblate.  Skin  yellow,  sprinkled  with  a  few  whitish  dots.  Stem 
long,  slender,  in  a  broad  deep  cavity.  Calyx  closed,  in  a  large, 
corrugated  basin.  Flesh  yellowish,  tender,  rather  acid,  good 
for  cooking.  September. 

BLACK  APPLE.     COXE. 
Black  American.     Thomp. 

A  native  fruit,  of  a  very  dark  red  colour,  and  of  a  mild,  rather 
agreeable  flavour. 

Fruit  rather  below  medium  size,  round  or  very  slightly  flat- 
tened. Skin  dark  red,  almost  black,  with  a  mealy  whitish 
bloom  on  the  surface.  Flesh  yellowish  red,  tender,  and  of 
medium  quality.  The  tree  when  fully  grown  has  a  rather 
drooping  head.  Ripe  from  November  to  February. 

BLACK  OXFORD. 

From  Oxford,  Maine,  valued  as  a  late  keeper  and  good 
bearer.  Fruit  below  medium,  roundish,  oblate,  slightly  conic. 
Skin  yellow,  almost  covered  with  red,  and  very  dark  red  on  the 
exposed  side.  Flesh  whitish,  compact,  not  very  juicy  but  plea- 
sant, mild,  sub-acid.  January  to  May. 

BLACK  GILLIFLOWER. 

Medium  size,  oblong,  conical.  Skin  very  dark,  dull  red. 
Flesh  white,  dry,  mild,  sub-acid.  November  to  February.  Very 
productive,  and  some  call  it  a  profitable  market  fruit. 

BLENHEIM  PIPPIN.     Thomp.  Lind. 

Blenheim  Orange. 
"Woodstock  Pippin. 

Fruit  medium,  roundish.  Skin  yellowish,  becoming  deep 
orange,  stained  on  the  sunny  side  with  dull  and  dark  red  stripes. 
Flesh  yellow,  breaking,  very  sweet,  and  of  tolerable  flavour. 
October  to  December. 


THE    APPLE.  20ft 


BORSDORFFER.     Thomp.  Knoop. 


Borsdorff.     Lind. 

King  George  the  Third.     Eon. 

Queen's, 

Reinnette  Batarde, 

Edler  Winter  Borsdorffer, 

Reinnette  de  Misnie, 

Ganet  Pippin, 

King, 

Le  Grand  Bohemian  Borsdorffer,  _, 


of  various 
gardens, 
ac.  to 

Thomp. 


A  small,  celebrated  German  apple.  Fruit  roundish-oval,  nar- 
rowing at  the  eye.  Skin  pale  yellow,  with  a  full  red  cheek, 
sprinkled  with  a  little  russet.  Flesh  yellowish-white,  very  firm 
and  crisp,  with  a  rich,  brisk,  perfumed  favour.  November  to 
February. 

BOROVITSKY. 

A  Russian  apple  of  medium  size,  roundish,  angular.  Skin  pale 
green,  faintly  striped.  Flesh  white,  firm,  sub-acid.  August. 

BOXFORD. 

Fruit  medium,  oblate.  Skin  whitish,  striped  with  red.  Flesh, 
compact,  not  very  juicy  nor  high  flavour.  September,  October. 

BREWER. 

From  Mass.,  a  good  grower,  an  annual  bearer.  Fruit  very  large, 
roundish,  yellow,  with  a  slight  blush.  Flesh  yellowish,  tender, 
pleasant,  mild,  sub-acid.  October,  November. 

BURNHAP  GREENING. 

Origin,  Vergennes,  Vt.  Good  grower  and  regular  bearer. 
Medium,  nearly  globular,  inclining  to  conic ;  skin  greenish  yel- 
low. Flesh  solid,  juicy,  crisp,  with  a  pleasant  sub-acid  flavour. 
January  and  February. 

CAKE  APPLE. 

From  Connecticut.  Medium,  oblate,  much  depressed.  Skin 
yellowish,  with  a  blush.  Flesh  juicy,  tender,  pleasant.  January 
to  March. 

CALVILLE,  WHITE  WINTER.     Lind. 

Calville  Blanche  d'Hiver.     Thomp.  0.  JDuh.  Noisette. 
White  Calville.     Coxe. 

The  White  Winter  Calville  is  a  celebrated  old  French  sauce 
and  cooking  apple ;  but  like  most  others  of  its  class,  is  not 
worthy  of  cultivation  here. 


210  THE    APPLE. 

Fruit  medium,  roundish,  conic,  ribbed.  Skin  yellow,  faint 
blush.  Flesh  coarse,  tender,  pleasant.  November,  February. 

CALVILLE,  RED  WINTER.    Lind. 

Calville  Rouge  d'Hiver.     Thomp.  Noisette. 
Calville  Rouge.     0.  Duh. 
Red  Calville.     Coxe. 

Fruit  medium,  roundish,  conic,  ribbed.  Skin  pale,  and  dark 
red.  Flesh  tender,  mild,  sub-acid.  November  to  February. 

CAMBUTHNETHAN  PIPPIN. 

A  Scotch  variety,  medium,  roundish.  Skin  light  yellow, 
striped  and  shaded  with  crimson  and  dark  red.  Flesh  yellow- 
ish, juicy,  sub-acid.  September,  December. 

CANN. 
Sweet  Cann. 

Tree  vigorous  and  productive.  Fruit  large,  conic.  Skin 
greenish  with  a  dull  crimson  cheek,  slightly  sprinkled  with 
brown  dots.  Flesh  white,  compact,  not  very  juicy,  sweet,  and 
pleasant,  core  large.  December  to  March. 

CARMEL  SWEET. 

An  old  variety  from  Westchester  Co.,  N.  Y.  Fruit  me- 
dium, oblate.  Skin  yellowish  green,  with  a  slight  blush.  Flesh 
white,  juicy,  tender,  sweet,  and  rich.  October,  November. 

GARBAGE. 

Medium,  roundish,  conic,  yellow.  Flerh  tender,  juicy,  sweet, 
without  much  flavour. 

CASH  SWEET. 

Medium  size,  oblate,  conic.  Skin  whitish,  with  a  blush. 
Flesh  white,  compact,  sweet,  and  rather  dry.  September. 

CATLINE.     Coxe.  Thomp. 
Gregson  Apple. 

Origin,  Maryland.  Tree  of  slow  growth,  very  productive, 
much  esteemed  in  the  lower  part  of  Delaware.  Below  medium 
size,  oblate,  yellow,  bright  red  cheek,  with  stripes.  Flesh  ten 
dev,  rich,  juicy,  and  sweet.  October  to  December. 

CATHEAD  SWEET. 
Tree  hardy,  good  bearer.     Fruit  large,  roundish,  conic.     Skin 


THE    APPLE.  211 

greenish  yellow  slight  blush.     Flesh  white,  tender,  sweet,  not 
rich.     October. 

CATSHEAD.     Coxe.  Lind. 

Round  Catshead.     Thomp. 
Cathead  Greening. 

A  very  large  apple,  cultivated  for  drying  in  some  parts  of  the 
country,  but  of  little  other  value  except  as  a  cooking  apple. 

Fruit  of  the  largest  size,  round.  Skin  quite  smooth,  pale 
green.  Flesh  tender,  with  a  sub-acid  juice.  October  and  No- 
vember. 

CHEESEBOROUGH  RUSSET. 
Howard  Russet.     Kingsbury  Russet. 

An  old  fruit  of  little  value,  large,  conical,  green  russet. 
Flesh  coarse,  dry,  sub-acid.  October,  November. 

CLUSTER. 
Fruit  small,  yellow,  oblate,  sweet.    Very  productive. 

CORNISH  AROMATIC.     Thomp.  Lind. 

English  apple.  Fruit  of  medium  size,  roundish,  angular. 
Skin  rich  red,  much  marked  with  russet  yellow  dots,  on  a  pale 
russet  ground.  Flesh  yellow,  with  a  rich,  aromatic,  sub-acid 
flavour.  October  to  December. 

CRAM  OR  KRAM. 
An  old  fruit  nearly  out  of  use  and  not  worth  cultivating. 

CROW  EGG. 

Egg  Top? 

An  old  variety  of  not  very  good  quality,  oblong  oval,  long 
stem,  greenish  yellow,  tender,  sweet,  large  core.  October,  No- 
vember. 

'There  is  also  another  Crow  Egg  in  Kentucky,  of  conical  form, 
yellow,  striped  with  dull  red.  Stem  short.  Flesh  yellow,  com- 
pact, sub-acid,  good.  December,  January. 

DOCTOR.     Coxe.  Thomp. 
Red  Doctor.     De  "Witt. 

A  Pennsylvania  apple;  the  tree  is  rather  an  indifferent 
grower  and  bearer. 


212  THE    APPLE. 

Fruit  medium  sized,  regularly  formed  and  flat.  Skin  smooth^ 
yellow,  striped  and  washed  with  two  or  three  shades  of  red,  with 
a  few  darker  spots.  Flesh  tender,  juicy,  and  breaking  in  its 
texture,  with  a  slightly  aromatic  flavour.  October  to  January. 

DODGE'S  EARLY  RED. 

Fruit  medium,  roundish.  Skin  yellow,  striped  and  splashed 
with  deep  red.  Flesh  white,  often  stained,  not  very  tender,  but 
with  an  agreeable  aromatic  flavour.  Middle  of  August. 

DUMELOW'S  SEEDLING. 
"Wellington.     Dumelow's  Crab. 

English,  rather  large,  roundish,  yellow,  with  a  blush.  Flesh 
yellow,  crisp,  brisk,  acid.  November  to  March. 


DUTCH  CODLIN.     Thomp.  Lind.  Ron. 
Chalmer's  Large. 

A  very  large  kitchen  apple,  valued  only  for  cooking,  from 
August  to  September.  Fruit  of  the  largest  size,  irregularly 
roundish,  or  rather  oblong,  strongly  marked  by  ribs  extending 
from  the  base  to  the  eye.  Skin  pale  yellow,  becoming  orange 
yellow  on  the  sunny  side.  Flesh  white,  sub-acid,  and  moderate- 
ly juicy. 

EARLY  MARROW. 

A  large  Scotch  apple,  roundish,  conical,  ribbed.  Skin  yel- 
lowish-white, with  a  tinge  of  red  in  the  sun.  Flesh  tender,  and 
bakes  well ;  productive.  September  and  October. 

EASTER  PIPPIN.     Thomp.  Lind. 

Young's  Long  Keeping. 

Clarmont  Pippin. 

Ironstone  Pippin. 

French  Crab.     Forsyth,  (not  of  Coxe.) 

Remarkable  for  keeping  sound  and  firm  two  years.  It  is  an 
English  variety.  Fruit  of  medium  size,  skin  deep  green,  with  a 
pale  brown  blush.  Flesh  very  firm,  and  though  not  juicy,  of  a 
good,  sub-acid  flavour. 

ELLIS. 

From  Conn.  Small  roundish,  greenish  yellow,  brown  cheek. 
Flesh  firm,  juicy,  pleasant,  a  long  keeper.  April,  May. 


THE    APPLE.  213 


EPSY. 

From  Vermont.  A  handsome  productive  fruit,  small,  elon- 
^  ated  conic,  deep  red,  almost  crimson.  Flesh  whitish,  sweet, 
fedd  rich.  December,  January. 

FALL  JENNETING. 

Tree  vigorous,  and  very  productive.  Fruit  large,  oblate. 
Sjdn  pale  greenish  yellow,  with  a  blush.  Stalk  medium  length, 
cavity  large.  Calyx  closed  ;  basin  small,  open.  Flesh  whitish, 
teader,  juicy,  pleasant,  sub-acid.  November. 

FENOUILLET  GUIS.     Thomp.  Poit.  Nois. 

Fruit  small,  roundish.  Skin  light  russet  on  yellow  ground. 
Fiesh  firm,  with  a  saccharine  perfumed  flavour.  December  to 
February. 

FENOUILLET  ROUGE.     Thomp.  Poit.  Lind.  O.  Duh. 
Bardin.     Court-pendu  Gris. 

Fruit  small,  roundish.  Skin  rough,  greyish,  with  dark  brown- 
ish red.  Flesh  firm,  sugary.  October,  January. 

FENOUILLET  JAUNE.     Thomp.  Poit.  Coxe. 

Embroidered  Pippin.     Lind. 

Drap  d'Or.     0  Duh.  No.  12.  Knoop. 

Pomme  de  Caractere. 

A  French  fruit,  which  has  not  proved  of  much  value  here. 
Fruit  small,  roundish.     Yellow  grey  russet  network.     Flesh 
white,  firm,  aromatic  flavour.     October  to  March. 

FLAT  SWEET. 

An  old  eastern  fruit,  and  much  valued  where  known. 

Fruit  large,  oblate,  slightly  conic,  angular.  Yellow,  some- 
times with  sunny  cheek,  and  slight  russet.  Flesh  white,  tender, 
juicy,  with  a  fine,  rich,  saccharine  flavour. 

FLOWER  OF  KENT.     Thomp.  Lind.  Ron. 

A  large  and  handsome  English  apple,  chiefly  valued  for  baking 
and  kitchen  use. 

Fruit  quite  large,  roundish,  conic,  angular.  Skin  tawny  yel- 
low, washed  with  dull  red,  with  occasionally  a  few  stripes  of 
brighter  red.  Flesh  greenish  yellow,  abounding  with  a  lively, 
sub-acid  juice.  October  to  January. 


214  THE    APPLE. 


GLORIA  MUNDI.     Thomp. 

Monstrous  Pippin.     Coxe.  Floy.  Ken. 

Baltimore. 

Glazenwood  Gloria  MundL 

New  York  Gloria  Mundi. 

American  Mammoth. 

Ox  Apple. 

Origin  unknown.  Tree  vigorous.  Not  productive  or  profit- 
able. 

Fruit  very  large,  roundish,  oblate,  angular.  Skin  greenish 
yellow.  Flesh  coarse,  tender,  with  a  pleasant  acid  flavour. 
October  to  January. 

GLOUCESTER  WHITE. 

Origin,  Gloucester,  Va.     Tree  vigorous  and  very  productive. 
Fruit  medium,  roundish,  oblate.     Skin  fine  yellow.     Flesh 
yellow,  juicy,  rich,  aromatic.     October. 

GOLDEN  HARVEY.     Thomp.  Lind.  Ron. 
Brandy  Apple.     Forsythe. 

An  excellent,  high  flavoured  little  dessert  apple  from  England, 
of  slender  growth. 

Fruit  small,  irregularly  round.  Skin  rather  rough,  dull  russet 
over  a  yellow  ground,  with  a  russety  red  cheek.  Flesh  yellow, 
of  fine  texture,  with  a  spicy,  rich,  sub-acid  flavour.  The  fruit  is 
apt  to  shrivel.  December  to  April. 

GOLDEN  APPLE. 

Tree  vigorous,  productive,  large,  oblate.  Skin  golden  yellow, 
slightly  sprinkled  with  brown  dots.  Flesh  yellow,  coarse,  juicy, 
tender,  with  a  mild,  rich,  sub  acid  flavour.  October  to  Decem- 
ber. 

GREEN  DOMINE. 

Medium,  oblate,  greenish  yellow,  washed,  or  obscurely  striped 
with  dull  red.  Flesh  whitish,  firm,  with  a  pleasant,  peculiar 
flavour.  December,  February. 

GREYHOUSE. 

Medium,  oblate,  nearly  globular,  dull  red,  with  faint  stripes. 
Flesh  firm  and  dry ;  said  to  be  fine  for  cider.  Winter. 

HARVEST  RED  STREAK. 

From  Michigan,  a  local  name,  probably  an  old  variety,  small 
or  medium,  oblate,  angular.  Skin  whitish,  striped  and  splashed 


THE    APPLE.  215 

with  bright  red.  Flesh  white,  coarse,  somewhat  stained,  very 
tender,  juicy,  acid,  valuable  only  for  cooking.  Last  of  July  and 
August. 

HEWITT'S  SWEET. 

Large,  oblate,  yellow,  splashed  with  red.  Flesh  whitish, 
sweet,  tender  and  pleasant.  October,  November,  productive. 

HOARY  MORNING.     Thomp.  Lind.  Ron. 

Dainty  Apple.        Downy. 
Sam  Rawlings. 

An  English  fruit  for  culinary  purposes;  large,  oblate,  conic. 
Skin  yellow,  splashed  and  striped  with  red,  and  covered  with  a 
bloom.  Flesh  firm,  brisk,  sub-acid.  October,  December. 

HOLLAND  SWEET. 

Fruit  medium,  conic,  green,  with  stripes  of  dull  red.  Flesh 
firm,  sweet,  and  valuable  for  long  keeping  and  culinary  uses. 
January  to  May. 

HUNGE. 
Hunger. 

Origin  uncertain,  popular  and  long  cultivated  in  North  Caro 
lina.  Tree  vigorous  and  very  productive. 

Fruit  large,  roundish.  Skin  green,  with  a  blush.  Flesh  soft, 
sub-acid,  pleasant,  valuable  for  drying  and  culinary  uses.  Sep 
tember,  October. 

INDIAN  PRINCE. 

Fruit  medium,  roundish.  Skin  deep  red,  sprinkled  with 
whitish  dots.  Flesh  yellowish,  rather  firm,  juicy,  with  a  plea- 
sant aromatic  flavour.  September,  October. 

IRISH  PEACH  APPLE.     Thomp.  Lind.  P.  Mag. 
Early  Crofton.     Bonalds. 

Fruit  of  medium  size,  round  or  a  little  flattened,  and  obtusely 
augular.  Skin  yellowish  green,  with  small  dots  in  the  shade, 
washed  and  streaked  with  brownish  red  in  the  sun.  Flesh  white, 
tender,  juicy,  and  pretty  well  flavoured.  August. 

KENRICK'S  AUTUMN.    Ken. 

Fruit  large  roundish.  Skin  pale,  yellowish-green,  striped  and 
stained  with  bright  red.  Flesh  white,  a  little  stained  with  red, 
tender,  juicy,  and  of  a  sprightly  acid  flavour.  September. 


216  THE    APPLE. 

KERRY  PIPPIN.     Thomp.  Lind.  Ron. 
Edmonton's  Aromatic  Pippin,  oc,  Thomp. 

An  Irish  dessert  apple. 

Fruit  middle  size,  oval,  a  little  flattened  at  the  eye.  Skin 
pale  yellow.  Flesh  yellow,  tender,  crisp,  with  a  sugary  flavour. 
Ripens  in  September  and  October. 

KILHAM  HILL.     Man. 

A  native  of  Essex  Co.,  Mass.,  raised  by  Daniel  Kilham. 

Fruit  pretty  large,  roundish,  ribbed,  narrowing  to  the  eye. 
Skin  pale  yellow,  slightly  splashed  with  red  in  the  shade,  deep 
red  in  the  sun.  Flesh  of  sprightly,  rather  high  flavour,  but  is 
apt  to  become  dry  and  mealy.  September. 

KING  OF  THE  PIPPINS.     Thomp.  Lind.  Ron. 
Hampshire  Yellow. 

An  English  fruit  of  poor  quality,  medium  size,  roundish,  ob- 
late, pale  yellow,  washed  and  striped  with  red.  Flesh  very 
firm,  sharp,  sub-acid.  October,  November. 

KIRK'S  LORD  NELSON.     Thomp.  Lind.  Ron. 

English  fruit,  large,  roundish.  Skin  light  yellow,  striped 
and  mottled  with  bright  red.  Flesh  firm,  juicy,  but  not  rich. 
October,  November. 

LEMON  PIPPIN.     Thomp.  Forsyth. 
Kirke's  Lemon  Pippin. 

An  English  variety  of  medium  size,  oval.  Skin  lemon  yellow. 
Flesh  firm,  brisk,  sub-acid.  October. 

LONGVILLE'S  KERNEL.     Thomp.  Lind.  P.  Mag. 
Sam's  Crab. 

English  fruit,  rather  below  medium  size,  oval,  rather  flattened. 
Skin  greenish  yellow,  streaked  with  pale  brownish  red,  with  a 
few  streaks  of  bright  red.  Flesh  firm,  yellow,  slightly  perfumed, 
sub-acid.  August  and  September. 

LOVETT'S  SWEET. 

Origin,  Beverley,  Mass. 

Fruit  medium,  roundish,  conic.  Skin  yellow.  Flesh  yellow, 
moderately  juicy,  sweet  and  pleasant.  October  to  February. 


THE    APPLE. 


LUCOMBE'S  SEEDLING. 

English ;  large,  roundish,  angular.  Skin  whitish,  striped  anc1 
splashed  with  red.  Flesh  firm,  juicy,  good  for  cooking.  Oc 
tober,  November. 

MARGIL.     Thomp.  Lind.  Ron. 
Neverfail.        Munche's  Pippin. 

An  old  English  dessert  apple,  of  slender  growth. 
Fruit  small,  roundish,  oblate,  yellow,  striped  with  red.     Flesh 
yellow,  firm,  aromatic.     October,  November. 

MELVILL  SWEET. 

Origin,  Concord,  Mass.     Tree  vigorous  and  productive. 

Fruit  medium,  roundish.  Skin  yellowish  green,  striped  with 
pale  red.  Flesh  rich  and  sugary.  November  to  February. 
(Cole.) 

MENAGERE.     Thomp.  Man. 

We  received  this  fruit  from  Mr.  Manning,  who,  we  believe,  had 
it  from  Germany ;  it  is  only  fit  for  cooking. 

Fruit  very  large,  regularly  formed,  but  very  much  flattened. 
Skin  pale  yellow,  with  sometimes  a  little  red  in  the  sun.  Flesh 
tolerably  juicy.  September  to  January. 

MERRITT'S  SWEET. 

Fruit  medium,  oblate,  yellow,  sometimes  with  a  blush.  Flesh 
compact,  very  sweet,  good  for  culinary  use,  and  stock  feeding. 
Last  of  August ;  productive. 

METHODIST. 

From  Connecticut.  Tree  vigorous  and  productive,  medium 
size,  oblong,  oval.  Skin  greenish,  marbled  and  striped  with 
red.  Flesh  white,  tender,  mild,  sub-acid,  not  rich.  Novem- 
ber. 

MILAM. 
Harrigan.        Winter  Pearmain  of  some. 

Origin  uncertain,  much  grown  in  some  sections  at  the  West, 
very  productive  and  keeps  well. 

Fruit  medium  or  below,  roundish,  greenish,  shaded  and 
striped  with  red.  Flesh  rather  firm,  pleasant,  sub-acid,  not  rich. 
December,  March. 

10 


218  THE   APPLE. 


MONARCH. 

Fruit  medium,  roundish,  oblate,  regular.  Skin  light  red, 
splashed  and  striped  with  dark  red,  and  numerous  light  dots, 
Flesh  juicy,  not  very  tender,  but  rich,  pleasant,  sub-acid.  Sep- 
tember, October. 

MOORE'S  SWEET. 
Bed  Sweet  Pippin. 

Tree  moderately  vigorous,  very  productive. 
Fruit  medium,  oblate,  deep  red.     Flesh    rather  dry,  svr<w* 
keeps  well,  and  valuable  for  stock  feeding.     January  to  April. 

MURPHY.     Man.  Ken. 

Raised  by  Mr.  D.  Murphy,  of  Salem,  Mass. 

Fruit  pretty  large,  roundish,  oblong.  Skin  pale  red,  streaked 
with  darker  red,  and  marked  with  blotches  of  the  same  colour. 
Flesh  white,  tender,  with  an  agreeable  flavour.  November  to 
February. 

NORFOLK  BEAUFIN.     Thomp.  Lind. 
Read's  Baker.         Catshead  Beaufin. 

A  large  English  fruit,  only  fit  for  cooking  purposes.  Skin 
dull  red,  on  greenish  ground.  Flesh  firm,  sub-acid,  poor. 
January  to  May. 

NONPAREIL  SCARLET.     Thomp.  Lind.  Ron. 
New  Scarlet  Nonpareil. 

Foreign ;  medium  size,  roundish,  conical.  Skin  whitish, 
striped  and  shaded  with  red.  Flesh  white,  firm,  juicy,  sub-acid. 
November,  December. 

NONSUCH.     Thomp.  Lind. 
Nonsuch.     Ron.  lorsyth. 

An  old  English  sort. 

Fruit  of  medium  size,  regular  form,  flat.  Skin  greenish  yel- 
low, striped  and  spotted  with  dull  brick  red.  Flesh  white,  soft, 
with  a  plentiful  sub-acid  juice.  A  great  bearer. 

NONPAREIL,  OLD.     Lang.  Lind.  Thomp. 
English  Nonpareil.         Non  Pareille.     0.  Duh. 

The  Old  Nonpareil  is  a  favourite  apple  in  England,  but  it  is 
little  esteemed  in  this  country.  November  to  January. 


THE    APPLE.  219 

Fruit  below  medium  size,  roundish,  a  little  ovate,  and  flat- 
tened. Skin  greenish-yellow,  thinly  coated  with  pale  russet. 
Flesh  firm,  crisp,  with  a  rich,  acid,  poignant  flavour. 

OLD  FIELD. 

Origin,  Connecticut,  a  good  grower,  bears  well,  an  old 
variety. 

Fruit  medium,  oblate,  conic.  Skin  yellow,  with  a  slight 
blush.  Flesh  yellowish,  tender,  pleasant,  mild,  sub-acid.  Janu- 
ary to  April. 

OSLIN.     Thomp.  Lind. 
Arbroath  Pippin.     Forsyth. 

An  excellent  Scotch  apple,  ripening  early  in  August.  Form 
oblate,  below  medium  size.  Skin  rather  tough,  clear  lemon  yel- 
low when  quite  ripe,  and  sprinkled  with  a  few  greyish,  green 
dots.  Flesh  yellowish,  firm,  crisp,  juicy,  with  a  spicy  aromatic 
flavour.  Tree  vigorous  and  productive. 

PEARSON'S  PLATE.     Thomp. 

A  new  variety  from  England,  and  not  yet  tested  here,  but 
which  has  a  very  high  reputation. 

Fruit  small,  about  two  and  a  half  inches  in  diameter,  regularly 
formed,  flat.  Skin  greenish-yellow,  becoming  yellow,  with  a  little 
red  in  the  sun.  Flavour  first  rate  in  all  respects.  Mr.  Thom- 
son says  this  is  a  good  bearer,  and  a  remarkably  handsome  des- 
sert fruit. 

PEARMAIN,  BLUE.     Man.  Ken.  Thomp. 

Fruit  of  the  largest  size,  roundish,  regularly  formed,  very 
slightly  conical.  Skin  covered  with  stripes  and  blotches  of 
dark  purplish-red,  over  a  dull  ground — and  appearing  bluish 
from  the  white  bloom.  Flesh  yellowish,  mild,  rather  rich  and 

§Dod.     The  tree  grows  strongly,  and  bears  moderate  crops, 
ctober  to  February. 

PEARMAIN,  ADAMS.     Thomp.  Lind. 
Norfolk  Pippin. 

Fruit  of  medium  size,  conical,  yellow,  striped  and  shaded  with 
crimson,  and  a  few  grey  dots.  Flesh  yellowish,  crisp,  firm,  rich, 
aromatic.  October  to  November. 

PEARMAIN,  CLAYGATE.     Thomp.  Lind. 
English,  not  yet  tested. 


220  fHE    AP*»LE. 

Fruit  of  medium  size,  and  Pearmain  shape.  Skin  greenish- 
yellow,  nearly  covered  with  brownish  red.  Flesh  yellow,  ten- 
der, with  a  very  rich,  aromatic  "  Ribston  pippin  flavour."  The 
tree  is  very  hardy.  November  to  March. 

PENNOCK'S  RED  WINTER.     Thomp. 

Pennock.     Coze. 

Big  Romanite.  Red  Pennock. 

Large  Romanite.        Neisley's  Winter  Penick. 
Pelican. 

A  Pennsylvania  fruit,  subject  to  bitter  rot  in  most  sections, 
yet  it  succeeds  in  a  few  places. 

Fruit  quite  large,  oblique,  generally  flat,  but  occasionally 
roundish-oblong.  Skin  fine  deep  red,  with  faint,  indistinct 
streaks  of  yellow.  Flesh  yellow,  tender  and  juicy,  with  a  plea- 
sant, sweet  flavour.  The  tree  is  large,  makes  a  firm,  spreading 
head,  and  is  a  regular  bearer.  November  to  March. 

PENNINGTON'S  SEEDLING.     Thomp.  Lind. 

An  English  fruit  of  medium  size,  nearly  flat,  a  little  angular. 
Skin  mostly  covered  with  rough  yellow  russet,  with  a  little  pale 
brown  in  the  sun.  Flesh  yellowish,  firm,  crisp,  with  a  brisk, 
acid  juice.  November  to  March. 

PINE  APPLE  RUSSET. 

Tree  of  moderate  growth,  fruit  not  fair  or  very  valuable. 

Fruit  medium,  conic,  angular.  Skin  whitish  yellow,  faintly 
striped.  Stalk  rather  long  and  slender,  cavity  uneven  and 
slightly  russeted.  Calyx  closed,  basin  shallow,  corrugated. 
Flesh  whitish,  juicy,  tender,  sub-acid,  slightly  aromatic.  Last 
of  September  and  October. 

POUND  ROYAL. 

Probably  of  French  origin,  fruit  apt  to  be  unfair,  unless  with 
high  culture. 

Fruit  large,  roundish-oblong,  with  a  slightly  uneven  surface. 
Skin  pale  yellowish-white,  rarely  with  a  faint  blush,  and  marked 
when  ripe  with  a  few  large  ruddy  or  dark  specks.  Flesh  very 
tender,  breaking,  fine  grained,  with  a  mild,  agreeable,  sprightly 
flavour.  In  use  from  December  to  April. 

PRESS. 

Origin,  Bucks  Co.,  Pa.,  rather  large,  oblate.  Skin  whitish 
yellow,  striped  and  splashed  with  red.  Flesh  juicy,  tender, 
pleasant,  mild,  sub-acid.  March. 


THE    APPLE.  221 


PRESIDENT. 

Origin,  Essex  Co.,  Mass.     Tree  vigorous,  productive. 
Fruit  large,  roundish  oblong.     Skin  pale  yellow,  with  brown 
dots.     Flesh  yellow,  firm,  juicy,  sub-acid.     September,  October. 

PRIESTLY.     Coxe.  Thomp. 
Priestley's  American. 

Origin,  Pennsylvania.  Tree  vigorous,  upright,  and  produc- 
tive. 

Fruit  large,  roundish-oblong.  Skin  smooth,  dull  red,  with 
small  streaks  of  yellowish  green.  Flesh  white,  moderately 
juicy,  with  a  spicy,  agreeable  flavour.  December  to  March. 

PROLIFIC  SWEET. 

From  Connecticut.  Good  grower,  very  productive,  fine  for 
cooking,  roundish,  conic.  Skin  greenish.  Flesh  whitish,  ten- 
der, with  a  pleasant,  sweet,  spicy  flavour.  November  to  Feb- 
ruary. 

PUMPKIN  RUSSET. 

Sweet  Russet.     Kenrick. 
Pumpkin  Sweet,    )ofsome 
Flint  Russet,         ]°J sc 
York  Russet. 

Fruit  large,  round.  Flesh,  pale  yellowish  green,  slightly 
covered  with  russet.  Stalk  long,  set  in  a  wide  shallow  cavity. 
Eye  narrow,  slightly  sunk.  Flesh  exceedingly  rich  and  sweet. 
September  to  January.  Trees  large  and  spreading,  inclined  to 
rot.  Not  valuable. 

RED  INGESTRIE.     Thomp.  Lind, 

Raised  by  Mr.  Knight.  This  is  greatly  admired  as  a  dessert 
apple  in  England,  but  not  here. 

Fruit  small,  oblong  or  ovate,  with  a  wide  basin  at  the  eye, 
and  a  short  and  slender  stalk.  Skin  bright  yellow,  tinged  and 
mottled  with  red  on  the  sunny  side.  Flesh  very  firm,  juicy  and 
high  flavoured.  Ripens  in  September  and  October. 

The  YELLOW  INGESTRIE  differs  from  the  above  as  follows : 
fruit  of  smaller  size,  of  a  clear,  bright  gold  colour,  without  red. 
Eye  small  and  shallow.  Flesh  tender  and  delicate,  with  a 
plentiful  juice  when  freshly  gathered  from  the  tree.  October. 

RED  AND  GREEN  SWEET. 
"Wry  large,  oblong,  conic,  ribbed.    Skin  greenish  white  with 


222  TlfE    APPLE. 

stripes  of  red.  Flesh  white,  tender,  sweet;  a  good  fruit  for 
baking  and  stock-feeding  ;  bears  moderate  crops  annually.  Mid- 
dle of  August  to  middle  of  September. 

RED  POUND  SWEET. 

Tree  vigorous,  not  very  productive.  Fruit  very  large,  round- 
ish, conic.  Skin  yellow,  shaded  and  striped  with  red.  Flesh 
white,  juicy,  sweet,  aromatic  ;  excellent  for  culinary  use.  Sep- 
tember. 

REINETTE  TRIOMPHANTE.     M.  Christ. 
Victorious  Roinette,. 

A  German  early  winter  apple.  Fruit  large,  oblong,  regularly 
formed.  Skin  pale  yellow,  thickly  dotted  with  white  specks, 
and  rough,  projecting  warts.  Flesh  yellow,  firm,  juicy,  with  a 
pleasant  aromatic  flavour.  The  tree  is  of  thrifty  growth,  and  is 
said  to  bear  well. 

Ross  NONPAREIL.     Thomp.  Lind.  Ron. 

An  Irish  fruit,  rather  below  medium  size,  roundish,  narrowing 
a  little  to  the  eye.  Skin  covered  with  a  thin  mellow  russet, 
and  faintly  stained  with  red  on  the  sunny  side.  Flesh  greenish 
white,  tender,  with  a  rich  aromatic  flavor.  A  profuse  bearer. 
Very  subject  to  rot  before  ripening.  Unprofitable.  October. 

RYMER. 

Foreign  origin,  large,  oblate,  conic,  angular.  Skin  pale  yellow, 
shaded  with  crimson.  Flesh  yellowish,  rather  firm,  brisk,  sub- 
acid.  November,  December. 

SAM  YOUNG.    Thomp.  Lind.  P.  Mag. 
Irish  Russet. 

Origin,  Ireland.  Fruit  small,  slightly  flattened,  and  regularly 
formed.  Skin  bright  yellow,  a  good  deal  covered  with  grey 
russet.  Flesh  greenish,  quite  juicy  and  tender,  with  a  rich  and 
excellent  flavour.  November  to  January. 

SPICE  SWEET. 
Berry  Bough. 

Tree  vigorous,  productive,  medium,  oblate,  smooth,  pale  yel- 
low. Flesh  rather  firm,  sweet,  highly  aromatic;  apt  to  be 
knotty  and  unfair.  August,  September. 


THE    APPLE.  223 


SPONGE. 

Fruit  large,  roundish ;  skin  greenish,  striped  with  dull  red, 
dotted  with  whitish  spots.  Flesh  white,  coarse,  sub-acid;  a 
kitchen  fruit.  October  and  November. 

SPRAGUE. 

Size  rather  small,  oblong  oval,  slightly  conic.  Skin  yellow, 
flesh  yellow,  juicy,  tender,  sprightly,  sub-acid.  October. 

STEEL'S  SWEET. 

Origin,  Berlin,  Conn. ;  productive,  keeps  well,  but  not 
always  fair. 

Fruit  medium,  globular,  angular,  yellowish,  slight  blush.  Flesh 
white,  compact,  juicy,  with  a  peculiar  saccharine  flavour.  De- 
cember to  March. 

STROAT.     Floy.  Ken. 
Straat.     Thomp. 

An  apple  formerly  in  high  esteem  among  the  descendants  of 
the  Dutch  settlers  on  the  North  River.  Not  profitable. 

Fruit  above  the  middle  size,  regularly  formed,  roundish 
oblong,  and  tapering  a  little  to  the  eye.  Skin  smooth,  yellow- 
ish green.  Flesh  yellow,  very  tender,  with  an  excellent,  rich, 
brisk  flavour.  In  eating  from  September  to  December. 

• 
SURPRISE.     Thomp. 

A  small,  round,  whitish  yellow  apple,  of  little  or  no  value,  but 
tdmired  by  some  for  its  singularity — the  flesh  being  stained  with 
•ed.  November  to  January. 

SUMMER  GOLDEN  PIPPIN.     Thomp.  Lind.  P.  Mag. 

A  nice  little  English  dessert  apple,  but  inferior  to  many  of  our 
own.  Fruit  small,  ovate,  flattened  at  the  eye.  Skin  shining 
bright  yellow,  with  a  little  orange  next  the  sun.  Flesh  yellow, 
firm,  crisp,  and  rich.  August. 

SWEET  AND  SOUR. 

Fruit  large,  oblate,  ribbed,  the  ribs  being  green,  and  the  inter- 
vening hollows  light  yellow;  the  ribs  bearing  the  flavour  of  the 
fruit,  which  is  acid,  the  intervening  hollows  being  almost  flavour- 
less, but  sweetish  ;  this  portion  not  having  its  juice  well  elabo- 
rated. December,  February. 


224  THE    APPLE. 


TABLE  GREENING. 

Origin,  Cornish,  Maine.  Promises  to  be  va.uable,  as  a  very 
late  keeper.  Medium  size,  pleasant  flavour. 

TIFT'S  SWEET. 

Origin,  New  England. 

Fruit  medium,  oblate.  Skin  green,  netted  with  russet,  some- 
times with  a  dull  brown  cheek.  Flesh  yellowish,  exceedingly 
sweet  and  rich.  A  regular  but  not  profuse  bearer.  September, 
October.  Requires  high  culture. 

TITUS  PIPPIN. 

Tree  vigorous  and  productive. 

Fruit  large,  oblong  conic.  Skin  light  yellow.  Flesh  tender, 
juicy,  not  high  flavoured.  November,  December. 

TURN  OFF  LANE. 
Winter  Strawberry. 

Origin,  Salem,  New  Jersey.  Medium  or  below  oblate, 
yellow,  striped  with  red;  brisk,  sprightly  flavour.  Prized  in 
the  neighbourhood  of  its  origin  as  a  late  keeper. 

TURKEY  GREENING. 

From  Connecticut.  Fruit  fair  and  very  productive,  large, 
oblate,  slightly  conic.  Skin  green,  with  a  dull  blush  and  many 
light  dots.  Flesh  greenish,  tender,  juicy,  sub-acid,  not  rich. 
January,  February. 

WATSON'S  DUMPLING. 

A  large  English  kitchen  apple,  nearly  round,  yellowish  green, 
faintly  striped  with  dull  red.  Flesh  juicy,  pleasant,  sub-acid. 
October  to  January. 

WETHERILL'S  WHITE  SWEET. 

From  New  Jersey.     Tree  vigorous,  very  productive. 
Fruit  large,  yellow.     Flesh  white,  sweet.     September. 

WHITE  SWEET. 

Origin,  Maine.     Tree  vigorous,  very  productive. 

Fruit  medium,  roundish,  oblate.  Skin  white,  witn  a  slight 
crimson  cheek.  Flesh  white,  compact,  juicy,  very  sweet,  excel- 
lent for  culinary  uses  and  stock  feeding.  September,  October. 


THE    APPLE.  225 


WHITE  ASTRACHAN.     Thomp.  Lind.  P.  Mag. 

Pyrus  Astracanica.     De  Candolle,    } 

Transparent  de  Moscovie,  >-  of  the  French  gardens. 

Glace  de  Zelande,  ) 

A  nearly  white,  semi-transparent,  Russian  apple. 

Fruit  of  medium  size,  roundish.  Skin  very  smooth,  nearly 
white,  with  a  few  faint  streaks  of  red  on  one  side,  and  covered 
with  a  white  bloom.  Flesh  quite  white,  partially  transparent, 
tender,  and  of  delicate  flavour,  but  rather  dry.  First  of  August 

WING  SWEET. 

Medium  size,  oblate,  angular,  colour  light  red,  striped  and 
splashed  with  dark  red.  Flesh  white,  tender,  sweet  and  pleasant. 
October.  Great  bearer. 

WINTER  QUEEN.     Coxe. 
Winter  Queening.     Thomp. 

Fruit  medium,  conical.  Skin  fine  deep  crimson  in  the  sun, 
dotted  with  yellow ;  of  a  paler  and  livelier  red,  in  the  shade. 
Flesh  yellowish,  of  a  mild  and  rather  pleasant,  sub-acid  flavour. 
The  tree  is  an  abundant  bearer.  November  to  February. 

WORMSLEY  PIPPIN.     Thomp.  Lind.  P.  Mag. 

Knight's  Codlin. 

An  English  fruit,  middle-sized,  roundish,  tapering  a  little  to- 
wards the  eye.  Skin  pale  green,  or  straw  colour,  darker  next 
the  sun.  Flesh  white,  crisp,  firm,  with  a  sharp,  sub-acid  juice. 
September. 

CLASS  IV. 

CIDER    APPLES. 

COOPER'S  RUSSETING.     Coxe. 

This  native  apple  is  especially  suited  to  light  sandy  soils, 
where  some  other  sorts  fail.  It  makes  an  exceedingly  strong 
cider  of  delicious  flavour. 

Fruit  small,  oblong  or  ovate,  pale  yellow,  partially  covered 
with  russet.  Stalk  slender,  and  very  long.  Flesh  dry,  rich  and 
sweet.  The  fruit  is  fit  for  cider  in  November,  keeps  well 
through  the  winter,  and  is  esteemed  by  many  for  cooking.  Tree 
smill,  with  numerous  little  branches. 

10* 


226  THE    APPLE. 

CAMPFIELD.     Coxe. 
Newark  Sweeting.         Sweet  Maiden's  Blush. 

Another  capital  New  Jersey  cider  apple,  ranking  next  to  the 
Harrison.  It  forms  a  fine  large  tree,  with  straight,  spreading 
limbs,  and  is  very  productive.  Fine  for  baking  and  stock  feed- 
ing. 

Fruit  of  medium  size,  roundish,  rather  flattened.  Skin 
smooth,  washed  and  striped  with  red,  over  a  greenish-yellow 
ground.  Flesh  white,  rather  dry,  firm,  rich  and  sweet.  April, 
May. 

GILPIN.     Coxe.  Thomp. 

Carthouse.        Small  Romanite. 
Romanite  of  the  West. 

A  handsome  cider  fruit,  from  Virginia,  which  is  also  a  very 
good  table  fruit  from  February  to  May.  A  very  hardy,  vigor- 
ous and  fruitful  tree. 

Fruit  of  medium  size,  roundish-oblong.  Skin  very  smooth 
and  handsome,  richly  streaked  with  deep  red  and  yellow.  Stalk 
short,  deeply  inserted.  Calyx  in  a  round,  rather  deep  basin. 
Flesh  yellow,  firm,  juicy  and  rich,  becoming  tender  and  sprightly 
in  the  spring. 

HARRISON.     Coxe. 

New  Jersey  is  the  most  celebrated  cider  making  district  in 
America,  and  this  apple,  which  originated  in  Essex  County,  of 
that  State,  has  long  enjoyed  the  highest  Teputation  as  a  cider 
fruit.  Ten  bushels  of  the  apples  make  a  barrel  of  cider.  The 
tree  grows  thriftily,  and  bears  very  large  crops. 

Fruit  medium  size,  ovate  or  roundish-oblong.  Skin  yellow, 
with  roughish,  distinct  black  specks.  Stem  one  inch,  or  more, 
long.  Flesh  yellow,  rather  dry  and  tough,  but  with  a  rich  fla- 
vour, producing  a  high  coloured  cider,  of  great  body.  The 
fruit  is  very  free  from  rot,  falls  easily  from  the  tree  about  the 
first  of  November,  and  keeps  well.  The  best  cider  of  this 
variety,  is  worth  from  six  to  ten  dollars  a  barrel,  in  New  York. 

HEWE'S  VIRGINIA  CRAB.     Coxe. 

The  Virginia  Crab  makes  a  very  high  flavoured  dry  cider, 
which,  by  connoisseurs,  is  thought  unsurpassed  in  flavour  by 
any  other,  and  retains  its  soundness  a  long  time.  It  is  a  pro- 
digious bearer,  and  the  tree  is  very  hardy,  though  of  small 
size. 

Fruit  quite  small,,  about  an  inch  and  a  half  in  diameter,  nearly 
round.  Skin  dull  red,  dotted  with  white  specks,  and  obscurely 


THE    APPLE.  227 

streaked  with  greenish-yellow.  Stalk  long  and  slender.  Flesh 
fibrous,  with  an  acid,  rough,  and  astringent  flavour,  and  when 
ground,  runs  clear  and  limpid  from  the  press,  and  ferments  very 
slowly.  The  Virginia  Crab  is  often  mixed  with  rich  pulpy  ap- 
ples, to  which  it  imparts  a  good  deal  of  its  fine  quality. 

The  ROANE'S  WHITE  CRAB  is  a  sub-variety  of  the  foregoing, 
about  the  same  size,  with  a  yellow  skin.  It  makes  a  rich, 
strong,  bright  liquor,  and  keeps  throughout  the  summer,  in  a 
well-bunged  cask,  perfectly  sweet. 

HAGLOE  CRAB.     Lind. 

This  is  a  celebrated  old  English  cider  fruit,  scarcely  known  in 
this  country.  Lindley  says,  when  planted  on  a  dry  soil,  with  a 
calcareous  bottom,  it  produces  a  most  excellent  cider.  The  spe- 
cific gravity  of  its  juice  is  1081. 

"  Fruit  small,  ill-shaped,  something  between  an  apple  and  a 
crab,  more  long  than  broad,  wide  at  the  base  and  narrow  at  the 
crown,  which  is  a  little  sunk,  and  the  eye  flat.  Skin  pale  yel- 
low, a  little  marbled  in  different  directions  with  a  russet-grey, 
and  having  a  few  red  specks  or  streaks  on  the  sunny  side.  Eye 
flat,  with  a  spreading  calyx.  Stalk  short." 

RED  STREAK.     Coxe. 


A  capital  English  cider  apple,  which  thrives  admirably  in 
this  country,  and  is  very  highly  esteemed,  as  it  makes  a  rich, 
high  flavoured,  strong  liquor.  It  is  a  handsome  grower,  and  a 
great  bearer. 

Fruit  of  medium  size,  roundish.  Calyx  small,  set  in  a  rather 
deep  basin.  Stalk  rather  slender  and  short.  Skin  richly 
streaked  with  red,  with  a  few  yellow  streaks  and  spots.  Flesh 
yellow,  rich,  firm,  and  dry. 

STYRE.    Thomp. 
Forest  Styre.    Lind.        Styre.     Coxe. 

•The  Styre  is  a  famous  old  English  cider  fruit,  and  Lindley 
remarks  that  Styre  cider  may  be  found  in  the  neighbourhood  of 
Chepstow,  thirty  or  forty  years  old. 

Fruit  middle  size,  round,  pale  yellow,  with  an  orange  cheek. 
Stalk  short.  Flesh  firm,  of  high  flavour,  and  makes  a  high- 
coloured  liquor.  The  tree  thrives  well  here,  and  forms  a  very 
upright,  broom-like  head.  October  to  January. 

In  addition  to  the  foregoing,  several  of  the  table  apples 
already  described  are  esteemed  for  cider,  as  the  Newtown  Pippin, 


228  THE    APPLE. 

Wine  Apple,  Winesap,  &c.,  and  some  of  the  high-flavoured  Eng 
lish  varieties  in  the  preceding  pages  are  very  highly  valued  for 
cider  in  Britain — the  Golden  Pippin,  Golden  Harvey,  Downton, 
&c.  The  Fox  WHELP  is  a  very  celebrated  apple  of  this  class, 
used  to  flavour  and  give  strength  to  nearly  all  the  choice  cider 
of  Herefordshire,  which  is  not  yet  introduced  here,  to  our  know- 
ledge. It  is  middle  sized,  ovate,  dark  red,  with  a  rich,  heavy 
juice  of  the  specific  gravity  1078.  The  SIBERIAN  BITTER 
SWEET  is  a  variety  of  crab  raised  by  Mr.  Knight,  and  about 
twice  the  size  of  the  Siberian  Crab,  small,  roundish  ovate,  yel- 
low ;  an  immense  bearer,  and  held  in  very  high  esteem  in  Eng- 
land, for  mixing  with  other  cider  apples,  to  impart  richness. 


CLASS  V. 

APPLES    FOR    ORNAMENT    OR    PRESERVING. 

SIBERIAN  CRAB.  Arb.  Brit. 
Malus  baccata.     Lind.        Pyrus  baccata.     Arb.  Brit. 

The  common  Siberian  Crab  is  a  beautiful  little  fruit,  which  is 
produced  in  rich  clusters  on  the  branches,  and,  at  a  distance, 
resembles  large  and  handsome  cherries.  It  is  highly  esteemed 
for  preserving,  and  almost  every  large  garden  in  the  middle 
States  contains  a  tree  of  this -variety.  It  forms  a  vigorous,  neat 
tree,  of  rather  small  size,  and  its  blossoms,  which  are  white,  are 
produced  in  beautiful  profusion  in  spring,  and  a  large  crop  of 
fruit  regularly  follows. 

Fruit  about  three  fourths  of  an  inch  in  diameter,  'very  regu- 
larly formed,  and  rather  flat.  Skin  smooth,  of  a  lively  scarlet, 
over  a  clear  yellow  ground,  and  when  the  bloom  is  rubbed  off, 
is  highly  polished.  Stalk  nearly  two  inches  long,  and  very 
slender.  Calyx  small,  slightly  sunk.  Fit  for  preserving  in  Sep- 
tember and  October. 

LARGE  RED  SIBERIAN  CRAB. 
Pyrus  Pruifolia.     Arb.  Brit 

This  variety  is  about  twice  the  size  of  the  foregoing,  round- 
ish-ovate, with  a  large  and  prominent  calyx,  and  a  pale  red  and 
yellow  skin.  It  forms  a  larger  tree,  with  rather  coarser  foliage 
than  the  common  variety,  and  is  esteemed  for  the  same  pur- 
poses. September  and  October. 

YELLOW  SIBERIAN  CRAB. 

Amber  Crab. 
This  scarcely  differs  from  the  common  Siberian  Crab,  except 


TUB    APPLE.  229 

in  its  fruit,  which  is  rather  larger,  and  of  a  fine  amber  or  golden 
yellow.  Both  this  and  the  red  are  beautiful  ornaments  to  the 
fruit  garden  in  summer  and  autumn,  and  are  equally  esteemed 
for  preserves  and  jellies.  September. 

Quite  a  number  of  seedlings  have  been  raised  from  the  Sibe- 
rian Crab  in  this  country,  mostly  of  larger  size — some  by  Mr. 
Manning,  of  Salem,  and  several  by  Mr.  Thompson,  of  Catskill, 
scarcely  deserving  of  special  notice  here. 

DOUBLE  FLOWERING  CHINESE  CRAB. 

Pyrus  Spectabilis.    Arb.  Brit. 
Malus  Spectabilis.     N.  JDuh. 
Double  flowering  Apple. 

This  very  beautiful  crab  tree  from  China,  which  produces  a 
small  green  fruit,  of  no  value,  is  highly  admired  for  its  showy 
blossoms.  These  are  large,  tipped  with  deep  red  in  the  bud,  but 
when  open,  are  of  a  pale  rose  colour,  semi-double,  large,  and 
produced  in  fine  clusters.  It  is  an  exceedingly  ornamental, 
small  tree,  growing  from  ten  to  twenty  feet  in  height. 

DOUBLE  WHITE  SIBERIAN  CRAB. 
Baccata  fructa  flore  pleno  alba. 

Fruit  three  fourths  of  an  inch  high,  and  one  and  a  quarter 
broad,  roundish,  irregular,  swollen  on  one  side.  Stalk  one  third 
of  an  inch  long,  obliquely  inserted  at  the  surface,  eye  large,  even 
with  the  surface,  closed.  Colour  red  carmine  on  the  sunny  side, 
green  on  the  shaded  side,  covered  with  a  white  bloom.  Flowers 
large  double  white,  very  ornamental.  (Leroy  in  Hort.) 

CURRANT  CRAB. 

Pomme  Groseille. 

The  fruits  of  this  kind  of  apple  are  of  the  size  of  currants,  and 
are  borne  like  them  in  clusters ;  they  are  round,  a  little  compress- 
ed towards  the  ends.  Stem  about  half  an  inch  long.  Colour  red, 
slightly  striped  with  deep  red ;  it  is  ornamental  in  its  flowers  as 
well  as  its  fruits.  (Leroy  in  Hort.) 

PURPLE  SIBERIAN  CRAB. 
Baccata  fructa  purpurea  or  rosea. 

Fruit  about  one  inch  high,  and  one  and  a  half  broad,  oblate. 
Stem  two  thirds  of  an  inch  long,  slender,  inserted  in  a  large 
cavity.  Colour  beautiful  reddish  purple  on  the  sunny  side,  cover- 
ed with  a  bloom,  the  shaded  side  less  brilliant,  and  the  whole 
surface  speckled  with  some  grey  dots.  Flesh,  like  all  the  crabs, 
coarse  and  harsh.  (Leroy  in  Hort.) 


230  THE  APPLE. 

STRIPED  SIBERIAN  CRAB. 
Baccaia  fructa  striata. 

Fruit  one  and  a  third  of  an  inch  high,  and  one  and  a  hall 
broad,  roundish.  Stem  half  an  inch  long,  inserted  in  a  large 
cavity.  Colour  rose  yellowish,  red  striped  all  over,  carmine  on 
the  sunny  side,  more  yellow  towards  the  stem,  covered  with  a 
fine  white  bloom ;  this  is  an  extremely  ornamental  tree.  (Leroy 
in  Hort.) 

Select  List  of  Apples,  ripening  in  succession,  to  suit  the  MiddU 
and  Southern  portions  of  the  Eastern  States. 

Early  Harvest.  Vandevere  of  N.  Y. 

Red  Astrakhan.  Jonathan. 

Early  Strawberry.  Melon. 

Summer  Rose.  Yellow  Bellflower. 

William's  Favourite.  Domine. 

Primate.  American  Golden  Russet 

American  Summer  Pearmain.  Cogswell. 

Garden  Royal.  Peck's  Pleasant. 

Jefferis.  Wagener. 

Porter.  Rhode  Island  Greening. 

Jersey  Sweet.  King  of  Tompkins  Co. 

Large  Yellow  Bough.  Swaar. 

Gravenstein.  Baldwin. 

Maiden's  Blush.  Lady  Apple. 

Autumn  Sweet  Bough.  Ladies'  Sweet. 

Fall  Pippin.  Red  Canada. 

Mother.  Newtown  Pippin. 

Smokehouse.  Boston  Russet. 

Rambo.  Northern  Spy. 

Esopus  Spitzenburgh.  "Wine  Sap. 

Selection  of  Apples  for  the  North. 

Red  Astrachan.  Pomme  Gris. 

Early  Sweet  Bough.  Canada  Reinette. 

Sops  of  Wine  or  Bell's  Early.  Yellow  Bellflower. 

Golden  Sweet.  Golden  Ball. 

William's  Favourite.  St.  Lawrence. 

Porter.  Jewett's  fine  Red. 

Dutchess  of  Oldenburgh.  Rhode  Island  Greening. 

Keswick  Codlin.  Baldwin. 

Hawthornden.  Winthrop  Greening. 

Gravenstein.  Danvers  Winter  Sweet. 

Mother.  Ribstone  Pippin. 

Tolman  Sweet.  Roxbury  Russet. 
Fameuse. 

Selection  of  Apples  for  the  Western  States. 
The  following  list  was  made  up  from  the  contributions  of 


THE    ALMOND. 


231 


twenty  different  cultivators  from  the  States  of  Ohio,  Michigan, 
Illinois,  Indiana  and  eastern  Iowa. 


Early  Harvest. 

Carolina  Red  June. 

Red  Astrachan. 

Large  Sweet  Bough. 

American  Summer  Pearmain. 

Sweet  June. 

Summer  Queen. 

Maiden's  Blush. 

Keswick  Codlin. 

Fall  Wine. 

Rambo. 

Belmont. 

Fall  Pippin. 

Fameuse. 

Jonathan. 

Tolman  Sweet. 

Rome  Beauty. 


Domine. 

Swaar. 

Westfield  Seek-no-further. 

Ortley  or  White  Bellflower. 

Broadwell. 

Vandevere  of  N.   Y.,  or  Newtown 

Spitzenburgh. 
Yellow  Bellflower. 
White  Pippin. 
American  Golden  Russet. 
Herefordshire  Pearmain. 
White  Winter  Pearmain. 
Wine  Sap. 
Rawle's  Janet. 
Red  Canada. 
Willow  Twig. 


Newtown  Pippin  does  not  generally  succeed  at  the  West,  yet  in  some 
localities  they  are  very  line.  Rhode  Island  Greening  and  Baldwin  gene- 
rally fail  in  many  sections,  while  in  others  they  are  excellent. 

A  Selection  of  Apples  for  the  South  and  South-we<*t. 


Early  Harvest. 

Carolina  June. 

Red  Astrachan. 

Gravenstein. 

American  Summer  Pearmain. 

Julian. 

Mangum. 

Fall  Pippin. 

Maiden's  Blush. 

Summer  Rose. 

Porter. 

Rambo. 

Large  Early  Bough. 

Fall  Queen  or  Ladies'  Favourite. 

Oconee  Greening. 

Equinetely. 


Nickajack. 

Maverack's  Sweet. 

Batchelor  or  King. 

Buff'. 

Shockley. 

Ben  Davis. 

Hall. 

Mela  Carle. 

Horse. 

Bonurn. 

Large  Striped  Pearmain. 

Rawle's  Janet. 

Disharoon. 

Meigs. 

Cullasaga. 

Camack's  Sweet. 


CHAPTER  IX. 


THE    ALMOND. 


Amygdalus  communis,  Dec.     Rosacew,  of  botanists. 

Amandier,   of  the  French  ;    Mandelbaum,  German  ;    Mandorlo,  Italian ; 
Almendro,  Spanish. 

THE  Almond  tree,  which  is  a  native  of  the  north  of  Africa, 


232  THE    ALMOND. 

• 

and  the  mountains  of  Asia,  has  long  been  cultivated,  and  i? 
mentioned  in  scripture  as  one  of  the  charms  of  the  fertile  land 
of  Canaan.  It  so  strongly  resembles  the  peach  tree  that  it  is 
difficult  to  distinguish  it  by  the  leaves  and  wood  only  ;  indeed, 
several  botanists  are  of  opinion,  from  experiments  made  in 
raising  the  almond  from  seed,  that  this  tree  and  the  peach  are 
originally  the  same  species,  and  that  the  rich  and  luscious 
peach  is  the  effect  of  accidental  variation,  produced  by  culture 
on  the  almond.  The  chief  distinction  between  the  two  in  our 
gardens  lies  in  the  fruit,  which,  in  the  almond,  consists  of  little 
more  than  a  stone  covered  with  a  thick,  dry,  woolly  skin,  while 
the  peach  has  in  addition  a  rich  and  luscious  flesh.  The  blos- 
soms of  the  almond  resemble  those  of  the  peach,  but  are  larger ; 
they  are  produced  in  great  profusion,  early  in  the  season,  before 
the  leaves,  and  are  very  ornamental. 

Uses.  The  kernel  of  the  sweet  almond  is  highly  esteemed  as 
an  article  of  food,  and  is  largely  used  as  an  ingredient  in 
confectionery,  cookery,  and  perfumery.  It  is  raised  in  great 
quantities  in  the  south  of  Europe,  especially  in  Portugal,  and  is 
an  important  article  of  commerce.  The  bitter  almond  is  used 
in  cookery  and. confectionery,  and  in  medicine;  it  furnishes  the 
prussic  acid  of  the  shops,  one  of  the  most  powerful  of  poisons. 
From  both  species  an  oil  is  also  obtained. 

In  France  the  almond  is  preferred  as  a  stock  on  which  to 
bud  and  graft  the  peach,  which  in  a  very  dry  climate  or  chalky 
soil,  it  is  found,  renders  the  latter  more  healthy  and  fruitful  than 
its  own  bottom.  The  sweet  hard-shelled  variety  (Douce  d  coque 
dure,)  is  preferred  for  stocks  by  French  nurserymen. 

Cultivation.  The  almond  thrives  best  in  a  warm  dry  soil, 
and  its  general  cultivation  in  this  country  is  precisely  like  that 
of  the  peach.  The  sweet  almond  is  the  only  variety  considered 
of  value  here,  and  it  is  usually  propagated  by  budding  it  on 
Plum  stock,  or  on  the  bitter  almond  seedlings.  It  is  rather 
more  hardy  at  the  north  when  budded  on  the  former,  arid  as  the 
buds  of  the  sweet  almond  are  rather  slender  and  small,  the  plum 
stocks  to  be  budded  should  be  thrifty  seedlings  not  more  than 
a  fourth  of  an  inch  in  diameter  at  the  place  where  the  bud  is 
inserted. 

The  Common  Almond,  the  Hard-Shell  Sweet  Almond,  and 
the  Bitter  Almond,  are  hardy  in  the  latitude  of  New  York,  and 
will  bear  tolerable  crops  without  care.  The  Soft-Shell  Sweet 
Almond,  or  Ladies'  Almond,  will  not  thrive  well  in  the  open 
garden  as  a  standard,  north  of  Philadelphia  ;  but  they  succeed 
well  trained  to  a  wall  or  on  espalier  rails  in  a  warm  situation  ; 
the  branches  being  slightly  protected  in  winter. 

There  is  no  apparent  reason  why  the  culture  of  the  almond 
should  not  be  pursued  to  a  profitable  extent  in  the  warm  and 
favourable  climate  of  some  of  the  southern  states.  Especially 


THE    ALMOND.  233 

in  the  valley  of  the  Ohio  and  Tennessee  it  would  be  likely  to  suc- 
ceed admirably. 

COMMON  ALMOND.     Thomp.  Lind. 

A.  c.  dulcis.     Dec. 

Amandier  a  Petit  Fruit,  )  o  ^  -, 

commun,      f 

Amande  commune. 
Common  Sweet. 

This  is  the  common  Sweet  Almond  of  France  and  the  south 
of  Europe,  and  is  one  of  the  most  hardy  and  productive  sorts 
here.  Nuts  hard,  smooth,  about  an  inch  and  a  quarter  long, 
compressed  and  pointed,  of  an  agreeable  flavour,  but  inferior  to 
the  following.  Flowers  expand  before  the  leaves.  Ripens  last 
of  September. 

THE  LONG  HARD-SHELL  ALMOND. 

Amandier  a  gros  fruit.     0.  Duh. 
dur.     Nois. 

A  variety  with  handsome  large,  pale  rose  coloured  flowers, 
opening  before  the  leaves,  and  large  and  long  fruit  a  third  longer 
than  other  varieties.  The  stone  is  about  as  large  as  the  soft- 
shell  variety,  but  the  kernel  is  larger  and  plumper.  This  is  a 
good  hardy  sort,  and  it  is  very  ornamental  when  in  blossom. 
Ripens  about  the  last  of  September. 

SOFT-SHELL  SWEET  ALMOND.     Lind. 

Doux  a  coque  tendre.  )  «. 
Sultan  a  coque  tendre.  f  2i 
Amanditr  a  coque  tendre.  0.  Dah. 

des  Dames.     N.  Duh,  Poit. 

Amandier  des  Dames,    )  w-0,«rffe 
Ou  Amande  Princesse.  j"  M0i 
Ladies'  Thin  Shell. 

The  Soft-Shell  or  Ladies'  Almond,  is  the  finest  of  all  the  al- 
monds. It  is  the  very  variety  common  in  the  shops  of  the  con- 
fectioners, with  a  shell  so  thin  as  to  be  easily  crushed  between 
the  fingers,  and  the  kernel  of  which  is  so  highly  esteemed  at  the 
dessert.  It  ripens  early  in  the  season,  and  is  also  highly  es- 
teemed in  a  young  or  fresh  state,  being  served  on  the  table  for 
this  purpose  about  the  middle  of  July  in  Paris.  The  blossoms 
of  this  variety  expand  at  the  same  time  with  the  leaves,  and  aro 
more  deeply  tinged  with  red  than  the  foregoing.  Several 
varieties  are  made  of  this  in  France,  but  they  are  (as  quoted 
above)  all  essentially  the  same. 

Fruit  two  inches  long,  oval,  compressed.     The  nut  is  more 


234  THE    ALMOND. 

than  an  inch  long,  oval,  pointed,  one-sided,  with  a  light  coloured, 
porous,  very  tender  shell.     The  kernel  sweet  and  rich. 

On  the  plum  stock,  in  a  favourable  aspect,  this  almond  suc- 
ceeds, with  a  little  care,  in  the  middle  States. 


SULTANA  SWEET  ALMOND.     Lind. 

Amande  Sultane.  0.  Duh.  Nois. 

Amandier  Sultane.         Sultan.     Thomp.* 

A  tender  shelled  almond  of  excellent  quality,  with  smaller 
fruit  and  narrower  kernel  than  the  Soft-Shell  Almond,  but  of 
equally  excellent  flavour,  and  which  is  preferred  by  many.  It 
is  thought,  by  Poiteau,  to  be  scarcely  different  from  the  Soft- 
Shell  or  Ladies'  Almond. 

PISTACHIA  SWEET  ALMOND.     Lind. 

Amande  Pistache.     0.  Duh.  Nois. 
Amandier  Pistache. 

A  variety  of  almond  with  a  very  small  pointed*  fruit,  about 
the  size  and  shape  of  that  of  a  Pistachia,  enclosing  a  kernel  of 
a  delicate  sweet  flavour.  The  shell  not  quite  so  soft  as  the 
Soft-Shell  Almond.  This  is  scarcely  known  yet  in  this  country, 
but  is  worth  further  trial  at  the  South. 

PEACH  ALMOND. 

?e°hf>  .    I  Thomp. 

Peach  Almond,  J 

Amandier-Pecher.     N.  Duh.  Nois.  Poit. 

A  rather  indifferent  variety,  nearly  sweet,  but  often  slightly 
bitter.  It  is  a  true  cross  between  the  peach  and  the  almond, 
apd  in  its  leaves,  flowers,  and  stone  strongly  resembles  the 
peach ;  the  fruit  is  also  pulpy  and  of  tolerable  flavour,  like  an  in- 
different peach.  The  nut  scarcely  ever  ripens  well  as  far  north 
as  this. 

BITTER  ALMOND.     Thomp.  Lind. 

The  Bitter  Almond  has  large  pale  blossoms,  differing  little 
from  the  common  almond,  except  in  the  kernel,  which  is  bitter. 
There  are  two  varieties,  one  with  a  hard,  and  the  other  with  a 
brittle  shell.  The  fruit,  which  is  produced  abundantly,  ripens  in 
September.  The  leaves  are  longer  and  of  a  darker  green  than 
those  of  most  of  the  sweet  fruited  varieties. 


*  "We  cannot  follow  Mr.  Thompson  in  his  nomenclature  of  Almonds,  aa 
he  (or  his  printer)  mistakes  the  meaning  of  the  French  terms ;  Amande 
Sultane  of  all  the  French  a'uthors  should  be  translated  Sultana,  not  Sultan. 


THE    APRICOT.  235 

ORNAMENTAL  VARIETIES.  The  Dwarf  Double  Flowering 
Almond,  (Amygdalus  pumila.  Lin.  Prunus  sinensis,  of  some,)  is 
a  beautiful,  well-known,  low  shrub,  extremely  ornamental  in 
spring,  being  covered  with  a  profusion  of  small  pink  blossoms, 
very  double. 

The  Large  Double  Flowering  Almond  (A.  a  grand  fleur,  N, 
Duh.)  (A.  communis  pleno,)  is  a  beautiful  French  variety,  with 
large,  nearly  white  flowers,  two  inches  in  diameter.  It  also 
bears  a  good,  small,  hard-shell  Almond. 


CHAPTER  X. 

THE    APRICOT. 

Armeniaca  vulgaris,  Dec.     Bosacecz,  of  botanists. 

Abricotier,  of  the  French ;  Aprikosenbaum,  German ;  Albercoco,  Italian ; 
Afoaricoque,  Spanish. 

THE  Apricot  is  one  of  the  most  beautiful  of  stone  fruit  trees, 
easily  known  by  its  glossy  heart-shaped  foliage,  large  white 
blossoms,  and  smooth-skinned,  golden  or  ruddy  fruit.  In  the 
fruit  garden  it  is  a  highly  attractive  object  in  early  spring,  as 
its  charming  flowers  are  the  first  to  expand.  It  forms  a  fine 
spreading  tree  of  about  twenty  feet  in  height,  and  is  hardy 
enough  to  bear  as  an  open  standard  south  of  the  42°  of  latitude 
in  this  country. 

The  native  countries  of  this  tree  are  Armenia,  Arabia,  and 
the  higher  regions  of  central  Asia.  It  is  largely  cultivated  in 
China  and  Japan  ;  and,  indeed,  according  to  the  accounts  of 
Grosier  the  mountains  west  of  Pekin  are  covered  with  a  natural 
growth  of  apricots.  The  names  by  which  it  is  known  in  various 
European  countries  all  seem  to  be  corruptions  of  the  original 
Arabic  term  Berkoche. 

USES.  A  very  handsome  and  delicious  dessert  fruit,  only  in- 
feriour  to  the  peach,  ripening  about  midsummer,  after  cherries, 
and  before  plums,  at  a  season  when  it  is  peculiarly  acceptable. 
For  preserving  in  sugar  or  brandy,  for  jellies  or  pastries,  it  is 
highly  esteemed,  and,  where  it  is  abundant,  an  admirable  liquor 
is  made  from  the  fruit ;  and  it  is  also  dried  for  winter  use.  In 
some  parts  of  Germany,  the  free  bearing  sorts — the  Turkey, 
Orange,  and  Breda — are  largely  cultivated  for  this  purpose. 

CULTIVATION.  This  tree  is  almost  always  budded  on  the 
plum  stock  (on  which  in  July  it  takes  readily,)  as  it  is  found 
more  hardy  and  durable  than  upon  its  own  root. — Many  Ame- 
rican nurserymen  bud  the  apricot  on  the  peach,  but  the  trees, 
so  produced,  are  of  a  very  inferiour  quality — short  lived,  moro 


236  THE    APRICOT. 

liable  to  diseases,  and  the  fruit  of  a  second  rate  flavour.  Bud- 
ded on  the  plum  they  are  well  adapted  to  strong  soils,  in  which 
they  always  hold  their  fruit  better  than  in  light  sandy  soils. 

Apricots  generally  grow  very  thriftily,  and  soon  make  fine 
heads,  and  produce  an  abundance  of  blossoms  and  young  fruit  ; 
but  the  crop  of  the  latter  frequently  falls  off  when  half  grown, 
from  being  stung  by  the  Plum-weevil  or  curculio,  to  which  the 
smooth  skin  of  this  fruit  seems  highly  attractive.  To  remedy 
this,  the  same  course  must  be  pursued  as  is  directed  for  the 
plum.  Seedling  apricots  are  usually  more  hardy  and  productive 
here,  than  the  finer  grafted  sorts. 

This  is  a  favourite  tree  for  training  on  walls  or  espaliers,  and, 
in  town  gardens  especially,  we  often  see  it  trained  against  the 
sides  of  brick  houses,  and  yielding  most  abundantly.  As  it 
bears  its  fruit  in  the  same  way  as  the  peach,  and  requires  the 
same  management,  we  must  refer  our  readers  to  the  latter  head 
for  direction  as  to  pruning  and  training.  As  the  apricot,  how- 
ever, expands  its  blossoms  very  early,  it  should  not  be  placed  on 
an  east  wall,  or  in  a  situation  where  it  is  too  much  exposed  to 
the  full  morning  sun. 

DISEASES.  When  budded  on  the  PI  am,  this  tree  is  but  little 
liable  to  diseases,  and  may  be  considered  a  hardy  fruit  tree.  In 
order  to  render  it  fruitful,  and  keep  it  for  a  long  time  in  a  pro- 
ductive state,  we  cannot  too  strongly  urge  the  advantages  of  the 
«hortening-in  system  of  pruning  recommended  for  the  peach. 

ALBERGIEB.     Thomp.  N.  Duh.  Nois. 
Alberge.     0.  Duh.  Bon.  Jard. 

This  is  a  variety  very  common  in  the  interiour  of  France, 
where  it  is  constantly  reproduced  with  but  little  variation  from 
the  seed  —  Alberge  being  the  name  of  the  apricot  in  some  of  the 
provinces.  It  is  a  free  grower,  and  bears  well,  but  is  neither  so 
large  nor  fine  as  many  other  varieties.  The  leaves  are  small, 
and  often  have  little  wing-like  ears  at  the  base.  The  Albergiers 
are  much  used  for  stocks  in  France. 

Fruit  small,  roundish,  deep  yellow.  Flesh  reddish,  firm,  with 
a  brisk,  vinous  flavour.  Stone  compressed  ;  kernel  bitter.  Es- 
teemed for  preserving.  There  are  several  varieties  of  this  not 
yet  introduced  into  the  United  States,  the  finest  of  which  are 
the  Albergier  de  Tours,  and  A.  de  Montgamet.  Ripe  middle  of 
August, 

BREDA.     Thomp.  Lind.  P.  Mag. 

De  Hollande,  ] 

Amande  Aveline. 


Hasselnussmandel.  J 
This  is  a  very  excellent  small  Apricot,  said  to  be  originally  from 


THE    APRICOT.  237 

Africa,  which  bears  well  with  common  culture,  and  deserves  a 
place  in  all  gardens,  as  it  is  not  only  a  high  flavoured  dessert 
sort,  but  it  makes  one  of  the  richest  preserves.  The  blossom 
buds  are  tinged  with  deep  red  before  they  expand. 

Fruit  rather  small,  about  an  inch  and  a  half  in  diameter, 
roundish,  sometimes  rather  four  sided.  Suture  well  marked. 
Skin  orange,  becoming  dark  orange  in  the  sun.  Flesh  deep 
orange,  rich,  high  flavoured  and  rather  juicy — separating  freely 
from  the  stone.  The  kernel,  which  is  sweet,  is  eaten  in  France, 
whence  the  name  Amande  Aveline.  First  of  August. 

BLACK.     Thomp.  Fors. 

Amygdalus  dasycarpa.     Dec.        Purple  Apricot.     Lind. 
Angoamois  ?     0,  Duh.  f  Noir. 

Violet.  Du  Pape. 

This  remarkable  little  Apricot  so  strongly  resembles  a  dark 
round  Plum,  that  at  a  little  distance  it  might  easily  be  mistaken 
for  one.  (It  was  indeed  called  Prunus  dasycarpa  by  the  old 
botanists.)  It  is  pretty  good,  and  very  hardy,  and  its  unique 
appearance  renders  it  sought  after  by  amateurs.  The  tree  has 
a  rough,  somewhat  crooked  trunk,  and  small,  oval  foliage. 

Fruit  about  an  inch  and  a  half  in  diameter,  round.  Skin  pale 
red  in  the  shade,  but  dull  reddish  purple  in  the  sun,  covered 
with  a  slight  down.  Flesh  pale  red  next  the  skin,  yellow  near 
the  stone,  adhering  somewhat  to  the  stone,  juicy,  with  a  plea- 
sant, slight  astringent  flavour.  Kernel  sweet.  August. 

.      BRUSSELS.     Thorap.  Lind.  Miller. 

The  Brussels  Apricot  is  not  a  fine  fruit  in  this  country,  but  it 
is  a  good  bearer  in  light  soils.  Fruit  of  medium  size,  rather 
oval,  and  flattened  on  its  side.  Skin  pale  yellow,  dotted  with 
white  in  the  shade,  but  often  marked  with  a  little  russety  brown 
in  the  sun.  Suture  deep  next  the  stalk.  Flesh  yellow,  rather 
firm,  with  a  lively  but  not  rich  flavour.  Kernel  bitter.  Middle 
of  August.  The  Brussels  of  some  collections  is  the  Breda. 

BURLINGTON. 

Raised  by  Mrs.  Woolman,  Burlington,  New  Jersey.  Tree 
vigorous.  Fruit  medium  to  large,  oblong,  somewhat  compressed 
at  the  sides  with  a  distinct  suture.  Skin  golden  yellow,  with 
numerous  red  spots  and  a  ruddy  tint  on  the  side  exposed  to  the 
sun.  Flesh  yellowish,  sweet  and  fine.  Middle  of  July  to  the 
first  of  August.  (W.  D.  Brinckle  in  Pom.) 

EARLY  GOLDEN. 
Dubois'  Early  Golden. 
Raised  by  Chas.  Dubois,  Fishkill  Landing,  N.  Y.     Tree  vigor- 


238  THE    APRICOT. 

ens,  with  long,  rather  slender  branches.  Fruit  small,  roundish 
oval,  with  the  suture  well  marked,  and  extends  half-way  round: 
Skin  smooth,  pale  orange.  Flesh  yellow,  moderately  juicy  and 
sweet,  with  a  very  good  flavour  —  separates  from  the  stone. 
Middle  of  July. 

HEMSKIRKE.     Thomp.  Lind.  P.  Mag. 

A  large  and  beautiful  English  variety,  of  the  finest  quality. 
It  strongly  resembles  the  Moorpark,  from  which  it  is  known  by 
its  stone  not  being  perforated  like  that  variety.  It  also  ripens 
a  little  earlier. 

Fruit  large,  roundish,  but  considerably  compressed  or  flatten- 
ed on  its  sides.  Skin  orange,  with  a  red  cheek.  Flesh  bright 
orange,  tender,  rather  more  juicy  and  sprightly  than  the  Moor- 
park,  with  a  rich  and  luscious  plum-like  flavour.  Stone  rather 
small,  and  kernel  bitter.  End  of  July. 

LAFAYETTE. 

Origin,  City  of  New  York.  Tree  remarkably  vigorous.  Fruit 
very  large,  oval.  Skin  light  yellow,  marbled  with  red  next  the 
sun.  Flesh  high  flavoured  and  excellent.  Ripens  in  August. 
(W.  R.  Prince's.) 

LARGE  EARLY.     Thomp.  Lind.  P.  Mag. 
GTOS  Precoce, 

'      ^'  Precoce  d'Esperin, 


Gro  Fruhe, 

A  fine,  large,  early  variety  from  France,  of  vigorous  growth, 
and  one  of  the  best  of  the  early  sorts. 

Fruit  of  medium  size,  rather  oblong,  and  compressed.  Suture 
deep.  Skin  slightly  downy,  pale  orange  in  the  shade,  fine  bright 
orange  with  a  few  ruddy  spots  in  the  sun.  Flesh  separating 
readily  from  the  stone,  orange-coloured,  rich  and  juicy.  Kernel 
bitter.  Middle  of  July. 

MOORPARK.     Thomp.  Lind. 

Duam^re  1  (Maker's  Moorpark,    } 

«.      -D    A         \     ac.to      Walton  Moorpark.  ac.  to 

*»»*•  «'s, 
Hunt's  Moorpark,      J  De  Nancy, 

This  fine  variety  is  the  most  popular  and  widely  disseminated 
in  this  country,  except  the  Rea  Masculine.  It  has  its  name 
from  Moorpark,  the  seat  of  Sir  William  Temple,  in  England, 


THE   APRICOT.  239 

where  it  was  cultivated  more  than  one  hundred  and  forty  years 
ago.  It  is  only  a  moderate  bearer  here,  and  especially  requires  the 
shorten ing-in  mode  of  pruning  as  recommended  for  the  peach. 

Fruit  large,  roundish,  about  two  inches  and  a  quarter  in  dia- 
meter each  way,  on  a  standard  tree  ;  rather  larger  on  one  side 
of  the  suture  than  the  other.  Skin  orange  in  the  shade,  but 
deep  orangfe  or  brownish  red  in  the  sun,  marked  with  numerous 
dark  specks  and  dots.  Flesh  quite  firm,  bright  orange,  parting 
free  from  the  stone,  quite  juicy,  with  a  rich  and  luscious  fla- 
vour. Stone  peculiarly  perforated  along  the  back,  where  a  pin 
may  be  pushed  through,  nearly  from  one  end  to  the  other. 
Kernel  bitter.  Ripe  early  in  August. 

MuscH-Muscn.    Thomp.  Nois. 
D'Alexandrie. 

This  delicious  little  Apricot  takes  its  name  from  the  city  of 
Musch  on  the  frontiers  of  Turkey  in  Asia ;  but  it  is  also  com- 
mon about  Alexandria,  and  in  northern  Egypt  it  is  said  to  be 
raised  in  such  abundance  that  the  dried  fruit  is  an  article  of 
commerce.  The  tree  is  rather  delicate,  and  requires  a  sheltered 
position. 

Fruit  rather  small,  about  an  inch  and  a  half  in  diameter, 
round.  Skin  deep  yellow,  with  a  little  orange  red  on  the  sunny 
side.  Flesh  yellow,  with  a  transparent  pulp,  tender,  melting, 
and  very  sweet.  Kernel  sweet. 

ORANGE.     Thomp.  Lind.  Mill. 

Early  Orange.  Persian. 

Koyal  Orange.  Royal  Persian. 

Royal  George. 

An  Apricot  of  only  tolerable  quality  for  the  dessert,  but  it  is 
much  esteemed  by  many  for  preserving ;  and  it  makes  delicious 
tarts,  even  before  the  fruit  begins  to  acquire  colour. 

Fruit  of  medium  size,  roundish,  with  a  well  marked  suture, 
deeply  hollowed  near  the  stalk.  Skin  firm,  orange,  sometimes 
tinged  with  a  ruddy  tint  in  the  sun.  Flesh  dark  orange,  mode- 
rately juicy,  but  often  rather  dry  and  insipid,  (unless  ripened  in 
the  house,)  not  separating  entirely  from  the  flesh.  Stone  small, 
roundish.  Kernel  sweet.  Middle  of  July. 

PEACH.     Thomp.  Fors.  Lind. 

Anson's  Imperial.         Royal  Peach. 
Peche.  Abricot  Peche.     N.  Duh.  Poii. 

De  Nancy.     0.  Duh.    Du  Luxembourg. 
Pfiche  Grosse.  Wurtemburg. 

Pfiraiche. 

The  Peach  Apricot,  originally  from  Piedmont,  has  long  been 


240  THE    APRICOT. 

considered  the  finest  variety  ;  and  it  is  with  us  the  largest  and 
most  excellent  sort  cultivated — being  often  as  large  as  a  Peach, 
of  medium  size,  handsome,  and  of  delicious  flavour.  It  very 
strongly  resembles  the  Moorpark,  but  the  two  are  readily  dis- 
tinguished by  the  eye  when  standing  near  each  other,  and  the 
fruit  of  the  Peach  is  rather  larger  and  finer,  and  a  fe^r  days  ear- 
lier. 

Fruit  of  the  largest  size,  about  two  and  a  half  inches  in  dia- 
meter, roundish,  rather  flattened,  and  somewhat  compressed  on 
its  sides,  with  a  well  marked  suture.  Skin  yellow  in  the  shade, 
but  deep  orange,  mottled  with  dark  brown,  on  the  sunny  side. 
Flesh  of  a  fine  yellow  saffron  colour,  juicy,  rich,  and  high  fla- 
voured. Stone  with  the  same  pervious  passage  as  the  Moor- 
park,  and  with  a  bitter  kernel. 

ROMAN.     Thomp.  Lind. 

Abricot  Commun.   0.  Duh.          Germine. 
Grosse  Germine.  Transparent. 

This  is  with  us  one  of  the  largest  growing  and  hardiest  Apri- 
cot trees,  and  produces  good  crops  every  year  in  cold-  or  unfa- 
vourable situations,  where  none  of  the  other  sorts,  except  the 
Masculine,  succeed.  It  is,  therefore,  though  inferiour  in  flavour, 
a  valuable  sort  for  northern  situations.  The  blossoms  will  bear 
quite  a  severe  frost  without  injury. 

Fruit  middle  sized,  oblong,  with  the  sides  slightly  compressed, 
with  but  little  or  no  suture.  Skin  entirely  pale  yellow ;  or  very 
rarely  dotted  with  a  few  red  spots  on  one  side.  Flesh  dull  yel- 
low, soft,  rather  dry.  When  ripened  by  keeping  a  few  days  in 
the  house,  the  flavour  is  tolerably  good.  Stone  oblaug,  with  a 
bitter  kernel.  Ripe  the  last  of  July  and  first  of  August. 

There  is  a  BLOTCHED  LEAVED  ROMAN,  (commun  a  feuilles 
panaches,  of  the  French,)  precisely  like  the  foregoing  in  all  re- 
spects, except  the  white  or  yellow  stain  in  the  leaf — but  it  is 
quite  distinct  from  the  blotched  leaved  Turkey,  cultivated  Kere. 


ROYAL.     Thomp.  Nois.  P.  Mag. 

A  fine  large  French  variety,  raised  a  few  years  since  at  the 
Royal  Luxembourg  gardens.  It  is  nearly  as  large  as  the  Moor- 
park,  but  with  larger  leaves  borne  on  long  footstalks,  and  with- 
out the  pervious  stone  of  that  sort.  It  is  quite  as  high  fla- 
voured, and  ripens  a  week  or  ten  days  earlier. 

Fruit  roundish,  large,  oval,  slightly  compressed.  Skin  dull 
yellow,  with  an  orange  cheek,  very  faintly  tinged  with  red,  and 
a  shallow  suture.  Flesh  pale  orange,  firm  and  juicy,  with  a  rich 
vinous  flavour.  Ripe  the  latter  end  of  July. 


THE    APRICOT.  241 


RED  MASCULINE.     Thomp.  Lind. 

Early  Masculine.  Apricot  Precoce,  )  Q    ~, 

Brown  Masculine.        -          Apricot  hatif  Musquee.  f 
Abricotier.  Abricotier  hatif.   N.  Duh. 

*  Friihe  Muscateher. 

A  small  early  sort,  hardy,  very  productive,  of  tolerable  fla- 
vour, but  not  rich,  growth  upright,  slender. 

Fruit  small  and  nearly  round,  scarcely  an  inch  and  a  half  in 
diameter,  with  a  well  marked  suture  on  one  side.  Skin  bright 
yellow,  tinged  with  deep  orange  and  spotted  with  dark  red  on 
the  sunny  side.  Flesh  yellow,  juicy,  with  a  slightly  musky, 
pleasant  flavour.  Stone  thick,  obtuse  at  the  ends.  Flowers 
smaller  than  in  most  other  sorts.  Kernel  bitter.  Ripe  about 
the  12th  of  July. 

RlNGOLD. 

Raised  by  Mr.  Commack,  Athens,  Ga. 

Fruit  large,  roundish,  a  little  oblong,  suture  slight.  Skin 
light  orange,  darker  in  the  sun,  where  it  is  beautifully  dotted 
with  carmine.  Flesh  deep  yellow,  juicy  and  excellent.  Ripens 
just  after  the  orange,  hardy  and  productive.  (Wm.  N.  White, 

SHIPLEY'S.     Thomp. 
Blenheim.         Shipley's  Large. 

A  very  good  early  variety,  of  small  or  medium  size,  of  vigor 
ous  but  rather  slender  growth. 

Fruit  medium,  oval,  orange,  with  a  deep  yellow,  juicy,  and  tole 
rably  ric*n  flesh.  Stone  roundish,  impervious,  with  a  bitter  ker 
nel.  Ripens  here  about  the  25th  of  July. 

TEXAS. 

Originated  with  Dr.  M.  A.  Ward,  Athens,  Ga. 

Fruit  small,  round,  colour  dark  maroon,  darker  in  the  sun. 
Suture  slight,  a  mere  line.  Flesh  juicy  and  pleasant,  except  at 
the  stone,  where  it  is  astringent.  Adheres  to  the  stone.  (W. 
N,  White,  MS.) 

TURKEY.     Thomp.  P.  Mag.  Lind. 
Large  Turkey.        De  Nancy,  (of  some.) 

The  Turkey  Apricot  is  a  fine  old  variety,  which  is  seldom 
seen  in  our  gardens,  the  sort  generally  sold  under  this  name  be- 
ing the  Roman.  It  is  oolite  a  late  sort,  ripening  after  the  Moor- 
park,  from  which  it  is  easily  known  by  its  impervious  stone,  and 
sweet  kernel. 

11 


•242  TII*:   APRICOT. 

Fruit  of  middle  size,  nearly  round,  not  compressed.  Skin 
fine  deep  yellow  in  the  shade,  mottled  with  brownish  orange  in 
the  sun.  Flesh  pale  yellow,  firm,  quite  juicy,  with  a  flavour  in 
which  there  is  an  excellent  mingling  of  sweet  and  acid.  Kernel 
nearly  as  sweet  as  that  of  an  almond,  which,  as  well  as  the 
form  and  colour,  distinguishes  this  sort  from  the  Roma$.  Ripe 
the  middle  of  A  ugust. 

The  BLOTCHED  LEAVED  TURKEY,  or  Gold  Blotched,  (Abricot 
macule,}  is  a  sub-variety,  very  well  known  here,  resembling  the 
common  Turkey  in  all  respects,  except  that  it  has  in  the  centre 
of  each  leaf  a  large  yellowish  spot.  It  is  a  thrifty  tree  and 
bears  delicious  fruit.  Ours  is  not  identical  with  the  Turkey,  as 
the  last  edition  of  the  L.  H.  S.'s  Catalogue  arranges  it,  but  is  a 
globular  fruit,  and  a  true  variation  of  the  Turkey. 

WHITE  MASCULINE.     Thomp.  Lind.  Fors. 

White  Apricot.  Early  White  Masculine. 

Abricot  Blanc.   0.  Duh.  Nois.         Blanc,  )    ac.  to 

Abricotier  Blanc.     N.  Duh.  White  Algiers  ?  )  fhomp 

This  scarcely  differs  from  the  Red  Masculine  before  described, 
except  in  colour.  It  is  four  or  five  days  later. 

Fruit  small  and  roundish.  Skin  nearly  white,  rarely  with  a 
little  reddish  brown  on  one  side.  Flesh  white,  delicate,  a  little 
fibrous,  adheres  a  little  to  the  stone,  and  has  a  delicate,  pleasant 
juice.  Kernel  bitter. 

The  Alsace,  St.  Ambrosia,  Kaisha,  Tardive  d'Orleans  and 
'Viard  are  new  foreign  varieties  of  reputed  excellence,  but  we 
have  not  seen  the  fruit. 

Curious  or  ornamental  varieties.  The  BRIANCON  APRICOT, 
(A.  brigantiaca,  Dec.)  a  very  distinct  species,  so  much  resem- 
bling a  plum  as  to  be  called  the  Briancon  Plum  by  many 
authors  (Prune  de  Briancon,  Poit.),  is  a  small  irregular  tree  or 
shrub,  ten  or  twelve  feet  high,  a  native  of  the  Alps.  It  bears  a 
great  abundance  of  small  round  yellow  plum-like  fruit  in 
clusters,  which  are  scarcely  eatable ;  but  in  France  and  Pied- 
mont the  kernels  of  this  variety  make  the  "  huile  de  marmotte," 
which  is  worth  double  the  price  of  the  olive  oil. 

The  DOUBLE  FLOWERING  APRICOT  is  a  pretty  ornamental  tree, 
yet  rare  with  us. 

Selection  of  Apricots  for  a  small  garden.  Large  Early,  Breda, 
Peach,  Moorpark. 

Selection  for  a  cold  or  northern  climate.  Red  Masculine, 
Roman,  Breda. 


THE  BERBERRY.  243 


CHAPTER  XL 


THE  BERBERRY. 

Barberis  vulgaris*    L.  Berberacece,  of  botanists. 

Epine-vinette,  of  the  French ;  Berberitzen,  German ;  Berbero,  Italian ; 

Berberis,  Spanish. 

THE  Berberry  (or  barberry)  is  a  common  prickly  shrub,  from 
eight  to  ten  feet  high,  which  grows  wild  in  both  hemispheres, 
and  is  particularly  abundant  in  many  parts  of  New  England. 
The  flowers,  the  roots,  and  the  inner  wood  are  of  the  brightest 
yellow  colour,  and  the  small  crimson  fruit  is  borne  in  clusters. 
It  is  a  popular  but  fallacious  notion,  entertained  both  here  and  in 
England,  that  the  vicinity  of  this  plant,  in  any  quantity,  to  grain 
fields,  causes  the  rust. 

The  barberry  is  too  acid  to  eat,  but  it  makes  an  agreeable  pre- 
serve and  jelly,  and  an  ornamental  pickle  for  garnishing  some 
dishes.  From  the  seedless  sort  is  made  in  Rouen  a  celebrated 
sweetmeat,  confiture  d? epine-vinette.  The  inner  bark  is  used  in 
France  for  dyeing  silk  and  cotton  a  bright  yellow. 

CULTURE.  The  culture  is  of  the  easiest  description.  A  rich 
light  soil  gives  the  largest  fruit.  It  is  easily  propagated  by  seed, 
layers,  or  suckers.  When  fine  fruit  of  the  barberry  is  desired 
it  should  be  kept  trained  to  a  single  stem — as  the  suckers  which 
it  is  liable  to  produce,  frequently  render  it  barren,  or  make  the 
fruit  small. 

COMMON  RED. 

This  is  too  well  known  to  need  description.  In  good  soils  it 
grows  twelve  or  fifteen  feet  high,  and  its  numerous  clusters  of 
bright,  oval  berries,  are  very  ornamental  in  autumn.  There  is 
a  Large  Red  variety  of  this,  which  is  only  a  variation  pro- 
duced by  cultivation  in  rich  soil.  There  are  also  varieties  of 
this  in  Europe  with  pale  yellow,  white^&nd  purple  fruit,  which 
are  not  yet  introduced  into  this  country,  and  which  scarcely  differ 
in  any  other  respect  than  the  colour.  Finally,  there  is  a  so- 
called  sweet  variety  of  the  common  Berberry  from  Austria 
(B.  v.  dulcis),  but  it  is  scarcely  less  acid  than  the  common. 

*  Or  B.  Canadensis — they  are  scarcely  distinct — ours  has  rather  the 
most  fleshy  berry. 


244  THE    CHERRY. 


STONELESS. 

B.  v.  Asperma.  Seedless. 

Vinetier  sans  noyeau. 

The  fruit  of  this,  which  is  only  a  variety  of  our  common  bar- 
berry, is  without  seeds.  But  it  does  not  appear  to  be%  perma- 
nent variety,  as  the  plants  frequently  do  produce  berries  with 
seeds ;  and  it  is  stated  in  the  New  Duhamel  that,  in  order  to 
guard  against  this,  the  sort  must  be  propagated  by  layers  or 
cuttings,  as  the  suckers  always  give  the  common  sort.  It  is 
considered  the  best  for  preserving. 

BLACK  SWEET  MAGELLAN.     Loudon. 

Berberis  dulcis.     D.  Don. 
B.  rotundifolia. 

A  new  evergreen  sort  from  the  Straits  of  Magellan,  South 
America.  It  is  very  rare,  and  has  not  yet  fruited  in  this  coun- 
try, but  it  is  likely  to  prove  hardy.  Loudon,  in  the  Suburban 
Gardener,  says  it  bears  round  black  berries,  about  the  size  of 
those  of  the  black  currant,  which  are  used  in  its  native  country 
for  pies  and  tarts,  both  green  and  ripe.  It  has  ripened  fruit  in 
Edinburgh,  in  the  nursery  of  Mr.  Cunningham,  who  describes  it 
as  large  and  excellent. 

NEPAL. 

Berberis  aristata. 

This  is  a  new  variety  from  Nepal,  India.  We  have  culti- 
vated it  three  or  four  years,  and  find  it  tolerably  hardy,  but, 
though  it  has  produced  flowers,  it  has  yet  given  no  fruit.  It  is 
said  to  yield  "  purple  fruit,  covered  with  fine  bloom,  which  in 
India  are  dried  in  the  sun  like  raisins,  and  used  like  them  at 
the  dessert." 

The  MAHONIAS,  or  Holly  leaved  Berberries,  from  Oregon,  are 
handsome  low  evergreen  ornamental  shrubs,  with  large  deep 
green  prickly  leaves  and  yellow  flowers,  but  the  fruit  is  of  no 
value. 


CHAPTER  XII. 

THE    CHERRY. 

Cvrasus  sylvestris,an&  C.  vulgaris,  Arb.  Brit.     Jtosacece,  of  botanists. 

Cerisier,  of  the  French ;  Kirschenbaum,  German ;   Ciriego,  Italian;  Cerezo, 

Spanish. 

THE  cherry  is  a,  fine,  luxuriant  fruit  tree,  with  smooth,  light 


THE  CHERRY.  245 

coloured  bark,  and  generally  of  rapid  growth.  The  varieties  of 
the  black  and  heart-shaped  cherries  are  always  vigorous,  and 
form  fine  large  spreading  heads,  forty  or  fifty  feet  in  height ; 
but  those  of  the  acid  or  "red  cherry  are  of  lower,  more  bushy 
and  tardy  growth.  In  the  spring  the  cherry  tree  is  profusely 
covered  with  clusters  of  snow-white  blossoms,  and  earlier  in 
summer  than  upon  any  other  tree,  these  are  followed  by  abun- 
dant crops  of  juicy,  sweet,  or  acid  fruit  hanging  upon  long 
stalks,  and  enclosing  a  smooth  stone. 

The  cherry  comes  originally  from  Asia,  and  the  Roman  gene- 
ral, Lucullus,  after  a  victorious  expedition  into  Pontus,  has  the 
reputation  of  having  brought  it  to  Italy,  from  Cerasus,  a  town 
in  that  province,  in  the  year  69,  B.  C.  According  to  1'liny,  the 
Romans,  100  years  after  this,  had  eight  varieties  in  cultivation, 
and  they  were  soon  afterwards  carried  to  all  parts  of  Europe. 
The  seeds  of  the  cultivated  cherry  were  brought  to  this 
country  very  early  after  its  settlement,  both  from  England  and 
Holland. 

USES.  As  a  pleasant  and  refreshing  dessert  fruit,  the  cherry 
is  everywhere  highly  esteemed.  The  early  season  at  which  it 
ripens,  its  juiciness,  delicacy  and  richness,  render  it  always 
acceptable.  While  the  large  and  fleshy  varieties  are  exceed- 
ingly sweet  and  luscious,  others  which  are  more  tender,  and 
more  or  less  acid,  are  very  valuable  for  pies,  tarts,  and  various 
kinds  of  cookery.  The  fruit  of  the  Kentish  or  Early  Richmond 
is  excellent  when  stoned  and  dried,  and  the  Mazzard,  and  our 
wild  Virginia  cherries,  are  used  to  give  a  flavour  to  brandy. 

The  celebrated  German  Kirschwasser  is  made  by  distilling 
the  liquor  of  the  common  black  mazzard  or  gean,  (in  which  the 
stones  are  ground  and  broken,  and  fermented  with  the  pulp,) 
and  the  delicious  Ratafia  cordial  of  Grenoble,  is  also  made  from 
this  fruit.  Maraschino,  the  most  celebrated  liqueur  of  Italy,  is 
distilled  from  a  small  gean  or  mazzard,  with  which,  in  fer- 
menting, honey,  and  the  leaves  and  kernels  of  the  fruit  are 
mixed. 

The  gum  of  the  cherry  is  nearly  identical  with  gum  arabic, 
and  there  are  some  marvellous  stories  told  of  its  nutritive  pro- 
perties. The  wood  of  the  cherry  is  hard  and  durable,  and  is 
therefore  valuable  for  many  purposes,  but  the  best  wood  is 
afforded  by  our  common  wild  or  Virginia  cherry,  which  is  a  very 
good  substitute  for  mahogany,  taking  a  fine  polish. 

The  larger  growing  sorts  of  black  cherry  are  the  finest  of  all 
fruit  trees  for  shade^  and  are,  therefore,  generally  chosen  by 
farmers,  who  are  always  desirous  of  combining  the  useful  and 
the  ornamental.  Indeed,  the  cherry,  from  its  symmetrical  form, 
its  rapid  growth,  its  fine  shade,  and  beautiful  blossoms,  is  ex- 
ceedingly well  suited  for  a  roadside  tree  in  agricultural  districts. 
We  wish  we  could  induce  the  planting  of  avenues  of  this  and 


246  THE    CHERRY. 

other  fine  growing  fruit  trees  in  our  country  neighbourhoods,  as 
is  the  beautiful  custom  in  Germany,  affording  ornament  and  a 
grateful  shade  and  refreshment  to  the  traveller,  at  the  same 
moment.  Mr.  London,  in  his  Arboretum,  gives  the  following 
account  of  the  cherry  avenues  in  Germany,  which  we  gladly  lay 
before  our  readers. 

"  On  the  continent,  and  more  especially  in  Germany  and 
Switzerland,  the  cherry  is  much  used  as  a  roadside  tree ;  par- 
ticularly in  the  northern  parts  of  Germany,  where  the  apple 
and  the  pear  will  not  thrive.  In  some  countries  the  road  passes 
for  many  miles  together  through  an  avenue  of  cherry  trees.  In 
Moravia,  the  road  from  Brunn  to  Olmutz  passes  through  such 
an  avenue,  extending  upwards  of  sixty  miles  in  length  ;  and, 
in  the  autumn  of  1828,  we  travelled  for  several  days  through 
almost  one  continuous  avenue  of  cherry  trees,  from  Strasburg 
by  a  circuitous  route  to  Munich.  These  avenues,  in  Germany, 
are  planted  by  the  desire  of  the  respective  governments,  not 
only  for  shading  the  traveller,  but  in  order  that  the  poor  pedes- 
trian may  obtain  refreshment  on  his  journey.  All  persons  are 
allowed  to  partake  of  the  cherries,  on  condition  of  not  injuring 
the  trees ;  but  the  main  crop  of  the  cherries,  when  ripe,  is 
gathered  by  the  respective  proprietors  of  the  land  on  which  it 
grows ;  and  when  these  are  anxious  to  preserve  the  fruit  of  any 
particular  tree,  it  is,  as  it  were,  tabooed ;  that  is  a  wisp  of 
straw  is  tied  in  a  conspicuous  part  to  one  of  the  branches,  as 
vines  by  the  roadsides  in  France,  when  the  grapes  are  ripe,  are 
protected  by  sprinkling  a  plant  here  and  there  with  a  mixture 
of  lime  and  water,  which  marks  the  leaves  with  conspicuous 
white  blotches.  Every  one  who  has  travelled  on  the  Continent 
in  the  fruit  season,  must  have  observed  the  respect  that  is  paid  to 
these  appropriating  marks;  and  there  is  something  highly  gra- 
tifying in  this,  and  in  the  humane  feeling  displayed  by  the 
princes  of  the  different  countries,  in  causing  the  trees  to  be 
planted.  It  would  indeed  be  lamentable  if  kind  treatment  did 
not  produce  a  corresponding  return." 

SOIL  AND  SITUATION.  A  dry  soil  for  the  cherry  is  the  uni- 
versal maxim,  and  although  it  is  so  hardy  a  tree  that  it  will 
thrive  in  a  great  variety  of  soils,  yet  a  good,  sandy,  or  gravelly 
loam  is  its  favourite  place.  It  will  indeed  grow  in  much  thin- 
ner and  dryer  soils  than  most  other  fruit  trees,  but  to  obtain  the 
finest  fruit  a  deep  and  mellow  soil,  of  good  quality,  is  desirable. 
When  it  is  forced  to  grow  in  wet  places,  or  where  the  roots  are 
constantly  damp,  it  soon  decays,  and  is  very  short-lived.  And 
we  have  seen  this  tree  when  forced  into  too  luxuriant  a  growth 
in  our  over-rich  western  soils,  become  so  gross  in  its  wood  as  to 
bear  little  or  no  fruit,  and  split  open  in  its  trunk,  and  soon  per- 
ish. It  is  a  very  hardy  tree,  and  will  bear  a  great  variety  of  ex- 
posures without  injury.  In  deep  warm  valley^  liable-  to  spring 


THE    CJ1EKKY.  247* 

rrosts,  it  is,  however,  well  to  plant  it  on  the  north  sides  of  hills,  in 
order  to  retard  it  in  the  spring. 

PROPAGATION.  The  finer  sorts  are  nearly  always  propagated 
by  budding  on  seedlings  of  the  common  black  mazzard,  which 
is  a  very  common  kind,  producing  a  great  abundance  of  fruit, 
and  very  healthy,  free  growing  stocks.  To  raise  these  stocks, 
the  cherries  should  be  gathered  when  fully  ripe,  and  allowed  to 
lie  two  or  three  days  together,  so  that  they  may  be  partially  or 
wholly  freed  from  the  pulp  by  washing  them  in  water.  They 
should  then  be  planted  immediately  in  drills  in  the  seed  plot, 
covering  them  about  an  inch  deep.  They  will  then  vegetate  in 
the  following  spring,  and  in  good  soil  will  be  fit  for  planting  out 
in  the  nursery  rows  in  the  autumn  or  following  spring  at  a 
distance  of  ten  or  twelve  inches  apart  in  the  row.  Many  per- 
sons preserve  their  cherry  stones  in  sand,  either  in  the  cellar  or 
in  the  open  air  until  spring,  but  we  have  found  this  a  more  pre- 
carious mode  ;  the  cherry  being  one  of  the  most  delicate  of 
seeds  when  it  commences  to  vegetate,  and  its  vitality  is  fre- 
quently destroyed  by  leaving  it  in  the  sand  twenty-four  hours 
too  long,  or  after  it  has  commenced  sprouting. 

After  planting  in  the  nursery  rows,  the  seedlings  are  gene- 
rally fit  for  budding  in  the  month  of  August  following  And  in 
order  not  to  have  weak  stocks  overpowered  by  vigorous  ones 
they  should  always  be  assorted  before  they  are  planted,  placing 
those  of  the  same  size  in  rows  together.  Nearly  all  the  cher- 
ries are  grown  with  us  as  standards.  The  English  nurserymen 
usually  bud  their  standard  cherries  as  high  as  they  wish  them 
to  form  heads,  but  we  always  prefer  to  bud  them  on  quite  young 
stocks,  as  near  the  ground  as  possible,  as  they  then  shoot  up 
clean,  straight,  smooth  stems,  showing  no  clumsy  joint  when 
the  bud  and  the  stock  are  united.  In  good  soils,  the  buds  will 
frequently  make  shoots,  six  or  eight  feet  high,  the  first  season 
after  the  stock  is  headed  back. 

When  dwarf  trees  are  required,  the  Morello  seedlings  are 
used  as  stocks ;  or  when  very  dwarf  trees  are  wished  the  Per- 
fumed Cherry,  (Cerasus  Mahaleb,)  is  employed ;  but  as  stan- 
dards are  almost  universally  preferred,  these  are  seldom  seen 
here.  Dwarfs  in  the  nursery  must  be  headed  back  the  second 
year,  in  order  to  form  lateral  shoots  near  the  ground. 

CULTIVATION.  The  cherry,  as  a  standard  tree,  may  be  said 
to  require  little  or  no  cultivation  in  the  middle  states,  further 
than  occasionally  supplying  old  trees  with  a  little  manure  to 
keep  up  their  vigour,  pruning  out  a  dead  or  crossing  branch, 
and  washing  the  stem  with  soft  soap  should  it  become  hard  and 
bark  bound.  Pruning  the  cherry  very  little  needs,  and  as  it  is 
always  likely  to  produce  gum  (and  this  decay),  it  should  be 
avoided,  except  when  really  required.  It  should  then  be  done 
in  midsummer,  as  that  is  the  only  season  when  the  gum  is  not 


248  THE  CHERRY. 

. 

more  or  less  exuded.  The  cherry  is  not  a  very  long-lived  tree, 
but  in  favourable  soil  the  finest  varieties  generally  endure  about 
thirty  or  forty  years.  Twenty  feet  apart  for  the  strong,  and 
eighteen  feet  for  the  slow  growing  kinds  is  the  proper  distance 
for  this  tree. 

TRAINING  THE  CHERRY  is  very  little  practised  in  the  United 
States.  The  Heart  and  Bigarreau  cherries  are  usually  trained 
in  the  horizontal  manner,  explained  in  page  40.  When  the 
wall  or  espalier  is  once  filled,  as  there  directed,  with  lateral 
branches,  it  is  only  necessary  to  cut  off,  twice  every  season — in 
the  month  of  May  and  July — all  additional  shoots  to  within  an 
inch  or  so  of  the  branch  from  which  they  grew.  As  the  trees 
grow  older,  these  fruit  spurs  will  advance  in  length,  but  by  cut- 
ting them  out  whenever  they  exceed  four  or  five  inches,  new 
ones  will  be  produced,  and  the  tree  will  continue  to  keep  its 
proper  shape  and  yield  excellent  fruit.  The  Morello  cherries, 
being  weaker  growir^  sorts,  are  trained  in  the  fan  manner, 
(page  38.) 

GATHERING  THE  FRUIT.  This  tender  and  juicy  fruit  is  best 
when  freshly  gathered  from  the  tree,  and  it  should  always  be 
picked  with  the  stalks  attached.  For  the  dessert,  the  flavour  of 
many  sorts  in  our  climate  is  rendered  more  delicious  by  placing 
the  fruit,  for  an  hour  or  two  previous,  in  an  ice-house  or  refri- 
gerator, and  bringing  them  upon  the  table  cool,  with  dew  drops 
standing  upon  them. 

VARIETIES.  Since  the  first  publication  of  this  work  was 
written,  the  number  of  varieties  has  greatly  increased,  so  that 
no  distinct  line  can  now  be  drawn  separating  many  of  the  Heart 
cherries  (tender  and  half  tender)  from  the  firm  fleshed  or  Bigar- 
reau varieties,  each  class  insensibly  approaching  and  inter- 
mingling with  the  other.  We  have,  therefore,  made  but  one 
class  of  these,  whose  main  characteristic  is  the  large  vigorous 
growth  of  the  trees.  The  Duke  and  Morello  cherries,  also 
wanting  a  natural  division,  we  make  to  constitute  another  class, 
and  in  these  two  have  comprised  all  the  cherries,  each  class 
being  subdivided  into  three  sections,  according  to  quality  of 
fruit. 

CLASS  I. 

SECTION  I. 

Comprises  those  of  best  quality  and  that  ripen  in  succession. 

BELLE  D'ORLEANS. 

A  new  foreign  variety,  ripening  just  after  the  Early  Purple 
Guigne.  Tree  a  vigorous  grower,  spreading  habit,  productive, 
and  a  valuable  addition  to  the  early  kinds. 

Fruit  above   medium    size,  roundish  heart-shaped.     Colour 


THE    CHERRY. 


whitish  yellow,  half  covered  with  pale  red.     Flesh  tender,  very 
iuicy,  sweet,  and  excellent.     Ripens  early  in  June. 

BIGARREAU.     Thomp.  Lind. 

Graffion. 

Yellow  Spanish,  (of  most  American  Gardens.) 

White  Bigarreau,  (of  Manning  and  Kenrick.) 

Amber,  or  Imperial.     Goxe. 

Turkey  Bigarreau  ? 

Bigarreau  Royal, 

Italian  Heart, 

Bigarreau  Gros? 

West's  White  Heart,  I   ac.  to 

Bigarreau  Tardif,  [  Thomp. 

Groote  Princess, 

Hollandische  Grosse, 

Pririzessin  Kirsche. 

Cerise  Ambree.     N.  Duh. 

This  noble  fruit  is  unquestionably 
one  of  the  largest,  most  beautiful  and 
delicious  of  cherries.  It  was  intro- 
duced into  this  country  about  the 
year  1800,  by  the  late  William 
Prince,  of  Flushing,  and  has  been 
very  extensively  disseminated  under 
the  names  of  Yellow  Spanish,  Graf- 
fion, and  Bigarreau.  The  tree  is  Bigarreau. 
short  but  thrifty  in  growth,  making 

strong  lateral  shoots,  and  forming  a  large  and  handsome  head 
with  spreading  branches. 

Fruit  very  large,  and  of  a  beautiful  waxen  appearance,  regu- 
larly formed,  obtuse  heart-shaped,  the  base  a  good  deal  flatten- 
ed. Stalk  stout,  nearly  two  inches  long,  inserted  in  a  wide 
hollow.  Skin  pale  whitish  yellow  on  the  shaded  side,  bordered 
with  minute  carmine  dots  and  deepening  into  bright  red  finely 
marbled  on  the  sunny  side.  Flesh  pale  yellow,  quite  firm, 
juicy,  with  a  rich,  sweet  and  delicious  flavour  if  allowed  fully  to 
ripen.  In  perfection  the  last  of  June. 

Thomp. 


ac.  to 
Thomp. 


BIGARREAU,  NAPOLEON. 
Bigarreau  Lauermann, 
Lauermann's  Kirsche, 
Lauermann's  Grosse  Kirsche, 
Lauermann's  Herz  Kirsche, 
Holland  Bigarreau? 

The  Napoleon  Bigarreau  is  one  of  the  finest  of  the  firm 
fleshed  cherries — large,  well  flavoured,  handsome,  and  produc- 
tive. It  was  introduced  into  this  country  from  Holland  by  the 
late  Andrew  Parmentier  of  Brooklyn. 

Fruit  of  the  largest  size,  very  regularly  heart-shaped,  a  little 
n* 


250  THE     CHERRY. 

inclining  to  oblong.  Skin  pale  yellow,  becoming  amber  in  the 
shade,  richly  dotted  and  spotted  with  very  deep  red,  and  with  a 
fine  marbled  dark  crimson  cheek.  Flesh  very  firm  (almost  too 
much  so),  juicy,  with  an  excellent  flavour.  Stalk  very  stout, 
short,  and  set  in  a  narrow  cavity.  Ripens  a  few  days  after  the 
Bigarreau,  about  the  first  of  July,  and  is  a  good  and  constant 
bearer.  The  fruit  is  not  so  obtuse  as  the  Bigarreau. 

Holland  Bigarreau  is  so  much  like  the  above  that  we  think 
it  identical.     Requires  further  trial  to  decide  correctly. 

BLACK  TARTARIAN.     Thomp.  Lind.  P. 
Mag. 

Tartarian. 

Eraser's  Black  Tartarian,          )  „ 

Ronald's  Large  Black  Heart,        1 

Black  Circassian.     Hooker. 

Superb  Circassian, 

Ronald's  Large  Black  Heart, 

Ronald's  Heart, 


Fraser's  Black  Heart, 


Eraser's  Black, 
Fraser's  Tartarische, 
Schwarze  Herz  Kirsche. 
Black  Russian,  of  the  English,  but 
not  of  American 


ac.  to 


Tlwmp. 


This  superb  fruit  has  already  become 
a  general  favourite  in  all  our  gardens ; 
and  in  size,  flavour,  and  productiveness 
it  has  no  superiour  among  black  cher- 
ries. It  is  a  Russian  and  West  Asian 
variety,  introduced  into  England  about 
1796,  and  brought  thence  to  this  country 
about  thirty  years  ago.  It  is  remark- 
able for  its  rapid,  vigorous  growth,  large 
leaves,  and  the  erect  habit  of  its  head. 
The  fruit  ripens  about  the  middle  of 
June,  a  few  days  after  the  Mayduke.  Black  Tartarian. 

Fruit  of  the  largest  size,  heart-shaped, 

(sometimes  rather  obtuse,)  irregular  and  uneven  on  the  surface. 
Skin  glossy,  bright  purplish  black.  Flesh  purplish,  thick,  (the 
stone  being  quite  small,)  half-tender,  and  juicy.  Flesh  very 
rich  and  delicious. 

COE'S  TRANSPARENT. 

Fruit  of  medium  size,  remarkably  round  and  regular  in  form. 
Skin  thin,  wax-like,  of  a  very  delicate  pale  amber,  nearly  covered 
with  pale  cornelian  red  in  the  sun,  and  marked  with  delicate 
pale  spots  or  blotches,  which  give  it  a  unique  appearance.  Stalk 


THE    CHERRY.  251 

set  in  a  deep  depression  of  moderate  depth.  Flesh  very  tender, 
melting  and  juicy,  with  a  delicate  but  sweet  and  excellent  flavour. 
Ripens"  just  before  Black  Tartarian,  growth  vigorous  and  hardy, 
with  a  round  and  somewhat  spreading  head.  Originated  with 
Curtis  Coe  of  Middletown,  Conn.  A  productive  and  valuable 
addition  to  the  amateur's  collection,  but  rather  too  tender  for 
carriage  to  market. 

DELICATE.     Elliott. 

Tree  thrifty,  rather  spreading  habit,  productive,  and  its  beauti- 
ful appearance  and  delicate  flavour  will  make  it  a  favourite  for 
family  use.  Raised  by  Prof.  Kirtland,  Cleveland,  Ohio. 

Fruit  rather  above  medium  size,  roundish,  slightly  depressed 
Stem  medium  length,  in  a  rather  broad,  deep  cavity.  Colour  fine 
amber  yellow  in  the  shade,  with  a  rich  bright  red  on  the  sunny 
side.  Flesh  tender,  juicy,  sweet,  with  a  delicate  rich  flavour. 
Ripens  the  last  of  June. 

DOWNER'S  LATE. 

Downer.     Man. 
Downer's  late  Ked. 

This  valuable  late  cherry  was  raised 
by  Samuel  Downer,  Esq.,  an  ardent  cul- 
tivator, of  Dorchester,  near  Boston.  It 
is  a  very  regular  and  great  bearer,  ripens 
about  a  week  after  the  cherry  season, 
and  hangs  for  a  considerable  time  on  the 
tree.  It  is  a  delicious,  melting  fruit,  and 
deserves  a  place  in  every  garden. 

Fruit  of  medium  size,  roundish,  heart- 
shaped,  inclining  to  oval.  Skin  very 
smooth,  of  a  soft  but  lively  red,  mottled 
with  a  little  amber  in  the  shade.  Stalk 
inserted  with  a  very  slight  depression. 
Fruit  borne  thickly,  in  clusters.  Flesh 
tender,  melting,  with  a  sweet  and  lus- 
cious flavour.  Ripens  from  the  4th  to 
the  10th  of  July. 

EARLY  PURPLE  GUIGNE. 
Early  Purple  Griotte.         German  Mayduke. 

Origin  unknown.  An  exceedingly  early  variety,  ripening  the 
last  of  May  in  favourable  seasons.  Tree  hardy,  free  grower, 
spreading;  somewhat  pendant,  and  the  leaves  have  longer 
petioles  than  most  other  sorts;  a  good  bearer,  and  indispensable 
among  the  early  varieties. 


252  THE    CHEUKY. 

Fruit  medium  size,  roundish,  heart-shaped.  Stem  long,  in- 
serted in  a  rather  shallow  cavity ;  suture  indistinct,  skin  smooth, 
dark  red,  becoming  purple  at  maturity.  Flesh  purple,  tender, 
juicy,  with  a  rich  and  sweet  flavour. 

Has  proved  hardy  at  the  West,  and  well  adapted  to  their 
climate. 

ELTON.     Thomp.  Lind.  P.  Mag. 

BlGARREAU,  COULEUR    DE    CHAIR. 

Flesh-coloured  Bigarreau. 

Gros  Bigarreau,  Couleur  de  Chair,  )  ,r  .    ,, 

Gros  Bigarreau  Blanc.  \  *oisette' 

Bigarreau  a  Gros  Fruit  Blanc. 

Large  Heart-shaped  Bigarreau,  of  Manning. 

Bigarreau  de  Roemont. 

Cceur  de  Pigeon. 

BeUede  Roemont? 

The  Elton,  a  seedling  raised  in  1806, 
by  the  late  President  of  the  London  Hor- 
ticultural Society,  is  certainly  one  of  the 
first  of  cherries  in  all  respects.  Its  large 
size,  early  maturity,  beautiful  appear- 
ance, luscious  flavour,  and  productiveness, 
render  it  universally  esteemed.  It  is  a 
cross-bred  variety  raised  from  the  Bigar- 
reau or  Graffion  with  the  White  Heart 
for  its  male  parent.  The  trees  grow  very 
vigorously,  and  are  readily  known,  when 
in  foliage,  by  the  unusually  dark  red  co- 
lour of  the  footstalks  of  the  leaves. 

Fruit  large,  rather  pointed,  heart 
shaped.  Skin  thin,  shining,  pale  yellow 
on  the  shaded  side,  but  with  a  cheek  next 
the  sun  delicately  mottled  and  streaked 
with  bright  red.  Stalk  long  and  slender. 
Flesh  somewhat  firm  at  first,  but  becom- 
ing nearly  tender,  juicy,  with  a  very  rich 
and  luscious  flavour,  not  surpassed  by  any 
large  cherry  known.  Ripens  about  the 
middle  of  June,  or  directly  after  the  May- 
duke.  Elton. 
GOVERNOR  WOOD.  Elliott. 

Raised  by  Professor  Kirtland,  Cleveland,  Ohio,  and  is  proba- 
bly one  of  the  best  of  all  his  seedlings.  It  deserves  a  place  in 
every  good  collection.  Tree  vigorous,  forming  a  round  regular 
head,  very  productive. 

Fruit  large,  roundish,  heart-shaped.  Skin  light  yellow,  shaded 
and  marbled  with  bright  red.  Suture  half  round.  Stem  ar 


THE    CHERRY.  258 

inch  and  a  half  long,  in  a  broad  cavity.  Flesh  nearly  tender 
juicy,  sweet,  rich  and  delicious.  Ripe  about  the  middle  of 
June. 

GREAT  BIGARREAU  ? 
Large  Red  Prool  ? 

The  true  name  of  this  splendid  cherry  is  not  yet  fully  known. 
Wm.  R.  Prince,  Esq.,  of  Flushing  says  it  is  the  same  as  he  im- 
ported under  the  name  of  Large  Red  Prool,  and  from  specimens 
received  from  him,  they  appear  identical,  and  may  prove  so. 
Tree  very  vigorous,  with  a  rather  leaning  habit  while  young, 
but  forms  a  beautiful  head  when  more  advanced.  Foliage  very 
large  and  long,  a  most  prolific  bearer. 

Fruit  very  large,  oblong  heart-shaped,  high  shouldered,  sur- 
face smooth.  Skin  a  be'autiful  deep  red,  becoming  nearly  black 
at  maturity.  Flesh  purplish,  half  tender,  sweet,  rich  and  excel- 
lent. Ripe  about  the  time  of  Black  Tartarian,  or  just  after. 

ROCKPORT.     Elliott. 
Rockport  Bigarreau. 

Raised  by  Dr.  Kirtland,  Cleveland,  Ohio.  Tree  vigorous, 
healthy,  upright,  forming  a  beautiful  pyramidal  head ;  a  good 
bearer  and  worthy  of  a  place  in  every  good  collection. 

Fruit  large,  roundish,  obtuse  heart-shaped.  Colour,  when 
fully  ripe,  a  beautiful  bright  red,  shaded  with  pale  amber. 
Flesh  rather  firm,  juicy,  sweet,  rich,  with  an  excellent  flavour. 
Ripens  early  in  June,  o*r  just  before  May  duke. 


CLASS  I. 

SECTION    II. 

Comprises  those  of  "very  good"  quality,  some  of  which,  on 
further  trial,  may  prove  "  best,"  and  some  for  the  third  section. 

AMERICAN  HEART. 

American  Heart.     Thomp. 

Its  origin  is  uncertain.  The  tree  is  quite  luxuriant,  with  wide- 
spreading  branches.  Productive. 

Fruit  pretty  large,  heart-shaped,  often  nearly  four-sided,  and 
irregular  in  its  outline — borne  in  clusters.  Skin,  at  first,  pale, 
not  becoming  covered  with  light  red  or  pink,  mixed  with  very 
little  amber.  Stalk  rather  long  and  slender,  inserted  in  a  small 
and  shallow  cavity.  Flesh  half  tender  and  crackling,  adhering 
to  the  skin,  which  is  rather  tough ;  juice  abundant,  and,  in  dry 


254  T«JE    CHERRY. 

seasons,  sweet  and  excellent,  but  rather  wanting  in  sweetness  in 
cool  or  wet  seasons.     Ripens  early  in  June. 

AMBER  GEAN.     Thomp. 
Gean  Amber. 

It  is  exceedingly  productive,  ripens  late,  and  hangs  till  the 
middle  of  July.  Fruit  small,  oval  or  obtuse  heart-shape.  Skin 
very  thin,  colour  pale  yellow,  partially  overspread  with  a  very 
faint  red.  Stalk  long  and  slender,  very  slightly  inserted.  Flesh 
white,  juicy,  melting,  of  a  sweet  and  pleasant  flavour. 

AMERICAN  AMBER. 

Bloodgood's  Amber.         Bloodgood's  Honey. 
Bloodgood's  New  Honey. 

Raised  by  the  late  Daniel  Bloodgood,  of  Flushing,  Long  Is- 
land. A.  vigorous  tree,  productive.  Fruit  of  medium  size, 
roundish  heart-shaped,  slightly  indented  at  the  apex.  Skin  thin, 
smooth,  light  amber,  delicately  mottled  and  overspread  with 
bright  red.  Stalk  long  and  slender,  inserted  in  a  slight  narrow 
cavity.  Flesh  tender,  abounding  with  a  sprightly,  though  not 
high  flavoured  juice.  Ripe  about  the  25th  of  June. 

ANNE. 

A  very  productive  early  variety.  Received  from  A.  V.  Bed- 
ford, Paris,  Kentucky.  Fruit  medium  to"  small,  bright  red,  ten- 
der, juicy,  very  sweet  and  excellent,  a  good  amateur's  fruit,  growth 
moderate.  Ripe  with  Early  White  Heart,  or  soon  after. 

BAUMANN'S  MAY. 

Bigarreau  de  Mai.     Ken.        Wilder's  Bigarreau  de  Mai. 
Bigarreau  de  Mai.    Ihomp  f 

Of  foreign  origin.  A  very  productive,  early  variety,  of  vigor- 
ous growth,  of  good  quality,  but  not  equal  to  E.  P.  Guigne. 

Fruit  rather  small,  oval  heart-shaped,  and  rather  angular  in 
outline.  Skin  deep  rich  red,  becoming  rather  dark  when  fully 
ripe.  Stalk  an  inch  and  three-fourths  long,  pretty  stout  at  either 
end,  and  set  in  a  very  narrow  and  rather  irregular  cavity.  Flesh 
purplish,  tender,  juicy,  and  when  fully  ripe,  tolerably  sweet  and 
good.  Ripens  here  the  20th  of  May. 

BLACK  HAWK.     Elliott. 

This  variety  not  having  yet  fruited  here,  we  give  Mr.  Elliott's 
description.  The  tree  is  of  healthy,  vigorous,  spreading  habit, 
with  much  of  the  general  character  of  Yellow  Spanish.  As  a 
table  fruit,  its  hiajh  flavour  will  always  commend  it;  while  as  a 


THE    CHERRY.  255 

market  fruit,  its  size  and  productive  habit  of  tree  place  it  among 
the  very  best. 

Fruit  large,  heart-shape,  often  obtuse,  sides  compressed,  sur- 
face uneven,  colour  dark  purplish  black,  glossy.  Flesh  dark 
purple,  half  tender,  almost  firm,  juicy,  rich,  sweet,  fine  flavour. 
Season,  from  20th  June  to  1st  July. 

BLACK  MAZZARD.     Thomp.  Lind. 

Mazzard, 
Common  English, 


Bristol  Cherry. 

Cerasus  avium.     Dec. 

Wild  Black  Fruited,  ~\ 

Small  Wild  Black,     [of  English 

Whixley  Black,          f   gardens. 

Merry  Cherry. 

Merisier  a  petit  fruit.      0.  Duh. 

Merisier  a  petit  fruit  noir. 

This  is  the  wild  species  of  Europe,  being  common  in  the 
forests  of  France  and  some  parts  of  England;  and  it  has  now 
become  naturalized,  and  grows  spontaneously  throughout  most 
portions  of  the  settled  states.  It  is  the  original  species  from 
which  nearly  all  the  fine  Heart  and  other 
sweet  cherries  have  sprung.  It  is  small, 
and  of  little  value  for  eating,  retaining, 
unless  very  ripe,  a  certain  bitterness  ;  but 
it  ripens  and  hangs  on  the  tree  until  the 
middle  or  last  of  July,  so  that  it  then  be- 
comes somewhat  acceptable. 

Fruit  small,  roundish  or  oval  heart- 
shaped,  flattened  a  little  on  both  sides. 
Stalk  long  and  very  slender,  inserted  in  a 
small  depression.  Skin  thin,  and  when 
fully  ripe,  jet  black.  Flesh  soft  and  melt- 
ing, purple,  with  an  abundant,  somewhat 
bitter  juice. 

The  WHITE  MAZZARD,  of  Mr.  Manning, 
is  a  seedling  raised  by  that  pomologist, 
which  differs  little  except  in  its  colour. 

BLACK  EAGLE.     Thomp.  Lind. 

A  very  excellent  English  variety, 
raised  by  the  daughter  of  Mr.  Knight,  at 
Downton  Castle,  in  1806,  from  the  seed  fi  „ 

of  the  Bigarreau  fertilized  by  the  May- 

duke.     It  ripens  at  the  beginning  of  July  or  a  few  days  late) 
than  the  Black  Tartarian. 


256  THE    CHERRY. 

Fruit  rather  above  medium  size,  borne  in  pairs  and  threes ; 
obtuse  heart-shaped.  Skin  deep  purple,  or  nearly  black.  Stalk 
of  medium  length,  and  rather  slender.  Flesh  deep  purple, 
tender,  with  a  rich,  high  flavoured  juice,  superior  to  the  Black 
Heart.  Branches  strong,  with  large  leaves.  Moderate  bearer. 

BLACK  BIGARREAU  OF  SAVOY.     Ken. 
^New  Large  Black  Bigarreau.     Ken.        Bigarreau  Noir  de  Savoi. 

An  Italian  variety,  of  very  vigorous  growth ;  hardy  and  pro- 
ductive ;  young  wood  quite  dark. 

Fruit  large,  regularly  heart-shaped,  very  slightly  obtuse. 
Skin  smooth  and  even  on  the  surface,  not  very  glossy,  quite 
black  at  maturity.  Stalk  an  inch  and  three-fourths  long,  rather 
stout,  set  in  a  narrow  even  hollow.  Flesh  purple,  quite  firm 
and  solid,  with  a  rich  but  not  abundant  juice.  Stone  rather 
large.  Ripe  middle  of  July. 

WALSH  Cherry  is  similar  to  the  above,  and  may  prove  the 
same. 

BLACK  HEART.     Thomp.  Mill.  Lind. 

Early  Black. 

Ansell's  Fine  Black. 

Spanish  Black  Heart. 

Black  Russian,  (of  American  gardens.) 

Black  Caroon,  (erroneously,  of  some.) 

Guinier  a  fruit  noir.     0  Duh. 

Guigne  grosse  noir. 

Grosse  Schwarze  Hertz  Kirsche. 

The  Black  Heart,  an  old  variety,  is  better  known  than  almost 
any  other  cherry  in  this  country,  and  its  great  fruitfulness  and 
good  flavour,  together  with  the  hardiness  and  the  large  size  to 
which  the  tree  grows,  render  it  every  where  esteemed. 

Fruit  above  medium  size,  heart-shaped,  a  little  irregular.  Skin 
glossy,  dark  purple,  becoming  deep  black  when  fully  ripe.  Stalk 
an  inch  and  a  half  long,  slender,  set  in  a  moderate  hollow.  Flesh, 
before  fully  ripe,  half  tender,  but  finally  becoming  tender  and 
juicy,  with  a  rich,  sweet  flavour.  Ripens  the  last  of  June,  about 
ten  days  after  the  May  duke. 

BIGARREAU  D'ESPEREN.  • 

One  of  M.  Esperen's  seedlings.  Fruited  here  the  past  season. 
Tree  vigorous,  rather  spreading;  fruit  large,  roundish  heart- 
shaped.  Skin  yellowish  white,  mottled  and  shaded  with  pale  red. 
Stalk  long,  rather  slender,  inserted  in  a  large  cavity.  Flesh 
rather  firm,  juicy,  and  good  flavour.  Ripe  middle  of  July. 
Some  have  pronounced  this  the  Holland  Bigarreau,  but  it  has 
not  fruited  enough  to  decide  correctly. 


THE    CHERRY.  257 


BIGARREAU,  WHITE.     Prince's  Pom.  Man. 

White  Ox  Heart,  (of  the  middle  states.)  Ox  Heart.     Coxe. 

"White  Bigarreau.     Thomp.  Harrison  Heart? 

Large  White  Bigarreau.  Turkey  Bigarreau. 
Bigarreau  blanc  ? 

The  White  Bigarreau,  which  is  more  common  in  the  neigh- 
bourhood of  New- York  and  Philadelphia,  than  any  other  part 
of  the  country.  It  is  inferior  to  the  Bigarreau  or  Graffion  in 
hardiness,  and  in  the  circumstance  that  it  is  a  very  poor  bearer 
while  the  tree  is  young,  though  it  bears  fine  crops  when  it  has 
arrived  at  from  twelve  to  fifteen  years'  growth.  The  fruit 
strongly  resembles  that  of  the  Bigarreau,  but  it  is  not  so  obtuse 
heart-shaped,  and  is  more  irregular  in  its  outline.  But  the  trees 
may  be  readily  distinguished  even  when  very  small,  as  the 
Bigarreau  has  broad  flat  foliage,  while  the  White  Bigarreau  has 
^narrow  waved  leaves.  Growth  upright. 

Fruit  of  the  largest  size,  heart-shaped,  with  a  rather  irregular 
outline,  and  a  pretty  distinct  suture  line  on  one  side.  Skin  yel- 
lowish white  at  first,  but  becoming  quite  overspread  with  mar- 
bling of  red.  Flesh  firm,  but  scarcely  so  much  so  as  that  of 
the  Bigarreau,  and  when  fully  ripe,  half  tender,  arid  more  lus- 
cious than  the  latter  cherry.  It  is  very  liable  to  crack  after 
rain.  Middle  and  last  of  June. 


BIGARREAU  GROS  COZURET.     Thomp.  Poiteau. 

Large  Heart-shaped  Bigarreau.        Bigarreau  Gros  Monstreux. 
Gros  Coeuret.     Bon  Jard. 

This,  the  true  Large  Heart-shaped  Bigarreau,  is  a  French 
variety  only  rarely  seen  in  the  fruit  gardens  of  this  country. 

Fruit  large,  roundish  heart-shaped,  with  a  suture  line  fre- 
quently raised,  instead  of  being  depressed.  Skin  at  first  yel- 
lowish red,  marked  with  deeper  red  streaks,  but  becoming,  when 
fully  ripe,  a  dark  shining  red,  almost  black.  Stalk  inserted  in 
a  shallow  hollow.  Stone  oval  and  rather  large.  Flesh  firm, 
purplish,  a  little  bitter  at  first,  but  of  a  sweet  flavour  when  fully 
matured.  Ripe  first  week  in  July. 

BOWYER'S  IJA.RLY  HEART. 

Medium  size,  obtuse  heart-shaped.  Skin  amber,  mottled,  and 
shaded  with  red.  Flesh  tender,  juicy,  with  a  pleasant,  vinous 
flavour.  Distinct  from  Early  White  Heart.  Ripens  immediately 
after. 


258  THE    CHERRY. 


BIGARREAU  TARDIF  DE  HILDESHEIM.     Thorap.  Sickler. 

Bigarreau  marbre  de  Hildosheim.     Diet.  cFAgri. 
Bigarreau  Blanc  Tardif  de  Hildesheim. 
Hildesheimer  ganz  Spate  Knorpel  Kirsche. 
Hildesheimer  Spate  Herz  Kirsche. 
Spate  Hildesheimer  Marmor  Kirsche. 
Hildesheim  Bigarreau.     Prince. 

The  Hildesheim  Bigarreau  is  a  German  variety,  which  ripens 
here  in  August,  and  according  to  Thompson,  is  the  latest  sweet 
cherry  known ;  a  quality  that  renders  it  peculiarly  valuable. 

Fruit  of  medium  size,  heart-shaped.  Skin  yellow,  mottled 
and  marbled  with  red.  Flesh  pale  yellow,  firm,  with  a  sweet 
and  agreeable  flavour.  The  tree  is  hardy,  and  will  doubtless 
prove  a  valuable  variety  in  this  country. 

BRANT.     Elliot. 

Fruit  large,  rounded,  angular,  heart-shape,  sides  slightly  com- 
pressed, colour  reddish  black.  Flesh  dark  purplish  red,  half 
tender,  juicy,  sweet  and  rich.  Season  early  or  middle  of  June. 

Origin,  Cleveland,  Ohio.  Tree  vigorous,  with  large  foliage 
and  spreading,  of  rather  round,  regular  form. 

BRAND  YWINE. 

New.  Originated  with  John  R.  Brinckle,  near  Wilmington? 
Delaware.  A  very  free,  vigorous  grower. 

Fruit  above  medium  size,  broad  heart-shaped.  Skin  brilliant 
crimson,  beautifully  mottled.  Fruit,  tender,  very  juicy,  saccha- 
rine, and  with  just  enough  sub-acid  flavour  to  impart  sprightli- 
ness.  "  Very  good."  Maturity  last  of  June.  (Ad.  Int.  Kept.) 

BURR'S  SEEDLING. 

Fruit  large,  heart-shaped,  whitish  yellow  shaded  with  light 
red,  and  sometimes  mottled.  Flesh  nearly  tender,  with  a  sweet, 
rich,  excellent  flavour.  Ripe  the  last  of  June.  Origin,  Per- 
rinton,  Monroe  county,  N.  Y. 

BUTTNER'S  BLACK  HEART. 

From  Germany.  Fruit  large,  heart-shaped,  almost  black. 
Flesh  purplish,  firm,  juicy,  not  very  rich.  Promises  well.  Ripe 
middle  of  July.  A  vigorous  grower. 

CARMINE  STRIPE. 

Raised  by  Prof.  Kirtland.  Tree  vigorous,  healthy,  spreading. 
Very  productive.  Fruit  above  medium,  heart-shaped ;  suture 
half  round,  followed  by  a  line  of  carmine.  Colour  amber  yel- 
low, shaded  and  mottled  with  bright,  lively  carmine.  Flesh 
tender,  juicy,  sweet,  sprightly  and  agreeable.  Pit  small.  Stalk 
varies.  Season,  last  of  June.  (Elliott.) 


THE    CHERRY.  259 


CAROLINE. 

Fruit  above  medium,  round,  oblong,  one  side  compressed 
slightly.  Colour  pale  amber,  mottled  with  clear  light  red,  and 
when  fully  exposed  to  the  sun  becomes  rich  red.  Flesh  very 
tender,  juicy,  sweet  and  delicate.  Season  last  of  June.  Origin, 
Cleveland,  Ohio.  (Elliott.) 

CHAMPAGNE. 

liaised  by  Charles  Downing,  Newburgh,  K  Y.  Tree  of 
moderate  growth  and  forms  a  round  head. 

Fruit  of  medium  size,  roundish  heart-shaped.  Colour  lively 
brick  red,  inclining  to  pink,  a  little  paler  on  the  shaded  side. 
Stalk  of  moderate  length  and  size,  inserted  in  a  rather  flat, 
shallow  depression.  Flesh  amber  coloured,  of  a  lively  rich 
flavour,  a  mingling  of  sugar  and  acid,  something  between  Down- 
er's late  and  a  Duke  cherry,  a  good  bearer,  and  ripens  uniformly 
and  hangs  some  time  on  the  tree.  Season  last  of  June. 

CLEVELAND.      Elliott. 
Cleveland  Bigarreau. 

Raised  by  Professor  Kirtland,  a  thrifty  strong  grower,  pro- 
ductive, and  a  fine  fruit. 

Fruit  large,  round  heart  shape.  Suture  pretty  broad,  nearly 
half  round.  Colour  bright  clear  red  on  yellowish  ground. 
Flesh  fine, -juicy,  rich,  sweet,  and  fine  flavour,  ripe  a  few  days 
before  Black  Tartarian. 

CONESTOGA. 

Origin,  Conestoga,  Lancaster  County,  Pa. 

Fruit  large,  obtuse  heart-shaped,  dark  purple.  Stem  long, 
slender,  inserted  in  an  open  cavity.  Flesh  purplish,  firm ;  flavour 
sugary  and  very  pleasant.  (Ad.  Int.  Kept.) 

DAVENPORT. 

Davenport's  Early.    New  Mayduke. 

Origin,  Dorchester,  Mass.  Tree  of  moderate  growth,  distinct 
from  Black  Heart,  an  early  and  good  bearer. 

Fruit  above  medium  size,  roundish  heart-shaped.  Stem  an 
inch  and  a  half  long,  rather  stout  in  a  medium  cavity.  Colour 
dark  purplish  black.  Flesh  tender,  juicy  and  pleasant;  ripe 
about  the  time  of  Mayduke  or  just  before. 


260 


JHE    CHERRY 


DOWNING'S  RED  CHEEK. 


A  very  handsome  and  excel- 
lent seedling  cherry,  raised  by 
Charles  Downing,  Newburgh, 

Fruit  rather  large,  regularly 
obtuse  heart-shaped,  with  a 
pretty  distinct  suture.  Skin 
thin,  (slightly  pellucid  when  fhl- 
ly  ripe,)  white,  with  a  rich  dark 
crimson  cheek  (somewhat  mot- 
tled,) covering  more  than  half 
the  fruit.  Stalk  an  inch  and  a 
half  long,  set  in  an  even  hollow 
of  moderate  depth.  Flesh  yel- 
lowish, half  tender,  and  of  a 
very  delicately  sweet  and  lus- 
cious flavour.  Leaves  coarsely 
serrated,  with  dark  footstalks. 
Ripens  about  the  14th  of  June. 


Downing's  Red  Cheek. 


DOCTOR.     Elliott. 

The  Doctor. 

Tree  a  free  grower,  somewhat  spreading,  very  productive; 
apt  to  be  small  unless  well  cultivated. 

Fruit   of  medium   size,   roundish  heart-shaped.       Stalk   of 
medium  length,  in  a  round,  regular  cavity. 
Colour  light  yellow,  mostly  shaded  with 
bright  red.     Flesh  tender,  juicy  and  plea- 
sant.    Ripens  early  in  June. 

DOWNTON.     Thomp.  Lind. 

A  very  beautiful  and  excellent  large 
variety  raised  by  T.  A.  Knight,  Esq.,  of 
Downton  Castle,  from  the  seed,  it  is  be- 
lieved, of  the  Elton.  Moderately  pro- 
ductive. 

Fruit  large,  very  blunt  heart-shaped, 
nearly  roundish.  Stalk  one  and  a  half 
to  two  inches  long,  slender,  set  in  a  pretty 
deep,  broad  hollow.  Skin  pale  cream 
colour,  semi-transparent,  delicately  stained 
on  one  side  with  red,  and  marbled  with 
red  dots.  Flesh  yellowish,  without  any 
red,  tender,  adhering  slightly  to  the 
stone,  with  a  delicious,  rich  flavour.  Last 

Downton. 


THE    CHERRY.  261 


EARLY  PROLIFIC.     Elliott. 

Raised  by  Dr.  Kirtland.  An  excellent  early,  very  prolific 
variety,  of  moderate  growth.  Fruit  medium  size,  round,  obtuse 
heart-shape.  Light  yellow  ground,  shaded  and  mottled  with 
bright  red.  Stalk  long.  Flesh  half  tender,  juicy,  rich,  sweet, 
and  very  good.  Ripe  about  a  week  before  Mayduke. 

EARLY  WHITE  HEART. 

Arden's  Early  White  Heart. 

White  Heart.     Coxe.  Prince's  Pom.  Man. 

White  Heart,  1 

Dredge's  Early  White  Heart,     I    „,,          f 

White  Transparent,  f  Thom^'  * 

Amber  Heart. 

Swedish.     Herefordshire  White. 

An  old  variety,  although  a  good  early  fruit.  It  is  not  equal 
to  Belle  de  Orleans,  Early  Prolific,  and  others  of  same  season. 

Fruit  below  medium  size,  rather  oblong  heart-shaped — often 
a  little  one-sided.  Suture  quite  distinct.  Stalk  an  inch  and 
three-fourths  long,  rather  slender,  inserted  in  a  wide  shallow 
cavity.  Skin  dull  whitish  yellow,  tinged  and  speckled  with  pale 
red  in  the  sun.  Flesh  half  tender,  unless  fully  ripe,  when  it  is 
melting,  with  a  sweet  and  pleasant  flavour.  Tree  grows  rather 
erect,  with  a  distaff-like  head  when  young.  First  of  June. 
Manning's  Early  White  similar  to  above. 

ELIZABETH. 

Fruit  medium  to  large,  heart-shaped.  Skin  rich  dark  red 
when  fully  ripe.  Flesh  half-tender,  juicy,  pleasantly  sweet. 
Ripe  middle  to  last  of  June.  Tree  vigorous,  upright,  very  pro 
line.  Origin,  Caleb  Atwater,  Ohio.  (Elliott.) 

FAVOURITE.     Elliott. 
Elliott's  Favourite. 

Tree  vigorous  and  productive.  Fruit  small  to  medium.  Stalk 
long,  rather  slender,  in  a  slight  depression.  Colour  pale  yellow, 
with  a  light  red  cheek,  somewhat  marbled.  Flesh  tender,  juicy, 
sweet,  and  of  a  delicate  flavour.  Ripe  last  of  June. 

FLORENCE.     Thomp.  Lind. 
Knevett's  Late  Bigarreau. 

A  most  excellent  cherry,  originally  brought  from  Florence,  in 
Italy,  which  considerably  resembles  the  Bigarreau,  but  ripens  a 
little  later,  and  has  the  additional  good  quality  of  hanging  a 
long  time  on  the  tree. 


262  THE    CHERRY. 

Fruit  large,  heart-shaped  and  regularly  formed.  Skin  amber 
yellow,  delicately  marbled  with  red,  with  a  bright  red  cheek,  and 
when  fully  exposed,  the  whole  fruit  becomes  of  a  fine  lively  red. 
Stalk  over  two  inches  long,  slender,  set  in  a  deep  hollow.  Flesh 
yellowish,  firm,  very  juicy,  and  sweet.  In  perfection  from  the 
last  of  June  till  the  10th  or  15th  of  July. 

GREAT*  BIGARREAU  OF  MEZEL. 

Great  Bigarreau  of  Mezel.      Montrous  de  Mezel. 
Bigarreau  Goubalis. 

A  new  foreign  variety  of  the  largest  size.  Productive,  and  of 
strong,  rather  crooked  growth. 

Fruit  very  large,  obtuse  heart-shaped,  surface  uneven,  dark 
red,  or  quite  black  at  maturity.  Stem  long  and  slender,  flesh 
firm  and  juicy,  but  not  high  flavoured.  Ripe  last  of  June  and 
beginning  of  July. 

HOADLEY. 

Raised  by  Prof.  Kirtland.  Tree  of  healthy,  vigorous  habit ; 
forming  a  round,  spreading  head.  Fruit  above  medium,  regular 
round  heart-shape,  light  clear  carmine  red,  mottled  and  striped 
on  pale  yellow.  Flesh  tender,  juicy,  rich,  sweet,  and  delicions. 
Season,  20th  to  last  of  June.  (Elliott.) 

HOVEY.     Hov.   Mag. 

Not  having  fruited  this  cherry,  we  give  Mr.  Hovey's  descrip- 
tion. Tree  vigorous,  upright,  forming  a  somewhat  pyramidal 
head.  Raised  by  Hovey  <fe  Co.,  Boston,  Mass. 

Fruit  large,  obtuse  heart-shaped,  with  a  shallow  suture  on 
one  side.  Skin  clear,  rich  amber  in  the  shade,  beautifully  mot- 
tled with  brilliant  red  in  the  sun,  often  nearly  covering  the  fruit. 
Stem  short,  about  an  inch  long,  rather  stout,  nearly  straight,,  and 
inserted  in  a  deep  round  cavity.  Flesh  pale  amber,  rather  firm, 
but  brisk,  rich,  and  delicious.  Ripe  from  the  middle  of  July  to 
beginning  of  August. 

HYDE'S  LATE  BLACK. 

Raised  by  T.  &  G.  Hyde,  Newton,  Mass.  Strong  grower  and 
good  bearer. 

Fruit  medium,  obtuse  heart-shaped,  purplish  black,  flesh  half 
firm,  juicy.  Nearly  as  good  as  Black  Eagle.  Ripe  first  week 
in  July. 

JOCOSOT. 

Fruit  large,  very  regular,  uniform  heart-shape,  slightly  obtuse, 
and  with  a  deep  indenture  at  apex.  Surface  uneven,  colour  rich, 


THE    CHERRY. 


263 


glossy,  dark  liver  colour,  almost  black.  Flesh  tender,  juicy, 
with  a  rich,  sweet  flavour.  Season,  near  the  last  of  June.  Raised 
by  Prof.  Kirtland.  (Elliott.) 

KEOKUK. 

Fruit  large,  heart-shaped,  dark  purplish  black,  flesh  half  ten- 
der, rather  coarse,  and  deficient  in  flavour.  Its  chief  merit,  a 
market  variety.  (Ripe  early  in  July.)  Strong,  vigorous  grower, 
forming  a  large  tree.  (Elliott.) 

KENNICOTT. 

Raided  by  Prof.  Kirtland.  Tree  vigorous,  hardy,  spreading, 
very  productive.  Fruit  large,  oval  heart-shape,  compressed ; 
suture  shallow,  half  round,  colour  amber  yellow,  mottled  and 
much  overspread  with  rich,  bright,  clear,  glossy  red.  Flesh  firm, 
juicy,  rich,  and  sweet.  Season,  8th  to  10th  July.  Size  and  beauty, 
and  late  ripening,  will  make  it  valuable  where  known.  (Elliott.) 

KIRTLAND'S  MAMMOTH. 

Fruit  of  the  largest  size,  obtuse  heart-shaped.  Colour,  bright 
clear  yellow,  partially  overspread  and  marbled  with  rich  red. 
Flesh  almost  tender,  juicy,  sweet,  with  a  very  fine  high  flavour. 
Season,  last  of  June.  Tree  vigorous,  moderately  productive. 
(Elliott.) 

KIRTLAND'S   MARY.     Elliott. 

Raised  by  Prof.  Kirtland.  Tree,  a  strong,  upright  growei 
said  to  be  one  of  the  best  of  his  seedlings, 
and  desirable  either  for  the  dessert  or  mar- 
ket purposes.  Not  having  fruited  suffi- 
ciently with  us,  we  give  Mr.  Elliott's  de- 
scription. 

Fruit  large,  roundish,  heart  shape,  very 
regular.  Colour  light,  and  dark  rich  red, 
deeply  marbled  and  mottled  on  a  yellow 
ground ;  grown  fully  in  the  sun,  is  mostly 
a  rich,  dark  glossy  red.  Flesh  light  yellow, 
quite  firnvrich,  juicy,  sweet,  and  very  high 
flavoured.  Season,  last  of  June,  and  first 
of  July. 

KNIGHT'S    EARLY    BLACK.     Thomp.  Lind. 
P.  Mag. 

A  most  admirable  early  cherry,  resem- 
bling the  Black  Tartarian,  though   much 
more  obtuse  in  form,  but  ripening  nearly  a    Knight's  Early  Black 
week  earlier 


26  i  .THE    CHERRY. 

Fruit  large,  a  little  irregular  in  outline,  obtuse  heart-shaped. 
Stalk  of  moderate  length,  rather  stout,  and  inserted  in  a  deep, 
open  cavity.  Skin  dark  purple,  becoming  black.  Flesh  purple, 
tender,  juicy,  with  a  rich  and  sweet  juice  of  high  flavour.  Tree 
spreading.  Moderately  productive.  * 

LATE  BIGARREAU.     Elliott. 

Fruit  large,  obtuse  heart-shaped.  Skin  deep  yellow,  shaded 
on  the  sunny  side  with  bright  red.  Stalk  long,  inserted  in  a 
broad  open  cavity.  Flesh  almost  firm,  juicy,  sweet,  pleasant 
flavour.  Ripe  last  of  June  and  first  of  July.  Tree  thrifty,  mo- 
derate growth,  rather  spreading.  Productive. 

LEATHER  STOCKING. 

Raised  by  Professor  Kirtland.  Fruit  medium,  heart-shaped, 
reddish  black.  Flesh  firm,  sweet.  Middle  to  last  of  July. 
(Elliott.) 

LOGAN. 

Fruit  medium  or  above,  obtuse,  sometimes  regular  heart- 
shaped,  with  a  hollow  indenture  at  apex.  Colour  purplish 
black  when  ripe.  Flesh  nearly  firm,  juicy,  sweet,  and  rich 
flavour.  Season,  middle  to  last  of  June.  Originated  with  Prof. 
Kirtland.  (Elliott.) 

MADISON  BIGARREAU.     Manning. 

Fruit  of  medium  size,  fair*  quality,  roundish.  Skin  yellow, 
shaded  with  red.  Flesh  half  tender,  juicy,  with  a  pleasant  fla- 
vour. Ripe  middle  or  last  of  June.  Tree  healthy ;  moderately 
productive. 

MANNING'S  LATE  BLACK. 

Raised  by  Mr.  Manning,  of  Salem,  Mass.  Fruit  large,  round- 
ish, deep  purple  or  nearly  black.  Flesh  purplish,  half  tender, 
very  juicy,  sweet  and  excellent.  Ripe  the  last  of  June.  Tree 

vigorous. 

t 
MANNING'S  MOTTLED. 

Mottled  Bigarreau.     Man. 

Raised  by  Mr.  Manning.     It  is  a  most  abundant  bearer. 

Fruit  rather  large,  roundish  heart-shaped,  flattened  on  one 
side,  with  distinct  suture  lines.  Skin  amber  colour,  finely  mot- 
tled and  overspread  with  red,  with  a  semi-transparent,  glossy 
appearance.  Stalk  slender,  inserted  in  a  shallow  hollow.  Flesh 
when  fully  ripe,  yellow,  tender,  with  a  sweet  and  delicious  juice. 
Ripens  the  last  of  June. 


THE    CHERRY.  265 


OHIO  BEAUTY.     Elliott. 

Tree  a  vigorous  grower,  with  a  rather  spreading  head,  and 
has  proved  so  far  a  productive,  valuable  kind.  Fruit  large,  ob- 
tuse heart-shaped.  Light  ground,  mostly  covered  with  red. 
Flesh  tender,  brisk,  juicy.  Ripe  about  the  middle  of  June. 

OSCEOLA.     Elliott. 

Originated  with  Prof.  Kirtland.  Moderate  bearer  and  medium 
growth.  Fruit  above  medium,  heart-shaped.  Colour  fine  dark 
red,  approaching  to  black.  Flesh  juicy,  tender,  sweet  and  ex- 
cellent. Ripe  last  of  June. 

PIERCE'S  LATE. 

Originated  with  Amos  Pierce,  and  introduced  to  notice  by 
James  Hyde  and  Son,  Newton  Centre,  Mass.,  who  say  it  is  a 
fine  late  fruit.  We  give  the  description  from  the  W.  E.  Farmer. 
Fruit  medium,  obtuse  heart-shaped,  dark  red  and  mottled,  light 
amber  in  the  shade.  Stalk  rather  short  and  slim.  Flesh  soft, 
tender,  very  juicy,  sweet,  rich  and  delicious ;  stone  small.  Ripe 
the  last  of  July. 

Growth  free,  rather  upright,  with  a  round  head. 

PONTIAC. 

Fruit  large,  obtuse  heart-shaped,  sides  compressed,  coloui 
dark  purplish  red,  approaching  to  black  when  fully  ripe.  Flesh 
half  tender,  juicy,  sweet  and  agreeable.  Season  last  of  June. 
Originated  with  Prof.  Kirtland.  (Elliott.) 

POWHATTAN. 

Fruit  medium  size,  uniform,  roundish,  flattened  or  compressed 
on  sides ;  surface  irregular.  Colour  liver-like,  highly  polished. 
Suture  half  round.  Flesh  rich,  purplish  red,  marbled,  half  ten- 
der, juicy,  sweet,  pleasant  but  not  high  flavour.  Season  late, 
8th  to  15th  of  July. 

For  profitable  market  purposes,  this  is  one  of  the  very  best, 
the  fruit  ripening  late,  and  all  being  uniform  and  regular  in  size. 
Originated  with  Prof.  Kirtland.  (Elliott.) 

PRESIDENT. 

Fruit  large,  dark  red,  slightly  mottled.  Flesh  half  tender, 
juicy,  sweet.  Middle  to  last  of  June.  Tree  vigorous,  spreading. 

PROUDFOOT. 

Raised  by  D.  Proudfoot,  Cleveland,  Ohio.     Tree  vigorous. 

12 


!^66  THE    CHERRY. 

Fruit  large,  heart-shaped,  dark  purplish  red.     Flesh  firm,  juicy, 
sweet.     Ripe  15th  to  last  of  July.     (Elliott.) 

RED  JACKET.     Elliott. 

One  of  Prof.  Kirtland's  seedlings.  A  free  growing,  rather 
spreading,  late,  and  productive  variety. 

Fruit  large,  regular,  obtuse  heart-shaped.  Colour  amber, 
mostly  covered  with  light  red.  Flesh  half  tender,  juicy,  good 
but  not  rich  flavour.  Stalk  long,  slender,  in  a  moderate  basin 
Ripe  about  the  time  of  Downer's  Red. 

RICHARDSON.     Cole. 

Raised  by  J.  R.  Richardson,  Boston.  Fruit  large,  heart- 
shaped,  dark  red  inclining  to  black.  Flesh  deep  red,  half 
tender,  juicy,  sweet.  Last  of  June. 

ROBERTS'  RED  HEART. 

Originated  in  the  garden  of  David  Roberts,  Esq.,  of  Salem, 
Mass.  Tree  hardy,  free  grower.  Bears  abundantly,  and  hangs 
well  without  rotting. 

Fruit  of  medium  size,  roundish  heart-shape.  Skin  of  a  pale, 
amber  ground,  but  nearly  overspread  with  pale  red,  mottled 
with  deeper  red.  Suture  quite  distinct.  Flesh  juicy,  sweet  and 
well  flavoured.  Stalk  long,  slender,  set  in  a  moderate  depres- 
sion. Ripe  last  of  June. 

SPARHAWK'S  HONEY.    Man.  Ken. 

Sparrowhawk's  Honey.     Thomp. 

Raised  by  Edward  Sparhawk,  of  Brighton,  near  Boston.  A 
profuse  bearer.  Vigorous  grower. 

Fruit  of  medium  size,  roundish  heart-shaped — very  regular  in 
form.  Stalk  of  moderate  length,  rather  slender,  set  in  a  round, 
even  depression.  Skin  thin,  of  a  beautiful  glossy  pale  amber- 
red,  becoming  a  lively  red  when  fully  ripe.  Flesh  juicy,  with  a 
very  sweet  flavour.  Ripe  the  last  of  June. 

SWEET    MONTMORENCY.     Man. 
Allen's  Sweet  Montmorency. 

Raised  by  J.  F.  Allen,  Salem,  Massachusetts.  Tree  hardy, 
vigorous  growth.  Habit  of  heart  cherries.  Less  subject  to  rot 
than  most  sorts.  Good  bearer. 

Fruit  of  medium  size,  round,  flattened.  Skin  pale  amber  in 
the  shade,  light  red,  slightly  mottled,  in  the  sun.  Stalk  an  inch 
and  three  fourths  long,  rather  slender,  inserted  in  a  small,  shal- 


THE    CHERRY.  267 

low,  even  hollow.     Flesh  yellowish,  tender,  sweet  and  excellent. 
Ripens  here  middle  July. 

TECUMSEH. 

Fruit  medium  to  large,  obtuse  heart-shaped.  Skin  reddish 
purple.  Flesh  dark  red,  half  tender,  with  a  brisk,  vinous  flavour, 
Ripe  towards  the  end  of  July.  Tree  moderately  vigorous, 
(Elliott.) 

TRADESCANT'S  BLACK  HEART.     Thomp. 

Elkhorn,  )  p  . 

Elkhorn  of  Maryland.  J  r 
Large  Black  Bigarreau.     Man. 
Tradescant's,  " 

Bigarreau  Gros  Noir, 
Guigne  Noir  Tardive, 
Gross  Schwarze  Knoorpel, 
Kirsche  Hit  Saftigen  Fleisch. 

It  is  an  European  variety,  but  a  tree  growing  about  forty 
years  since  in  the  garden  of  an  inn  in  Maryland,  attracted  the 
notice  of  the  late  Wm.  Prince,  who  propagated  it  under  the 
name  of  Elkhorn,  by  which  it  was  there  known.  The  bark 
is  of  a  peculiarly  gray  colour,  and  the  growth  quite  vigorous. 

Fruit  large,  heart-shaped,  with  a  very  irregular  or  uneven  sur- 
face. Skin  deep  black,  glossy,  (before  fully  ripe,  deep  purple, 
mottled  with  black).  Stalk  rather  short,  set  in  a  pretty  deep 
hollow.  Flesh  very  solid  and  firm,  dark  purple,  moderately 
juicy.  Ripe  first  and  second  week  in  July. 

TRANSPARENT  GUIGNE.     Forsyth.  Prince.  Pom.  Man. 

Transparent  Gean.    Forsyth. 
Transparent. 

It  is  a  valuable  and  pretty  variety  for  the  dessert,  hanging  late 
on  the  .tree,  and  is  admired  by  all  amateurs. 

Fruit  small,  regular,  oval  heart-shaped.  Skin  glossy,  thin,  and 
nearly  transparent,  showing  the  network  texture  of  the  flesh 
beneath,  yellowish-white,  delicately  blotched  with  fine  red ;  dis- 
tinct suture  line  on  both  sides.  Stalk  long  and  slender.  Flesh 
tender  and  melting,  and  when  fully  ripe  very  sweet,  mingled 
with  a  very  slight  portion  of  the  piquant  bitter  of  the  Mazzard 
class  of  cherries.  First  of  July. 

TRIUMPH  or  CUMBERLAND. 

Monstrous  May.  Brenneman's  Early. 

Street's  May.  Cumberland's  Seedling. 

Introduced  to  notice  by  David  Miller  Junior,  of    Carlisle, 


268  TH«    CHERRY. 

Pennsylvania,  and  said  to  be  a  seedling  of  Cumberland  County, 
Pa. 

A  strong,  vigorous  grower,  and  good  bearer,  not  sufficiently 
tested.  We  copy  from  the  report  of  the  Penn.  Hort.  Society. 

Fruit  large,  obtuse  heart-shaped.  Sometimes  roundish,  com- 
pressed, deep  crimson,  almost  purple  when  fully  ripe.  Stem 
rather  long,  slender,  in  a  broad  open  cavity,  apex  slightly  de- 
pressed. Flesh  rather  solid,  red,  slightly  adherent  to  the  stone, 
quality  "best."  Period  of  maturity,  about  the  middle  of  June. 

Cumberland  seedling  from  Ohio  may  prove  same  as  above,  but 
think  it  distinct. 

TOWNSEND. 

Tree  a  strong,  vigorous  grower,  productive,  and  promises  well. 
Raised  by  W.  P.  Townsend,  Lockport,  N.  Y. 

Fruit  large,  obtuse  heart-shaped,  high  shouldered,  compressed, 
suture  distinct,  apex  depressed.  Stem  long,  somewhat  slender,  set 
in  a  broad,  rather  deep  depression.  Colour  light  amber,  mot- 
tled, and  shaded  with  carmine.  Flesh  almost  tender,  juicy,  rich, 
sprightly,  refreshing  flavour,  pit  small.  Ripe  last  of  June. 

WENDELL'S  MOTTLED   BIGARREAU. 

Fruit  large,  obtuse  heart-shaped,  dark  red,  nearly  black  at 
maturity,  mottled.  Flesh  dark  red,  firm  and  high  flavoured. 
Ripe  about  the  time  of  Downer's  Late. 

Originated  with  Dr.  H.  Wendell,  Albany,  New  York.  Tree 
upright,  thrifty  growth. 

WERDER'S  EARLY  BLACK  HEART. 
"Werdsche  Friihe  Schwarze.     Herz  Kersche. 

A  promising,  early  variety.  Tree  vigorous,  spreading,  mo- 
derately productive. 

Fruit  large,  roundish,  heart-shaped,  skin  black,  flesh  purplish, 
tender,  sweet  and  excellent.  Ripens  early  in  June,  or  just  before 
Mayduke. 

CLASS  I. 

SECTION      III. 

Contains  those  superseded  by  better  sorts,  a  few  of  which  are 
esteemed  by  some  growers. 

ADAM'S    CROWN. 

Fruit  full,  medium  in  size,  round  heart-shape.  Flesh  pale 
red  and  white,  tender  and  pleasant.  Ripe  last  of  June. 


THE    CHERRY.  269 


BELLE  AGATHE. 

This  new  cherry  figured  and  described  not  long  since  as  a  fine, 
/arge,  late  variety,  Mr.  Rivers  says  has  proved  a  small,  hard, 
late  fruit. 

BIGARREAU,  LARGE  RED. 

Gros  Bigarreau  Rouge.    Poiteau. 
Bigarreau  a  Gros  Fruit  Rouge.     Bon.  Jard. 
Bigarreau  a  Gros  Fruit  Rouge.     Thomp.  ? 
Belle  de  Rocmont  (of  some}. 

Fruit  large,  oblong  heart-shape.  Skin  dark  red  in  the  sun. 
Flesh  firm.  Early  in  July. 

BIGARREAU,  CHINA.     Prince's  Pom.  Man. 
Chinese  Heart.     Tliomp.  1 

Fruit  of  medium  size,  roundish  heart-shaped,  light  amber, 
mottled  and  shaded  with  bright  red.  Flesh  firm,  with  a  sweet, 
peculiar  flavour.  Ripe  last  of  June. 

BIGARREAU  BLACK. 
Bigarreau  Noir. 

Fruit  middle  sized,  heart-shaped.  Skin  red,  but  becoming 
black.  Flesh  firm  and  rather  dry.  First  of  July. 

BUTTNER'S  YELLOW.     Thomp. 

Biittner's  "Wachs-Knorpel  Kirsche. 
Biittner's  Gelbe-Knorpel  Kirsche. 

Raised  by  Biittner,  of  Halle,  in  Germany,  and  one  of  the  few 
cherries  entirely  yellow.  Fruit  of  medium  size,  roundish.  Skin 
pale  yellow.  Flesh  firm,  yellowish,  sweet,  and  not  of  much 
value.  Ripe  first  week  in  July. 

CORONE.     Thomp.  Fors. 

Couronne.     Lind.        Herefordshire  Black. 
Coroun.    Lang.  Black  Orleans. 

Large  Wild  Black. 

.  Fruit  below  middle  size,  roundish  heart-shaped.  Skin  dingy 
black  when  fully  ripe.  Flesh  when  ripe,  tender,  and  of  little 
value.  Middle  of  July. 

GASCOIGNE'S  HEART.     Thomp. 

Bleeding  Heart.     Lind. 
Red  Heart,  (of  some,}    )         . 
Herefordshire  Heart,     f.  5£  to 
Guigne  Rouge  Hative.  )  2 '  omp' 

An  old  English  variety.     Fruit  of  medium  size,  long  heart- 


270  THE    CHERRY. 

shaped,  small  drop  or  tear,  at  the  end.  Skin  dark  red.  Flesh 
reddish,  half  tender,  with  only  a  tolerable  flavour.  Ripe  the 
last  of  June.  A  bad  bearer. 

GIFFORD'S  SEEDLING. 

Small,  roundish  heart-shaped.     Light  red,  very  sweet.     Pro- 
ductive, last  of  June. 

GRIDLEY. 

Apple  Cherry.    Maccarty. 
Fruit  medium,  roundish,  black.     Flesh  firm,  not  very  juicy 


nor  rich.     Ripens  last  of  June.     Productive.     Origin,  M 
chusetts. 

HONEY.     Thomp. 

Large  Honey.       Late  Honey. 

Yellow  Honey.     Merisier  a  fruit  blanc.    N.  Duh. 

A  small,  late,  very  sweet  fruit,  formerly  much  esteemed. 
Fruit  small,  roundish,  yellow  and  red.  Flesh  tender,  very  sweet. 
Middle  of  July. 

HYDE'S  RED  HEART. 

Medium,  heart-shaped.  Skin  pale,  but  becoming  a  light  red 
at  maturity.  Flesh  tender,  sprightly.  Ripe  last  of  June.  Origin 
Newton,  Massachusetts.  Tree  vigorous,  productive. 

JAUNE  DE  PRUSSE. 

Foreign ;  small,  obtuse  heart-shaped.  Stalk  long  and  slen- 
der, yellowish-white,  tender,  brisk,  vinous,  a  little  bitter  before 
fully  ripe,  which  is  soon  after  Downer's  Late. 

LADY  SOUTHAMPTON'S  YELLOW.     Thomp. 

Lady  Southampton's  Duke,  "1 

Golden  Drop,  I    ac.  to 

Yellow  or  Golden,  j  Tliomp. 

Spanish  Yellow.  J 

Fruit  of  medium  size,  heart-shaped.  Skin  yellow.  Flesh 
firm,  not  very  juicy.  Ripens  about  the  middle  of  July. 

LUNDIE  GEAN. 

Fruit  medium,  roundish,  purplish  black.  Flesh  tender,  juicy." 
July. 

MANNING'S  EARLY  BLACK  HEART. 

Fruit  medium,  similar  to  the  Black  Heart,  rather  earlier  and 
smaller  in  size.  Ripe  about  the  middle  of  June. 


THE    CHERRY. 


271 


MERVILLE  DE  SEPTEMBRE. 

Tardive  de  Mons. 

A  French  variety,  ripening  in  August,  vigorous  grower. 
Fruit  small,  firm,  rather  dry,  sweet,  but  of  little  value. 

Ox  HEART.     Thomp. 

Lion's  Heart.  Very  Large  Heart. 

Bullock's  Heart.         Ochsen  Herz  Kirsche. 

Fruit  large,  obtuse  heart-shaped.  Skin  dark  red.  Flesh  red, 
half  tender,  with  a  pleasant  juice,  of  second  quality  in  point  of 
flavour.  Ripens  last  of  June. 

REMINGTON. 

Remington  White  Heart.    Prince. 
Remington  Heart. 

Fruit  small,  heart-shaped.  Skin  yellow,  rarely  with  a  faint 
tinge  of  red  on  one  side.  Flesh  yellowish,  dry,  and  somewhat 
bitter.  Middle  and  last  of  August. 

RIVERS'S  EARLY  HEART. 

Raised  by  Mr.  Rivers,  England. 

Medium  size,  heart-shaped.  Ripening  just  after  Belle  de  Or- 
leans, very  much  inferiour. 

RIVERS'S  EARLY  AMBER. 

Raised  by  Mr.  Rivers,  England. 

Medium  size,  heart-shaped,  prolific,  a  sub-variety  of  old  Early- 
White  Heart,  but  not  as  early. 

TOBACCO  LEAVED.     Thorn.  Lind. 

Four  to  the  Pound. 
Cerisier  de  4  a  Livre. 
Bigarreautier  a  Feuilles  de  Tabac. 
Bigarreautier  a  Grandes  Feuilles. 
Guignier  a  Feuilles  de  Tabac. 
Yier  auf  ein  Pfund. 

Leaves  very  large.     Fruit  small.     Hard,  of  no  value. 

WHITE  TARTARIAN.     Thornp. 

Fraser's  White  Tartarian,  )  . 
Fraser's  White  Transparent,  V  ^'j 
Amber  a  petit  fruit.  ^  Thomp. 

Fruit  of  medium  size,  obtuse  heart-shaped.  Skin  pale  yel- 
low. Stalk  slender.  Flesh  whitish  yellow,  half  tender  and 
very  sweet. 


272 


THE    CHERRY. 


CLASS  II. 


SECTION    I. 

Contains  those  of  best  quality  and  generally  approved. 

ARCH  DUKE.     Thomp.  Lind.  Fors. 

Griotte  de  Portugal.     0.  Duh.  Nois.        Late  Arch  Duke. 
Portugal  Duke.  Late  Duke,  (of  some.) 

Tree  rather  more  vigorous  than  the  Mayduke,  with  longer 
diverging  branches,  which  become  slightly  pendulous  in  bearing 
specimens. 

Fruit  large,  obtuse  heart-shaped.  Suture  distinct  on  one  side. 
Skin  at  first  bright  red,  but  becoming  very  dark  when  mature. 
Stalk  an  inch  and  a  half  long,  slender,  inserted  in  a  rather  deep 
open  cavity.  Flesh  Tght  red,  melting,  juicy,  rich  sub-acid  fla- 
vour. Ripe  the  first  and  second  week  in  July. 

Man. 


Belle  de  Chatenay. 
Belle  de  Sceaux. 


BELLE  MAGNIFIQUE. 

Belle  et  Magnifique.  Ken. 
Magnifique  de  Sceaux. 

Tree  hardy,  moderately  vigorous,  productive,  a  beautiful  and 
excellent  late  variety.  Useful  for  culinary  purposes,  and  good 
table  fruit  when  pretty  ripe. 

Fruit  large,  roundish,  inclining  to  heart-shape.  Stalk  long, 
slender,  in  an  open  medium  cavity.  Skin  a  fine  bright  red. 
Flesh  juicy,  tender,  with  a  sprightly  sub-acid  flavour,  one  of  the 
best  of  its  class.  Ripe  middle  of  July  till  the  middle  of  August, 

LATE  DUKE.     Thomp.  Lind.  P.  Mag. 
Anglaise  Tardive. 

A  very  large  and  fine  Duke  cherry, 
ripening  a  month  later  than  the  Mayduke, 
and  therefore  a  very  valuable  sort  for  the 
dessert  or  for  cooking.  The  tree  is  of 
vigorous  growth  for  its  class. 

Fruit  large,  flattened  or  obtuse  heart- 
shaped,  much  more  depressed  in  its  figure 
than  the  Mayduke.  Colour,  when  fully 
ripe,  rich  dark  red  ;  (but  at  first  white, 
mottled  with  bright  red.)  Stalk  rather 
slender,  inserted  in  a  shallow  hollow.  Flesh 
yellowish,  tender,  juicy,  with  a  sprightly 
sub-acid  flavour,  not  quite  so  sweet  and 
rich  as  the  Mayduke.  Ripens  gradually, 
and  hangs  on  the  tree  from  the  middle  of 
July  till  the  10th  of  August.  Late  Duke.. 


THE    CHERRY. 


MAYDUKE.     Mill.  Thomp.  Lind. 
Royale  Hative,  ")  Early  Duke, 


Cherry  Duke,  (of  some,) 

Cerise  Guigne, 

Coularde, 

De  Hollande, 

D'Espagne, 

Griotte  Grosse  Noire, 

GriotteD'Espagne(o/s07ne,) 

Griotte  Precoce,  (of  some,)  _ 


Large  Mayduke, 

Morris  Duke,  of  various 

of  various  Morris's  Early  Duke,  English 

French  Benham's  Fine  Ear.  D'ke,  ]•  gardens 

gardens.  Thompson's  Duke, 


Portugal  Duke, 
Buchanan's  Early  Duke, 
Millett's  Late  Heart  Duke,  j 


ac.  to 
Thomp. 


Holman's  Duke. 

This  invaluable  early  cherry  is  one  of  the  most  popular  sorts 
in  all  countries,  thriving  almost  equally  well  in  cold  or  -warm 
climates.  This,  the  Black  Heart,  and  the  Bigarreau,  are  the 
most  extensively  diffused  of  all  the  finer  varieties  in  the  United 
States.  And  among  all  the  new  varieties  none  has  been  found 
to  supplant  the  Mayduke.  Before  it  is  fit 
for  table  use,  it  is  admirably  adapted  for 
cooking ;  and  when  fully  ripe,  it  is,  perhaps, 
the  richest  of  the  sub-acid  cherries.  In  the 
gardens  here,  we  have  noticed  a  peculiar 
habit  of  this  tree  of  producing  very  fre- 
quently some  branches  which  ripen  much 
later  than  the  others,  thus  protracting  for 
a  long  time  the  period  in  which  its  fruit  is 
in  use.  The  Mayduke  is  remarkable  for 
its  upright,  or,  as  it  is  called,  fastigiate 
head,  especially  while  the  tree  is  young,  in 
distinction  to  other  sorts,  which  produce 
many  lateral  branches. 

Fruit  roundish  or  obtuse  heart-shaped, 
growing  in  clusters.  Skin  at  first  of  a  lively 
red,  but  when  fully  ripe  of  a  rich  dark  red. 
Flesh  reddish,  tender  and  melting,  very  Mayduke. 

juicy,  and  at  maturity,  rich  and  excellent  in  flavour.  This  fruit 
is  most  frequently  picked  while  it  is  yet  red,  and  partially  acid, 
and  before  it  attains  its  proper  colour  or  flavour.  It  begins  to 
colour,  about  New  York,  in  favourable  seasons,  the  last  of  May, 
and  ripens  during  the  first  half  of  June. 

.  Mayduke  is  said  to  be  a  corruption  of  Medoc,  the  province  in 
France,  where  this  variety  (the  type  of  all  the  class  now  called 
Dukes)  is  believed  to  have  originated. 

HEINE  HORTENSE. 

Moustreuse  de  Bavay.  Belle  de  Bavay. 

Lemercier.  Seize  a  la  Livre. 

French  origin,  of  Duke  habit.     Tree  a  healthy  and  handsome 
grower,  productive,  and  a  very  desirable  variety. 

'12* 


274  THE    CHERRY. 

Fruit  very  large,  roundish  elongated.  Skin  a  bright  lively  red, 
somewhat  marbled  and  mottled.  Suture  distinctly  marked  by 
a  line  without  any  depression.  Flesh  tender,  juicy,  very  slightly 
sub-acid  and  delicious.  Ripe  from  the  middle  to  the  last  of  July. 

VAIL'S  AUGUST  DUKE. 

A  very  excellent  late  cherry,  of  the  Duke  class.  Originated 
with  Henry  Vail,  Esq.,  Troy,  N.  Y.,  and  bids  fair  to  rival  many 
of  its  season.  Tree  very  productive,  and  of  vigorous  growth. 
Fruit  large,  obtuse  heart-shaped,  regular  in  form.  Stalk  medium 
length,  inserted  in  a  rather  deep  but  narrow  cavity.  Skin  rich 
bright  red  on  the  shaded  side,  and  of  a  lively  cornelian  red  in 
the  sun.  Flesh  tender,  sub-acid,  much  like  the  Mayduke  in 
flavour.  Ripe  the  last  week  in  July,  and  the  first  week  or  two 
in  August. 

CLASS  II. 

SECTION    II. 

Comprises  those  of  "  very  good  "  quality,  some  of  which  may 
prove  "  best." 

CARNATION.     Thomp.  Lind. 

Wax  Cherry. 

Crown. 

Cerise  Nouvelle  d'Angleterre.  1    f  «      T. 

Cerise  de  Portugal, 

Grosse  Cerise  Rouge  Pale, 

Griottier  Rouge  Pale,  I    Jf°' 

Griotte  de  Viflennes.  J    Thomp' 

A  very  handsome,  light  red,  large  cherry, 
highly  esteemed  here  for  brandying  and 
preserving. 

Fruit  large,  round.  Skin  at  first  yellow- 
ish white,  mottled  with  red,  but  becoming 
a  lively  red  slightly  marbled.  Stalk  about 
an  inch  and  a  half  long,  stout.  Flesh  ten- 
der, a  little  more  firm  than  most  of  this 
division,  but  juicy,  and  when  fully  ripe,  of 
a  sprightly  and  good  sub-acid  flavour.  The 
foliage  is  pretty  large,  and  the  wood  strong, 
but  the  tree  has  a  spreading,  rather  low 
habit.  It  is  a  moderate  but  regular  bearer, 
and  the  fruit  hangs  a  long  while  on  the 
branches,  without  decaying.  Ripe  the 
middle  and  last  of  July. 

PRINCE'S  DUKE  is  a  very  large  variety  of  Carnation. 

this  cherry,  raised  from  a  seed  of  it,  by  Mr.  Prince,  of  Long 
Island.     Its  shy  habit  of  bearing  renders  it  of  little  value. 


THE    CHERRY.  2*75 


CHRISTIANA  and  MARY. 

Two  varieties  raised  by  B.  B.  Kirtland,  Greenbush,  N.  Y.,  and 
noted  in  the  Horticulturist  as  resembling,  in  tree  and  fruit,  the 
Mayduke,  and  are  probably  sub-varieties. 

COE'S  LATE  CARNATION. 

A  promising  late  variety.  Fruit  above  medium  size,  roundish  ; 
suture  shallow,  with  a  line.  Colour  amber,  mostly  shaded  and 
mottled  with  bright  red.  Flesh  juicy  and  sprightly  sub-acid. 
Ripe  from  the  middle  till  the  last  of  July. 

DUCHESS  DE  PALLUAU. 

A  new  foreign  sort,  medium  size,  roundish  heart-shaped, 
compressed,  very  dark  purple.  Stem  long  and  slender,  in  a 
large  open  cavity.  Flesh  dark  red,  tender,  juicy,  mild  acid, 
Ripe  the  middle  of  June.  Vigorous  growth  for  its  class. 

FLEMISH.     Thomp. 

Montmorency  (of  I/indley.) 

Kentish  (of  some.) 

Cerise  a  Courte  Queue.    Poit. 

Montmorency  a  Gros  Fruit,    ) 

Gros  Gobet,  V  0.  Duh. 

Gobet  a  Courte  Queue.  ) 

A  Courte  Queue  de  Provence. 

English  Weichsel  ? 

Weichsel  mit  gauzkurzen  stiel,  )  of  the 

Double  Volgers.  \  Dutch. 

This  is  a  very  odd  looking 
fruit,  being  much  flattened,  and 
having  a  very  short  stalk. 

Fruit  rather  large,  very  much 
flattened  both  at  the  top  and 
base,  and  generally  growing  in 
pairs.  Stalk  stout,  short.  Skin 
shining,  of  a  bright  lively  red. 
Flesh  yellowish  white,  juicy,  and 
sub-acid.  Good  for  preserving; 
but,  unless  very  ripe,  scarcely 
rich  enough  for  table  use.  Last 
of  July.  Flanish- 

JEFFREY'S  DUKE.     Thomp. 


Jeffrey's  Royal.    Lind. 
Jeffrey's  Royal  Caroon. 


Royale  Ordinaire.     Poiteau. 
Fruit  of  medium  size,  round,  or  a  little  flattened  at  the  apex 


276  THE    CHERRY. 

and  basin.  Skin  of  a  fine  lively  red.  Stalk  moderately  long 
Flesh  yellowish  amber,  scarcely  red.  Juice  abundant,  and  of 
a  rich  flavour.  The  trees  are  of  a  distinct  habit  of  growth,  be- 
ing  very  compact,  and  growing  quite  slowly.  The  buds  are 
very  closely  set,  and  the  fruit  is  borne  in  thick  clusters.  Mid- 
dle and  last  of  June. 


KENTISH.     Thomp. 

Virginian  May,      )  of  American 
Early  Richmond,   ]      gardens. 
Kentish,  or   )  T .    •, 
Flemish.        ]Ltlna" 
Common  Red, 


Kentish  Red. 
Montmorency.    0.  Dull. 

a  longue  queue, 


Muscat  de  Prague. 

The  true  Kentish  cherry,  an  old  European  sort,  better  known 
here  as  the  Early  Richmond,  is  one  of  the  most  valuable  of  the 
acid  cherries.  It  begins  to  colour  about  the  20th  of  May,  and 
may  then  be  used  for  tarts,  while  it  will  hang  upon  the  tree, 
gradually  growing  larger,  and  losing  its  acidity,  until  the  last 
of  June,  or  in  dry  seasons,  even  until  July,  when  it  becomes  of 
a  rich,  sprightly,  and  excellent  acid  flavour.  The  tree  grows 
about  eighteen  feet  high,  with  a  roundish  spreading  head,  is 
exceedingly  productive,  and  is  from  its  early  maturity  a  very 
profitable  market  fruit,  being  largely  planted  for  this  purpose  in 
New  Jersey.  This  kind  is  remarkable  for  the  tenacity  with 
which  the  stone  adheres  to  the  stalk.  Advantage  is  taken  of 
this  to  draw  out  the  stones.  The  fruit  is  then  exposed  to  the 
sun,  and  becomes  one  of  the  most  excellent  of  all  dried  fruits. 

Fruit  when  it  first  reddens  rather  small,  but,  when  fully  ripe, 
of  medium  size,  round,  or  a  little  flattened  ;  borne  in  pairs. 
Skin  of  a  fine  bright  red,  growing  somewhat  dark  when  fully 
ripe.  Stalk  an  inch  and  a  quarter  long,  rather  stout,  set  in  a 
pretty  deep  hollow.  Flesh  melting,  juicy,  and,  at  maturity,  of 
a  sprightly  rather  rich  acid  flavour. 

LARGE  MORELLO. 

Kirtland's  Large  Morello. 

Raised  by  Prof.  Kirtland.  Promises  valuable,  but  as  yet  not 
fully  tested.  Fruit  above  medium,  roundish,  dark  red,  juicy, 
rich  acid,  good  flavour;  pit  small.  Season,  early  in  July.  (El- 
liott.) 


THE    CHERRY. 


277 


MORELLO.      Thoinp.  Lind.  Lang. 
Milan.     Lang.  English  Morello. 

Cerise  du  Nord.     Nois.  Large  Morello. 

Griotte  Ordinaire  du  Nord.  Dutch  Morello. 

September  Weichsel  Grosse.  Ronald's  Large  Morello. 

The  Morello  is  a  fine  fruit.  Its  name  is  said  to  be  derived  from 
the  dark  purple  colour  of  its  juice,  which  resembles  that  of  the 
Morus  or  Mulberry.  It  is  highly  valuable  for  all  kinds  of  pre- 
serves, and  is  an  agreeable  addition  to  a  dessert. 

Fruit  of  pretty  large  size,  round,  or  slightly  obtuse,  heart- 
shaped.  Skin  dark  red,  becoming  nearly  black  when  fully  ripe. 
Flesh  dark  purplish  red,  tender,  juicy,  and  of  a  pleasant  sub-acid 
Savour,  when  quite  mature.  Ripe  20th  of  July. 

The  Common  Morello  of  this  country,  is  a  smaller  variety  of 
the  foregoing,  and  a  little  darker  in  colour.  Little  esteemed. 

PLUMSTONE  MORELLO. 

Tree  of  slow  growth,  makes  a  fine  pyramid.  A  productive, 
hardy,  and  valuable  sort. 

Fruit  large,  roundish,  inclining  to  heart  shape.  Skin,  deep 
red.  Stalk  an  inch  and  a  half  long,  rather  slender  and  straight, 
set  in  a  hollow  of  moderate  depth.  Flesh  reddish,  tender,  juicy, 
and  when  well  matured,  of  a  sprightly  and  agreeable  flavour. 
Stone  long  and  pointed.  Ripe  last  of  July,  and  first  of  August. 

ROYAL  DUKE.     Thomp. 
Koyale  Anglaise  Tardive. 

Growth  upright,  compact  head,  branches  less  slender  than 
Mayduke.  Moderate  bearer. 

Fruit  large,  roundish,  and  distinctly  oblate  or  flattened.  Skin 
dark  red.  Flesh  reddish,  tender,  juicy  and  rich.  A  good  bearer. 
Ripens  in  the  last  of  June. 

SHANNON. 

This  is  a  Morello  raised  by  Prof.  Kirtland,  and  as  it  has  not 
fruited  with  us,  we  give  Mr.  Elliott's  description. 

Fruit  slightly  above  medium  size,  globular,  flattened  at  junc- 
tion with  stem.  Dark  purplish  red,  when  ripe.  Flesh  tender, 
reddish  purple,  juicy,  acid.  Pit  small.  Stern  long,  slender,  in- 
serted in  an  open  cavity.  Season,  middle  of  July.  (Elliott.) 


CLASS  II. 

SECTION      III. 

contains  those  superseded  by  better  ones. 


278  THE  CHERRY. 

BELLE  DE  SCEAUX. 
Chatenay. 

A  Morello,  from  France.  Fruit  round  ;  deep  red.  Flesh  yel- 
lowish, juicy,  acid.  Last  of  June. 

BELLE    VOISIERE. 

Medium  to  large,  light  red,  somewhat  transparent,  sub-acid. 
Quality  good  to  very  good.  Ripe  about  the  same  time  as 
Downer's  Red, 

BUTTNER'S  OCTOBER  MORELLO. 

A  new  foreign  sort.  Small,  late,  acid,  and  of  little  or  no 
value. 

CLUSTER.     Thomp. 

Cerise  a  Bouquet.     Poiteau,     Duh. 
Cerisier  a  Trochet,     "J 
Chevreuse, 


Grriottier  a  Bouquet. 
Bouquet  Amarelle,       "1 
Trauben  Amarelle,  f  .-, 

Buseh  Weichael.  V  ^  tne 

MandrischeWeichsel,  [^nms. 
Biischel  Kirsche.          J 

A  very  curious  fruit,  growing  closely  clustered  around  a  com- 
mon stalk,  small  size,  borne  in  clusters  of  from  two  to  six  ;  round, 
of  a  lively  red.  Ripens  the  last  of  June.  The  tree  is  small  in 
all  its  parts. 

DE  SPA. 

Full  medium  size,  quite  acid.  Ripe  soon  after  Mayduke,  and 
forms  a  prolific  bush. 

EARLY  MAY.     Thomp.  Lind. 

May  Cherry.     Lang.  Precoce. 

Small  May.  Petite  Cerise  Rouge  Pre*coce. 

Cerisier  Nam  a  Fruit  Rond.  Konigliche  Amarelle. 

-  Precoce.     0.  Duh.  Eriihe  Kleine  Runde. 
Griottier  Nain  Precoce.  Zwerg  "Weichsel. 

Hative.  Cerise  Indulle. 

An  early  Morello  of  rather  dwarf  habit.  Ripening  about  the 
first  of  June.  Fruit  small,  round,  slightly  flattened.  Lively  red, 
tender,  juicy,  acid.  Not  of  much  value. 


THE    CHERRY.  279 

GuiGNE    NoiR    LUISANTE. 
Black  Spanish. 

Fruit  medium  size,  round  heart-shaped,  glossy,  blackish  red. 
Flesh  reddish  purple,  tender,  juicy,  rich,  acid.  Ripe  middle  to 
last  of  July. 

IMPERIAL  MORELLO. 

A  productive  and  early  bearing  variety.  Fruit  medium  size, 
roundish,  dark  purplish  red.  Flesh  tender,  juicy,  acid.  Last  of 
July. 

LATE  KENTISH. 

Common  Red, 
Pie  Cherry, 


Kentish. 

This  cherry,  a  variety  of  the  Kentish,  is  better  known  among 
us  than  any  other  acid  cherry. 

It  is  emphatically  the  Pie  Cherry  of  this  country,  being  more 
generally  grown  than  any  other  sort. 

Fruit  medium,  round,  flattened.  Skin  deep  lively  red,  when 
fully  ripe.  Flesh  very  tender,  and  abounding  with  a  highly  acid 
juice.  Ripens  middle  July. 

Louis    PHILLIP.     Elliott. 

A  Morello,  from  France.  Fruit  medium,  roundish,  dark  red. 
Flesh  red,  juicy,  tender,  acid.  Middle  of  July. 

RUMSEY'S  LATE  MORELLO. 

Origin  unknown.  Tree  moderately  vigorous,  with  unusually 
light  coloured  wood  and  leaves.  Ripens  gradually  through  Au- 
gust and  September.  Not  of  much  value  except  to  the  curious 
amateur. 

Fruit  large,  roundish  heart-shaped.  Colour,  rich  lively  red. 
Flesh  juicy,  with  too  much  acid  for  the  table. 


ORNAMENTAL  VARIETIES. 

LARGE  DOUBLE  FLOWERING. 

Double  French  Cherry. 

Merisier  a  Fleurs  Doubles.     Thomp.  Duh. 

Prunus  cerasus  pleno. 

Cerasus  sylvestris,  flore  pleno.     Arb.  Brit. 

The  double  blossomed  cherry  bears  no  fruit,  but  whoever  ad- 


280  THE    CHERRY. 

mires  a  beautiful  flowering  tree,  cannot  refuse  a  place  in  his 
garden  to  this  one,  so  highly  ornamental.  Its  blossoms,  which 
appear  at  the  usual  season,  are  produced  in  the  most  showy 
profusion ;  they  are  about  an  inch  and  a  half  in  diameter,  and 
resemble  clusters  of  the  most  lovely,  full  double,  white  roses. 
The  tree  has  the  habit  and  foliage  of  the  Mazzard  Cherries,  and 
soon  forms  a  large  and  lofty  head. 


DWARF  DOUBLE  FLOWERING. 

Double  Flowering  Kentish.    • 

Small  Double  Flowering. 

Cerisier  a  Fleurs  Doubles.     Thomp.  N.  Duh. 

This  is  a  double  flowering  variety  of  the  sour  or  Kentish 
cherry,  and  has  the  more  dwarfish  habit  and  smaller  leaves 
and  branches  of  that  tree — scarcely  forming  more  than  a  large 
shrub,  on  which  account  it  is  perhaps  more  suitable  for  small 
gardens.  The  flowers  are  much  like  those  of  the  large  double 
flowering,  but  they  are  not  so  regular  and  beautiful  in  their 
form. 

CHINESE  DOUBLE  FLOWERING. 


Yung  To. 
Cerasus  serrulata. 
Serrulated  Leaved  Cherry 


!•  Arb.  Brit. 


This  is  a  very  rare  variety,  recently  imported  from  China, 
with  the  leaves  cut  on  the  edges  in  that  manner  known  as  ser- 
rulate by  botanists.  Its  flowers,  which  are  borne  in  fascicles, 
are  white,  slightly  tinged  with  pink,  and  nearly  as  double  as 
those  of  the  large  double  flowering.  The  tree  considerably  re- 
sembles the  sour  cherry  tree,  and  appears  rather  dwarfish  in  its 
growth. 

WEEPING,  OR  ALLSAINTS.     Thomp. 

Ever  flowering  Cherry,          )  A  &  ^  . 
C.  vulgans,  semperplorens.    J 
Cerise  de  la  Toussainte.     N.  Duh.  Nois. 
G-uignier  a  rameaux  pendans,  1 
Cerise  Tardive,  I    of  the 

Cerisier  Pleurant,  j  French. 

Cerise  de  St.  Martin. 
St.  Martin's  Amarelle,  "1 
Martin's  "Weichsel,         I    of  the 
Monats  Amarelle,          |   Dutch. 
AUerheiligen  Kirsche.  J 

This  charming  little  tree,  with  slender,  weeping  branches, 
Jothed  with  small,  almost  myrtle-like  foliage,  is  a  very  pleasing 
ornament,  when  introduced  on  a  lawn.  Its  fruit  is  a  small,  deep 


THE   CURRANT.  281 

red  Morello,  which  is  acid,  and  in  moist  seasons,  is  produced 
for  a  considerable  period  successively.  When  grafted,  as  it 
generally  is,  about  the  height  of  one's  head,  on  a  straight  stem 
of  the  common  Mazzard,  it  forms  a  beautiful  parasol-like  top, 
the  ends  of  the  branches  weeping  half  way  down  to  the  ground. 

VIRGINIAN  WILD  CHERRY. 

Wild  Cherry,  of  the  United  States. 
Cerasus  Virginiana.     Arb.  Brit.  Dec. 
Cerasier  de  Virginia.     French. 
Virginisch  Kirscke.     German. 

Our  native  wild  cherry  is  too  well  known  to  need  minute  de- 
scription. It  forms  a  large  and  lofty  forest  tree,  with  glossy, 
dark  green  leaves,  and  bears  currant-like  bunches  of  small 
fruit,  which  are  palatable,  sweet,  and  slightly  bitter  when  fully 
ripe,  at  midsummer.  They  are,  however,  most  esteemed  for 
preparing  cherry  bounce,  a  favourite  liqueur  in  many  parts  of 
the  country,  made  by  putting  the  fruit  along  with  sugar  in  a 
demijohn  or  cask  of  the  best  old  rum. 

The  black  wild  cherry,  (C.  serotina,  Torrey  and  Gray,)  which 
ripens  the  first  of  September,  is  the  best  kind.  The  other  spe- 
cies, ( C.  Virginiana,}  which  is  commonly  known  as  the  Choke 
Cherry,  bears  reddish  coloured  fruit,  which  is  more  astringent, 
and  ripens  a  month  earlier. 

Selection  of  choice  Cherries  to  ripen  in  succession.  Early 
Purple  Guigne,  Belle  d'Orleans,  Mayduke,  Belle  de  Choisy, 
Rockport,  Bigarreau,  Tartarian,  Elton,  Gov.  W*ood,  Coe's  Trans- 
parent, Great  Bigarreau,  Delicate,  Downer's  Late,  Heine  Hor- 
tense,  Belle  Magnifique,  Kentish. 

The  hardiest  cherries  are  the  Kentish,  (or  Virginia  May,)  the 
Dukes,  and  the  Morello^.  These  succeed  well  at  the  farthest 
limits,  both  north  and  south,  in  which  the  cherry  can  be  raised ; 
and  when  all  other  varieties  fail,  they  may  be  depended  on  for 
regular  crops.  Next  .to  these,  in  this  respect,  are  the  Black 
Heart,  Downer's  Late,  Early  Purple  Guigne,  and  Elton. 


CHAPTER  XIII. 
THE  CURRANT. 

Kibes  rubrum,  Lin.     Grossulacece,  of  botanists. 

GrossiUier  commun,  of  the  French ;  Die  Johannisleere,  German ;  Albesseboom, 
Dutch ;  Riles  rosso,  Italian ;  and  Grossella,  Spanish. 

THE  name  currant  is  said  to  be  derived  from  the  resemblance 


282  THE    CURRANT. 

in  the  fruit  to  the  little  Corinth  grapes  or  raisins,  which,  undei 
the  name  of  currants,  are  sold  in  a  dried  state  in  such  quantities 
by  grocers ;  the  latter  word  being  only  a  corruption  of  Corinth, 
and  the  fruit  of  this  little  grape  being  familiarly  known  as  such 
long  before  the  common  currants  were  cultivated. 

The  currant  is  a  native  of  Britain,  and  the  north  of  Europe, 
and  is,  therefore,  an  exceedingly  hardy  fruit-bearing  shrub,  sel- 
dom growing  more  than  three  or  four  feet  high.  The  fruit  of 
the  original  wild  species  is  small  and  very  sour,  but  the  large 
garden  sorts  produced  by  cultivation,  and  for  which  we  are 
chiefly  indebted  to  the  Dutch  gardeners,  are  large  and  of  a  more 
agreeable,  sub-acid  flavour. 

The  Black  Currant,  (Ribes  nigrum,)  is  a  distinct  species,  with 
larger  leaves,  and  coarser  growth,  and  which,  in  the  whole  plant, 
has  a  strong  odour,  disagreeable,  at  first,  to  many  persons. 

USES.  The  cooling  acid  flavour  of  the  currant  is  relished  by 
most  people,  in  moderate  quantities,  and  the  larger  varieties 
make  also  a  pretty  appearance  on  the  table.  Before  fully  ripe, 
currants  are  stewed  for  tarts,  like  green  gooseberries,  and  are 
frequently  employed  along  with  cherries  or  other  fruits  in  the 
same  way ;  but  the  chief  value  of  this  fruit  is  for  making  currant 
jelly,  an  indispensable  accompaniment  to  many  dishes.  Currant 
shrub,  made  from  the  fruit  in  the  same  manner  as  lemonade,  is 
a  popular  summer  drink  in  many  parts  of  the  country,  and  cor- 
responds to  the  well  known  Paris  beverage,  eau  de  grosseilles. 
A  sweet  wine  of  very  pleasant  taste,  is  made  from  their  express- 
ed juice,  which  is  very  popular  among  farmers,  but  which  we 
hope  to  see  displaced  by  that  afforded  by  the  Isabella  and  Ca- 
tawba  grapes, — which  every  one  may  make  with  less  cost  and 
trouble,  and  which  is  infinitely  more  wholesome,  because  it  re- 
quires less  additions,  of  any  kind,  to  the  pure  juice. 

The  fruit  of  the  black  currant  is  liked  by  some  persons  in 
tarts,  but  it  is  chiefly  used  for  making  a  jam,  or  jelly,  much 
valued  as  a  domestic  remedy  for  sore  throats.  The  young 
leaves  dried,  very  strongly  resemble  green  tea  in  flavour,  and 
have  been  used  as  a  substitute  for  it. 

The  season  when  currants  are  in  perfection  is  midsummer, 
but  it  may  be  prolonged  until  October  by  covering  the  bushes 
with  mats,  or  sheltering  them  otherwise  from  the  sun. 

PROPAGATION  AND  CULTURE.  Nothing  is  easier  of  culture 
than  the  currant,  as  it  grows  and  bears  well  in  any  tolerable 
garden  soil.  Never  plant  out  a  currant  sucker.  To  propagate 
it,  it  is  only  necessary  to  plant,  in  the  autumn,  or  early  in  the 
spring,  slips  or  cuttings,  a  foot  long,  in  the  open  garden,  where 
they  will  root  with  the  greatest  facility.  The  currant  should 
never  be  allowed  to  produce  suckers,  and,  in  order  to  ensure 
against  this,  the  superfluous  eyes  or  buds  should  be  taken  out  be- 
fore planting  it,  as  has  been  directed  under  the  head  of  Cuttings. 


THE    CURRANT.  283 

When  the  plants  are  placed  where  they  are  finally  to  remain, 
they  should  always  be  kept  in  the  form  of  trees — that  is  to  say, 
with  single  stems,  and  heads  branching  out  at  from  one  foot  to 
three  feet  from  the  ground.  The  after  treatment  is  of  the  sim- 
plest kind;  thinning  out  the  superfluous  wood  every  winter,  is 
all  that  is  required  here.  Those  who  desire  berries  of  an  extra 
large  size  stop,  or  pinch  out,  the  ends  of  all  the  strong  growing 
shoots,  about  the  middle  of  June,  when  the  fruit  is  two-thirds 
grown.  This  forces  the  plant  to  expend  all  its  strength  in  en- 
larging and  maturing  the  fruit.  And,  we  may  add  to  this,  that 
it  is  better  not  to  continue  the  cultivation  of  currant  trees  after 
they  have  borne  more  than  six  or  eight  years,  as  finer  fruit  will 
be  obtained,  with  less  trouble,  from  young  plants,  which  are  so 
easily  raised. 

There  are,  nominally,  many  sorts  of  currants,  but  the  follow- 
ing sorts  comprise  all  at  -present  known,  worthy  of  cultivation. 
The  common  Red,  and  the  common  White,  are  totally  unde- 
serving a  place  in  the  garden,  when  those  very  superior  sorts,  the 
White,  and  Red  Dutch,  can  be  obtained. 

ATTRACTOR. 

A  new  variety  from  France.  White,  very  large,  productive 
and  vigorous. 

CHAMPAGNE.     Thomp.  Lind. 

Pleasant's  Eye. 

Grossellier  a  Fruit  Couleur  de  Chair. 

A  large  and  handsome  currant,  of  a  pale  pink,  or  flesh  colour, 
exactly  intermediate  in  this  respect,  between  the  red  and  white 
Dutch.  It  is  quite  an  acid  sort,  but  is  admired  by  many  for  ite 
pretty  appearance. 

CHERRY. 

A  new  strong  growing  variety,  with  stout,  erect,  short-jointed 
shoots;  leaves  large,  thick,  and  dark  green.  Not  any  more 
productive  than  other  currants,  but  a  valuable  one  for  market 
and  preserving. 

Fruit  of  the  very  largest  size.  Branches  short.  Berries  deep 
red;  and  rather  more  acid  than  Red  Dutch. 

FERTILE  CURRANT  OF  PALLUAU. 

New,  from  France.  Said  to  be  large,  excellent  and  very  pro- 
ductive. Not  yet  tested  here. 

GONDOUIN  RED. 

From  France.  Rather  late ;  light  red ;  large,  quite  acid, 
large  bunches,  leaves  large,  vigorous  grower,  very  productive. 


284  THE    CURRANT. 


GONDOIN  WHITE. 

Fruit  large,  whitish  yellow,  quite  sweet,  more  so  than  any 
other  sort,  branches  rather  long,  strong  growth,  productive. 

KNIGHT'S  SWEET  RED. 

This  is  not  a  sweet  currant,  but  is  considerably  less  acid  than 
other  red  currants,  not  as  sweet  as  White  Dutch.  Fruit  nearly 
as  large  as  Red  Dutch ;  rather  lighter  in  colour.  Productive. 

KNIGHT'S  EARLY  RED. 

The  merit  of  this  variety  is  in  its  ripening  a  few  days  earlier 
than  other  sorts. 

KNIGHT'S  LARGE- RED. 

Fruit  very  large  bright  red,  bunches  very  large,  very  produc- 
tive, an  excellent  sort. 

LONG  BUNCHED  RED. 
Grosse  Kouge  de  Holland. 

Fruit  large,  bunches  long,  berries  deep  red,  much  like  Red 
Dutch,  with  a  little  larger  clusters,  and  rather  larger  fruit.  Very 
productive. 

LA  VERSAILLAISE. 

New  French  Currant,  very  large,  with  long  bunches ;  next 
in  size  to  cherry  currant,  deep  red,  very  productive. 

LA  HATIVE. 

A  new  early  red  currant  from  France,  not  yet  fruited  here. 
Said  to  be  excellent. 

LA  FERTILE. 

From  France.     Large,  deep  red ;  very  productive. 
PRINCE  ALBERT. 

New,  vigorous  grower,  large  foliage,  late  in  ripening,  produc- 
tive and  valuable.  Fruit  very  large,  similar  in  colour  to  Victoria. 

RED  DUTCH. 

Large  Red  Dutch.  Large  Bunched  Red. 

New  Red  Dutch.  Morgan's  Red. 

Grossillier  Rouge  a  Gros  Fruit. 

An  old,  well-known  sort,  thrifty,  upright  growth,  very  pro- 
ductive. Fruit  large,  deep  red,  rich  acid  flavour,  with  clusters 
two  or  three  inches  long. 


THE  CURRANT.  285 

RED  GRAPE. 

Fruit  very  large,  bunches  very  long,  beautiful  clear  red  colour 
a  little  more  acid  than  Red  Dutch,  and  not  quite  so  upright  in 
its  growth.  Very  productive. 

RED  PROVENS. 
Similar  to  Red  Dutch,  but  stronger  in  growth. 

SHORT  BUNCHED  RED. 

Much  like  Red  Dutch,  with  rather  shorter  bunches.  Fruit 
not  quite  as  large. 

STRIPED  FRUITED. 
Grosse  "Weiss  und  Rothgestreifte  Johannesbeere. 

A  pretty  new  fruit  from  Germany.  Distinctly  striped,  small, 
poor  bearer,  and  of  no  value  except  as  a  curiosity. 

TRANSPARENT. 
Blanc  Transparent. 

A  new  French  currant.  Fruit  very  large,  yellowish  white, 
similar  to  White  Dutch.  Very  productive. 

VICTORIA. 

May's  Victoria.  Raby  Castle. 

Houghton  Castle.  Goliath. 

A  very  excellent,  rather  late  sort,  with  very  long  bunches  of 
bright  red  fruit ;  and  is  an  acquisition  to  this  class  of  fruits. 
Berries  as  large  as  Red  Dutch,  bunches  rather  longer,  of  a 
brighter  red,  growth  more  spreading,  and  very  productive.  Will 
hang  on  the  bushes  some  two  weeks  longer  than  most  currants. 

WHITE  CLINTON. 
Very  similar  to  White  Dutch,  if  not  the  same. 

WHITE   ANTWERP. 

Fruit  very  large,  sweet,  bunches  rather  long.  Very  produc- 
tive. 

WHITE  GRAPE. 

Bunches  moderately  /long.  Berries  very  large,  whitish  yel- 
low, sweet  and  good.  Very  productive.  Branches  more  hori- 
zontal than  White  Dutch. 


286  T^IE    CURRANT. 


WHITE    DUTCH. 

New  White  Dutch.  Keeve's  White. 

White  Crystal.  Morgan's  White. 

White  Leghorn. 

This  is  precisely  similar  to  Red  Dutch  in  habit,  but  the  frnit 
is  larger,  with  rather  shorter  bunches,  of  a  fine  yellowish  white 
colour,  with  a  very  transparent  skin.  It  is  considerably  less  acid 
than  the  red  currants,  and  is  therefore  much  preferred  for  the 
table.  It  is  also  a  few  days  earlier.  Very  productive. 


//.  Black  Currants,  (R.  nigrum.) 

COMMON  BLACK.     Thomp. 

Black  English. 
Oasis,  (of  the  French.} 

The  common  Black  English  Currant  is  well  known.  The 
berries  are  quite  black,  less  than  half  an  inch  in  diameter,  and 
borne  in  clusters  of  four  or  five  berries.  It  is  much  inferior  to 
the  following. 


BLACK  NAPLES.     Thomp.  P.  Mag.  Lind. 

The  Black  Naples  is  a  beautiful  fruit,  the  finest  and  largest 
of  all  black  currants,  its  berries  often  measuring  nearly  three 
fourths  of  an  inch  in  diameter. .  Its  leaves  and  blossoms  appear 
earlier  than  those  of  the  Common  Black,  but  the  fruit  is  later, 
and  the  clusters,  as  well  as  the  berries,  are  larger  and  more  nu- 
merous. 

ORNAMENTAL  VARIETIES.  There  are  several  very  ornamental 
species  of  currant,  among  which  we  may  here  allude  to  the  MIS- 
SOURI CURRANT,  (Ribes  Aureum),  brought  by  Lewis  and  Clark 
from  the  Rocky  Mountains,  which  is  now  very  common  in  our 
gardens,  and  generally  admired  for  its  very  fragrant  yellow 
blossoms.  Its  oval  blue  berries,  which  are  produced  in  great 
abundance,  are  relished  by  some  persons.  But  there  'is  a  Large 
Fruited  Missouri  Currant,  a  variety  of  this,  which  bears  berries 
of  the  size  of  the  Black  Naples,  and  of  more  agreeable  flavour. 

The  RED  FLOWERING  CURRANT  (R.  Sanguineum),  is  a  very 
beautiful  shrub  from  the  western  coast  of  America,  with  foliage 
somewhat  like  that  of  the  Common  Black,  but  which  bears  very 
charming  clusters  of  large  light  crimson  blossoms,  in  April. 

There  are  several  other  varieties  as  R.  sanguineum,  fl.  pi.,  R. 
sanguineum  atropurpurea,  and  R.  Gordoni.  They  are  not  quite 
hardy  enough  to  stand  our  winters  without  protection,  but  at  the 
South,  will  make  a  valuable  addition  to  their  shrubbery. 


THE    CRANBERRY.  28*7 


CHAPTER  XIV. 

THE  CRANBERRY. 

Oxycocais,  Arb.  Brit.     Ericacece,  of  botanists. 

Airelle,  of  the  French ;  Die  Moosebeere,   German  ;    Veen  bessen,  Dutch ; 
Ossicocco,  Italian. 

THE  Cranberry  is  a  familiar  trailing  shrub  growing  wild  in 
swampy,  sandy  meadows,  and  mossy  bogs,  in  the  northern  por- 
tions of  both  hemispheres,  and  produces  a  round,  red,  acid  fruit. 
Our  native  species,  ( 0  macrocarpus,)  so  common  in  the  swamps 
of  New-England,  and  on  the  borders  of  our  inland  lakes,  as  to 
form  quite  an  article  of  commerce,  is  much  the  largest  and  finest 
species ;  the  European  Cranberry,  ( 0.  palustris,)  being  much 
smaller  in  its  growth,  and  producing  fruit  inferior  in  size  and 
quality.  Also  the  Russian,  (  0.  viridis,)  a  medium  sized  variety, 

Of  the  0.  macrocarpus,  there  are  three  varieties : — The 
"Bell-shaped,"  which 'is  the  largest  and  most  valued,  of  a  very 
dark,  bright  red  colour.  The  "  Cherry,"  two  kinds,  large  and 
small ;  the  large  one  the  best,  of  a  round  form,  a  fine,  dark 
red  berry,  nearly  or  quite  equal  to  the  Bell-shaped ;  and  the 
Bugle,  Oval,  or  Egg-shaped,  two  kinds,  large  and  small,  not  so 
high  coloured  as  the  Bell  and  Cherry — not  so  much  prized,  but 
still  a  fine  variety. 

The  value  of  the  common  cranberry  for  tarts,  preserves  and 
other  culinary  uses,  is  well  known,  and  in  portions  of  the  country 
where  it  does  not  naturally  grow,  or  is  not  abundantly  produced, 
it  is  quite  worth  while  to  attempt  its  culture.  Although,  natu- 
rally, it  grows  mostly  in  mossy,  wet  land,  yet  it  may  be  easily 
cultivated  in  beds  of  peat  soil,  made  in  any  rather  moist  situation, 
and  if  a  third  of  old  thoroughly  decayed  manure  is  added  to  the 
peat,  the  berries  will  be  much  larger  and  of  more  agreeable  fla- 
vour than  the  wild  ones.  A  square  of  the  size  of  twenty  feet, 
planted  in  this  way,  will  yield  three  or  four  bushels  annually — 
quite  sufficient  for  a  family.  The  plants  are  easily  procured, 
and  are  generally  taken  up  like  squares  of  sod  or  turf,  and 
planted  two  or  three  feet  apart,  when  they  quickly  cover  the 
whole  beds. 

In  some  parts  of  New-England,  low  and  coarse  meadows,  of. 
no  value,  have  been  drained  and  turned  to  very  profitable  account, 
by  planting  them  with  this  fruit.     The  average  product  is  from 
eighty  to  one  hundred  bushels  of  cranberries,  worth  at  least  one 
dollar  a  bushel,  and  the  care  they  require  after  the  land  is  once 


288  t     THE    FIG. 

prepared  and  planted  is  scarcely  any  at  all,  except  in  gathering* 
Some  of  the  farms  in  Massachusetts  yield  large  crops,  partly 
from  natural  growth,  and  partly  from  cultivated  plantations. 
The  "  New-England  Farmer  "  states  that  Mr.  Hayden,  of  Lin- 
coln, Mass.,  gathered  400  bushels  from  his  farm  in  1830.  The 
cranberry  grows  wild  in  the  greatest  abundance,  on  the  sandy 
low  necks  near  Barnstable,  and  an  annual  cranberry  festival  is 
made  of  the  gathering  of  the  fruit,  which  is  done  by  the  mass 
of  the  population,  who  turn  out  on  the  day  appointed  by  the  au- 
thorities, and  make  a  general  gathering  with  their  cranberry 
rakes,  a  certain  portion  of  the  crop  belonging,  and  being  deli- 
vered, to  the  town. 

Capt.  Hall,  one  of  the  most  successful  cranberry  cultivators 
of  that  neighbourhood,  thus  turns  his  sandy  bogs  and  rush- 
covered  land  to  productive  beds  of  cranberry.  After  draining 
the  land  well,  and  removing  all  brush,  he  ploughs  the  soil  where 
it  is  possible  to  do  so  ;  but  he  usually  finds  it  sufficient  to  cover 
the  surface  with  a  heavy  top-dressing  of  beach  sand,  digging 
holes  four  feet  apart  into  which  he  plants  sods,  or  square  bunches, 
of  the  cranberry  roots.  These  soon  spread  on  every  side,  over- 
powering the  rushes,  and  forming  a  thick  coating  to  the  surface. 
A  labourer  will  gather  about  thirty  bushels  of  the  fruit  in  a  day, 
with  a  cranberry  rake. 

Cranberry  culture  would  be  a  profitable  business  in  this  neigh- 
bourhood, where  this  fruit  is  scarce,  and,  of  late  years,  sells  for 
two  or  three  dollars  a  bushel. 


CHAPTER  XV. 

THE    FIG. 

Ficus    Carica,  L.     Arb.  Brit.     Urticacece,   of  botanists;  Mguier,  of  the 
French;  Feigeribaum,  German;  Fico,  Italian;  Higuera,  Spanish. 

THIS  celebrated  fruit  tree,  whose  history  is  as  ancient  as  that 
of  the  world,  belongs  properly  to  a  warm  climate,  though  it  may 
be  raised  in  the  open  air,  in  the  middle  states,  with  proper  care. 

In  its  native  countries,  Asia  and  Africa,  near  the  sea-coast  it 
forms  a  low  tree,  twenty  feet  in  height,  with  spreading  branch- 
es, and  large,  deeply  lobed,  rough  leaves.  It  is  completely 
naturalized  in  the  south  of  Europe,  where  its  cultivation  is  one 
of  the  most  important  occupations  of  the  fruit  grower. 

The  fruit  of  the  Fig  tree  is  remarkable  for  making  its  ap- 
pearance, growing,  and  ripening,  without  being  preceded  by  any 
apparent  blossom.  The  latter,  however,  is  concealed  in  the 


THE    FIG.  289 

interior  of  a  fleshy  receptacle  which  is  called,  and  finally  be- 
comes, the  fruit.  The  flavour  of  the  fig  is  exceedingly  sweet 
and  luscious,  so  much  so  as  not  to  be  agreeable  to  many  per- 
sons, when  tasted  for  the  first  time  ;  but,  like  most  fruits  of  this 
kind,  it  becomes  a  great  favourite  with  all  after  a  short  trial, 
and  is  really  one  of  the  most  agreeable,  wholesome,  and  nutri- 
tious kinds  of  food.  It  has  always,  indeed,  been  the  favourite 
fruit  of  warm  countries,  and  the  ideal  of  earthly  happiness  and 
content,  as  typified  in  the  Bible,  consists  in  sitting  under  one's 
own  fig  tree. 

Its  cultivation  was  carried  to  great  perfection  among  the  an- 
cient Romans,  who  had  more  than  twenty  varieties  in  their 
gardens.  But  the  xlthenians  seem  to  have  prided  themselves 
most  on  their  figs,  and  even  made  a  law  forbidding  any  to  be 
exported  from  Attica.  Smuggling,  however,  seems  to  have 
been  carried  on  in  those  days,  and  a  curious  little  piece  of  ety- 
mological history  is  connected  with  the  fig.  The  informers 
against  those  who  broke  this  law  were  called  sukophantai,  from 
two  words  in  the  Greek,  meaning  the  "  discoverers  of  figs.''  And 
as  their  power  appears  also  to  have  been  used  for  malicious 
purposes,  thence  arose  our  word  sycophant.  The  fig  was  first 
introduced  from  Italy  about  1548,  by  Cardinal  Poole,  and  to 
this  country  about  1790,  by  Wm.  Hamilton,  Esq. 

PROPAGATION.  This  tree  is  very  readily  increased  by  cut- 
tings taken  off  in  the  month  of  March,  and  planted  in  light  soil 
in  a  hot  bed,  when  they  will  make  very  strong  plants  the  same 
season.  Or,  they  may  be  planted  in  a  shady  border  in  the  open 
air,  quite  early  in  April,  with  tolerable  success.  In  either  case 
the  cuttings  should  be  made  eight  or  ten  inches  long,  of  the  last 
year's  shoots,  with  about  half  an  inch  of  the  old,  or  previous 
year's  wood  left  at  the  base  of  each. 

SOIL  AND  CULTURE.  The  best  soil  for  the  fig  is  one  mode- 
rately deep,  and  neither  too  moist  nor  dry,  as,  in  the  former 
case,  the  plant  is  but  too  apt  to  run  to  coarse  wood,  and,  in  the 
latter,  to  drop  its  fruit  before  it  is  fully  ripe.  A  mellow,  calca- 
reous loam,  is  the  best  soil  in  this  climate — and  marl,  or  mild 
lime  in  compost,  the  most  suitable  manure. 

As  in  the  middle  states  this  tree  is  not  hardy  enough  to  be  al- 
lowed to  grow  as  a  standard,  it  is  the  policy  of  the  cultivator  to 
keep  it  in  a  low  and  shrub-like  form,  near  the  ground,  that  it 
may  be  easily  covered  in  winter.  The  great  difficulty  of  this 
mode  of  training,  with  us,  has  been  that  the  coarse  and  over- 
luxuriant  growth  of  the  branches,  when  kept  down,  is  so  great 
as  to  render  the  tree  unfruitful,  or  to  rob  the  fruit  of  its  due 
share  of  nourishment.  Happily  the  system  of  root-pruring, 
recently  found  so  beneficial  with  some  other  trees,  is,  in  this 
climate,  most  perfectly  adapted  to  the  fig.  Short  jointed  wood, 
and  only  moderate  vigour  of  growth,  are  well  known  accom- 

13 


290  THE    FIG. 

paniments  of  fruitfulness  in  this  tree ;  and  there  is  no  means  by 
which  firm,  well  ripened,  short-jointed  wood  is  so  easily  obtain- 
ed as  by  an  annual  pruning  of  the  roots — cutting  off  all  that 
project  more  than  half  the  length  of  the  branches.  In  this  way 
the  fig  tree  may  be  kept  in  that  rich  and  somewhat  strong  soil 
necessary  to  enable  it  to  hold  its  fruit,  and  ripen  it  of  the  largest 
size,  without  that  coarseness  of  growth  which  usually  happens 
in  such  soil,  and  but  too  frequently  renders  the  tree  barren. 
The  mode  of  performing  root-pruning  we  have  already  described, 
but  we  may  add  here  that  the  operation  should  be  performed  on 
the  fig  early  in  November.  When  this  mode  is  adopted  but 
little  pruning  will  be  necessary,  beyond  that  of  keeping  the 
plant  in  a  somewhat  low  and  regular  shape,  shortening-in  the 
branches  occasionally,  and  taking  out  old  and  decaying  wood. 

In  winter,  the  branches  of  the  fig  must  be  bent  down  to  the 
ground,  and  fastened  with  hooked  pegs, 'and  covered  with  three 
or  four  inches  of  soil,  as  in  protecting  the  foreign  grape.  This 
covering  should  be  removed  as  soon  as  the  spring  is  well  set- 
tled. Below  Philadelphia,  a  covering  of  straw,  or  branches  of 
evergreens,  is  sufficient — and  south  of  Virginia  the  fig  is  easy 
of  culture  as  a  hardy  standard  tree. 

Two  crops  are  usually  produced  in  a  year  by  this  tree ;  the 
first  which  ripens  here  in  midsummer,  and  is  borne  on  the  pre- 
vious season's  shoots ;  and  the  second  which  is  yielded  by  the 
young  shoots  of  this  summer,  and  which  rarely  ripens  well  in 
the  middle  states.  It  is,  therefore,  a  highly  advantageous  prac- 
tice to  rub  off  all  the  young  figs  of  this  second  crop  after  mid- 
summer, as  soon  as  they  are  formed.  The  consequence  of  this 
is  to  retain  all  the  organizable  matter  in  the  tree  ;  and  to  form 
new  embryo  figs  where  these  are  rubbed  off,  which  then  ripen 
the  next  season  as  the  first  crop. 

RIPENING  THE  FRUIT.  In  an  unfavourable  soil  or  climate, 
the  ripening  of  the  fig  is  undoubtedly  rendered  more  certain 
aud  speedy  by  touching  the  eye  of  the  fruit  with  a  little  oil. 
This  is  very  commonly  practised  in  many  districts  of  France. 
"  At  Argenteuil,"  says  London,  "  the  maturity  of  the  latest  figs 
is  hastened  by  putting  a  single  drop  of  oil  into  the  eye  of  each 
fruit.  This  is  done  by  a  woman  who  has  a  phial  of  oil  suspended 
from  her  waist,  and  a  piece  of  hollow  rye  straw  in  her  hand. 
This  she  dips  into  the  oil,  and  afterwards  into  the  eye  of  the 

eg."  • 

We  have  ourselves  frequently  tried  the  experiment  of  touching 
the  end  of  the  fig  with  the  finger  dipped  in  oil,  and  have  always 
found  the  fruits  so  treated  to  ripen  much  more  certainly  and 
speedily,  and  swell  to  a  larger  size  than  those  left  untouched. 

There  are  forty -two  varieties  enumerated  in  the  last  edition 
of  the  London  Horticultural  Society's  Catalogue.  Few  of  these 
have,  however,  been  introduced  into  this  country,  and  a  very 


THE    FIG.  291 

few  sorts  will  comprise  all  that  is  most  desirable  and  excellent 
in  this  fruit.  The  following  selection  includes  those  most  suit- 
able for  our  soil  and  climate.  Fruit  nearly  all  ripen  in  August. 


CLASS  I. 

RED,    BROWN,    OR    PURPLE. 

BRUNSWICK.     Thomp.  Lind.  P.  Mag. 


Madonna, 

Hanover, 

Brown  Hamburgh, 

Black  Naples, 

Clementine, 

Bayswater, 

Eed. 


ac.  to 
'  Thomp. 


One  of  the  largest  and  finest  purple  figs,  well  adapted  for 
hardy  culture.  Fruit  of  the  largest  size,  pyriform  in  shape,  with 
an  oblique  apex.  Eye  considerably  sunk.  Stalk  short  and  thick, 
of  a  fine  violet  brown  in  the  sun,  dotted  with  small  pale  brown 
specks,  and,  on  the  shaded  side,  pale  greenish  yellow.  Flesh 
reddish  brown,  slightly  pink  near  the  centre,  and  somewhat 
transparent.  Flavour  rich  and  excelleut.  The  only  fault  of  this 
variety  for  open  air  culture  is,  that  it  is  rather  too  strong  in  its 
growth,  not  being  so  easily  protected  in  winter  as  more  dwarfish 
sorts. 

BROWN  TURKEY.     Thomp. 

Brown  Italian.     Forsyth.          Brown  Naples. 
Large  Blue,  of  Lind.  Murrey.     Lind. 

Italian.  Lee's  Perpetual. 

This  is  undoubtedly  one  of  the  very  best  for  this  country,  and 
for  open  air  culture,  as  it  is  perhaps  the  very  hardiest,  and  one 
of  the  most  regular  and  abundant  bearers.  Fruit  large,  oblong, 
or  pyriform.  Skin  dark  brown,  covered  with  a  thick  blue  bloom. 
Flesh  red,  and  of  very  delicious  flavour. 

BLACK  ISCHIA.     Thomp.  Lind. 

Early  Forcing.        Blue  Ischia, 

One  of  the  most  fruitful  sorts,  and  pretty  hardy.  Fruit  of 
medium  size,  roundish,  a  little  flattened  at  the  apex.  Skin  dark 
violet,  becoming  almost  black  when  fully  ripe.  Flesh  deep  red, 
and  of  very  sweet,  luscious  flavour. 


292  THE    FIG. 

• 

BROWN  ISCHIA.    Thonip. 

Chestnut.     Lind.  Mitt.  Chestnut-coloured  Ischia. 

A  good  variety,  with,  however,  a  rather  thin  skin,  rendering 
it  liable  to  crack  or  burst  open  when  fully  ripe.  It  is  hardy,  of 
good  habit,  and  a  very  excellent  bearer. 

Fruit  of  medium  size,  roundish  obovate.  Skin  light  or  chest- 
nut-brown ;  pulp  purple,  very  sweet  and  excellent. 

BLACK  GENOA.     Lind. 

The  fruit  of  this  fig  is  long-obovate,  that  portion  next  the 
stalk  being  very  slender.  Skin  dark  purple,  becoming  nearly 
black,  and  covered  with  a  purple  bloom.  Pulp  bright  red,  fla- 
vour excellent.  Habit  of  the  tree  moderately  strong. 

MALTA.     Lind. 
Small  Brown. 

A  small,  but  very  rich  fig,  which  will  often  hang  on  the  tree 
until  it  begins  to  shrivel,  and  becomes  "a  fine  sweetmeat." 
Fruit  much  compressed  at  the  apex,  and  very  much  narrowed 
in  towards  the  stalk.  Skin  light  brown.  Pulp  pale  brown,  and 
of  a  sweet,  rich  flavour.  Ripens  later  than  the  foregoing,  about 
the  last  of  August. 

SMALL  BROWN  ISCHIA.     Lind. 

A  very  hardy  sort,  which,  in  tolerably  warm  places  south  of 
Philadelphia,  will  make  a  small  standard  tree  in  the  open  air, 
bearing  pretty  good  crops,  that  ripen  about  the  first  of  Sep- 
tember. Fruit  small,  pyriform,  with  a  very  short  footstalk. 
Skin  light  brown.  Pulp  pale  purple,  of  high  flavour.  Leaves 
more  entire  than  those  of  the  common  fig. 

VIOLETTE.     Lind.  Duh. 

A  very  good  sort  from  the  neighbourhood  of  Paris,  where  it 
produces  two  crops  annually.  Fruit  small,  roundish-obovate, 
flattened  at  the  apex.  Skin  dark  violet.  Pulp  nearly  white,  or 
a  little  tinged  with  red  on  the  inside,  and  of  pleasant  flavour. 

YlOLETTE    DE    BORDEAUX.      Thomp. 
Bordeaux.    Lind.  Duh. 

A  fig  which  is  much  cultivated  in  France,  being  quite  pro- 
ductive, though  of  inferior  flavour  to  many  of  the  foregoing 
sorts.  Fruit  large,  pyriform,  about  three  inches  long,  and  two 
in  diameter.  Skin  deep  violet  when  fully  ripe,  but  at  first  of  a 
brownish  red.  Pulp  reddish  purple,  sweet  and  good. 


THE    FIQ.  293 


CLASS  II. 

FRUIT,    WHITE,    GREEN,    OR    YELLOW. 

ANGELIQUE.     Thomp.  Lind.  Duh. 
Concourelle  Blanche.  Melitte. 

This  little  fig  is  a  very  abundant  bearer,  and  a  pretty  hardy 
sort.  Fruit  small,  obovate.  Skin  pale  greenish  yellow,  dotted 
with  lighter  coloured  specks.  Pulp  white,  but  only  tolerably 
sweet.  It  will  usually  bear  two  crops. 

LARGE  WHITE  GENOA.     Thomp.  Lind.  Fors. 

Fruit  large,  roundish-obovate.  Skin  thin,  pale  yellow.  Pulp 
red,  and  well  flavoured. 

MARSEILLES.     Thomp.  Lind. 

"White  MarseiEes.        Ford's  Seedling. 
White  Naples.  White  Standard. 

Pocock.  Figue  Blanche.    Duh. 

A  very  favourite  sort  for  forcing  and  raising  under  glass,  but 
which  does  not  succeed  so  well  as  the  Brown  Turkey,  and  the 
Ischias,  for  open  culture.  Fruit  small,  roundish-obovate, 
slightly  ribbed.  Skin  nearly  white,  with  a  little  yellowish 
green  remaining.  Flesh  white,  rather  dry,  but  sweet  and  rich. 

NERII.     Thomp.  Lind. 

A  fruit  rather  smaller  and  longer  than  the  Marseilles,  and 
which,  from  a  mingling  of  slight  acid,  is  one  of  the  most  exqui- 
site in  its  flavour.  Fruit  small,  roundish-obovate.  Skin  pale 
greenish  yellow.  Pulp  red.  Flavour  at  once  delicate  and 
rich.  This  is  a  very  favourite  variety,  according  to  Loudon, 
"  the  richest  fig  known  in  Britain." 

PREGUSSATA.     Thomp. 

.A  sort  lately  introduced  from  the  Ionian  Isles  into  England. 
It  is  tolerably  hardy,  quite  productive,  and  succeeds  admirably 
under  glass.  Fruit  of  medium  size,  roundish,  a  good  deal  flat- 
tened. Skin  purplish  brown  in  the  shade,  dark  brown  in  the 
sun.  Pulp  deep  red,  with  a  luscious,  high  flavour.  Seeds  un- 
usually small.  Ripens  gradually,  in  succession. 


294  THE.  GOOSEBERRY. 

WHITE  ISCHIA.     Thonp. 
Green  Ischia.     Lind.  Fors. 

A  very  small  fig,  but  one  of  the  hardiest  of  the  light  coloured 
ones.  Fruit  about  an  inch  in  diameter,  roundish-obovate.  Skin 
pale  yellowish  green,  very  thin,  and,  when  fully  ripe,  the  darker 
coloured  pulp  appears  through  it.  Pulp  purplish,  and  high  fla- 
voured, A  moderate  grower  and  good  bearer. 


CHAPTER  XVI. 

THE    GOOSEBERRY. 

Ribes  Grossularia,  Arb.  Brit.     Grossulacece,  of  botanists. 

Grosseiller,  of  the  French ;  StachelbeerstratLch,  German ;   Uva  Spino, 

Italian;   Grossetta,  Spanish. 

THE  gooseberry  of  our  gardens  is  a  native  of  the  north  of 
Europe,  our  native  species  never  having  been  improved  by  gar- 
den culture.  This  low  prickly  shrub,  which,  in  its  wild  state, 
bears  small  round  or  oval  fruit,  about  half  an  inch  in  diameter, 
and  weighing  one  fourth  of  an  ounce,  has  been  so  greatly  im- 
proved by  the  system  of  successive  reproduction  from  the  seed, 
and  high  culture  by  British  gardeners,  that  it  now  bears  fruit 
nearly,  or  quite  two  inches  in  diameter,  and  weighing  an  ounce 
and  a  half.  Lancashire,  in  England,  is  the  meridian  of  the 
gooseberry,  and  to  the  Lancashire  weavers,  who  seem  to  have 
taken  it  as  a  hobby,  we  are  indebted  for  nearly  all  the  surpris- 
ingly large  sorts  of  modern  date.  Their  annual  shows  exhibit 
this  fruit  in  its  greatest  perfection,  and  a  GOOSEBERRY  BOOK  is 
published  at  Manchester  every  year  giving  a  list  of  all  the  prize 
sorts,  etc.  Indeed  the  climate  of  England  seems,  from  its  moist- 
ness  and  coolness,  more  perfectly  fitted  than  any  other  to  the 
growth  of  this  fruit.  On  the  continent  it  is  considered  of  little 
account,  and  with  us,  south  of  Philadelphia,  it  succeeds  but  in- 
differently. In  the  northern,  and  especially  in  the  eastern 
states,  however,  the  gooseberry,  on  strong  soils,  where  the  best 
sorts  are  chosen,  thrives  admirably,  and  produces  very  fine 
crops. 

USES.  This  fruit  is  in  the  first  place  a  very  important  one 
in  its  green  state,  being  in  high  estimation  for  pies,  tarts,  and 
puddings,  coming  into  use  earlier  than  any  other.  The  earli- 
est use  made  of  it  appears  to  have  been  as  a  sauce  with 
green  goose,  whence  the  name,  goose-berry.  In  its  ripe  state, 
it  is  a  very  agreeable  table  fruit,  and  in  this  county,  following 


THE    GOOSEBERRY.  295 

the  season  of  cherries,  it  is  always  most  acceptable.  Unripe 
gooseberries  are  bottled  in  water  for  winter  use,  (placing  the 
bottles  nearly  filled,  a  few  moments  in  boiling  water,  after- 
wards corking  and  sealing  them,  and  burying  them  in  a  cool 
cellar,  with  their  necks  downward.)  As  a  luxury  for  the  poor, 
Mr.  Loudon  considers  this  the  most  valuable  of  all  fruits,  "  since 
it  can  be  grown  in  less  space,  in  more  unfavourable  circum- 
stances, and  brought  sooner  into  bearing  than  any  other."  In 
the  United  States  the  gooseberry,  in  humble  gardens,  is  fre- 
quently seen  in  a  very  wretched  state — the  fruit  poor  and  small, 
and  covered  with  mildew.  This  arises  partly  from  ignorance 
of  a  proper  mode  of  cultivation,  but  chiefly  from  the  sorts  grown 
being  very  inferior  ones,  always  much  liable  to  this  disease. 

PROPAGATION.  Gooseberry  plants  should  only  be  raised  from 
cuttings.  New  varieties  are  of  course  raised  from  seed,  but  no 
one  here  will  attempt  to  do  what,  under  more  favourable  cir- 
cumstances, the  Lancashire  growers  can  do  so  much  better.  In 
preparing  cuttings  select  the  strongest  and  straightest  young 
shoots  of  the  current  year,  at  the  end  of  October  (or  very  early 
in  the  ensuing  spring ;)  cut  out  all  the  buds  that  you  intend  to 
go  below  the  ground  (to  prevent  future  suckers,)  and  plant  the 
cuttings  in  a  deep  rich  soil,  on  the  north  side  of  a  fence,  or  in 
some  shaded  border.  The  cuttings  should  be  inserted  six  inch- 
es deep,  and  from  three  to  six  or  eight  inches  should  remain 
above  ground.  The  soil  should  be  pressed  very  firmly  about 
the  cuttings,  and,  in  the  case  of  autumn  planting,  it  should  be 
examined  in  the  spring,  to  render  it  firm  again  should  the  cut- 
ting have  been  raised  by  severe  frost.  After  they  have  become 
well  rooted — generally  in  a  year's  time — they  may  be  trans- 
planted to  the  borders,  where  they  are  finally  to  remain. 

CULTIVATION.  The  gooseberry  in  our  climate  is  very  impa- 
tient of  drought,  and  wo  have  uniformly  found  that  the  best  soil 
for  it  is  a  deep  strong  loam,  or  at  least  whatever  may  be  the 
soil,  and  it  will  grow  in  a  great  variety,  it  should  always  be 
deep — if  not  naturally  so.  it  should  be  made  deep  by  trenching 
and  manuring.  It  is  the  most  common  error  to  plant  this  fruit 
shrub  under  the  branches  of  other  trees  for  the  sake  of  their 
shade — as  it  always  renders  the  fruit  inferior  in  size  and  fla- 
vour, and  more  likely  to  become  mouldy.  On  the  contrary,  we 
would  always  advise  planting  in  an  open  border,  as,  if  the 
soil  is  sufficiently  deep,  the  plants  will  not  suffer  from  dryness, 
and  should  it  unfortunately  be  of  a  dry  nature,  it  may  be  ren- 
dered less  injurious  by  covering  the  ground  under  the  plants 
with  straw  or  litter.  In  any  case  a  rich  soil  is  necessary,  and 
as  the  gooseberry  is  fond  of  manure  a  pretty  heavy  top-dressing 
should  be  dug  in  every  year,  around  bearing  plants.  For  a 
later  crop  a  few  bushels  may  be  set  on  the  north  side  of  a  fence 
or  wall. 


296  THE    GOOSEBERRY. 

For  the  gooseberry,  regular  and  pretty  liberal  pruning  is  ab- 
solutely necessary.  Of  course  no  suckers  should  be  allowed 
to  grow.  In  November  the  winter  pruning  should  be  perform- 
ed. The  leaves  now  being  off  it  is  easy  to  see  what  proportion 
of  the  new  as  well  as  old  wood  may  be  taken  away ;  and  we  will 
here  remark  that  it  is  quite  impossible  to  obtain  fine  gooseber- 
ries here,  or  any  where,  without  a  very  thorough  thinning  out 
of  the  branches.  As  a  general  rule,  it  may  safely  be  said  that 
one  half  of  the  head,  including  old  and  young  branches  (more 
especially  the  former,  as  the  best  fruit  is  borne  on  the  young 
wood,)  should  now  be  taken  out,  leaving  a  proper  distribution  of 
shoots  throughout  the  bush,  the  head  being  sufficiently  thinned 
to  admit  freely  the  light  and  air.  An  additional  pruning  is, 
in  England,  performed  in  June,  which  consists  in  stopping 
the  growth  of  long  shoots  by  pinching  out  the  extremities,  and 
thinning  out  superfluous  branches ;  but  if  the  annual  pruning 
is  properly  performed,  this  will  not  be  found  necessary,  except 
to  obtain  fruit  of  extraordinary  size. 

The  crop  should  always  be  well  thinned  when  the  berries  are 
about  a  quarter  grown.  The  gooseberry  is  scarcely  subject  to 
any  disease  or  insect  in  this  country.  The  mildew,  which 
attacks  the  half  grown  fruit,  is  the  great  pest  of  those  who  are 
unacquainted  with  its  culture.  In  order  to  prevent  this,  it  is  only 
necessary — 1st,  to  root  up  and  destroy  all  inferior  kinds  subject 
to  mildew  ;  2nd,  to  procure  from  any  of  the  nurseries  some  of 
the  best  and  hardiest  Lancashire  varieties ;  3rd,  to  keep  them 
well  manured,  and  very  thoroughly  pruned  every  year. 

We  do  not  think  this  fruit  shrub  can  be  said  to  bear  well  for 
more  than  a  half  dozen  years  successively.  After  that  the  fruit 
becomes  inferior  and  requires  more  care  in  cultivation.  A  suc- 
cession of  young  plants  should,  therefore,  be  kept  up  by  striking 
some  cuttings  every  season. 

VARIETIES. — The  number  of  these  is  almost  endless,  new 
ones  being  produced  by  the  prize  growers  every  year.  The  last 
edition  of  the  London  Horticultural  Society's  Catalogue  enume- 
rates 149  sorts  considered  worthy  of  notice,  and  Lindley's  Guide 
to  the  Orchard,  gives  a  list  of  more  than  seven  hundred  prize 
sorts.  It  is  almost  needless  to  say  that  many  of  these  very 
closely  resemble  each  other,  and  that  a  small  number  of  them, 
will  comprise  all  the  most  valuable. 

The  sorts  bearing  fruit  of  medium  size  are  generally  more 
highly  flavoured  than  the  very  large  ones.  We  have  selected  a 
sufficient  number  of  the  most  valuable  for  all  practical  purposes. 

/.   Red  Gooseberries. 

BOARDMAN'S  BRITISH  CROWN.  Fruit  very  large,  roundish, 
hairy,  handsome  and  gocd.  Branches  spreading. 


THE    GOOSEBERRY.  297 

CHAMPAGNE.  A  fine  old  variety,  of  very  rich  flavour.  Fruit 
small,  roundish-oblong,  surface  hairy,  pulp  clear ;  branches  of 
very  upright  growth. 

CAPPER'S  TOP  SAWYER.  Fruit  large,  roundish,  pale  red,  hairy ; 
rather  late,  flavour  very  good.  Branches  drooping. 

FARROW'S  ROARING  LION.  An  immense  berry,  and  hangs 
late.  Fruit  oblong,  smooth  ;  flavour  excellent ;  branches  droop- 
ing. 

HARTSHORN'S  LANCASHIRE  LAD.  Fruit  large,  roundish,  dark 
red,  hairy  ;  flavour  very  good  ;  branches  erect. 

KEEN'S  SEEDLING.  Fruit  of  medium  size,  oblong,  hairy,  fla- 
vour first  rate  ;  branches  drooping.  Early  and  productive. 

LEIGH'S  RIFLEMAN.  Fruit  large,  roundish,  hairy ;  flavour  first 
rate  ;  branches  erect. 

MELLING'S  CROWN  BOB.  Fruit  large,  oblong,  hairy;  flavour 
first  rate ;  branches  spreading. 

Miss  BOLD.  Fruit  of  medium  size,  roundish,  surface  downy ; 
flavour  excellent ;  branches  spreading. 

RED  WARRINGTON.  Fruit  large,  roundish-oblong,  hairy;  fla- 
vour first  rate  ;  branches  drooping. 

//.   Yellow  Gooseberries. 

BUERDSILL'S  DUCKWING.  Fruit  large  and  late,  obovate, 
smooth  ;  flavour  good  ;  branches  erect. 

CAPPER'S  BUNKER  HILL.  Fruit  large,  roundish,  smooth ;  fla- 
vour good ;  branches  spreading. 

GORTON'S  VIPER.  Fruit  large,  obovate,  smooth;  flavour 
good ;  branches  drooping. 

HILL'S  GOLDEN  GOURD.  Fruit  large,  oblong,  hairy ;  flavour 
good ;  branches  drooping. 

PART'S  GOLDEN  FLEKCE.  Fruit  large,  oval,  hairy,  flavour  first 
rate ;  branches  spreading. 

PROPHET'S  ROCKWOOD.  Fruit  large  and  early,  roundish, 
hairy  ;  flavour  good  ;  branches  erect. 

YELLOW  CHAMPAGNE.  Fruit  small,  roundish,  hairy ;  flavour 
first  rate ;  branches  erect. 

YELLOW  BALL.  Fruit  of  middle  size,  roundish,  smooth  ;  fla- 
vour first  rate  ;  branches  erect. 

///.    Green  Gooseberries. 

COLLIERS'  JOLLY  ANGLER.  Fruit  large  and  late,  oblong, 
downy  ;  flavour  first  rate  ;  branches  erect. 

BERRY'S  GREENWOOD.  Fruit  large,  oblong,  smooth  ;  flavour 
good ;  branches  drooping. 

EARLY  GREEN  HAIRY,  (or  Green  Gascoigne^)  Fruit  small  and 
early,  round,  hairy ;  flavour  excellent ;  branches  spreading. 

13* 


298  THE    OOOSEBERRY. 

EDWARD'S  JOLLY  TAR.  Fruit  large,  obovate,  smooth ;  flavoui 
first  rate ;  branches  drooping. 

GLENTON  GREEN.  Fruit  of  middle  size,  oblong,  hairy ;  flavour 
excellent ;  branches  drooping. 

GREEN  WALNUT.  Fruit  middle  sized,  obovate,  smooth ;  fla- 
vour first  rate :  branches  spreading. 

HEPBURN  GREEN  PROLIFIC.  Fruit  of  middle  size,  roundish, 
hairy  ;  flavour  first  rate ;  branches  erect. 

M ASSET'S  HEART  OF  OAK.  Fruit  large,  oblong,  smooth  ;  fla- 
vour first  rate  ;  branches  drooping. 

PARKINSON'S  LAUREL.  Fruit  large,  obovate,  downy  ;  flavour 
first  rate  ;  branches  erect. 

PITMASTON  GREEN  GAGE.  Fruit  small,  and  hangs  long,  obo- 
vate, smooth  ;  flavour  rich  and  excellent ;  branches  erect. 

WAINMAN  s  GREEN  OCEAN.  Fruit  very  large,  oblong,  smooth ; 
flavour  tolerably  good  ;  branches  drooping. 

IV.  White  Gooseberries. 

CLEWORTH'S  WHITE  LION.  Fruit  large  and  hangs  late,  obo- 
vate, downy,  flavour  first  rate  ;  branches  drooping. 

CROMPTON  SHEBA  QUEEN.  Fruit  large,  obovate,  downy,  fla- 
vour first  rate  ;  branches  erect. 

COOK'S  WHITE  EAGLE.  Fruit  large,  obovate,  smooth ;  fla- 
vour first  rate;  branches  erect. 

CAPPER'S  BONNY  LASS.  Fruit  large,  oblong,  hairy  ;  flavour 
good ;  branches  spreading. 

HAPLEY'S  LADY  OF  THE  MANOR.  Fruit  large,  roundish-ob- 
long, hairy  ;  flavour  good ;  branches  erect. 

SAUNDER'S  CHESHIRE  LASS.  Fruit  large  and  very  early,  ob- 
long, downy ;  flavour  excellent ;  branches  erect. 

WOODWARD'S  WHITESMITH.  Fruit  large,  roundish-oblong, 
downy  ;  flavour  first  rate ;  branches  erect. 

WELLINGTON'S  GLORY.  Fruit  large,  rather  oval ;  very  dow- 
ny;  skin  quite  thin  ;  flavour  excellent;  branches  erect. 

WHITE  HONEY.  Fruit  of  middle  size,  roundish-oblong, 
smooth  ;  flavour  excellent  ;  branches  erect. 

TAYLOR'S  BRIGHT  VENUS.  Fruit  of  middle  size,  hangs  a  long 
time,  obovate,  hairy ;  flavour  first  rate  ;  branches  erect. 

The  following  new  English  varieties  are  of  the  largest  size. 

Red.  Green. 

London.  Thumper. 

Conquering  Hero.  Turnout. 

Companion.  Weathercock. 

Lion's  Provider.  General 

Dan's  Mistake.  Keepsake. 
Napoleon  le  G-rand. 


THE    GRAPE.  299 


White.  Yellow. 

Freedom.  Leader. 

Snowdrop.  DrilL 

Queen  of  Trumps.  Catherine. 

Lady  Leicester.  Gunner. 

Eagle.  Peru. 

Tally  Ho.  Goldfinder. 

HOUGHTON'S   SEEDLING 

Originated  with  Abel  Houghton,  Lynn,  Mass.  A  vigorous 
grower,  branches  rather  slender,  very  productive,  generally  free 
from  mildew ;  a  desirable  sort.  Fruit  medium  or  below 
roundish,  inclining  to  oval  Skin  smooth,  pale  red.  Flesh  ten- 
der, sweet,  and  very  good. 

Selection  of  sorts  for  a  garden : 

Red.  Red  Warrington,  Companion,  Crown  Bob,  London, 
Hough  ton's  Seedling. 

Yellow.     Leader,  Yellow  Ball,  Catherine,  Gunner. 

White.  Woodward's  Whitesmith,  Freedom,  Taylor's  Bright 
Venus,  Tally  Ho,  Sheba  Queen. 

Green.  Pitmaston  Green  Gage,  Thumper,  Jolly  Angler,  Mas- 
eey's  Heart  of  Oak,  Parkinson's  Laurel. 


CHAPTER  XVII. 

THE    GRAPE. 

Vitis  vinifera,  L.     Vitacece,  of  botanists. 

Vigne,  of  the  French;    Weintrauben,  German;    Vigna,  Italian;    Vid,  o 
Vina,  Spanish. 

THE  history  of  the  grape  is  almost  as  old  as  that  of  man. 
Growing  in  its  highest  perfection  in  Syria  and  Persia,  its  luscious 
fruit  and  the  unrivalled  beverage  which  its  fermented  juice  affords, 
recommended  it  to  the  especial  care  of  the  patriarchal  tillers  of  the 
soil,  and  vineyards  were  extensively  planted,  long  before  orchards 
or  collections  of  other  fruit  trees  were  at  all  common. 

The  grapes  of  the  old  world  are  all  varieties  of  the  wine  grape, 
(  Vitis  vinifera^)  which,  though  so  long  and  so  universally  culti- 
vated and  naturalized  in  all  the  middle  and  southern  portions 
of  Europe,  is  not  a  native  of  that  continent,  but  came  originally 
from  Persia.  From  the  latter  country,  as  civilization  advanced 
westward,  this  plant  accompanied  it — first  to  Egypt,  then  to 


300  TyE    GRAPE. 

Greece  and  Sicily,  and  gradually  to  Italy,  Spain,  France,  and 
Britain,  to  which  latter  country  the  Romans  carried  it  about  two 
hundred  years  after  Christ.  To  America  the  seeds  and  plants 
of  the  European  varieties  were  brought  by  numerous  emigrants 
and  colonists  within  the  first  fifty  years  after  its  settlement. 

The  wild  grapes  of  our  own  country  are  quite  distinct  species 
from  the  wine  grape  of  Europe — are  usually  stronger  in  their 
growth,  with  larger  and  more  entire  foliage,  and,  in  their  native 
state,  with  a  peculiar  foxy  odour  or  flavour,  and  more  or  less 
hardness  of  pulp.  These  traits,  however,  disappear  in  process 
of  cultivation,  and  we  have  reason  to  hope  that  we  shall  soon 
obtain,  from  the  wild  type,  new  varieties  of  high  quality,  and  of 
superior  hardiness  and  productiveness  in  this  climate. 

The  grape  vine  is  in  all  cases  a  trailing  or  climbing  deciduous 
shrub,  living  to  a  great  age,*  and,  in  its  native  forests,  clamber- 
ing over  the  tops  of  the  tallest  trees.  In  the  deep  rich  alluvial 
soils  of  western  America,  it  is  often  seen  attaining  a  truly  pro- 
digious size,  and  several  have  been  measured  on  the  banks  of 
the  Ohio,  the  stems  of  which  were  three  feet  in  circumference, 
and  the  branches  two  hundred  feet  long,  enwreathing  and  fes- 
tooning the  tops  of  huge  poplars  and  sycamores.  In  a  cultivated 
state,  however,  it  is  found  that  fine  flavour,  and  uniform  pro- 
ductiveness, require  the  plants  to  be  kept  pruned  within  a  small 
compass. 

USES.  The  grape  in  its  finest  varieties,  as  the  Hamburgh 
and  the  Muscat,  is  in  flavour  hardly  surpassed  by  any  other  fruit 
in  delicacy  and  richness,  and  few  or  none  are  more  beautiful  in 
the  dessert.  Dried,  it  forms  the  raisin  of  commerce,  the  most 
excellent  of  all  dried  fruits,  every  where  esteemed.  And  wine, 
the  fermented  juice,  has  always  been  the  first  of  all  exhilarating 
liquors.  Some  idea  of  the  past  consumption  of  this  product 
may  be  formed  from  the  fact  that  more  than  500,000,000  impe- 
rial gallons  have  been  made  in  France,  in  a  single  year ;  and  as 
a  data  to  judge  of  its  value,  we  may  add,  that,  while  a  great 
proportion  of  the  vin  ordinaire,  or  common  wine,  is  sold  at  10 
or  12  cents  a  bottle;  on  the  other  hand,  particular  old  and  rare 
vintages  of  Madeiras  or  Sherries  will  not  unfrequently  command 
twenty  or  thirty  dollars  a  gallon. 

SOIL.  The  universal  experience  in  all  countries  has  established 
the  fact  that  a  dry  and  warm  soil  is  the  very  best  for  the  vine. 
Where  vineyards  are  cultivated,  a  limestone  soil,  or  one  com- 
posed of  decaying  calcareous  rocks,  is  by  far  the  best;  but 
where,  as  in  most  gardens,  the  vine  is  raised  solely  for  its  fruit, 
the  soil  should  be  highly  enriched.  The  foreign  grape  will 
scarcely  thrive  well  here  on  a  heavy  soil,  though  our  native 

*  Pliny  gives  ai  account  of  a  vine  six  hundred  years  old,  and  there  are 
said  to  be  vines  k  Burgundy  more  than  four  hundred  years  old. 


THE    GRAPE.  301 

varieties  grow  and  bear  well  on  any  strong  land,  but  the  essence 
of  all  that  can  be  said  in  grape  culture  respecting  soil  is  that  it 
be  dry  and  light,  deep  and  rich.  Frequent  top-dressings  of  well 
rotted  manure  should  be  applied  to  vines  in  open  borders,  and 
this  should  every  third  or  fourth  year  be  alternated  with  a 
dressing  of  slaked  lime. 

PROPAGATION.  The  grape  vine  makes  roots  very  freely,  and 
is,  therefore,  easy  of  propagation.  Branches  of  the  previous  or 
current  year's  wood  bent  down  any  time  before  mid-summer, 
and  covered  with  earth,  as  layers,  root  very  freely,  and  make 
bearing  plants  in  a  couple  of  years,  or  very  frequently  indeed 
bear  the  next  season. 

But  the  finer  varieties  of  the  vine  are  almost  universally  pro- 
pagated by  cuttings,  as  that  is  a  very  simple  mode,  and  an 
abundance  of  the  cuttings  being  afforded  by  the  annual  trimming 
of  the  vines. 

When  cuttings  are  to  be  planted  in  the  open  border,  a  some- 
what moist  and  shaded  place  should  be  chosen  for  this  purpose. 
The  cuttings  should  then  be  made  of  the  young  wood  of  the 
previous  year's  growth,  cut  into  lengths  about  a  foot  or  eighteen 
inches  long,  and  having  three  buds — one  near  the  top,  one  at 
the  bottom,  and  the  third  in  the  middle.  Before  planting  the 
cutting  pare  off  its  lower  end  smoothly,  close  below  the  buds, 
and  finally,  plant  it  in  mellow  soil,  in  a  slit  made  by  the  spade, 
pressing  the  earth  firmly  about  it  with  the  foot.* 

The  rarer  kinds  of  foreign  grapes  are  usually  grown  by  cut- 
tings of  shorter  length,  consisting  only  of  two  buds ;  and  the 
most  successful  mode  is  to  plant  each  cutting  in  a  small  pot,  and 
plunge  the  pots  in  a  slight  hotbed,  or  place  the  cuttings  at  once 
in  the  mould  of  the  bed  itself.  In  either  case  they  will  make 
strong  plants  in  the  same  season. 

But  the  most  approved  way  of  raising  vine  plants  in  pots  is 
that  of  propagation  by  eyes,  which  we  have  fully  explained  in 
the  first  part  of  this  work.  This,  as  it  retains  the  least  portion 
of  the  old  wood,  is  manifestly  the  nearest  approach  to  raising  a 
plant  from  the  seed,  that  most  perfect  of  all  modes  with  respect 
to  the  constitution  of  a  plant.  In  the  case  of  new  or  rare  sorts 
it  offers  us  the  means  of  multiplying  them  with  the  greatest 
possible  rapidity.  As  the  grape  usually  receives  its  annual 
pruning  in  autumn  or  winter,  the  cuttings  may  be  reduced  to 
nearly  their  proper  length,  and  kept  in  earth,  in  the  cellar,  until 
the  ensuing  spring.  The  hardier  sorts  may  be  buried  in  the 
open  ground. 

The  foreign  and  the  native  grapes  are  very  different  in  their 

*  In  sandy  or  dry  soils  the  cuttings  may  be  left  longer,  and  to  insure 
greater  success,  cover  the  upper  end  of  the  cutting  with  grafting  wax,  or 
something  of  lie  kind,  to  prevent  evaporation. 


302  Tqp  GRAPE. 

habits,  in  this  climate,  and,  therefore,  must  be  treated  differently 
The  native  sorts,  as  the  Isabella  and  Catawba,  are  cultivated 
with  scarcely  any  further  care  than  training  up  the  branches  to 
poles  or  a  trellis,  and  are,  on  this  account,  highly  valuable  to  the 
farmer,  while  the  European  varieties  are  of  little  value  in  this 
climate  except  with  especial  care,  and  are,  therefore,  confined  to 
the  garden. 

1.    Culture  of  the  Foreign  Grape. 

The  climate  of  the  temperate  portion  of  this  country,  so  fa- 
vourable to  all  other  fruits,  is  unfortunately  not  so  for  the  foreign 
grape.  This  results,  perhaps,  from  its  variability,  the  great  ob- 
stacle being  the  mildew,  which,  seizing  upon  the  young  fruit, 
prevents  its  further  growth,  causes  it  to  crack,  and  renders  it 
worthless.  Unwilling  to  believe  that  this  was  not  the  fault  of 
bad  culture,  many  intelligent  cultivators,  and  among  them  men 
of  capital  and  much  practical  skill,  have  attempted  vineyard 
culture,  with  the  foreign  sorts,  in  various  sections  of  the  country, 
under  the  most  favourable  circumstances,  and  have  uniformly 
failed.  On  the  other  hand,  the  very  finest  grapes  are  produced 
under  glass,  in  great  quantities,  in  our  first-rate  gardens,  espe- 
cially in  the  neighbourhood  of  Boston ;  in  the  small  yards  or 
gardens  of  our  cities,  owing  to  the  more  uniform  state  of  the 
atmosphere,  the  foreign  grape  thrives  pretty  well ;  and,  finally, 
in  all  gardens  of  the  middle  States,  the  hardier  kinds  may,  under 
certain  modes  of  culture,  be  made  to  bear  good  fruit. 

Without  entering  into  any  inquiries  respecting  the  particular 
way  in  which  the  mildew  (which  is  undoubtedly  a  parasitical 
plant,)  is  caused,  we  will  endeavour  to  state  concisely  some 
practical  truths,  to  which  our  own  observation  and  experience 
have  led  us,  respecting  the  hardy  culture  of  the  foreign  grape. 

In  the  first  place,  it  is  well  known,  to  gardeners  here,  that 
young  and  thrifty  vines  generally  bear  one  or  two  fair  crops  of 
fruit ;  second,  that  as  the  vine  becomes  older  if  it  is  pruned  in 
the  common  mode,  (that  is  to  say  the  spurring-in  mode  of  short- 
ening the  side  branches,  and  getting  fresh  bearing  shoots  from 
main  branches  every  year,)  it  soon  bears  only  mildewed  and 
imperfect  fruit ;  and,  finally,  that  the  older  and  larger  the  vine, 
the  less  likely  is  it  to  produce  a  good  crop. 

This  being  the  case,  it  is  not  difficult  to  see  that,  as  the  vine, 
like  all  other  trees,  is  able  to  resist  the  attacks  of  disease  or 
unfavourable  climate  just  in  proportion  as  it  is  kept  in  a  young 
and  highly  vigorous  state,  it  follows  if  we  allow  a  plant  to  retain 
only  young  and  vigorous  wood,  it  must  necessarily  preserve 
much  of  the  necessary  vigour  of  constitution.  And  this  is  only 
to  be  done,  so  far  as  regards  training,  by  what  is  called  the  re- 
newal  system. 


THE    GRAPE.  303 

The  renewal  system  of  training  consists 
in  annually  providing  a  fresh  supply  of 
young  branches  from  which  the  bearing 
shoots  are  produced,  cutting  out  all  the 
branches  that  have  borne  the  previous 
year.  Fig.  91  represents  a  bearing  vine  . 
treated  in  this  manner,  as  it  would  appear  t  cs 
in  the  spring  of  the  year,  after  having  been 
pruned.  In  this  figure,  a,  represents  the 
two  branches  of  last  year's  growth  trained  Fig-  91-  Renewal  Train- 
up  for  bearing  the  present  year;  5,  the 
places  occupied  by  the  last  year's  wood,  which,  having  borne, 
has  been  cut  down  to  within  an  inch  of  the  main  arm,  c.  The 
present  year,  therefore,  the  two  branches,  a,  will  throw  out  side 
shoots,  and  bear  a  good  crop,  while  the  young  branches  will  be 
trained  up  in  the  places  of  6,  to  bear  the  next  year  when  a  are 
in  like  manner  cut  down. 

This  renewal  training  will  usually  produce  fair  fruit,  chiefly, 
as  it  appears  to  us,  because  the  ascent  and  circulation  of  the  sap 
being  mainly  carried  on  through  young  wood,  is  vigorous,  and 
the  plant  is  healthful  and  able  to  resist  the  mildew,  while,  on  the 
contrary,  the  circulation  of  the  sap  is  more  feeble  and  tardy, 
through  the  more  compact  and  rigid  sap  vessels  of  a  vine  full  of 
old  wood.* 

The  above  mode  of  training  is  very  easily  understood,  but 
we  may  add  here  for  the  benefit  of  the  novice ;  1st,  that  vines, 
in  order  that  they  may  bear  regularly  and  well,  should  always 
be  kept  within  small  bounds ;  2d,  that  they  should  always  be 
trained  to  a  wall,  building,  or  upright  trellis  ;\  and,  3d,  that  the 
leaves  should  never  be  pulled  off  to  promote  the  ripening  of  the 
fruit.  The  ends  of  the  bearing  shoots  may  be  stopped,  (pinched 
off,)  when  the  fruit  is  nearly  half  grown,  and  this  is  usually  all 
the  summer  pruning,  that  under  our  bright  sun  the  grape  vine 
properly  treated  requires. 

Following  out  this  hint,  that  here,  the  vine  only  bears  well 
when  it  is  young,  or  composed  mainly  of  young  wood,  an  intel- 
ligent cultivator  near  us  secures  every  year  abundant  crops  of 
the  Chasselas,  by  a  system  of  renewal  by  layers.  Every  year, 
from  his  bearing  vines,  he  lays  down  two  or  more  long  and  clean 
shoots  of  the  previous  year's  growth.  These  root  freely,  are 
allowed  to  make  another  season's  growth,  and  then  are  made  to 
take  the  place  of  the  old  plants,  which  are  taken  out ;  and  by 
this  continual  system  o*  providing  young  plants  by  layers,  he  al- 
ways succeeds  in  obtaining  from  the  same  piece  of  ground  fair 
and  excellent  grapes. 

*  See  Hoare  on  the  Grape  Vine. 

•j-  And  never  on  an  arbour,  except  for  the  purposes  of  shada 


304  JHE    GRAPE. 

CULTURE  UNDER"  GLASS  WITHOUT  ARTIFICIAL  HEAT.  The  great 
superiority  of  this  fruit  when  raised  under  glass,  renders  a  vine- 
ry an  indispensable  feature 'in  every  extensive  garden.  Even 
without  fire-heat  grapes  may,  under  our  bright  sun,  be  grown 
admirably ;  the  sudden  changes  of  the  weather  being  guarded 
against,  and  the  warmth  and  uniformity  of  the  atmosphere  sur- 
rounding the  vines  being  secured.  In  the  neighbourhood  of 
Boston,  cheap  structures  of  this  kind  are  now  very  common,  and 
on  the  North  River,  even  the  Muscat  of  Alexandria  and  other 
sorts  which  are  usually  thought  to  require  fire-heat,  ripen  regu- 
larly and  well,  with  moderate  attention. 

A  vinery  of  this  kind  may  be  erected  so  as  to  cost  very  little, 
nearly  after  the  following  manner.  Its  length  may  be  thirty 
feet ;  its  width  sixteen  feet ;  height  at  the  front,  two  feet ;  at  the 
back  twelve  feet.  This  part  of  the  structure  may  all  be  built 
of  wood,  taking,  for  the  frame,  cedar  or  locust  posts,  setting 
them  three  and  a  half  feet  in  the  ground,  the  portion  rising 
above  the  ground  being  squared  to  four  or  five  inches.  On 
these  posts,  (which  are  placed  six  feet  apart,)  nail,  on  both 
sides,  matched  and  grooved  planks,  one  and  a  quarter  inches 
thick.  The  space  between  these  planks  not  occupied  by  the 
post,  fill  in  with  dry  tan,  which  should  be  well  rammed  down. 
The  rafters  should  be  fixed,  and  from  three  to  four  feet  apart. 
The  sashes  forming  the  roof,  (which  are  all  the  glass  that  will 
be  necessary,)  must  be  in  two  lengths,  lapping  in  the  middle, 
and  arranged  with  a  double  groove  in  the  rafters,  so  that  the 
top  and  bottom  ones  may  run  free  of  each  other.  The  building 
will,  of  course,  front  the  south,  and  the  door  may  be  at  either  end. 

The  border  for  the  grapes  should  be  made  partly  on  the  in- 
side and  partly  on  the  outside  of  the  front  wall,  so  that  the  roots 
of  the  vines  may  extend  through  to  the  open  border.  A  trellis 
of  wire  should  be  fixed  to  the  rafters,  about  sixteen  inches  from 
the  glass,  on  which  the  vines  are  to  be  trained.  Early  in  the 
spring,  the  vines,  which  should  be  two  year  old  roots,  may  be 
planted  in  the  inside  border,  about  a  foot  from  the  front  wall — 
one  vine  below  each  rafter. 

SOIL.  The  border  should  be  thoroughly  prepared  and  pulver- 
ized before  planting  the  grapes.  Two  thirds  of  mellow  sandy 
foam  mixed  with  one  third  of  a  compost  formed  of  well  ferment- 
ed manure,  bits  of  broken  charcoal,  and  a  little  lime  rubbish, 
ibrms  an  excellent  soil  for  the  grape  in  this  climate.  If  the 
soil  of  the  garden  is  old,  or  is  not  of  a  proper  quality  for  the 
basis  of  the  border,  it  is  best  to  prepare  some  for  this  purpose  by 
rotting  and  reducing  beforehand,  a  quantity  of  loamy  turf  from 
the  road  sides  for  this  purpose.  The  depth  of  the  border  need 
not  exceed  two  feet,  but  if  the  sabsoil  is  not  dry  at  all  seasons, 
it  should  be  well  drained,  and  filled  ur  half  a  foot  below  the 
border  with  small  stones  or  brick  bats. 


THE    GRAPE.  306 

PRUNING.  Decidedly  the  best  mode  of  -pruning  for  a  cold 
house,  or  vinery  without  fire-heat,  is  what  is  called  the  long 
or  renewal  mode,  which  we  have  already  partially  explained. 
Supposing  the  house  to  be  planted  with  good  young  plants, 
something  like  the  following  mode  of  training  and  pruning  may 
be  adopted.  The  first  season  one  shoot  only  is  allowed  to  pro- 
ceed from  each  plant,  and  this,  at  the  end  of  the  first  season,  is 
cut  down  to  the  second  or  third  eye  or  bud.  The  year  follow- 
ing two  leading  shoots  are  encouraged,  the  strongest  of  which  is 
headed  or  stopped  when  it  has  extended  a  few  joints  beyond  the 
middle  of  the  house  or  rafter,  and  the  weaker  about  half  that 
length.  In  November  these  shoots  are  reduced,  the  strong  one 
having  four  or  five  joints  cut  from  its  extremity,  and  the  weaker 
one  to  the  third  eye  from  its  lower  end  or  place  of  origin.  In 
the  third  season  one  leading  shoot  is  laid  in  from  each  of  these, 
the  stronger  one  throwing  out  side  shoots  on  which  the  fruit  is 
produced,  which  side  shoots  are  allowed  to  mature  one  bunch  of 
grapes  each,  and  are  topped  at  one  or  two  joints  above  the  fruit. 
No  side  shoots  are  allowed  to  proceed  from  the  weaker  shoot, 
but  it  is  laicl  in,  to  produce  fruit  the  ensuing  season,  so  that  by 
the  third  season  after  planting,  the  lower  part  of  the  house  or 
rafters  is  furnished  with  a  crop  of  fruit  proceeding  from  wood 
of  the  preceding  year.  At  next  autumn  pruning,  the  longest 
of  these  main  shoots  is  shortened  about  eighteen  inches  from  the 
top  of  the  rafter,  and  the  next  in  strength  to  about  the  middle  of 
the  rafter,  and  all  the  spurs  which  had  borne  fruit  are  removed. 
Each  vine  is  now  furnished  with  two  shoots  of  bearing  wood,  a 
part  of  old  barren  wood  which  has  already  produced  fruit,  and  a 
spur  near  the  bottom  for  producing  a  young  shoot  for  the  follow- 
ing year.  In  the  fourth  summer  a  full  crop  is  produced,  both 
in  the  lower  and  upper  part  of  the  house,  the  longer  or  oldest 
shoot  producing  fruit  on  the  upper  part  of  its  length,  and  the 
shorter  on  its  whole  length ;  from  this  last,  a  leading  shoot  is 
laid  in,  and  another  to  succeed  it  is  produced  from  the  spur 
near  the  bottom.  At  the  next  autumn  pruning,  the  oldest  or 
longest  shoot,  which  has  now  reached  the  top  of  the  house,  is 
entirely  cut  out  and  removed,  and  replaced  by  that  which  was 
next  in  succession  to  it,  and  this  in  its  turn  is  also  cut  out  and 
replaced  by  that  immediately  behind  it,  a  succession  of  a  year- 
ly'shoot  being  obtained  from  the  lower  part  of  the  old  stem. 
(Mclntosh.)  This  is  decidedly  the  most  successful  mode  for  a 
vinery  without  heat,  producing  abundant  and  fair  crops  of  fruit. 
Hoare,  who  is  one  of  the  most  experienced  and  ingenious  wri- 
ters on  the  grape,  strongly  recommends  it,  and  suggests  that 
"  the  old  wood  of  a  vine,  or  that  which  has  previously  produced 
fruit,  is  not  only  of  no  further  use,  but  is  a  positive  injury  to 
the  fertility  of  the  plant.  The  truth  of  this  remark  depends  on 
the  fact  that  every  branch  of  a  vine  which  produces  little  or  no 


306  T«HE    GRAPE. 

foliage,  appropriates  for  .ts  own  support  a  portion  of  the  juices 
of  the  plant  that  is  generated  by  those  branches  that  do  produce 
foliage." 

ROUTINE  OF  CULTURE.  In  a  vinery  without  heat  this  is  com- 
paratively simple.  As  soon  as  the  vines  commence  swelling 
their  buds  in  the  spring,  they  should  be  carefully  washed  with 
mild  soap  suds,  to  free  them  from  any  insects,  soften  the  wood, 
and  assist  the  buds  to  swell  regularly.  At  least  three  or  four 
times  every  week,  they  should  be  well  syringed  with  water, 
which,  when  the  weather  is  cool,  should  always  be  done  in  the 
morning.  And  every  day  the  vine  border  should  be  duly  sup- 
plied with  water.  During  the  time  when  the  vines  are  in  blos- 
som, and  while  the  fruit  is  setting,  all  sprinkling  or  syringing 
over  the  leaves  must  be  suspended,  and  the  house  should  be 
kept  a  little  more  closed  and  warm  than  usual,  and  should  any 
indications  of  mildew  appear  on  any  of  the  branches  it  may  at 
once  be  checked  by  dusting  them  with  flower  of  sulphur.  Air 
must  be  given  liberally  every  day  when  the  temperature  rises 
in  the  house,  beginning  by  sliding  down  the  top  sashes  a  little  in 
the  morning,  more  at  mid-day,  and  then  gradually  closing  them 
in  the  same  manner.  To  guard  against  the  sudden  changes  of 
temperature  out  of  doors,  and  at  the  same  time  to  keep  up  as 
moist  and  warm  a  state  of  the  atmosphere  within  the  vinery  as 
is  consistent  with  pretty  free  admission  of  the  air  during  sun- 
shine, is  the  great  object  of  culture  in  a  vinery  of  this  kind. 

Thinning  the  fruit  is  a  very  necessary  practice  in  all  vine- 
ries— and  on  it  depends  greatly  the  flavour,  as  well  as  the  fine 
appearance  and  size  of  the  berries  and  bunches.  The  first 
thinning  usually  consists  in  taking  off  all  superfluous  blossom 
buds,  leaving  only  one  bunch  in  the  large  sorts  or  two  in  the 
small  ones  to  each  bearing  shoot.  The  next  thinning  takes 
place  when  the  berries  are  set  and  well  formed,  and  is  per- 
formed with  a  pair  of  scissors,  taking  care  not  to  touch  the  ber- 
ries that  are  left  to  grow.  All  this  time,  one  third  of  the  berries 
should  be  taken  oft'  with  the  point  of  the  scissors,  especially 
those  in  the  centre  of  the  cluster.  This  allows  the  remainder 
to  swell  to  double  the  size,  and  also  to  form  larger  bunches  than 
would  otherwise  be  produced.  Where  the  bunches  are  large, 
the  shoulders  should  be  suspended  from  the  trellis  by  threads,  in 
order  to  take  off  part  of  the  weight  from  the  stem  of  the  vine. 
The  last  thinning,  which  is  done  chiefly  to  regulate  the  form  of 
the  bunch,  is  done  by  many  gardeners,  just  before  the  fruit  be- 
gins to  colour — but  it  is  scarcely  needed  if  the  previous  thinning 
of  the  berries  has  been  thoroughly  done. 

The  regular  autumnal  pruning  is  best  performed  about  the 
middle  of  November.  The  vines  should  then  be  taken  down, 
laid  down  on  the  border,  and  covered  for  the  winter  with  a  thick 
layer  of  straw,  or  a  slight  covering  of  earth. 


THE     GRAPE. 


307 


CULTURE  UNBSR  GLASS,  WITH  FIRE -HEAT.  As  the  foreign 
grape  is  almost  the  only  frn.it  of  temperate  climates,  which  can- 
not be  raised  in  perfection  in  the  open  air  in  this  climate,  we 
shall  give  some  concise  directions  for  its  culture  in  vineries 
with  artificial  heat.  Those  who  only  know  this  fruit  as  the 
Chasselas  or  Sweetwater  appears,  when  grown  in  the  open 
air,  have  little  idea  of  the  exceeding  lusciousness,  high  flavour, 
size  and  beauty  of  such  varieties  as  the  Black  Hamburgh  or 
Muscat  of  Alexandria,  when  well  grown  in  a  first  rate  vinery. 
By  the  aid  of  artificial  heat,  which,  in  this  climate,  is,  after  all, 
chiefly  required  in  the  spring  and  autumn,  and  to  counteract 
any  sudden  cold  changes  of  atmosphere,  this  most  admirable 
fruit  may  easily  be  produced  for  the  dessert,  from  May  till  De- 
cember. Indeed  by  vineries  constructed  in  divisions,  in  some 
of  which  vines  are  forced  and  in  others  retarded,  some  gentle- 
men near  Boston,  have  grapes  nearly  every  month  in  the  year. 
Construction  of  the  vinery.  The  vinery  with  fire-heat  may 
be  built  of  wood,  and  in  the  same  simple  manner  as  just  de 
scribed,  with  the  addition  of  a  flue  above  the  surface  of  the 
ground,  running  close  along  the  end,  two  feet  from  the  front 
wall,  and  about  a  foot  from  the  back  wall,  and  returning  into  a 
chimney  in  the  back  wall  over  the  furnace. 

For  the  sake  of  permanence,  however,  a  vinery  of  this  kind 
is  usually  built  of  brick ;  the  ends  and  front  wall  eight  inches 
thick  ;  the  back  wall  a  foot  thick — or  eight  inches  with  occa- 
sional abutments  to  increase  its  strength.  In  fig.  92  (I)  is  shown 

a  simple  plan  of  a 
vinery  of  this  kind. 
In  this  the  surface 
of  the  ground  is 
shown  at  a,  below 
which,  the  founda- 
tion walls  are  sunk 
three  feet.  Above 
the  surface  the  front 
wall  b,  rises  two 
feet,  the  back  wall 
c,  twelve  feet,  and 
the  width  of  the 
house  is  fourteen 
feet.  On  these  walls 
are  placed  the  raft- 
<t  ers,  from  three  to 
four  feet  distant, 
with  the  sashes  in 
Fig.  92.  Plan  and  section  of  a  vinery,  with  fire-heat,  two  lengths. 

In  the  present  example  the  flues  are  kept  out  of  the  way,  and 
the  space  clear,  by  placing  them  in  a  square  walled  space,  di- 


308    '  JIIE    GRAPE. 

rectly  under  the  walk ;  the  walk  itself  being  formed  by  an  open 
grating  or  lattice,  through  which  the  heat  rises  freely.  The 
arrangement  of  the  flue  will  be  better  understood  by  referring 
to  the  ground  plan  (II.)  In  this  the  furnace  is  indicated  at  c?, 
in  the  back  wall;*  from  this  the  flue  rises  gradually  to  e, 
whence  it  continues  nearly  the  length  of  the  house,  and  return- 
ing enters  the  chimney  at  /.  For  the  convenience  of  shelter, 
firing,  etc.,  it  is  usual  to  have  a  back  shed,  g,  behind  the  back 
wall.  In  this  shed  may  be  a  bin  for  wood  or  coals,  and  a  sunk 
area  (shown  in  the  dotted  lines  around  c?,  /,)  with  steps  to  de- 
scend to  the  furnace  and  ash-pit.f  There  are  two  doors,  A,  in 
the  vinery  at  either  end  of  the  walk. 

The  border  should  be  thoroughly  prepared  previously  to 
planting  the  vines,  by  excavating  it  two  feet  deep  and  filling  it 
up  with  suitable  compost.  This  is  best  formed  of  one  half 
loamy  turf,  well  rotted  by  having  been  previously  laid  up  in 
heaps,  (or  fresh  and  pure  loamy  soil  from  an  old  pasture  or 
common ;)  one  third  thoroughly  fermented  horse  or  cow  ma- 
nure, which  has  laid  in  a  turf-covered  heap  for  three  months ; 
and  one- third  broken  pieces  of  charcoal  and  old  lime  rubbish. 
The  whole  to  be  thoroughly  mixed  together  before  planting  the 
vines. 

The  vines  themselves  should  always  be  planted  in  a  border 
prepared  inside  of  the  house,  and  in  order  to  give  the  vines  that 
extent  of  soil  which  is  necessary  for  them,  the  best  cultivators 
make  an  additional  border  twelve  or  fourteen  feet  wide  outside, 
in  front  of  the  vinery.  By  building  the  foundation  of  the  front 
wall  on  piers  within  a  couple  of  inches  of  the  surface,  and  sup- 
porting the  wall  above  the  surface  on  slabs  of  stone  reaching 
from  pier  to  pier,  the  roots  of  the  vines  easily  penetrate  to  the 
border  on  the  outside. 

The  vines  should  be  planted  early  in  the  spring.  Two  year 
old  plants  are  preferable,  and  they  may  be  set  eighteen  inches 
from  the  front  wall — one  below  each  rafter,  or,  if  the  latter  are 
over  three  feet  apart,  one  also  in  the  intermediate  space. 

The  pruning  and  training  of  the  vines  we  have  already  de- 
scribed. The  renewal  system  of  pruning  we  consider  the  best 

*  This  furnace  should  be  placed  two  feet  below  the  level  of  the  flue  at 
e,  in  order  to  secure  a  draught,  after  which  it  may  be  carried  quite  level 
till  it  enters  the  chimney.  An  air  chamber  may  be  formed  round  it,  with 
a  register  to  admit  heated  air  to  the  house  when  necessary.  A  furnace 
fourteen  inches  square  and  deep,  with  an  ash-pit  below,  in  which  anthra- 
cite coal  is  burned,  will  be  found  a  very  easy  and  perfect  mode  of  heating 
a  house  of  this  width,  and  thirty  feet  long. 

f  The  most  perfect  vinery  that  we  have  seen  in  this  country  is  one  of 
two  hundred  feet  long  at  the  country  residence  of  Horace  Gray,  Esq., 
Newtown,  near  Boston.  It  is  built  of  wood,  with  a  curved  span  roofj 
after  a  plan  of  Mr.  Gray's  which  seems  to  us  to  combine  fitness  and  beauty 
in  an  unusual  degree. 


THE    GRAPE.  309 

in  all  cases.  The  spur  system  is,  however,  practised  by  many 
gardeners,  with  m>re  or  less  success.  This,  as  most  of  our 
•readers  are  aware,  consists  in  allowing  a  single  shoot  to  extend 
from  each  root  to  the  length  of  the  rafters ;  from  the  sides  of  this 
stem  are  produced  the  bearing  shoots  every  year ;  and  every 
autumn  these  spurs  are  shortened  back,  leaving  only  one  bud 
at  the  bottom  of  each,  which  in  its  turn  becomes  the  bearing 
shoot,  and  is  again  cut  back  the  next  season.  The  fruit  is 
abundantly  produced,  and  of  good  flavour,  but  the  bunches  are 
neither  so  large  nor  fair,  nor  do  the  vines  continue  so  long  in  a 
productive  and  healthy  state  as  when  the  wood  is  annually  re- 
newed. 

The  essential  points  in  pruning  and  training  the  vine,  what- 
ever mode  be  adopted,  according  to  Loudon,  "  are  to  shorten  the 
wood  to  such  an  extent  that  no  more  leaves  shall  be  produced 
than  can  be  fully  expose.d  to  the  light ;  to  stop  all  shoots  pro- 
duced in  the  summer  that  are  not  likely  to  be  required  in  the 
winter  pruning,  at  two  or  three  joints,  or  at  the  first  large 
healthy  leaf  from  the  stem  where  they  originate ;  and  to  stop 
all  shoots  bearing  bunches  at  one  joint,  or  at  most  two,  beyond 
the  bunch.  As  shoots  which  are  stopped,  generally  push  a 
second  time  from  the  terminal  bud,  the  secondary  shoots  thus 
produced  should  be  stopped  at  one  joint.  And  if  at  that  joint 
they  push  also,  then  a  third  stopping  must  take  place  at  one 
joint,  and  so  on  as  long  as  the  last  terminal  bud  continues  to 
break.  Bearing  these  points  in  mind,  nothing  can  be  more 
simple  than  the  pruning  and  training  of  the  vine." 

When  early  forcing  of  the  vines  is  commenced,  the  heat 
should  be  applied  very  gently,  for  the  first  few  days,  and  after- 
wards very  gradually  increased.  Sixty  degrees  of  Fahrenheit's 
thermometer  may  be  the  maximum,  till  the  buds  are  all  nearly 
expanded.  When  the  leaves  are  expanded  sixty-five  may  be 
the  maximum  and  fifty-five  the  minimum  temperature.  When 
the  vines  are  in  blossom,  seventy-five  or  eighty,  in  mid-day, 
with  the  solar  heat  should  be  allowed,  with  an  abundance  of 
air,  and  somewhat  about  this  should  be  the  average  of  mid-day 
temperature.  But,  as  by  far  the  best  way  of  imparting  infor- 
mation as  to  the  routine  of  vine  culture  under  glass  is  to  pre- 
sent a  precise  account  of  a  successful  practice,  we  give  here 
the  diary  of  0.  Johnson,  Esq.,  of  Lynn,  Mass.,  as  reported  by 
him  in  Hovey's  Magazine.  Mr.  Johnson  is  a  very  successful 
amateur  cultivator,  and  we  prefer  to  give  his  diary  rather  than 
that  of  a  professional  gardener,  because  we  consider  it  as  likely 
to  be  more  instructive  to  the  beginner  in  those  little  points  which 
most  professional  men  are  likely  to  take  for  granted  as  being 
commonly  known.  We  may  premise  here  that  the  vines  were 
planted  out  in  the  border  in  May,  1835 ;  they  were  then  one 
year  old,  in  pots.  In  1836  and  183Y,  they  were  headed  down. 


310 


THE    GRAPE. 


In  1838  they  bore  a  few  bunches  of  grapes,  and  made  fine  wood 
for  the  following  year,  when  the  date  of  the  diary  commences. 


13 


14 


18 
19 

20 


21 

22 
24 


Feb.  1839. 

Tempera. 

fare. 


51 


57 


57 


DIARY  OF  THE  VINERY. 


Commenced  fire  heat  in  the  vinery.  [The  ther- 
mometrical  observations  are  taken  at  6  o'clock 
in  the  morning,  at  noon,  and  10  o'clock  at 
night.] 

50  80  60  Placed  horse  manure  in  the  house  to  warm  the 
border.  Washed  the  house.  Took  up  the  vines, 
(which  had  been  covered  to  protect  them  from 
the  frost,)  and  washed  them  with  warm  soap 
suds ;  raised  as  much  moisture  as  possible.  Wea- 
ther moderate  and  cloudy. 

50  70  58  Weather  quite  moderate  and  thawy.     Sleet. 

48  60  55  Covered  inside  border  with  sand  for  sprinkling. 
Thaw.  Whitewashed  the  vinery. 

50  55  58  Earthen  pans  on  the  flues  kept  filled  with  water, 
but  syringing  suspended  on  account  of  the  mois- 
ture in  the  atmosphere,  it  having  been  damp  for 
three  days.  Cloudy. 

6760  Washed  vines  with  soap  suds.    Weather  moderate : 
a  slight  snow  last  night. 

40  75  60  Pans  kept  full  of  water  for  the  sake  of  steam,  and 
vines  syringed  twice  a  day  in  sunny  weather. 
Weather  changed  suddenly  last  night ;  cold,  and 
temperature  fell  10°  below  minimum  point. 
70  61  A  Sweetwater  vine  in  a  pot,  taken  from  the  cellar 
on  the  18th,  and  pruned  at  that  time,  is  now 
bleeding  profusely.  At  this  season  of  the  year, 
in  order  to  economize  with  fuel,  the  furnace 
should  be  managed  carefully.  We  found  it  a 
good  plan  about  10  o'clock  at  night  to  close  the 
door  of  the  ash-pit  and  furnace,  and  push  the 
damper  in  the  chimney  as  far  in  as  possible.  No 
air  is  then  admitted,  except  through  the  crevices 
of  the  iron  work.  The  thermometer  fell  only  4° 
during  the  night.  Watered  vines  with  soap 
suds. 
75  61  The  last  seven  days  have  been  very  mild  for  the 

season  :  to-day  appears  like  an  April  day. 
64  63  Weather  became  cold  during  the  night. 
63  64  Weather  cloudy  and  thawy  for  the  last  three  days. 


THE    GRAPE. 


311 


I 


27 


59 


28 


Feb.  March 
1839.  Tem- 
peratur 


7065 


64 


58 


62 


551 


6CC 


64 


64 


64 


75 


80 


65 


71 


DIARY  OF  THE  VINERY. 


The  floor  of  the  vinery  kept  constantly  damp, 
and  the  flues  watered  twice  at  night. 

ilainy  and  thaw. 

Muscat  of  Alexandria  vine  bleeding  at  the  buds. 
Weather  clear  and  rather  cool. 

Muscat  vine  continuing  to  bleed  excessively,  and 
finding  all  attempts  to  stop  it  unsuccessful,  we 
hastily  concluded  to  prune  it  down  beyond  the 
bleeding  bud,  and  cover  the  wound  with  bladder 
of  triple  thickness  (two  very  fast :)  this,  it  was 
supposed,  would  stop  it;  but  in  a  few  moments 
the  sap  re-appeared,  forcing  its  way  through  other 
buds,  and  even  through  the  smooth  bark  in  many 
places.  The  buds  on  the  Sweetwater  vines  in 
pots  began  to  swell.  Rain  last  night ;  dull 
weather  during  the  day :  snow  nearly  gone. 

Morning  fine  ;  afternoon  cloudy.  When  fire  is  at 
a  red  heat,  the  damper  and  furnace  door  are 
closed  to  keep  up  the  heat. 


Bright  morning ;  weather  cool. 

70  68  Quite  warm  and  pleasant  for  the  season. 

64  64  Weather  changed  last  evening  suddenly ;  a  cold 
snow  storm  set  in  to-flay.  Afternoon  clear. 

80  63  Buds  of  some  black  Hamburg  vines  beginning  to 
swell.  Dug  up  the  inside  border,  and,  notwith- 
standing all  precautions,  destroyed  a  few  of  the 
grape  roots,  which  were  within  three  inches  of 
the  surface.  From  this  circumstance,  we  have 
determined  not  to  disturb  the  border  outside,  but 
merely  to  loosen  two  inches  below  the  surface : 
we  are  satisfied  that  the  vines  have  been  injured 
by  deep  digging  the  borders.  Cold  severe  ;  last 
night  temperature  2°  below  0. 

70  68  The  cold  very  severe.  The  sudden  changes  render 
it  almost  impossible  to  keep  a  regular  tempera- 
ture in  the  house,  which  should  not  stand  (at  this 
stage  of  forcing)  below  60°.  The  house  having 
originally  been  intended  for  a  grapery  without 
fire  heat,  it  is  not  well  adapted  to  forcing. 

73  68  Weather  cool  and  pleasant. 

7568  Buds  of  the  vine  in  pot  breaking. 


312 


THE    GRAPE. 


•fl 

March 
April  1839. 
T&m'ture. 

DIARY  OF  THE  VINERY. 

| 

d 

§ 

8 

58 

74 

64 

9 

30 

75 

63 

Buds  of  Hamburgs  breaking.     Snow  last  night. 

10 

60 

73 

63 

11 

50 

75 

60 

Quite  cold  last  night.     Windy. 

12 

54 

76 

62 

Buds  of  Hamburgs   mostly  breaking.     Owing  to 

the  changeable  weather,  there  is  some  fear  that 

there  has  been  too  much  heat,  as  a  few  of  the 

shoots  appear  weak.     Plenty  of  air   has  been 

given  daily. 

13 

GO 

75 

64 

Buds   of  Muscat   of  Alexandria   breaking.     Fruit 

buds  appear  on  the  Hamburgs. 

14 

GO 

74 

60 

15 

54 

70 

64 

16 

GO 

75 

61 

17 

GO 

80 

61 

The  buds  have  broken  remarkably  fine  :    almost 

every   bud    throughout    the  house  is  opening. 

Longest  shoot  on  Hamburg  was  four  inches  at 

noon.     The  Muscat,  which  broke  first  last  year, 

is  now  the  most  backward.     Quere  —  Is  it  not 

owing  to  excessive  bleeding  ? 

18 

63 

63 

64 

19 

62 

60 

63 

« 

20 

62 

65 

64 

21 

62 

62 

66 

22 

60 

60 

66 

23 

62 

66 

After  this  period,  the  thermometer  was  observed 

24 

60 

69 

only  at  morning  and  at  night. 

The  temperature  ranging  from  62°  to  80°  during 

the  remainder  of  the  day,  with  an  abundance  of 

air  in  good  weather. 

25 

60 

65 

26 

62 

63 

27 

63 

64 

28 

61 

67 

29 

64 

67 

30 

66 

68 

31 

62 

70 

The  last  six  days  cloudy;  wind  east;  quite  cold 

3 

last  night  for  the  season. 

1 

GO 

72 

( 

62 

71 

THE    GRAPE. 


313 


April 
1839.  T&m- 
perature. 

DIARY  or  THE  VINERY. 

J 

1 

| 

1 

<^ 

C, 

66 

70 

4 

64 

74 

t 

tJ 

65 

73 

6 

66 

76 

Topped   the  fruit-bearing  shoots  one  joint  above  the 
fruit,  and  when  the  lower  shoots  appear  weak,  top 

the  leading  shoot  of  the  vine. 

7 

74 

66 

8 

62 

72 

Discontinued  syringing  the  vines. 

9 

66 

74 

10 

64 

73 

f 

11 

70 

73 

A  few  clusters  of  flowers  began  to  open  on  two  vines. 

12 

73 

78 

13 

66 

80 

14 

68 

76 

The  last  three  days  wind  north-east,  with  much  rain  ; 

to-day  sleet  and  rain. 

Grapes  blooming  beautifully  :  keep  up  a  high  temper- 

ature with  moisture,  when  the  weather  is  cloudy 

during  the  day. 

15 

67 

77 

16 

72 

77 

Floor  sprinkled  to  create  a  fine  steam. 

17 

77 

74 

18 

66 

78 

A  few  clusters  of  flowers  open  on  the  Muscat  of  Alex- 

andria. 

19 

73 

77 

20 

70 

76 

21 

64 

78 

Temperature  kept  up.      The  thermometer  should  not 

be  allowed,  at  this  stage  of  the  growth  of  the  vines, 

to  fall  below   75°  ;    but  owing  to  the  faulty  con- 

struction of  the  house,  it  has  been  almost  impossible 

to  keep  up  a  regular  heat. 

22 

71 

78 

The  grapes  on  the  black  Hamburg  vines  are  mostly 
set  ;  those  at  the  top  of  the  house  as  large  as  small 

peas,  while  those  below  are  just  out  of  bloom.    Many 

of  the  bunches  show  great  promise,  and  the  vines  look 

remarkably  vigorous  and  strong,  with  the  exception 

of  one  vine,   next  the  partition  glass,  which  made 

the  largest  wood  last  season,  apparently  fully  ripe 

and  little  pith  ;     notwithstanding  these  favourable 

promises,  it  showed  little  fruit,  and  the  shoots  are 

small  and  weak. 

23 

69 

81 

Cut  out  about  fifty  bunches  in  thinning. 

24 

77 

75 

314 


THE    GRAPE. 


April  1839 
Temper- 
ature. 

DIARY  OF  THE  VINERY. 

J 

• 

K 

< 

1 

1 
S 

25 

74 

78 

26 

77 

63 

27 

71 

80 

28 

73 

75 

29 

70 

70 

30 

70 

70 

Commenced  syringing  again,  twice  a  day,  in  fine  wea 

N 

^ 

ther.     Moisture  is  also  plentifully  supplied  by  keep 

ing  the  pans  well  filled  with  water. 

I 

70 

70 

2 

68 

66 

3 

06 

68 

Much  rain  during  the  last  week  :  have  kept  a  brisk  fire 

in  the  day,  and  admitted  air.     The  vines  look  finely. 
Continue   thinning   and   shouldering   the   bunches, 

after  cutting  out  about  one  half  their  number.     [By 

shouldering  is  understood  tying   up  the   shoulders 

on  the  large  clusters  to  the  trellis,  so  that  they  may 

not  press  upon  the  lower  part  of  the  bunch.] 

4 

68 

70 

5 

60 

77 

6 

61 

62 

4 

59 

66 

8 

57 

73 

Plenty  of  air  admitted. 

9 

70 

68 

10 

58 

62 

11 

56 

54 

Grapes  now  swelling  off  finely. 

12 

56 

71 

Abundance  of  moisture  kept  up. 

13 

65 

66 

14 

63 

73 

A  fine  rain  to-day.     The  month  has  been  rather  cool  ; 

several  nights  the  past  week  the  earth  has  frozen 

slightly.     The  grapes  are  now  swelling  finely.    Con- 

tinue to  thin  the  fruit  daily. 

15 

65 

68 

The  process  of  thinning  the  berries  continued,  taking 

out  some  almost  every  day,  and  always  the  smallest. 

16 

69 

70 

17 

68 

61 

18 

58 

71 

19 

68 

74 

Abundance  of  air  given  in  fine  weather. 

20 

68 

69 

21 

62 

69 

22 

70 

76 

23 

66 

72 

24 

69 

72 

^ext  year's  bearing  wood  carefully  laid  in. 

THE    GRAPE. 


315 


May  1889. 
Temper- 
ature, 

DIARY  OF  THE  VINERY. 

£ 

•< 

S 

1 

*j 
| 

£ 

25 

70 

72 

26 

68 

72 

2772 

74 

28 

74 

72 

29 

73 

72 

30 

70 

70 

31 

62 

68 

The  month  of  May  has  been,  as  a  whole,  unfavourable 

for  the  grape.     Much  rainy  and  dull  weather  :  we 

H 

have  been  obliged  to  light  fires  every  night,  and 
occasionally  in  the  day.    The  grapes  have  been  often 

fc 

looked  over  and  thinned,  yet  there  is  no  doubt  the 

H» 

scissors  have  been  used  too  sparingly 

1 

69 

68 

2 

66 

66 

366 

64 

466 

68 

All  lateral  branches  cut  clean  out. 

5 

61 

68 

6 

64 

76 

7 

60 

70 

Bunches  supported  by  tying  to  the  trellis. 

8 

61 

70 

9 

62 

70 

10 

64 

69 

The  grapes  have  now  completed  their  stoning  process, 
and  a  few  near  the  furnace  swelling  off.     No  mildew, 

or  disease  of  any  kind,  has  yet  been  discovered,  and 

the  vines  generally  have  the  most  healthy  and  vig- 

orous appearance.      The  weather  has  been  dull  and 

disagreeable,  which  has  rendered  fires  necessary. 

11 

64 

64 

12 

55 

69 

13 

66 

66 

A  few  of  the  black  Hamburgs  and  Zinfindals,  near  the 
flue,  perceived  to  be  changing  colour.   Weather  quite 
unfavourable  ;  fires  at  night. 

14 

65 

71 

15 

71 

62 

Syringing  now  discontinued. 

16 

61 

68 

17 

58 

66 

18 

50 

66 

The  month,  thus  far,   has  been  remarkable  for   high 

19 

61 

60 

winds,  which  have  injured  many  plants. 

20 

56 

68 

21 

66 

55 

22 

60 

>7 

23 

64 

62 

The  grapes  are  now  swelling  finely.      Those  at  the 

316 


THE    GRAPE. 


June  1839. 

T&mper- 

ature. 


26 
29  — 


DIARY  OF  THE  VINERY. 


western  flue  mostly  coloured ;  also  the  Zinfindal  next. 
The  second  vine  from  the  partition,  having  to  sustain 
the  heaviest  crop,  is  rather  backward,  and  we  fear 
some  of  the  berries  may  shrink  :  having  left  differ- 
ent quantities  on  vines  of  the  same  apparent  strength, 
we  shall  be  able  to  ascertain  their  powers  of  matu- 
ration. 

After  this  period  the  thermometrical  observations  were 
discontinued ;  as  the  crop  was  now  beginning  to 
colour,  and  the  weather  generally  warm,  abundance 
of  air  is  admitted  in  all  fine  weather. 

Bunches  of  the  Zinfindal  near  the  furnace,  and  at  the 
top  of  the  house,  are  now  perfectly  coloured,  and  ap- 
parently ripe.  Ceased  making  fires. 

A  little  air  is  admitted   at  night.      Weather  delight 
ful. 


July  4. — Cut  six  bunches  of  Zinfindal  grapes ;  the  largest  a 
pound  and  a  half;  weight  of  the  whole  five  pounds  and  a 
quarter. 

Qth. — Exhibited  Zinfindal  grapes  at  the  Massachusetts  Horti- 
cultural Society. 

13th. — Exhibited  Black  Hamburgh  grapes  at  the  Massachusetts 
Horticultural  Society's  room. 

15th. — A  few  bunches  of  the  Muscat  of  Alexandria  are  now 
ripe  ;  the  flavour  exceedingly  fine. 

20th. — Continued  to  cut  Zinfindal  grapes. 

22c?. — The  ripening  of  all  the  grapes  being  now  completed, 
we  have  not  deemed  it  necessary  to  continue  the  diary.  In  the 
vinery  we  shall  cut  about  two  hundred  and  thirty  pounds  of 
grapes  from  nine  vines,  [being  about  twenty-five  pounds  to  each.] 
The  Hamburghs  average  nearly  one  pound  and  a  quarter  to  the 
bunch  throughout. 

In  the  cold  house,  separated  from  the  vinery  by  the  partition, 
a  little  mildew  was  perceived.  By  dusting  sulphur  on  the  in- 
fected bushes,  the  mischief  is  instantly  checked.  Most  of  the 
cultivators  with  whom  we  have  conversed  complain  grievously  of 
mildew  this  season,  and  some  have  lost  part  of  their  crops  by 
inattention  on  its  first  appearance. 

Aug.  Wth. — Again  exhibited  some  of  the  Hamburgh  grapes 
at  the  Massachusetts  Horticultural  Society's  room.  One  fine 
bunch  weighed  two  and  a  half  pounds,  and  a  beautiful  cluster 


THE    GRAPE.  317 

of  Muscat  of  Alexandria  one  pound.  Some  of  the  berries  of  the 
former  measured  three  inches  in  circumference,  and  the  latter 
three  and  a  quarter  by  three  and  three  quarter  inches. 
•  Another  season  we  intend  to  use  a  larger  quantity  of  soap 
suds  on  the  grape  border.  Have  not  paid  sufficient  attention 
to  the  watering  of  the  border,  and  the  inside,  especially,  must 
have  suffered.  Another  fault  to  be  removed  next  year  is,  to  tie 
up  all  the  projecting  grapilons  as  well  as  the  shoulders,  which 
would  allow  the  grapes  to  swell  without  crowding. 

The  grapes  in  the  *  cold  house  are  swelling  finely.  The 
bunches  were  thinned  much  more  severely  than  in  the  vinery, 
but,  notwithstanding  this,  they  are  all  filled  up,  and  many  are 
too  crowded.  The  berries  are  also  larger  than  the  grapes  in 
the  vinery,  though  none  of  the  clusters  have  attained  the  same 
size. 

Much  has  been  written  upon  the  subject  of  the  shrivelling  or 
shrinking  of  grapes :  none  of  the  clusters  in  the  vinery  were 
affected ;  but  in  the  cold  house,  some  shrivelling  was  perceived 
on  a  few  bunches.  We  are  inclined  to  believe  that  the  moisture 
given  after  the  grapes  begin  to  colour,  and  want  of  sufficient  air, 
are  the  causes. 

To  insure  a  good  crop  of  grapes,  we  are  satisfied  that  they 
must  have — plenty  of  heat — plenty  of  air — plenty  of  moisture — 
severe  thinning  of  bunches — and  severe  thinning  of  berries.  The 
vines,  also,  must  be  pruned  often,  and  kept  free  :  the  wood  never 
crowded.  Great  attention  must  be  paid  to  the  airing  of  the 
house,  which  must  be  done  gradually,  that  there  may  be  at  no 
time  a  sudden  change  in  the  temperature. 

With  such  attention,  and  the  prerequisite  of  a  rich  border,  on 
a  dry  subsoil,  good  crops  of  fine  grapes  are  always  to  be  obtain- 
ed. The  vines  require  much  moisture  until  they  have  complet- 
ed their  last  swell,  when  the  moisture  should  be  withdrawn." 

INSECTS  AND  DISEASES.  When  properly  grown  under  glass, 
the  grape  is  a  very  vigorous  plant,  liable  to  few  diseases.  The 
bleeding  which  often  happens  at  the  commencement  of  growth, 
usually  ceases  without  doing  harm,  when  the  foliage  begins  to 
expand.  If  excessive,  it  may  be  stopped  by  a  mixture  of  three 
parts  cheese  parings  and  one  part  lime,  applied  to  the  wound. 
Tne  red-spider  which  sometimes  infests  vineries  kept  at  a  high 
temperature,  is  usually  destroyed  by  coating  over  the  flues  with 
a  wash  of  quick  lime  and  sulphur,  after  which,  the  house  must 
be  kept  closed  for  half  a  day.  The  smaller  insects  which  occa- 
sionally prey  on  the  young  shoots,  are  easily  kept  down  by 
syringing  the  parts  affected,  with  a  solution  of  whale  ojl  soap. 

VARIETIES.  There  are  in  the  catalogue  a  vast  number  of 
names  of  grapes,  many  of  which  belong  to  the  same  fruit.  But 
there  are  really  only  twenty  or  thirty  varieties  which  are  at  all 


318  JHE    GRAPE. 

worthy  of  cultivation  in  gardens.  Indeed,  the  most  experienced 
gardeners  are  satisfied  with  half  a  dozen  of  the  best  sorts  for 
their  vineries,  and  the  sorts  universally  admired  are  the  Black 
Hamburghj  Black  Prince,  White  Muscadine,  and  Muscat  of 
Alexandria.  We  will  describe  all  the  finest  foreign  grapes  that 
have  been  introduced,  and  for  the  sake  of  simplifying  their  ar- 
rangement, shall  divide  them  into  three  classes;  1st,  those  with 
dark  red,  purple  or  black  berries ;  2d,  those  with  white  or  yellow 
berries ;  3d,  those  with  light  red,  rose-coloured,  gray,  or  striped 
berries. 


CLASS  I. 

GRAPES  WITH  DARK  RED,  PURPLE  OR  BLACK  BERRIES. 

1.  BLACK  CLUSTER.     Thomp. 

Black  Morillon.    Lind.  Morillon  noir.          1 

Auverne.  1                  Franc  Pineau.          1    ^f  4^_ 

Auverna.  \.M"lle        Auvernes  Rouge,    > 

Pineau.  j                  Yrai  Auvernas. 

True  Burgundy.  J                  Raisin  de  Bourgne.  J 

Small  Black  Cluster.  Speechly.          Burgunder.    )    , ., 

Black  Burgundy.  Bother.          l^* 

Early  Black.  Schwarzer.   ) 

This  excellent  hardy  grape  is  the  true  Burgundy  grape  so 
highly  valued  for  wine  in  France.  It  is  readily  distinguished 
from  Miller's  Burgundy,  by  the  absence  of  the  down  on  its 
leaves,  which  peculiarly  distinguishes  that  sort.  The  fruit  is 
very  sweet  and  excellent,  and  the  hardiness  of  the  vine  renders 
it  one  of  the  best  varieties  for  the  open  air  in  this  climate. 

Bunches  small,  compact,  (i.e.  berries  closely  set).  Berries 
middle  sized,  roundish-oval.  Skin  deep  black.  Juice  sweet 
and  good.  Ripens  in  the  open  air  about  the  20th  of  September, 
Thompson  gives  more  than  40  synonymes  to  this  grape. 

2.  BLACK  FRONTIGNAN.     Thomp. 

Muscat  Noir. 

Sir  William  Romley's  Black. 

Muscat  Noir  Ordinaire. 

Purple  Frontignan. 

Black  Frontignac. 

Purple  Constantia 

Black  Constantia  (of  some}. 

Bourdales  des  Hautes  Pyrenees. 

Muscat  Noir  de  Jura. 

An  excellent  grape  for  the  vinery,  originally  from  the  town 
of  Frontignan,  in  France,  where  it  and  other  similar  sorts  are 
largely  cultivated  for  making  the  Muscadine  or  Frontignan 
wine. 


ac.  to 


THE    GRAPE. 


319 


Bunches  rather  long.  Berries  of  medium  size,  round,  quite 
black.  Skin  thin,  flavour  musky  and  rich.  Ripens  in  October. 
A  good  bearer. 

The  BLUE  FRONTIGNAN,  (  Violet  Frontignan  and  Black  Con- 
tantion,  of  some,)  is  rather  inferior  to  the  above,  having  only  a 
slightly  musky  flavour ;  the  bunches  are  more  compact,  the 
berries  not  quite  round,  purplish,  with  a  thick  skin. 

3.  BLACK  HAMBURGH.     Thomp.  Lind.  Speechly. 


"Warner's  Black  Hamburgh. 

Purple  Hamburgh. 

Red  Hamburgh. 

Brown  Hamburgh. 

Dutch  Hamburgh. 

Victoria. 

Salisbury  Violet. 

Hampton  Court  Vine. 

Valentine's. 

Gibaralter. 

Frankendale. 


Frankenthaler. 

Frankenthaler  Gros  Noir. 

Trollinger. 

Blue  TroUinger. 

Troiler. 

Welscher. 

Fleisch  Traube. 

Hudler. 

Languedoc. 

Mohrendutte. 

Weissholziger  Trollinger.  ^ 


of  various 

European 

<•  gardens. 

ac.  to 

Thomp. 


The  Black  Hamburgh  has  long  been  considered  the  first  of 
black  grapes  for  the  vinery,  but  it  will  very  rarely  perfect  its 
fruit  out  of  doors.  Its  very  large  size  and  most  luscious  flavour 
render  it  universally  esteemed. 

Bunches  large  (about  nine  inches  deep),  J  » 

and  mostly  with  two  shoulders,  making  it          ^_____^^  /Y\\ 
broad  at  the  top.     Berries  very  large,  (fig.       X^"          ^Y 
93,)  roundish,  slightly  inclining  to  oval. 
Skin  rather  thick,  deep  brownish  purple, 
becoming  nearly  black  at  full   maturity. 
Flavour  very  sugary  and  rich.     A  good  and 
regular  bearer. 

WILMOT'S  NEW  BLACK  HAMBURGH  is  a 
recent  variety  which  is  said  to  bear  larger 
and  handsomer  fruit. 


Black  Hamburgh. 


4.  BLACK  PRINCE.     Lind.  Thomp. 


Alicant. 
Black  Spanish. 
Black  Valentia. 
•Black  Portugal 
Boston. 


Sir  A.  Pytehes'  Black. 
Pocock's  Damascus. 
Cambridge  Botanic  Garden. 
Steward's  Black  Prince. 
Black  £isbon. 


ac.  to 
'  Thomp. 


The  Black  Prince  is  very  highly  esteemed.  It  is  hardier 
than  the  Black  Hamburgh,  ripening  very  well  here  in  good 
situations  in  the  open  air,  and  bearing  profusely,  with  the  easiest 
culture,  in  the  vinery. 

Bunches  long  and  not  generally  shouldered,  berries  large, 
rather  thinly  set,  oval.  Skin  thick,  black,  covered  with  a  thick 
blue  bloom.  Flavour  first  rate — sweet  and  excellent. 


320  THE    GRAPE, 


5.  BLACK  LOMBARDY.    Lind.  Thomp. 

"West's  St  Peters.  Poonah. 

Money's.  Eaisin  des  Cannes. 

Raisin  de  Cuba. 

Bunches  large  and  long,  with  shoulders.  Berries  large, 
roundish-oval.  Skin  thin,  very  black  at  maturity.  Flavour 
very  rich  and  sugary.  The  leaves  are  rather  small,  and  turn 
purple  as  the  fruit  ripens.  Thompson  considers  this  synony- 
mous with  the  Poonah  grape  introduced  by  Sir  Joseph  Banks, 
from  Bombay.  It  requires  a  pretty  high  temperature,  and  is 
then  a  great  bearer. 

6.  BLACK  MOROCCO.    Thomp. 

Le  Cceur.    Lind.        Ansell's  Large  Oval  Black. 
Black  Musca  lei.          Raisin  d'Espagne. 

A  large  and  showy  grape,  ripening  late,  but  requiring  a  good 
deal  of  heat.  The  blossoms  are  a  little  imperfect,  and  require 
to  be  fertilized  with  those  of  the  Black  Hamburgh,  or  some 
other  hardy  sort. 

Bunches  large  ;  berries  very  large,  oval ;  skin  thick,  dark  red, 
flavour  tolerably  sweet  and  rich. 

7.  BLACK  SAINT  PETER'S.     Thomp. 

Saint  Peter's.    Lind.  Speechly.        Black  Palestine. 
(Maker's  West's  St.  Peter's. 

A  capital  variety,  ripening  quite  late,  and  which  may  be  kept 
on  the  vines  if  it  is  allowed  to  ripen  in  a  cool  house  until  winter. 
This  is  one  of  the  best  sorts  for  a  vinery  without  fire-heat. 

Bunches  of  pretty  good  size,  rather  loose.  Berries  rather 
large,  round.  Skin  thin  and  black.  Flavour  delicate,  sweet, 
and  excellent. 

8.  BLACK  MUSCAT  OF  ALEXANDRIA.     Thomp. 

Eed  Muscat  of  Alexandria.      Lind. 
Red  Frontinac  of  Jerusalem. 

Bunches  large,  and  shouldered.  Berries  large,  oval,  skin 
thick,  of  a  reddish  colour,  becoming  black  at  maturity.  Flesh 
quite  firm,  with  a  rich  musky  flavour.  Requires  a  vinery  with 
fire-heat. 

9.  BLACK  TRIPOLI.     Thomp. 
Black  Grape  from  Tripoli.    Lind.  Speech. 
This  grape,  which  we  have  not  yet  seen  in  fruit,  is  said  to  be 


THE    GRAPE.  321 

a  large  and  very  excellent  one,  ripening  late,  and  well  worthy 
of  a  place  in  the  vinery.     It  requires  some  fire-heat. 

Bunches  of  medium  size,  shouldered,  rather  loose.  Berries 
large,  round,  often  slightly  flattened.  Stones  quite  small.  Skin 
thin,  purplish  black,  slightly  covered  with  bloom.  Flesh  tender 
and  sweet,  with  a  very  high  flavoured,  rich  juice. 

10.  BLACK  MUSCADINE.     Lind.  Thomp. 
Black  Chasselas.        Chasselas  Noir. 

A  pretty  good  black  grape,  scarcely  succeeding  well,  how- 
ever, in  the  open  air,  and  inferior  to  other  sorts  for  the  vinery. 

Bunches  of  medium  size,  compact.  Berries  roundish-oval. 
Skin  thick,  black,  overspread  with  a  blue  bloom.  Juice  sweet, 
and  of  pretty  good  flavour 

11.  BLACK  SWEETWATER.     Thomp.  Lind. 

Water  Zoet  Noir. 

Bunches  small,  compact.  Berries  small,  round.  Skin  thin, 
with  a  sweet  and  pleasant  juice.  A  second  rate,  but  rather 
hardy  sort. 

12.  EARLY  BLACK  JULY.     Thomp.  Lind. 

July  Grape.  De  St.  Jean. 

Madeline.  Schwarzer  Friihzeitiger.  "| 

Madeline  Noir.  Burguider.  \ofthe 

Raisin  precoce.  Pouteau.  August  Traube.  (  Germans. 

MorUlon  HatiC  0.  Duh.  Jacobs  straube.  J 

The  earliest  of  grapes,  and  chiefly  valued  for  the  dessert  on 
that  account.  In  the  open  air  it  ripens,  here,  the  last  of  July, 
or  early  in  August.  The  leaves  are  rather  small,  and  light 
green  above  and  beneath. 

Bunches  small  and  compact.  Berries  small,  quite  round. 
Skin  thick,  black,  covered  with  a  blue  bloom.  Flavour  mode- 
rately sweet,  but  not  rich  or  perfumed. 

13.  ESPERIONE.     Thomp.  Lind. 

Turner's  Black.         Hardy  Blue  "Windsor. 
Cumberland  Lodge. 

The  Esperione  is  a  hardy,  luxuriant,  and  prolific  grape,  grow- 
ing as  well  in  the  open  air  as  the  Muscadine,  and  even  better  in 
many  situations.  It  is  yet  very  rare  with  us,  but  merits  more 
general  cultivation. 

Bunches  large,  shouldered,  like  the  Black  Hamburgh  in  size. 
Berries  round,  or  occasionally  flattened,  and  often  indented  with 
u  groove.  Skin  thick,  dark  purple,  powdered  with  a  thick  blue 


322  THE    GRAPE. 

• 

bloom.      Flesh  adheres  to  the  skin,  of  a  pleasant,  sprightly  fla 
vour,  not  very  rich. 


14.  FINTINDO. 

This  grape  is  of  Italian  origin,  brought  to  notice  by  M.  De 
Bavay,  of  Vilvorde,  who  received  it  of  Major  Esperin,  and  is 
said  to  have  been  discovered  by  the  French  army  in  Naples. 

Its  growth  is  vigorous.  Peduncle  very  stout.  Bunch  large, 
compact,  and  shouldered.  Berries  of  the  largest  size,  nearly 
round,  slightly  oval.  Skin  dark  violet.  Flesh  abounds  in  a 
sugary  juice,  and  has  a  peculiarly  pleasant  aroma.  It  has  a 
resemblance  to  the  Black  Hamburgh,  but  is  considerably 
earlier.  (Al  Pom.) 


15.  MILLER'S  BURGUNDY.     Lind.  Thomp.  Speedily. 

• 

Miller  Grape.  Miiller.  1 

Le  Meunier.  Mullevrebe. 

Morillon  Taconne.  Morone  Farinaccio.  I      of  European 

Fromente.  Pulverulehta.  f        gardens. 

Aleatica  du  Po.  Farineux  noir. 

Sauvignien  noir.  Noirin. 

A  favourite  variety,  long  known  and  cultivated  in  all  parts 
of  the  world  as  a  hardy  grape  for  wine  and  table  use.  It  ripens 
pretty  well  in  the  open  air,  and  is  readily  known  by  the  dense 
covering  of  cottony  down  which  lines  both  sides  of  the  leaves, 
whence  the  name  miller's  grape. 

Bunches  short,  thick,  and  compact.  Berries  roundish-oval, 
very  closely  set  together.  Skin  thin,  black,  with  a  blue  bloom. 
Flesh  tender,  abounding  with  a  sweet,  high  flavoured  juice. 
Each  berry  contains  two  small  seeds. 


16.  SCHIRAS. 

A  seedling  raised  by  Leclerc,  and,  according  to  M.  Vibert,  it 
is,  of  all  the  large  berried  black  grapes,  the  one  which  ripens  the 
earliest,  arriving  at  maturity  nearly  as  early  as  the  Chasselas, 
and  nearly  a  month  earlier  than  the  Black  Hamburgh.  It  is 
an  important  acquisition  as  a  table  grape.  It  is  a  sturdy,  vigor- 
ous grower.  Leaves  large,  generally  three-lobed,  very  downy 
beneath  and  slightly  so  on  the  upper  surface. 

Bunch  long,  loose,  and  shouldered.  Berries  irregular  in  size, 
elongated,  oval  in  form.  Skin  reddish-violet,  thickly  covered 
with  bloom.  Flesh  juicy,  crisp,  with  a  particularly  sweet,  deli- 
cious aromatic  flavour.  (Al  Pom.) 


THE    GRAPE.  323 

CLASS  II. 

GRAPES  WITH  WHITE  OR  YELLOW  BERRIES. 

17.  CIOTAT.     Thomp.  Lind.  Duh. 

Parsley-leaved.  "White  Parsley-leaved. 

Parsley-leaved  Muscadine.        Malmsey  Muscadine. 
Raisin  d'Autriche. 

The  Parsley-leaved  grape,  as  its  name  denotes,  is  remarkable 
for  its  very  deeply  divided  leaves,  quite  unlike  those  of  any 
other  sort.  It  succeeds  very  well  with  us  in  the  open  air,  and 
may  therefore  be  considered  a  valuable  sort,  but  it  is  greatly 
superior  in  flavour  when  grown  under  glass. 

Bunches  of  middle  size,  long,  rather  loose.  Berries  round. 
Skin  thin,  white,  with  a  sweet  and  pleasant,  but  not  rich  flavoured 
juice. 

There  is  a  variety  of  this  grape  with  red  fruit. 

16.  CHASSELAS  MUSQUE.     Thomp.  Duh. 
Musk  Chasselas.        Le  Cour. 

A  very  delicious  grape,  the  highest  flavoured  Chasselas,  hav- 
ing much  of  the  flavour  of  the  Muscat  of  Alexandria. 

Bunches  of  medium  size,  long  and  rather  loose.  Berries 
middle  size,  round.  Skin  thin,  yellowish  white.  Flesh  tender, 
with  an  abundant  juice,  of  a  rich  musky  flavour.  Leaves  small- 
er and  deeper  green  than  those  of  the  Sweetwater  or  Musca- 
dine. 

17.  CHARLSWORTH  TOKAY.     Thomp. 

A  new  variety  very  recently  received  from  England,  reputed 
to  be  of  superiour  quality. 

Bunches  long,  compact.  Berries  large,  oval.  Skin  thick, 
white.  Flavour  rich  and  excellent,  with  a  Muscat  perfume. 

18.  EARLY  WHITE  MALVASIA.     Thomp. 

Morna  Chasselas.  Mornair  blanc.         "] 

Early  Chasselas.  Le  Melier.  I   of  the 

Grove  End  Sweet  Water.  Melier  blanc.  (  French. 

White  Melier.  Blanc  de  Bonneuil.  J 

A  nice  early  giape,  and  a  good  bearer,  which  is  in  fact  only 
an  earlier  variety  of  the  Chasselas.  It  bears  very  well  in  the 
open  air. 

Bunches  in  size  and  form,  much  like  those  of  the  white  Chas- 


324  THE    GRAPE. 

selas  or  Royal  Muscadine.  Berries  round,  yellowish  white. 
Skin  thin.  Flesh  sweet,  juicy,  and  agreeable  in  flavour.  Ripens 
in  August.  The  leaves  are  pale  green  on  the  upper  side,  slight 
ly  downy  below,  cut  into  five,  rather  deep  lobes. 

19.  PITMASTON  WHITE  CLUSTER. 

A  pretty  hardy  grape,  raised  in  Pitmaston,  England,  from  the 
Black  Cluster,  ripening  rather  earlier  than  the  Sweetwater,  of 
good  quality,  and  well  deserving  a  place  where  the  foreign  grapes 
are  cultivated  in  the  open  air. 

Bunches  of  medium  size,  compact  and  shouldered.  Berries 
middle  sized,  round.  Skin  thin,  amber  colour,  occasionally 
tinged  with  a  little  russet  when  fully  ripe.  Flesh  tender,  juicv, 
sweet  and  excellent. 

20.  ROYAL  MUSCADINE.     Thomp.  Lind.  Mill. 

Amber  Muscadine.  Chasselas  blanc.  ") 

Early  White  TeneruTe.  Chasselas  de  Fontainebleau.  I         . 

Golden  Chasselas.  D'Arbois.  V  JT*^ 

White  Chasselas,  Kaisin  de  Champagne. 

Chasselas  dore.  Amiens. 

A  truly  excellent  grape  in  all  respects — one  of  the  very  best 
for  hardy  culture  in  this  climate,  or  for  the  vinery.     It  is  every- 
where highly  esteemed,  and  is  the  Chasselas 
par  excellence  of  the  French. 

Bunches  large,  and  shouldered.     Berries, 
(fig.  94,)  larger  than  those  of  the  Sweetwater, 
round.     Skin  thin,  at  first  greenish    white, 
but  turning  to  an  amber  colour  when  fully 
ripe.     Flesh  tender,  with  a  rich  and  delicious 
flavour.     Ripens  here  about  the  20th  of  Sep- 
Royal  Muscadine.       tember.     Wood   and  foliage  stronger  than 
those  of  the  Sweetwater. 


21.  SCOTCH  WHITE  CLUSTER.     Tliomp. 
Blacksmith's  White  Cluster. 

This  is  a  new  grape,  not  yet  fairly  tested  in  this  country,  but 
which  is  likely  to  prove  a  valuable  one  for  garden  culture,  as  it 
has  the  reputation  in  England  of  being  very  hardy,  very  early, 
and  a  great  bearer.  It  was  raised  from  the  seed  by  a  black- 
smith of  Edinburgh  in  1812. 

Bunches  of  middle  size,  compact.  Berries  medium  sized, 
roundish-oval.  Skin  white,  thin.  Flesh  tender,  juicy,  sweet, 
and  excellent. 


THE    GRAPE. 


325 


22.  SYRIAN. 


Thomp.  Lind.  Speech. 
Jews. 


This  is  believed  to  be  the  grape  mentioned  in  the  scriptures 
as  found  by  the  Israelites  on  the  brook  of  Eschol,  the  bunches 
of  which  were  so  large  as  to  be  borne  on  a  staff  by  two  men. 
It  is  a  very  superb  looking  fruit,  and  has  been  grown  in  this 
country  to  very  large  size.  In  England  bunches  of  it  have  been 
produced  weighing  19£  Ibs.  It  is  much  inferiour  in  flavour  to 
No.  24,  and  is,  perhaps,  therefore,  scarcely  desirable  in  a  small 
collection. 

Bunches  enormously  large,  and  regularly  formed,  with  broad 
shoulders.  Berries  large,  oval.  Skin  thick,  white  at  first,  but 
becoming  a  tawny  yellow,  or  amber  when  at  full  maturity.  Flesh 
firm  and  solid,  moderately  juicy  and  sweet,  though  not  rich. 
Will  hang  till  Christmas  in  a  vinery.  The  wood  and  foliage  are 
very  large. 

23.  VERDELHO.     Thomp.  Lind. 

Verdal.        Verdilhio. 
Madeira  "Wine  Grape. 

A  vigorous  growing  grape,  of  good  quality,  from  Madeira, 
which  is  largely  used  in  that  island  for  making  the  best  wines. 

Bunches  rather  small,  loose.  Berries  small,  rather  unequal 
in  size,  and  often  without  seeds.  Skin  thin,  semi-transparent, 
yellowish-green,  a  little  tinged  with  russet  when  very  ripe. 
Juice  a  litSe  acid  at  first,  but  rich  and  excellent  at  maturity. 


Miller. 


24.  WHITE  MUSCAT  OF  ALEXANDRIA. 

Frontniac  of  Alexandria. 
Jerusalem  Muscat. 
Malaga, 
White  Muscat. 
Tottenham  Park  Muscat. 

Bebibo,  (of  Sicily.) 

The  most  delicious  of  all  grapes,  but  re- 
quires to  be  grown  under  glass  in  this  cli- 
mate. In  favourable  seasons  it  reaches  ma- 
turity well  in  a  vinery  without  fire-heat,  but 
it  can  scarcely  be  said  to  attain  its  highest 
flavour  except  with  the  aid  of  artificial  heat. 

Bunches  very  large,  often  9  to  12  inches, 
long,  rather  loose  and  irregular.  Berries 
very  large,  an  inch  or  more  long,  oval. 
Skin  thick,  white  or  pale  amber  when 
fully  ripe.  Flesh  quite  firm  and  crisp, 
with  a  peculiarly  musky,  rich,  perfumed 
flavour,  very  delicious.  Seeds  small,  and 


Thomp.  Lind. 

White  Muscat  of  Lunel. 

LuneL 

Muscat  d' Alexandria. 

Passe-longue  Musque.     Duh. 

Passe  MusquS. 


White  Muscat  of  Atet* 
andria. 


326  THE    GRAPE. 

occasionally  absent  from  the  larger  berries.  This  variety  is  * 
very  strong  grower,  and  is  raised  in  great  perfection  about 
Boston.  It  will  hang  a  long  time  on  the  vines. 

Mr.  Thompson  considers  the  MALAGA  grape  (brought  to  this 
country  in  jars,)  as  synonymous.  It  is  picked  so  early  for  im- 
portation as  to  have  little  flavour. 

The  CANNON-HALL  MUSCAT,  an  English  seedling,  closely  re- 
sembles this  grape,  but  the  flesh  is  firmer,  the  skin  yellower,  and 
it  is  not  quite  so  rich  in  flavour.  It  also  sets  rather  badly,  re- 
quiring to  be  fertilized  by  hand  with  the  pollen  of  some  other 
sort. 

25.  WHITE  FRONTIGNAN.     Lind.  Thomp. 

White  Constantia.  Moschata  Bianca. 

White  Frontiiiac.  Moscado  Bianco. 

Nepean's  Constantia.  Moscatel  Commun. 

Muscat  Blanc.  Muscateller. 

Raisin  de  Frontignan.  Wiesser  Muscateller. 

Muscat  Blanc  de  Jura.  Weisse  Muscaten  Traube. 

The  White  Frontignan  is  a  very  favourite  grape,  as  the  many 
names,  quoted  above,  by  which  it  is  known  in  various  parts  of 
Europe,  sufficiently  prove.  Its  hardy  habit,  uniform  productive- 
ness in  the  vinery,  and  most  luscious  flavour,  make  it  everywhere 
esteemed. 

Bunches  of  medium  size,  or  pretty  long,  and  without  shoul- 
ders. Berries  middle  sized,  round,  rather  thickly  set.  Skin 
thin,  dull  white  or  yellow,  covered  with  a,  thin  bloom.  Flesh 
tender,  with  a  rich,  perfumed,  musky  flavour. 

26.  WHITE  SWEETWATER.     Thomp. 

Early  White  Muscadine.  Dutch  Sweetwater 

White  Muscadine,  (of  Lind.)  Chasselas  Precoce. 

Early  Sweetwater.  Chasselas  Royal. 

Stillward's  Sweetwater.  Water  Zoete  Blanc. 

This  grape  is  better  known,  and  more  commonly  cultivated 
than  any  other  in  this  country,  although  it  is  inferiour  to  the 
Royal  Muscadine.  It  differs  from  the  latter  in  having  weaker 
wood,  and  open,  loose  bunches  of  a  paler  colour. 

Bunches  middle  sized,  loose  or  open,  usually  with  many 
small  imperfect  berries,  shouldered.  Berries  of  the  middle  size, 
round.  Skin  thin,  clear  watery  green,  rarely  becoming  amber 
except  very  fully  exposed  to  the  sun.  Flesh  crisp,  watery, 
sweet,  but  not  high  flavoured.  Ripens  in  the  open  air  from  the 
20th  to  the  last  of  August — a  fortnight  earlier  than  the  Royal 
Muscadine. 

27.  WHITE  TOKAY.     Thomp. 

Genuine  Tokay.     Lind.  Speech.         G-ray  Tokay  ? 
Tokai  blanc. 

This  is  the  fruit  from  which  the  delicious  Tokay  wine  of 


THE    GRAPE.  327 

Hungary  is  made.     We  have  ripened  it  very  well  in  the  open 
air.     Its  flavour  is  good  and  its  aroma  peculiarly  agreeable. 

Bunches  of  medium  size,  compact.  Berries  rounded  oval, 
closely  set.  Skin  thin,  of  a  dull  white.  Flesh  very  delicate, 
sweet  and  perfumed.  Leaves  deeply  5-lobed,  and  covered  with 
a  satiny  down  on  the  lower  surface. 

28.  WHITE  HAMBURGH.     Thomp. 

White  Lisbon.        White  Portugal 
White  Eaisin. 

This  is  the  Portugal  grape  of  commerce,  which  is  so  largely 
exported  to  different  parts  of  the  world  in  jars.  It  is  not  a  high 
flavoured  though  a  very  showy  grape,  and  will  hang  a  long  time 
on  the  vines  after  maturity.  It  requires  a  vinery. 

Bunches  very  large  and  loose.  Berries  large  oval.  Skin 
thick,  greenish-white.  Flesh  solid,  sweet,  and  sometimes  with 
a  slight  Muscat  flavour.  Bunches  of  this  variety  weighing  over 
three  pounds  have  been  grown  near  Boston. 

29.  WHITE  NICE.     Thomp.  M'Intosh. 

A  very  large  and  showy  fruit,  and,  in  a  vinery  with  fire-heat, 
a  very  excellent  sort.  M'Intosh,  an  English  gardener  of  repu- 
tation, has  grown  bunches  of  this  the  White  Nice  to  the  enor- 
mous weight  of  eighteen  pounds,  and  considers  it  "  one  of  the 
noblest  of  grapes." 

Bunches  very  large,  with  loose  shoulders.  Berries  roundish, 
medium  size,  thinly  distributed  over  the  shoulders  and  sides  oi 
the  bunch.  Skin  thin,  rather  tough,  greenish-white,  becoming, 
finally,  a  little  yellowish.  Flesh  crisp,  sweet,  and  of  very  good 
flavour.  Leaves  and  wood  very  strong,  the  latter  remarkably 
downy  beneath. 

30.  WHITE  RISSLING.     Thomp. 

Schloss  Johannisberg.          Petit  Riessling. 
Rudeshimerberg.  Grosser  Riessling. 

Reissling.  Rossling. 

Kleier  Rissling. 

The  most  celebrated  grape  of  the  Rhine,  producing  the  cele- 
brated Hock  wines  It  is  yet  little  known  in  this  country,  but 
from  its  very  great  hardiness  and  productiveness,  in  the  cold 
districts  of  its  native  soil,  we  hope  to  find  in  it  a  valuable  acqui- 
sition for  our  gardens — if  not  for  our  vineyards. 

Bunches  of  medium  size,  compact.  Berries  rather  small, 
round.  Skin  thin.  Flesh  tender  and  juicy,  with  sweet  and 
sprightly  pleasant  flavour. 


328  THE    GRAPE. 

CLASS  HI. 

GRAPES  WITH  LIGHT  RED,  ROSE-COLOURED,  OR  STRIPED  BERRIESi 

31.  ALEPPO.         Thomp.  Lind. 

Switzerland  Grape.  Raisin  d'Aless. 

Striped  Muscadine.  Chasselas  panache. 

Variegated  Chasselas.  Maurillan  panachS. 

Raisin  Suisse.  Maurillan  noir  panach6. 

A  very  singular  grape,  the  berries  being  mostly  striped  with 
white  and  black  in  distinct  lines  ;  or  sometimes  half  the  bunch 
will  be  black,  and  half  white.  It  bears  very  well,  and  is  de- 
serving a  place  in  the  vinery  of  the  amateur.  The  foliage  is 
also  prettily  striped  in  autumn. 

Bunches  rather  below  medium  size.  Berries  medium  size, 
roundish.  Skin  thin,  striped  with  white  and  dark  red,  or  black 
Flesh  juicy,  and  of  a  rich  and  excellent  flavour. 

32.  GRIZZLY  FRONTIGNAN.        Thomp.  Lind. 

Red  Frontignan,  (of  some.)  Muscat  Gris. 

Grizzly  Frontignac.  Muscado  Rosso. 

Red  Constantia.  Kummel  Traube. 

Muscat  Rouge.  Grauer  Muscateller. 

This  delicious  grape  requires  to  be  grown  in  a  vinery,  when  it 
is,  to  our  taste,  scarcely  surpassed. 

Bunches  rather  long,  with  narrow  shoulders.  Berries  round, 
of  medium  size,  and  growing  closer  upon  the  bunches  than  those 
of  the  White  Frontignan.  Skin  thick,  pale  brown,  blended  with 
red  and  yellow.  Flesh  very  juicy,  rich,  musky  and  high  flavoured. 

The  RED  FRONTIGNAN  Thompson  considers  the  same  as  the 
foregoing,  only  being  more  deeply  coloured  in  some  situations. 
But  Lindley,  with  whom  we  are  inclined  to  agree  in  this  case, 
keeps  it  distinct.  The  latter  describes  the  Red  Frontignan  as 
having  bunches  without  shoulders,  berries  perfectly  round,  and 
deep  red,  flavour  excellent.  These  two  sorts  require  more  care- 
ful comparison. 

33.  KNIGHT'S  VARIEGATED  CHASSELAS.     Thomp. 
Variegated  Chasselas.     Lind. 

A  hybrid  seedling,  raised  by  Mr.  Knight  from  the  White 
Chasselas,  impregnated  by  the  Aleppo.  A  curious  and  pretty 
fruit,  but  not  first  rate  in  flavour. 

Bunches  rather  long,  unshouldered.  Berries  below  the  mid- 
dle size,  round,  loosely  set.  Skin  quite  thin,  white,  shaded  with 


THE    GRAPE.  329 

bluish  violet,  sometimes  becoming  purplish  in  the  sun.  Flesh 
tender,  sweet,  and  pleasant.  The  leaves  die  off  in  autumn  of 
fine  red,  yellow,  and  green  colours. 

34.  LOMBARDY.     Thomp.  Lind. 

Flame  Coloured  Tokay.  Rheniish  Red. 

Wantage.  Red  Grape  of  Taurida. 

The  Lombardy  is  remarkable  for  the  very  large  size  of  the 
bunches,  which  are  frequently  twelve  to  eighteen  inches  long. 
It  is  a  handsome  fruit,  the  berries  thickly  set,  (so  much  so  as  to 
need  a  good  deal  of  thinning,)  and  it  requires  fire-heat  to  bring 
it  to  full  perfection. 

Bunches  very  large,  handsomely  formed,  with  large  shoul- 
ders. Berries  large  roundish.  Skin  thick,  pale  red  or  flame 
colour.  Flesh  firm,  sweet,  with  a  sprightly,  very  good  flavour. 

35.  BED  CHASSELAS.     Thomp.  Lind.  Fors. 
fled  Muscadine.    Mill.        Chasselas  Rouge.     Duh. 

This  grape  a  good  deal  resembles  the  White  Chasselas,  ex- 
cept that  the  berries  are  slightly  coloured  with  red.  Very  rare- 
ly, when  over  ripe,  they  become  a  dark  red. 

Bunches  loose,  not  large  ;  berries  medium  size,  round.  Skin 
thin,  at  first  pale  green,  but  when  exposed  to  the  sun  they  be- 
come red.  Flesh  tender,  sweet,  and  very  good.  Not  very  hardy. 

Cultivation  of  the  Native  Grapes. 

The  better  varieties  of  the  native  grapes,  are  among  the  most 
valuable  of  fruits  in  the  middle  states.  Hardy,  vigorous,  and 
productive,  with  a  moderate  amount  of  care  they  yield  the 
farmer,  and  the  common  gardener,  to  whom  the  finer  foreign 
sorts  requiring  much  attention  and  considerable  expense  in  cul- 
ture, are  denied,  the  enjoyment  of  an  abundance  of  very  good 
fruit.  In  this  part  of  the  country  no  fruit  is  more  common  than 
the  grape,  and  many  families  preserve  large  quantities  for  use 
during  the  winter  months,  by  packing  them  away,  as  soon  as 
ripe,  in  jars,  boxes,  or  barrels,  between  layers  of  cotton  batting 
-^in  which  way  they  may  be  kept  plump  and  fresh  till  Feb- 
ruary. 

The  grape  region  has  been  lately  greatly  extended  by  the 
addition  of  new  varieties,  which,  in  consequence  of  ripening 
their  fruit  much  earlier  than  the  Isabella  and  Catawba,  are 
suited  to  two  or  three  degrees  of  latitude  farther  north  than 
the  limit  of  the  cultivation  of  these  varieties. 

The  garden  culture  of  the  hardy  native  grapes,  although 
not  very  difficult,  cannot  be  accomplished  so  as  to  give  the 


330  THE    GRAPE. 

fruit  in  perfection,  without  some  attention  to  their  habits  and 
wants.  The  soil  should  be  dry,  deeply  worked,  and  well  en- 
riched, always  bearing  in  mind  that  it  is  an  essential  point  tc 
secure  a  perfectly  open,  sunny  exposure,  as  it  may  always  be 
assumed  that  with  us  no  atmosphere  can  be  too  warm  or  bright 
for  the  grape ;  for  although  it  will  make  the  most  vigorous 
shoots  in  the  shade  of  trees  or  buildings,  yet  the  crops  will  be 
small,  the  fruit  poor  and  uncertain,  and  the  vines  likely  to  fall  a 
prey  to  mildew. 

In  the  second  place  the  vines  should  be  kept  within  moderate 
bounds,  and  trained  to  an  upright  trellis.  The  Isabella  and 
Catawba  are  so  rampant  in  their  growth,  when  young,  that  the 
indulgent  and  gratified  cultivator  is  but  too  apt  to  allow  them 
to  overbear ;  the  border  should  always  be  given  to  the  exclusive 
occupancy  of  the  vines,  and  the  roots  should  be  allowed  space 
proportional  to  the  branches  they  are  to  carry.  By  observing 
these  directions,  and  not  suffering  the  vines  to  overbear,  they  may 
be  continued  a  long  time  in  full  vigour  and  productiveness. 

The  system  of  pruning  and  training  these  grapes  generally 
pursued  is  the  upright  mode,  with  the  spur  mode  of  training. 
The  first  season's  growth  of  a  newly  planted  vine  is  cut  back 
to  two  buds  the  ensuing  fall  or  spring.  These  two  buds  are 
allowed  to  form  two  upright  shoots  the  next  summer,  which  at 
the  end  of  the  season  are  brought  down  to  a  horizontal  position, 
and  fastened  each  way  to  the  lower  horizontal  rail  of  the  trellis, 
being  shortened  at  the  distance  of  three  or  four  feet  from  the 
root — or  as  far  each  side  as  the  plant  is  wished  to  extend.  The 
next  season,  upright  shoots  are  allowed  to  grow  one  foot  apart, 
and  these,  as  soon  as  they  reach  the  top  of  the  trellis,  are  also 
stopped.  The  next  year  the  trellis  being  filled  with  the  vines, 
a  set  of  lateral  shoots  will  be  produced  from  the  upright  leaders 
with  from  one  to  three  bunches  upon  each,  which  will  be  the 
first  crop.  The  vine  is  now  perfect,  and,  in  the  spur  mode  of 
pruning,  it  is  only  necessary  at  the  close  of  every  season,  that 
is,  at  the  autumnal  or  winter  pruning,  to  cut  back  these  lateral 
shoots,  or  fruit  spurs,  to  within  an  inch  of  the  upright  shoot 
from  which  they  sprung,  and  a  new  lateral  producing  fruit  will 
annually  supply  its  place,  to  be  again  cut  out  at  the  winter  prnuing. 

After  several  years'  bearing,  if  it  is  found  that  the  grapes  fail 
in  size  or  flavour,  the  vines  should  be  cut  down  to  the  main 
horizontal  shoots  at  the  bottom  of  the  trellis.  They  will  then 
speedily  make  a  new  set  of  upright  shoots  which  will  produce 
very  abundantly,  as  at  first. 

It  cannot  be  denied  that  the  renewal  system  of  training  (see 
page  305),  is  certain  of  yielding  always  the  largest  and  finest 
fruit,  though  not  so  large  a  crop — as  half  the  surface  of  the  vine 
is  every  year  occupied  with  young  wood,  to  take  the  place  of 
that  annually  cut  out. 


THE    GRAPE.  331 

What  we  have  already  stated,  in  page  306,  respecting  prun- 
ing will  apply  equally  well  here.  If  the  vine  is  fully  exposed 
to  the  sun  it  will  require  very  little  summer  pruning ;  in  fact, 
none,  except  stopping  the  young  shoots  three  joints  beyond  the 
farthest  bunch  of  grapes,  at  midsummer — for  the  leaves  being 
intended  by  nature  to  elaborate  the  sap,  the  more  we  can  retain 
of  them,  (without  robbing  the  fruit  unduly  of  fluids  expended 
in  making  new  growth,)  the  larger  and  higher  flavoured  will  be 
the  fruit ;  careful  experiments  having  proved  that  there  is  no 
more  successful  mode  of  impoverishing  the  crop  of  fruit  than 
that  of  pulling  off  the  leaves. 

In  the  axils  of  the  leaves  by  the  side  of  the  buds,  which  are 
to  send  forth  shoots  for  next  season's  crops — branches  called 
laterals  push  forth  which  should  be  pinched  off  at  the  first 
leaf — and  at  the  next  leaf  where  they  start  again  ;  generally  the 
second  stopping  will  be  sufficient. 

The  annual  pruning  of  the  hardy  grapes  is  usually  per- 
formed during  mild  days  in  February  or  March — at  least  a 
month  before  vegetation  is  likely  to  commence.  Many  cul- 
tivators prefer  to  prune  their  vines  in  November,  and,  except 
for  cold  latitudes  or  exposures,  this  is  undoubtedly  the  better 
season. 

Every  third  year,  at  least,  the  borders  where  the  vines  are 
growing  should  have  a  heavy  top-dressing  of  manure.  The 
vine  soon  exhausts  the  soil  within  its  reach,  and  ceases  bearing 
well  when  that  is  the  case.  We  have  frequently  seen  old  and 
impoverished  vines  entirely  resuscitated  by  digging  in  about 
the  roots,  as  far  as  they  extend,  a  very  heavy  top-dressing  of 
slightly  fermented  stable  manure. 

VINEYARD  CULTURE.  While  many  persons  who  have  either 
made  or  witnessed  the  failures  in  raising  the  foreign  grapes  in 
vineyards  in  this  country,  believe  it  is  folly  for  us  to  attempt 
to  compete  with  France  and  Germany  in  wine-making,  some  of 
our  western  citizens,  aided  by  skilful  Swiss  and  German  vine- 
dressers— emigrants  to  this  country,  have  placed  the  fact  of 
profitable  vineyard  culture  beyond  a  doubt,  in  the  valley  of  the 
Ohio.  The  vineyards  on  the  Ohio,  now  covering  many  acres, 
produce  regular,  and  very  large  crops,  and  their  wine  of  the 
different  characters  of  Madeira,  Hock,  and  Champagne,  brings 
very  readily  from  75  cents  to  one  dollar  a  gallon  in  Cincinnati. 
The  Swiss,  at  Vevay,  first  commenced  wine-making  in  the 
West,  but  to  the  zeal  and  fostering  care  of  N.  Longworth,  Esq., 
of  Cincinnati,  one  of  the  most  energetic  of  western  horticul- 
turists, that  district  of  country  owes  the  firm  basis  on  which 
the  vine  culture  is  now  placed.  The  native  grapes — chiefly 
the  Catawba — are  entirely  used  there,  and  as  many  parts  of 
the  middle  States  are  quite  as  favourable  as  the  banks  of  the 
Ohio  for  these  varieties,  the  much  greater  yield  of  these  grapes 


332  THE    GRAPE. 

• 

leads  us  to  believe  that  we  may  even  here  pursue  wine-making 
profitably. 

The  vineyard  culture  of  the  native  grape  is  very  simple. 
Strong,  loamy,  or  gravelly  soils  are  preferable — limestone  soils 
being  usually  the  best — and  a  warm,  open,  sunny  exposure 
being  indispensable.  The  vines  are  planted  in  rows,  about  six 
feet  apart,  and  trained  to  upright  stakes  or  posts  as  in  Europe. 
The  ordinary  culture  is  as  simple  as  that  of  a  field  of  Indian 
corn — one  man  and  horse  with  a  plough,  and  the  horse  culti- 
vator, being  able  to  keep  a  pretty  large  surface  in  good  order. 
The  annual  pruning  is  performed  in  winter,  top-dressing  the 
vines  when  it  is  necessary  in  the  spring;  and  the  summer 
work,  stopping  side  shoots,  thinning,  tying,  and  gathering, 
being  chiefly  done  by  women  and  children.  In  the  fermenta- 
tion of  the  newly  made  wine  lies  the  chief  secret  of  the  vigne- 
ron,  and,  much  as  has  been  said  of  this  in  books,  we  have  sat- 
isfied ourselves  that  careful  experiments,  or,  which  is  better,  a 
resort  to  the  experience  of  others,  is  the  only  way  in  which  to 
secure  success  in  the  quality  of  the  wine  itself. 

DISEASES.  The  mildew,  which  is  troublesome  in  some  dis- 
tricts, is  easily  prevented  by  keeping  the  vine  of  small  size, 
and  by  the  renewal  system  of  pruning,  or  never  allowing  the 
vine  to  bear  more  than  two  years  on  spurs  from  the  same  old 
wood. 

The  beetles  which  sometimes  infest  the  grape  vines  in  sum- 
mer, especially  the  large  brownish  yellow  vine  beetle,  (Pelid- 
nota  punctata,)  and  the  grape-vine  flea-beetle,  (Haltica  chalybea,) 
are  very  destructive  to  the  foliage  and  buds,  and  the  most  effec- 
tual remedy  is  hand-picking  when  taken  in  time.  But  we 
would  also  very  strongly  recommend  again  the  use  of  open 
mouthed  bottles,  half  filled,  (and  kept  renewed,)  with  a  mixture 
of  sweetened  water  and  vinegar,  and  hung  here  and  there 
among  the  vines.  Indeed,  we  have  seen  bushels  of  beetles,  and 
other  insects,  destroyed  in  a  season,  and  all  injury  prevented, 
simply  by  the  use  of  such  bottles. 

VARIETIES.  The  most  valuable  native  grapes  are  those  two 
old  standard  varieties,  Isabella  and  Catawba,  with  those  more 
recently  introduced,  Diana,  Delaware,  Rebecca,  and  Concord. 
For  warm  exposures  and  particularly  for  the  South  the  Her- 
bemont  is  a  most  excellent  variety.  The  Elsingburgh,  is  a 
very  small  grape,  but  of  delicious  quality,  and  the  Clinton  is 
prized  chiefly  for  latitudes  where  the  Isabella  does  not  always 
ripen. 


THE    GRAPE.  333 


1.  Native  Grapes. 

ALEXANDER'S.     Thomp.  Prin. 

Schuylkill  Muscadell.    Adlum. 

Muscadine. 

Cape  Grape.  } 

Spring  Mill  Constantia.  >•  of  Vevay,  IU. 

Clifton's  Constantia.       ) 

Madeira,  of  York,  Pa? 

Tasker's  Grape. 

Winne. 

This  grape,  a  natural  seedling,  was  first  discovered  by  Mr. 
Alexander,  gardener  to  Gov.  Penn,  before  the  war  of  the  revo- 
lution. It  is  not  unfrequently  found,  as  a  seedling,  from  the 
wild  Foxgrape,  on  the  borders  of  our  woods.  It  is  quite  sweet 
when  ripe,  and  makes  a  very  fair  wine,  but  is  quite  too  pulpy 
and  coarse  for  table  use.  The  bunches  are  more  compact,  and 
the  leaves  much  more  downy,  than  those  of  the  Isabella. 

Bunches  rather  compact,  not  shouldered.  Berries  of  medium 
size,  oval.  Skin  thick,  quite  black.  Flesh  with  a  very  firm 
pulp,  but  juicy,  and  quite  sweet  and  musky,  when  fully  ripe, 
which  is  not  till  the  last  of  October. 

2.  BLAND. 

Bland's  Virginia.        Bland's  Madeira, 
Bland's  Pale  Red.       Powell. 
Red  Scuppernong,  (of  some.) 

The  Bland  is  one  of  the  best  of  our  native  grapes,  approach- 
ing, in  flavour  and  appearance,  the  Chasselas  grapes  of  Europe, 
with  very  little  pulp,  and  only  a  slight  astringency.  It  does 
not  ripen  well  to  the  north  of  this,  except  in  favourable  situa- 
tions, and  should  always  be  planted  in  a  warm  exposure.  It  is 
a  genuine  native  sort,  (doubtless  a  natural  seedling,)  and  is  said 
to  have  been  found  on  the  eastern  shore  of  Virginia,  by  Col. 
Bland  of  that  state,  who  presented  scions  to  Mr.  Bartram,  the 
botanist,  by  whom  it  was  first  cultivated.  The  Bland  is  not  a 
great  bearer,  and  has  not  proved  valuable  north.  The  fruit 
keeps  admirably,  in  jars,  for  winter  use. 

Bunches  rather  long,  loose,  and  often  with  small,  imperfect 
berries.  Berries  round,  on  long  stalks — hanging  rather  thinly. 
Skin  thin,  at  first,  pale  green,  but  pale  red  when  ripe.  Flesh 
slightly  pulpy,  of  a  pleasant,  sprightly,  delicate  flavour,  and  with 
little  or  no  musky  scent,  but  a  slight  astringency.  Ripens  pretty 
late.  Foliage  lighter  green  than  that  of  the  Catawba,  smoother, 
and  more  delicate.  This  vine  is  quite  difficult  of  propagation 
bv  cuttings. 


334  THE    GRAPE. 


BRINCKLE. 

Raised  by  Peter  Raabe  near  Philadelphia,  but  not  yet  tested 
as  to  hardiness.  Bunch  large,  rather  compact,  sometimes 
shouldered.  Berries  five-eighths  of  an  inch  in  diameter ;  round, 
black.  Flesh  solid,  not  pulpy.  Flavour  rich,  vinous,  and  saccha- 
rine; quality  "  best."  (Ad.  Int.  Rep.) 

CANADIAN  CHIEF. 

From  Canada,  and  claimed  to  be  a  native,  but  so  strongly 
marked  with  foreign  characteristics  that  we  think  it  will  not 
prove  to  be  an  acquisition  for  general  cultivation. 

Bunches  very  large  and  shouldered,  and  the  vine  very  pro- 
ductive, and  will  probably  do  better  in  Canada  than  in  a  warmer 
latitude. 

CANBY'S  AUGUST. 

Origin  uncertain  ;  introduced  by  Charles  Canby,  Wilmington, 
Del.  •  Bunch  medium  size,  compact.  Berry  round,  black,  thickly 
covered  with  a  light  bloom,  juice  slightly  reddened,  sweet,  vinous, 
not  very  rich.  Skin  somewhat  pungent,  and  not  much  tough- 
ness in  its  pulp  when  fully  ripe,  which  is  a  few  days  before  Isa- 
bella. York  Madeira  and  Hyde's  Eliza  resemble  this,  and  may 
prove  the  same. 

CASSADY. 

An  accidental  seedling  that  sprung  up  in  P.  H.  Cassady's 
yard,  in  Philadelphia. 

Bunches  medium  size,  tolerably  compact,  and  sometimes 
shouldered.  Berry  below  medium,  round,  greenish  white,  with 
occasionally  a  faint  salmon  tint,  and  thickly  covered  with  white 
bloom.  Flesh  juicy,  with  but  little  pulp,  flavour  pleasant. 
Quality  "  very  good."  (Ad.  Int.  Rep.) 

CATAWBA.     Adlum.  Ken. 
Red  Muricy.         Catawba  Tokay. 

This  excellent  native  grape  was.  first  introduced  to  notice  by 
Major  Adlum,  of  Georgetown,  D.  C.,  and  was  found  by  him  in 
Maryland.  It  probably  has  its  name  from  the  Catawba  river, 
but  it  has  been  found  growing  at  various  points  from  that  river 
to  Pennsylvania.  It  is  one  of  the  hardiest,  most  productive, 
and  excellent  of  our  native  sorts,  either  for  wine  or  table  use, 
and  succeeds  well  in  all  situations  not  too  cold  for  grape  culture. 
In  habit  of  growth,  it  so  closely  resembles  the  Isabella  that  it  is 
difficult  to  distinguish  the  two,  except  in  the  colour  and  shape 


THE    GRAPE.  335 

of  the  fruit.     Unless  it  be  very  ripe,  it  is,  perhaps,  a  little  more 
musky  in  flavour,  than  the  Isabella. 

Bunches  of  medium  size,  somewhat  V» 

loose,  shouldered.  Berries,  round,  (or 
sometimes  slightly  oval,)  pretty  large. 
Skin  rather  thick,  pale  red  in  the 
shade,  but  pretty  deep  red  in  the  sun,  I 
covered  with  a  lilac  bloom.  Flesh 
slightly  pulpy,  juicy,  very  sweet, 
with  an  aromatic,  rich,  musky  flavour. 
Ripe  from  the  1st  to  the  middle  of  Catawba. 

October,  and  should  be  allowed  to  hang  till  fully  ripe. 

CHILDS'  SUPERB. 
Childs'  Seedling. 

A  very  large  fine  grape  grown  in  Utica,  N.  Y.,  by  Mr.  Childs. 
It  is  doubtless  of  foreign  origin,  but  has  succeeded  with  him 
without  glass,  although  latterly  grown  under  it.  We  presume 
its  foreign  characteristics  will  not  fit  it  for  open  culture. 

CLARA. 

Raised  by  Peter  Raabe.  Bunch  medium,  not  compact.  Ber- 
ry medium,  round,  green,  faintly  tinged  with  salmon  when  ex- 
posed to  the  sun.  Flesh  tender,  juicy,  flavour  rich,  sweet  and 
delicious,  quality  "  best." — (Ad.  Int.  Rep.) 

CLINTON. 

Origin  uncertain — said  to  have  originated  in  Western  New 
York,  growth  vigorous,  hardy,  and  productive.  Bunch  medium, 
shouldered,  long  and  narrow,  somewhat  irregular  but  compact. 
Berries  round,  rather  below  medium  size,  black,  covered  with  a 
thick  bloom,  juicy,  with  some  acidity  and  toughness  in  its  pulp, 
but  with  a  brisk  vinous  flavour ;  eatable  eight  or  ten  days  before 
Isabella,  but  continues  austere  till  after  cold  weather,  when  it 
becomes  very  good. 

COLUMBIA.     Prince. 

This  grape  is  said  to  have  been  found  by  Mr.  Adlum  on 
his  farm  at  Georgetown,  D.  C.,  a  vigorous  grower,  produc- 
tive. 

Bunch  small,  compact.  Berry  small,  black,  with  a  thin  bloom, 
with  very  little  hardness  or  acidity  in  its  pulp,  not  high  flavour- 
ed, but  pleasant  and  vinous,  scarcely  if  at  all  foxy — ripe  last  of 
September. 


336  THE    GRAPE. 

' 

CONCORD. 

This  fine  hardy  native  grape  was  raised  from  seed  by  E, 
W.  Bull,  Concord,  Mass.  It  is  of  very  healthy,  vigorous  habit, 
and  exceedingly  productive.  Bunch  rather  compact,  large 
shouldered.  Berries  large,  globular,  almost  black,  thickly  co- 
vered with  bloom.  Skin  rather  thick,  with  more  of  the  native 
pungency  and  aroma  than  the  Isabella,  which  it  resembles,  but 
does  not  quite  equal  in  quality.  Flesh  moderately  juicy, 
rather  buttery,  very  sweet,  with  considerable  toughness  and 
acidity  in  its  pulp.  It  is  more  hardy  than  the  Isabella  and 
ripens  about  ten  days  earlier,  consequently  it  is  a  very  valu- 
able variety  for  a  large  northern  range  where  the  Isabella  does 
not  ripen. 

. 

DELAWARE. 
Heath. 


.  } 


The  precise  origin  of  this  grape  is  not  known.  We  have  the 
following  account  of  it  from  our  friend,  A.  Thomson  of  Dela- 
ware, Ohio,  to  whose  appreciative  taste  and  liberality  the  coun- 
try is  indebted  for  the  introduction  of  our  best  hardy  table 
grape. 

Among  an  indiscriminate  mixture  brought  to  Delaware  for 
sale  by  a  German,  he  found  this,  whose  excellence  immediately 
attracted  his  attention,  and  on  inquiry  as  to  its  history,  he  found 
it  in  the  possession  of  some  German  emigrants  who  said  they 
brought  it  from  New  Jersey  some  eighteen  years  ago,  having 
obtained  it  from  the  garden  of  a  French  gentleman  named  Paul 
H.  Provost,  in  Kingswood  township,  Hunterdon  Co.,  N.  J.  It 
was  known  in  that  vicinity  as  the  "  Italian  wine  grape,"  and  had 
been  received  by  Mr.  Provost  many  years  before  from  a  bro- 
ther residing  in  Italy. 

By  some  German  wine-growers  in  Cincinnati,  it  has  been 
thought  to  be  Traminer,  and  by  others  the  Red  Resting,  two 
celebrated  wine  grapes  of  Germany,  to  which  its  fruit  bears  a 
strong  resemblance,  but  from  which,  in  wood  and  foliage,  it  is 
as  distinct  as  any  of  our  native  grapes.  Mr.  Thomson  thinks  it 
must  have  been  an  accidental  seedling  that  sprang  up  in  that 
garden,  as  it  is  free  from  blight  and  mildew,  never  prematurely 
losing  its  leaves,  and  seeming  to  luxuriate  in  our  climate,  which 
cannot  be  said  of  any  foreign  variety  with  which  we  are  ac- 
quainted. Bunch  small,  very  compact,  and  generally  shoulder- 
ed. Berries  smallish,  round  when  not  compressed.  Skin  thin,  of 
a  beautiful  light-red  or  flesh  colour,  very  translucent,  passing  to 
wine  colour  by  long  keeping,  It  is  without  hardness  or  aciditTr 


THE    GRAPE. 


337 


in  its  pulp,  exceedingly  sweet  but  sprightly,  vinous,  and  aromatic, 
and  is  well  characterised  by  Mr.  Prince*  as  our  highest  flavour- 
ed and  most  delicious  hardy  grape.  It  is  a  vigorous  grower,  an 
early  and  profuse  bearer,  and  probably  more  hardy  than  Isabella 
or  Catawba.  In  the  garden  of  Mr.  Thomson,  where  all  other 


Delaware. 

kinds  were  nearly  destroyed  by  the  unprecedented  cold  of  J5ft 
and  J56,  this  alone  was  uninjured.      It  ripens  nearly,  or  quite. 

*  Remarks  in  bringing  it  before  the  Poraolosrical  Congress. 
i  m 


338  THE    GRAPE. 

three  weeks  before  the  Isabella.     Its  bunches  and  berries  are 
very  greatly  increased  in  size  by  high  culture. 

DIANA. 

A  seedling  of  the  Catawba  raised  by  Mrs.  Diana  Crehore  of 
Boston,  and  named  by  the  Massachusetts  Horticultural  Society. 
Its  promise  of  excellence  was  first  made  known  to  the  public  by 
Mr.  Hovey  through  his  Magazine  in  1844,  and  in  1849  the 
Horticulturist  announced  it  the  best  and  most  beautiful  of  Ame- 
rican grapes,  particularly  valuable  for  its  earliness.  For  the  South 
it  has  proved  even  better  than  at  the  North. 

In  its  general  appearance  it  bears  a  strong  resemblance  to  its 
parent,  but  in  its  earliness  of  ripening  and  in  the  quality  of  its 
fruit,  as  well  as  in  general  hardiness  and  certainty  of  maturing  its 
crops,  it  is  greatly  superiour  to  that  fine  variety.  The  berries 
are  of  the  same  globular  shape,  but  not  quite  so  large.  The 
bunches  regularly  conic  in  form,  large,  very  compact,  and  heavy, 
not  properly  shouldered,  but  often  having  a  small  bunch  ap- 
pended by  a  long  branch  of  the  peduncle. 

The  colour  is  a  fine  reddish  lilac,  thickly  covered  with  bloom, 
and  the  berries  generally  marked  with  three  or  four  indistinct 
star-like  specks.  The  fruit  when  fully  ripe  abounds  in  fine  rich 
juice,  vinous,  and  aromatic,  from  which  all  the  offensive  native 
odor  has  disappeared.  It  hangs  long  on  the  vines,  is  not  injured 
by  severe  frosts,  and  keeps  admirably  for  winter  use.  It  is  ex- 
ceedingly productive  and  very  vigorous. 

ELSINGBURGH.     Ken.  Prin.  Adlum. 

Smart's  Elsingburg.       Elsenborough. 

A  very  nice  little  grape  for  the  dessert,  perfectly  sweet  and 
melting,  without  pulp,  originally  brought  from  a  village  of  this 
name  in  Salem  Co.,  New  Jersey.  It  is  not  a  great  deal  larger 
ss  than  the  common  Frost  grape,  in  the  size  of  the 

berry.     A  moderate,  but  regular  bearer,  ripens 
well,  and  much  esteemed  by  many  for  the  table. 

Bunches  pretty  large,  loose,  and  shouldered. 
I  \  Berries,  small,  round.      Skin  thin,  black,  covered 

V          J  with  a  blue  bloom.     Flesh  entirely  without  pulp, 

melting,  sweet,    and   excellent.     The  leaves  are 

^k^&wr^.  deepiy  5_lobed,  pretty  dark  green,  and  the  wood 
lather  slender,  with  long  joints. 

EMILY. 

Raised  by  Peter  Raabe  near  Philadelphia,  not  proved  as  to 
hardiness.  Bunch  large,  not  very  compact,  occasionally  shoul- 


THE    GRAPE.  339 

dered.  Berry  below  medium,  from  three  eighths  to  one  half  an 
inch  in  diameter,  round,  pale  red.  Flesh  very  juicy,  with  little 
or  no  pulp.  Flavour  saccharine  and  delicious,  quality  "  best"  for 
an  out-door  grape.  (Ad.  Int.  Rep.) 

GARRIGUES. 

Raised  by  Edward  Garrigues  Kingsessing,  Philadelphia.  A 
vigorous  grower,  hardy  and  productive,  very  much  resembles 
Isabella  and  no  doubt  a  seedling  of  it.  Bunch  large,  loose, 
shouldered.  Berries  large,  oval,  dark  purple,  covered  with  a 
thick  bloom.  Flesh  with  little  toughness  in  its  pulp,  juicy, 
sweet,  and  rich — ripe  eight  or  ten  days  before  Isabella. 

GRAHAM. 

An  accidental  seedling  introduced  by  Wm.  Graham,  of  Phi- 
ladelphia. Bunch  of  medium  size,  shouldered,  not  compact. 
Berry  half  an  inch  in  diameter,  round,  purple,  thickly  covered 
with  a  blue  bloom,  contains  little  or  no  pulp,  and  abounds  in 
saccharine  juice  of  agreeable  flavour,  quality  "best."  (Ad.  Int. 
Rep.) 

HARTFORD  PROLIFIC. 

Raised  by  Mr.  Steel  of  Hartford,  Conn.  Hardy,  vigorous,  and 
productive.  Bunch  large,  shouldered,  rather  compact.  Berry 
large,  globular,  with  a  good  deal  of  the  native  perfume.  Skin 
thick,  black,  covered  with  a  bloom.  Flesh  sweet,  moderately 
juicy  with  considerable  toughness  and  acidity  in  its  pulp ;  ripe 
about  ten  days  before  Isabella. 

HERBEMONT. 

"Warren.        Warrenton. 
Herbemont's  Madeira.    Neal  Grape. 

Origin  claimed  for  many  localities,  but  not  yet  fully  ascertain- 
ed. This  is  the  most  rampant  grower  of  all  our  hardy  grapes, 
and  under  favourable  circumstances  yields  a  fruit  of  surpassing 
excellence  with  which  the  nicest  detector  of  foxiness,  thickness  of 
skin,  toughness  or  acidity  of  pulp,  can  find  no  fault  ;  north  of 
Philadelphia  it  needs  a  warm  exposure  or  favourable  season  for 
the  full  development  of  all  its  excellences.  In  our  village  under 
the  care  of  a  lady,  it  has  not  failed  for  many  years  to  give  a 
most  abundant  crop  of  perfectly  ripened  fruit,  and  without  pro- 
tection has  not  suffered  at  all  from  winter  killing.  A  very  old 
vine  in  Baltimore,  which  had  never  before  failed  to  produce 
abundantly  since  its  first  bearing,  had,  last  winter  when  the  mer- 
cury fell  to  19°  below  zero,  all  its  young  wood  killed  ;  but 
ordinarily  in  that  latitude  and  further  south,  it  is  an  unfail- 


340  THE    GRAPE. 

ing  bearer,  and  particularly  fitted  for  those  southern  latitudes 
that  are  liable  to  injury  from  late  frosts  in  spring  and  early 
•frosts  in  autumn,  as  it  flowers  very  late  and  ripens  its  fruit 
early.  Its  leaves  in  autumn  are  the  last  to  yield  to  frost,  re- 
maining perfectly  green  and  vigorous  after  all  others  have 
withered  or  fallen,  consequently  it  has  often  an  amount  of 
unripened  wood  which  should  be  cut  off  before  winter. 

Bunch  very  large  and  exceedingly  compact,  shouldered.  Ber- 
ries below  medium,  round,  dark  blue,  or  violet,  covered  with  a 
thick  light  bloom.  Skin  thin,  which  is  filled  with  a  sweet,  rich, 
vinous,  aromatic  juice,  of  so  little  consistence,  that  it  cannot  be 
called  flesh. 

Lenoir,  Long,  Devereaux,  and  Thurmond. — Under  the  above 
names,  grapes  much  resembling  in  character  the  Herbemont,  are 
grown  in  the  Southern  states,  and  we  have  hitherto  considered 
them  synonymous  of  it ;  but  all  our  southern  friends  claim  that 
Lenoir  is  a  distinct  variety,  and  much  earlier  than  any  of  the 
others,  and  also  at  least  that  some  of  the  others  are  distinct. 
The  matter  is  now  under  investigation,  and  we  must  wait  the 
result  before  deciding. 

HUDSON. 

Originated  in  the  garden  of  Mr.  Calkins,  Hudson,  N.  Y. 
Growth  similar  to  Isabella,  and  said  to  be  two  or  three  weeks 
earlier.  Bunch  and  berry  much  the  same,  but  less  sprightly 
and  not  quite  so  rich. 

HYDE'S  ELIZA. 

Bunch  medium,  compact,  often  with  a  small  shoulder.  Berry 
medium  size,  round,  black,  covered  with  a  thin,  light  bloom. 
Flesh  tolerably  juicy,  somewhat  buttery,  with  a  pleasant  vinous 
flavour.  Ripe  a  few  days  before  Isabella. 

ISABELLA.      Prin.  Ken.  Adlum. 

This  very  popular  grape,  a  native  of  South  Carolina,  was 
brought  to  the  north  and  introduced  to  the  notice  of  cultivators 
about  the  year  1818,  by  Mrs.  Isabella  Gibbs,  the  wife  of  George 
Gibbs,  Esq.,  in  honour  of  whom  it  was  named.  Its  great  vigour, 
hardiness,  and  productiveness,  with  the  least  possible  care,  have 
caused  it  to  be  most  widely  disseminated.  A  vine  growing 
here  has  borne  12  bushels  of  grapes  in  a  single  year.  It  is,  per- 
haps, a  little  more  hardy,  and  ripens  earlier  than  the  Catawba, 
which  renders  it  valuable  at  the  northern  part  of  this  state,  or 
the  colder  portion  of  New-England.  No  farmer's  garden,  how- 
ever small,  should  be  without  this  and  the  Catawba. 

Bunches   of  good   size — five  to   seven  inches   long,    rather 


THE    GRAPE.  34 1 

loose,    shouldered.    Berries,    oval,  pretty    large.     Skin  thick 

dark  purple,  becoming  at  last  nearly 

black,   covered  with  a  blue  bloom. 

Flesh  tender,  with  some  pulp,  which 

nearly  dissolves  when  fully  mature ; 

juicy,  sweet   and  rich,  with  slight 

musky  aroma. 

This  grape  is  frequently  picked  as 
soon  as  it  is  well  coloured,  and  long 
before  it  is  ripe.  Isabella. 

LOUISA. 

Raised  by  Samuel  Miller,  Calmdale,  Lebanon  Co.,  Penn.  He 
says,  hardy,  vigorous  grower,  and  having  less  seeds  than  most 
native  grapes.  Bunch  medium,  rather  compact,  occasionally 
shouldered.  Berry  round  inclining  to  oval,  black  with  a  blue 
bloom,  somewhat  the  flavour  of  Isabella,  rather  better  quality, 
and  ripe  eight  or  ten  days  earlier. 

LYMAN. 

Origin  unknown — a  Northern  variety  ;  hardy  and  productive. 
Bunch  small,  rather  compact.  Berry,  round,  medium  or  below, 
black,  covered  with  a  thick  bloom,  similar  in  flavour  to  Clinton, 
and  ripens  about  the  same  time. 

MAMMOTH  CATAWBA. 

Bunch  large,  not  compact.  Berry  large,  round,  of  a  deeper 
red  and  larger  size  than  Catawba,  but  not  equal  to  it  in  flavour. 
—(Ad.  Int.  Rep.) 

MARION. 

Origin  unknown.  Sent  to  Mr.  Longworth  from  Marion,  Ohio, 
and  by  him  disseminated.  It  much  resembles  the  Isabella  in 
shape  and  size  of  berry,  and  form  of  bunch,  but  more  uniform 
in  its  ripening  and  more  delicate  in  flavour,  ripening  about  the 
same  time.  Growth  healthy,  making  firm  and  short  jointed 
wood,  with  strong  red  tendrils ;  a  good  bearer. 

Bunches  large,  regular,  seldom  shouldered.  Berries  large, 
round,  inclining  to  oval,  dark  purple  with  a  bloom,  juice  abun- 
dant, pulp  thin,  not  sufficiently  tested  for  wine,  a  promising 
variety.  (A.  H.  Ernst,  Mo.) 

MISSOURI. 
Missouri  Seedling. 
This  grape  we  received  from  Cincinnati,  where  it  is  con- 


342  THE    GRAPE. 

siderably  cultivated,  and  much  esteemed  in  the  vineyards, 
making  a  wine  much  resembling  Madeira.  It  was  received  there 
from  the  east,  under  this  name,  and  we  think,  may  very  proba- 
bly be  a  seedling  from  one  of  the  Pineau  or  Burgundy  grapes. 
It  is  not  very  productive,  and  makes  little  wood.  The  latter  is 
greyish,  spotted  with  dark  brown  specks,  short  jointed,  buds  in 
clusters,  double  and  triple.  Leaves  deeply  cut,  trilobed. 

Bunches  loose,  and  of  moderate  size.  Berries  small,  round. 
Skin  thin,  almost  black,  with  very  little  bloom.  Flesh  tender, 
with  little  pulp,  sweet,  and  pleasant,  but  inferiour  to  the  Ohio 
for  the  table. 


NORTON'S  VIRGINIA.     Prin.  Ken. 

Norton's  Seedling. 

A  native  seedling,  produced  by  a  cross  between  the  Bland 
and  Miller's  Burgundy,  by  Dr.  N.  Norton,  of  Richmond,  Vir- 
ginia. It  is  a  most  productive  grape  in  garden  or  vineyard, 
bearing  very  large  crops  (especially  at  the  south,  where  many 
kinds  rot,)  in  all  seasons.  It  has  been  confounded  by  some 
with  Ohio  grape,  from  which  it  is  quite  distinct,  more  pulpy, 
and  less  agreeable  for  the  dessert,  though,  probably,  a  much 
better  wine  grape. 

Bunches  long,  sometimes  eight  or  nine  inches,  occasionally 
shouldered,  somewhat  compact.  Berries  small,  round.  Skin 
thin,  dark  purple.  Flesh  pulpy,  with  a  brisk,  rather  rough  fla 
vour.  The  foliage  is  light  coloured,  shaped  like  the  Elsinburgh. 
Shoots  strong  and  hardy. 

NORTHERN  MUSCADINE. 

Raised  by  the  Shakers  at  New  Lebanon,  Columbia  Co.  N.  Y. 

Bunches  small,  short,  compact.  Berry  large,  round,  choco- 
late or  brownish  red.  Skin  thick,  with  a  pungency  and  odour 
common  to  the  wild  fox  grape,  and  is  a  very  little,  if  any,  im- 
provement on  it.  The  berries  fall  from  the  bunch  as  soon  as 
ripe,  which  is  about  two  weeks  before  Isabella. 

OHIO. 

Segar  Box  Grape.        Longworth's  Ohio. 
Jack. 

This  grape,  which  has  recently  attracted  a  good  deal  of  at- 
tention, has  a  rather  singular  history.  The  cuttings,  from 
which  all  the  present  stock  has  originated,  were  left  in  a  seo^ar 
box,  at  the  residence  of  N.  Long-worth,  Esq.,  Cincinnati,  Ohio, 
during  his  absence  from  home,  by  some  person  who  was  not 


THE    GRAPE.  345 

known,  and  wlio  left  no  account  of  them.     It  is  still  commonly 
known  as  the  Segar  Box  in  that  vicinity. 

It  is  now  supposed  to  be  the  same  as  the  Jack  Grape  culti- 
vated near  Natchez,  Mississippi,  and  was  so  called  from  an  old 
Spaniard  of  the  name  of  Jaques,  who  introduced  the  vine.  It 
is  most  likely  a  foreign  sort,  and,  except  in  a  few  localities;  a 
sandy  soil  and  a  mild  climate,  it  is  not  likely  to  succeed ;  it  will 
not  stand  our  winters  here. 

The  wood  is  strong,  long  jointed,  lighter  red  than  that  of  the 
Norton's  Virginia,  and  smooth,  with  peculiarly  pointed  buds. 
Leaves  large,  trilobed. 

Bunches  large  and  long,  from  six  to 
ten  inches,  and  often  fifteen  inches  in 
length,  rather  loose,  tapering,  shoulder- 
ed. Berries,  small,  round.  Skin  thin, 
purple,  with  a  blue  bloom.  Flesh  tender, 
and  melting,  without  any  pulp,  brisk  and 
vinous. 

This  grape  is  a  good  bearer,  requires  to 
Ohio.  be  well  pruned,  and  the  wood  laid-in  thin 

and  long. 

RAABE. 

Raised  by  Peter  Raabe,  (thought  to  be  hardy.) 

Bunches  small,   compact,  rarely  shouldered.     Berry   below 

medium  size,  round,   dark  red,   thickly  covered  with  bloom. 

Flesh  very  juicy,  with  scarcely  any  pulp.     Flavour  saccharine, 

with  a  good  deal  of  the  Catawba  aroma.     Quality  "  best."  (Ad. 

Int.  Rep.) 

REBECCA. 

A  new  variety.     First  disseminated  last  season.  . 

Bunches  nearly  cylindric,  about  four  inches  long  by  two  and 
a  half  inches  in  diameter,  very  compact,  and  heavy,  often 
shouldered.  Berries  of  full,  medium  size,  oval,  and  generally 
much  compressed,  strongly  adhering  to  the  peduncle.  Colour 
light  green  in  the  shade,  auburn  or  golden  in  the  sun,  and 
covered  with  a  light  bloom,  considerably  translucent.  Flesh 
of  some  consistence,  juicy,  sweet,  and  delicious,  with  a  per- 
ceptible native  perfume,  but  very  agreeable.  It  has  no  tough- 
ness or  acidity  in  its  pulp,  and  ripens  eight  or  ten  days  ear- 
lier than  Isabella,  and  keeping  a  long  time  after  it  is  ga- 
thered. 

This  superior  hardy  white  grape  is  undoubtedly  a  native — a 
?hance  seedling  in  the  garden  of  E.  M.  Peake,  of  Hudson,  N. 
V.,  where  it  has  been  growing  about  nine  years,  and  there 


344 


THE    GRAPE. 


proved  perfectly  hardy  and  productive.     It  is  not  so  vigorous  in 
its  habit  as  Isabella  and  Catawba,  but  healthy,  and  not  disposed 


Rebecca. 


to  mildew,  and  being  exceedingly  beautiful  as  well  as  excellent, 
it  must  be  regarded  as  a  very  great  acquisition. 


THE    GRAPE.  346 


SCUPPERNONG.     Prin.  Adlum 

Fox  Grape,  "1 

Bull  or  Bullet,  , .,         ,, 

American  Muscadine,  f**** 

Eoanoake. 

Vitis  Yulpina.     Lind. 

rotundifolia.     Mickx. 

The  Scuppernong  grape  is  a  very  distinct  southern  species, 
found  growing  wild,  from  Virginia  to  Florida,  and  climbing  the 
tops  of  the  tallest  trees.  It  is  easily  known  from  every  other 
grape  by  the  small  size  of  its  leaves,  which  are  seldom  over 
two  or  three  inches  in  diameter,  and  by  their  being  glossy  and 
smooth  on  both  the  under  and  upper  surfaces.  These  leaves 
are  roundish  and  coarsely  serrated,  and  the  young  shoots  are 
slender ;  the  old  wood  is  smooth,  and  not  shaggy,  like  that  of 
most  vines.  This  species  is  dioecious. 

We  have  made  several  trials  with  the  Scuppernong  grape,  but 
find  it  quite  too  tender  for  a  northern  climate,  being  killed  to  the 
ground  by  our  winters.  At  the  south  it  is  a  very  hardy,  pro- 
ductive, and  excellent  wine  grape.  The  White  and  Black  Scup- 
pernong scarcely  differ,  except  in  the  colour  of  the  fruit.  The 
tendrils  of  each  correspond  in  hue  with  the  fruit. 

Bunches  small,  loose,  seldom  composed  of  more  than  six  ber- 
ries. Berries  round,  large.  Skin  thick,  light  green  in  the 
white,  dark  red  in  the  black  variety.  Flesh  quite  pulpy,  except 
when  very  thoroughly  ripe,  juicy  and  sweet,  but  with  a  strong, 
musky  scent  and  flavour. 

TO-KALON. 

Raised  by  Dr.  Spofford,  of  Lansingburgh,  N.  Y. 

This  fine  grape  has  been  but  little  disseminated  in  conse- 
quence of  the  general  supposition  that  it  was  very  much  like, 
if  not  identical  with,  the  Catawba,  from  which  it  is  entirely  dis- 
tinct in  wood,  foliage,  and  every  characteristic  of  the  fruit.  It 
is  a  vigorous  grower,  foliage  very  large,  abundant,  and  much 
less  rough  than  Catawba  or  Isabella,  and  the  alse  of  the  leaves 
overlap  each  other  different  from  any  other  with  which  we  are 
acquainted. 

Bunches  large  and  shouldered.  Berries  varying  in  form  from 
oval  to  oblate,  very  dark  in  colour  and  profusely  covered  with 
bloom.  Its  fruit,  when  ripe,  is  very  sweet,  buttery,  and  luscious, 
without  foxiness  in  its  aroma,  or  any  toughness  or  acidity  in  its 
pulp.  It  is  perfectly  hardy,  and  with  goo4  treatment  in  deep, 
rich,  pervious  soil,  it  is  an  early  and  abundant  bearer ;  with  in- 
different treatment  it  is  a  poor  bearer.  It  ripens  a  little  earlier 
than  Isabella.  Wyman  is  probably  the  same  as  this. 

15* 


346  THE;  MULBERRY 

UNION  VILLAGE. 

Shaker  Grape. 

This  very  attractive  grape  originated  among  the  Shakers  at 
Union  Village,  Ohio,  and  was  introduced  by  Mr.  Long-worth,  of 
Cincinnati.  It  is  undoubtedly  a  seedling  of  Isabella,  but  is 
much  more  vigorous  in  growth,  and  its  fruit  often  nearly  equals 
the  size  of  Black  Hamburgh.  It  ripens  about  the  time  of  Isa- 
bella, or  a  few  days  before. 

VENANGO. 
Miner's  Seedling. 

An  old  variety  said  to  be  cultivated  by  the  French  at  Fort 
Venango,  on  the  Alleghany  river,  some  eighty  years  since.  A 
very  vigorous  grower,  and  hardy. 

Bunch  compact,  of  a  fine  lilac  colour,  with  the  toughness  of 
pulp  belonging  to  the  native  varieties,  but  with  a  peculiar  aro- 
matic flavour  which  makes  it  valuable  for  the  kitchen,  and  also 
for  flavouring  wine.  Ripens  two  weeks  earlier  than  Catawba. 
(R.  Buchanan,  MS.) 

WHITE  CATAWBA. 

A  seedling  from  the  Catawba,  raised  by  Mr.  Mottier,  of  Cin- 
cinnati. Interiour  to  its  parent;  resembles  the  White  Fox. 

Bunches  medium  compact,  sometimes  small,  often  shouldered. 
Berries  large,  round,  creamy  white.  Pulp  hard,  sweetish,  de- 
ficient in  juice,  not  tested  for  wine,  and  but  little  cultivated. 
(R.  Buchanan,  MS.) 

YORK  MADEIRA. 

From  York  Co.,  Pa.  Excellent  when  fully  ripe  ;  extremely  produc- 
tive, hardy  ;  canes  rather  slender,  short  jointed,  resembles  Miller's 
Burgundy  in  size  of  berry,  shape,  and  compactness  of  bunch.  Excel- 
lent when  fully  ripe  ;  of  a  peculiar  flavour.  (W.  C.  Waring.) 

Selection  of  foreign  grapes  for  a  cold  vinery.  Black  Hamburgh,  White 
Frontignan,  West's  St.  Peters,  Chasselas  of  Fontainbleau,  Black  Prince, 
Zinfindial,  and  Grizzly  Frontignan. 

Selection  of  native  grapes.  Isabella,  Catawba,  Diana,  Delaware,  Re- 
becca, To-Kalon,  and  Concord. 


CHAPTER    XVIII. 

THE  MULBERRY. 

Morus,  Tourn.      Urticacece,  of  botanists. 

Murier,  of  the  French  ;   Maulbeerbaum,  German  ;   Moro,  Italian  ;   Morel, 

Spanish. 

THE  Mulberry  is  a  hardy,  deciduous  fruit  tree,  but  little  cul- 
tivated in  this  country,  though  it  is  really  a  very  considerable 
acquisition  to  our  list  of  summer  fruits,  and  every  garden  of 


THE    MULBERRY.  34'? 

considerable  size,  ought  to  contain  one  or  two  trees.  The  fruit 
ripens  in  July,  very  soon  after  the  season  of  cherries.  It  is 
rarely  picked  from  the  trees,  as  it  falls  as  soon  as  ripe,  and  it  is 
therefore  the  custom  to  keep  the  surface  below  it  in  short  turf, 
and  the  fruit  is  picked  from  the  clean  grass.  Or,  if  the  surface 
is  dug  ground,  it  may  be  sown  thickly  with  cress  seed,  six  weeks 
previously  to  the  ripening  of  the  fruit,  which  will  form  a  tem- 
porary carpet  of  soft  verdure. 

The  RED  MULBERRY  (Moms  rubra,  L.)  is  a  native  species, 
more  or  less  common  in  our  woods,  with  large,  rough,  heart- 
shaped  or  lobed  leaves.  The  fruit  is  about  an  inch  long,  and 
very  pleasant  and  palatable — though  much  inferiour  to  the 
Black  English.  It  bears  transplanting  well,  or  is  easily  raised 
from  seed,  and  may,  undoubtedly,  be  greatly  improved  by  re- 
peated reproduction  in  this  way.  As  it  forms  a  large  orna- 
mental tree  with  a  fine  spreading  head  forty  feet  high,  it  is  well 
deserving  a  place  on  the  lawn,  or  near  the  house,  in  ornamental 
plantations. 

Johnson,  a  Seedling  from  Ohio.  Fruit  very  large,  oblong, 
cylindric ;  blackish  colour,  sub-acid,  and  of  mild,  agreeable 
flavour.  Growth  of  the  wood  strong  and  irregular.  Leaves 
uncommonly  large. 

The  BLACK  MULBERRY,  or  English  Mulberry,  (Morus  nigra, 
L.)  is  a  very  celebrated  old  fruit  tree,  originally  from  Asia,  more 
or  less  commonly  cultivated  in  all  pails  of  Europe,  but  yet 
quite  rare  in  this  country.  Its  growth  is  slow,  and  it  seldom 
attains  a  height  of  more  than  twelve  or  fifteen  feet,  forming  a 
low,  branching  tree,  with  lobed  leaves,  but  it  is  very  long  lived, 
and  there  is  a  specimen  in  England,  at  the  seat  of  the  Duke  of 
Northumberland,  300  years  old.  In  this  country  it  is  scarcely 
hardy  enough  north  of  New  York,  except  in  sheltered  situations, 
An  occasional  extreme  cold  winter  kills  them ;  they  are  also 
subject  to  canker  and  die  off. 

The  fruit  is  incomparably  larger  and  finer  than  that  of  the 
Red  Mulberry,  being  an  inch  and  a  half  long,  and  nearly  an 
inch  across — black,  and  of  delicious  flavour. 

There  are  many  varieties  of  the  White  Mulberry,  commonly 
cultivated  for  silk,  but  which  produce  fruit  of  no  value. 

The  best  soil  for  the  Mulberry,  is  a  rich,  deep,  sandy  loam. 
The  tree  requires  little  or  no  pruning,  and  is  of  very  easy  cul- 
ture. It  is  usually  propagated  by  cuttings,  three  feet  long, 
planted  in  the  spring,  half  their  depth  in  the  ground ;  cuttings 
made  of  pieces  of  the  roots  will  also  send  up  shoots  and  become 
plants. 

Everlearing.  Originated  here  from  seed  of  the  Multicaulis. 
Tree  very  vigorous  and  very  productive,  an  estimable  variety, 
and  surpassed  by  none  except  the  Black  English,  and  possesses 
the  same  rich  subacid  flavour.  It  continues  in  bearing  a  long  time. 


348  NUTS. 

Fruit  cylindric,  one  and  a  quarter  of  an  inch  long,  and  nearly 
half  an  inch  in  diameter.  Color  maroon,  or  an  intense  blue 
black  at  full  maturity.  Flesh  juicy,  rich,  sugary,  with  a  sprightly 
vinous  flavour. 


CHAPTER  XIX. 

NUTS. 

THE  EUROPEAN  WALNUT,  (Juglans  regia,  L. ;  Noyer  of  the 
French;  Walnaussbaum,  German;  Nocil,  Italian ;  and  Nogal, 
Spanish ;)  better  known  here  as  the  Madeira  Nut,  is  a  fine  lof- 
ty growing  tree,  with  a  handsome  spreading  head,  and  bearing 
crops  of  large  and  excellent  nuts,  enclosed  like  those  of  our  native 
black  walnut  in  a  simple  husk.  It  stands  the  winter  very  well 
here,  and  to  the  south  of  this  it  would  undoubtedly  be  a  profit- 
able fruit  to  plant  for  the  market.  The  fruit  in  a  green  state 
is  very  highly  esteemed  for  pickling,  and  the  great  quantities 
of  the  ripe  nuts  annually  imported  and  sold  here,  prove  the  es- 
timation in  which  they  are  held  for  the  table.  There  are  seve- 
ral varieties  reputed  to  be  of  rather  finer  quality,  which,  how- 
ever, have  not  displaced  the  original  species,  even  in  the  gar- 
dens of  Europe,  and  have  not  yet  borne  fruit  here. 

This  tree  is  usually  propagated  by  the  seed,  and  transplant- 
ed from  the  nurseries  when  from  three  to  six  feet  high.  But  it 
may  also  be  grafted,  with  due  care,  on  the  common  hickory 
nut. 

The  HICKORY  NUT  (Carya  alba,)  or  shell-bark,  the  Black 
"Walnut  (Juglans  nigra,)  and  the  Butternut,  (J.  cincrea,)  are 
native  nut-bearing  trees,  common  in  our  forests,  and  too  well 
known  to  need  description  here.  There  are  occasionally  found 
in  the  woods,  accidental  varieties  of  the  shell-bark  hickory,  of 
much  larger  size  and  finer  flavour  than  the  common  species, 
which  are  highly  worthy  of  cultivation,  as  we  confess,  to  our 
own  taste,  this  nut  is  much  siiperiour  to  the  European  walnut. 
There  is  indeed  no  doubt,  that  with  a  little  care  in  reproduction 
by  seed,  the  shell-bark  may  be  trebled  in  size,  and  greatly  im- 
proved in  flavour. 

The  FILBERT,  (Noisette,  of  the  French ;  Nasslaum,  German ; 
Avellano,  Spanish  ;  is  an '  improved  variety  of  the  common  ha- 
zel-nut of  the  woods  of  Europe,  (Corylus  avella.na,  L.)  The 
fruit  is  three  or  four  times  as  large  as  that  of  our  common  ha- 
zel-nut, and  from  its  size  and  excellent  flavour  is  admired  for 
the  dessert.  The  old  Spanish  filbert  common  in  many  of  our 


NUTS.  349 

gardens,  is  a  worthless,  nearly  barren  variety,  but  we  have 
found  the  better  English  sorts  productive  and  excellent  in  this 
climate,  and  at  least  a  few  plants  of  them  should  have  a  place 
in  all  our  gardens.  They  are  generally  raised  from  layers,  made 
in  the  spring,  but  they  may  also  be  grafted  readily  on  the  com- 
mon hazel-nut,  or  the  Spanish  nut.  When  planted  out  they 
should  not  be  permitted  to  sucker,  and  should  be  kept  in  the 
form  of  bushes  with  low  heads,  branching  out  about  two  feet 
from  the  ground,  and  they  should  be  annually  pruned  some- 
what like  the  gooseberry,  so  as  to  preserve  a  rather  thin,  open 
head — shortening  back  the  extremities  of  the  young  shoots  one 
half,  every  spring. 

The  following  are  the  best  filberts  known. 

1.  COSFORD.     (Thomp.  P.  Mag.)     Nut  large,  oblong;  husk 
hairy ',  shell  remarkably  thin,  and  kernel  of  excellent  flavour. 
A  good  bearer. 

2.  FRIZZLED.     (Thomp.  P.  Mag.)     Easily  known  by  its  hand- 
some, deeply  cut  husk.     Nut  of  medium  size,  oval,  compressed  ; 
husk  hairy ;  shell  thick ;  kernel  sweet  and  good. 

3.  NORTHAMPTONSHIRE  PROLIFIC.     (Thomp.)     Ripens  early. 
Nut  of  medium  size,  oblong,  husk  hairy ;  shell  thick. 

4.  RED   FILBERT.     Easily  known  from  other  sorts,  by  the 
crimson   skin   of  the   kernel.     Fruit   of  medium    size,    ovate. 
Shell  thick.     Kernel  with  a  peculiar,  excellent  flavour. 

5.  WHITE  FILBERT.     (Thomp.  Lind.)     Resembles  the  last, 
but  with  a  light  yellow  or  white  skin.     The  tree  is  also  quite 
bushy.     Nuts  ovate.     Husk  long  and  tubular. 

The  English  generally  call  those  varieties  with  long  husks, 
filberts,  (full-beards^  and  those  with  short  husks,  simply  nuts. 

The  CHESTNUT,  (Casfanea  vesca,  W;  Chatagnier,  of  the 
French  ;  Castainenbaum,  German  ;  Castagno,  Italian  ;)  is  one  of 
our  loftiest  forest  trees,  common  in  most  parts  of  the  United 
States  and  Europe,  and  bearing  excellent  nuts.  The  foreign 
variety  best  known  in  this  country,  is  the  Spanish  Chestnut, 
with  fruit  nearly  as  large  as  that  of  the  Horse-Chestnut,  and 
which  is  excellent  when  boiled  or  roasted.  It  thrives  very  well 
here,  but  is  not  quite  hardy  to  the  north  or  east  of  this.  One 
or  two  English  varieties  have  been  produced,  of  considerable 
excellence,  among  which,  the  Downton  is  considered  the  best. 
The  French  cultivate  a  dozen  or  more  varieties  of  greater  or 
less  excellence,  but  though  some  of  them  have  been  introduced, 
we  have  not  yet  fairly  tested  them  in  this  country. 

The  CHINQUAPIN,  or  Dwarf  Chestnut,  common  in  some  parts 
of  the  middle  and  southern  states,  is  a  dwarf  species  of  the 
chestnut,  usually  growing  not  more  than  six  to  ten  feet  high, 
and  bearing  fruit  of  half  the  size  of  the  common  chestnut,  with 
the  same  flavour.  It  is  worth  a  place  in  a  small  fruit  garden, 
as  a.  curiosity. 


350  JHE    PLUM. 

All  the  chestnuts  are  very  easily  cultivated  in  any  good,  light 
soil,  and  may  be  propagated  by  grafting,  and  by  sowing  the 
seeds. 


CHAPTER  XX. 

THE    PLUM. 

Prunus  domestica,  L.     Rosacea,  of  botanists. 

Prwnier,  of  the  French ;  Pflaumenbaum,  German ;  Prugno,  Italian ;   Ci~ 
ruelo,  Spanish. 

THE  original  parent  of  most  of  the  cultivated  plums  of  our 
gardens  is  a  native  of  Asia  and  the  southern  parts  of  Europe,  but 
it  has  become  naturalized  in  this  country,  and  in  many  parts  of 
it  is  produced  in  the  greatest  abundance.*  That  the  soil  and 
climate  of  the  middle  states  are  admirably  suited  to  this  fruit  is 
sufficiently  proved  by  the  almost  spontaneous  production  of  such 
varieties  as  the  Washington,  Jefferson,  Lawrence's  Favourite,  etc. ; 
sorts  which  equal  or  surpass  in  beauty  or  flavour  the  most  cele- 
brated plums  of  France  or  England. 

USES.  The  finer  kinds  of  plums  are  beautiful  dessert  fruits,  of 
rich  and  luscious  flavour.  They  are  not,  perhaps,  so  entirely 

*  There  are  three  species  of  wild  plum  indigenous  to  this  country — of 
tolerable  flavour,  but  seldom  cultivated  in  our  gardens.  They  are  the  fol- 
lowing. 

I.  The  CHICKASAW  PLUM.     (Prunus  Chicasa,  Michaux.)     Fruit  about 
three  fourths  of  an  inch  in  diameter,  round,  and  red  or  yellowish  red,  of  a 
pleasant,  sub-acid  flavour,  ripens  pretty  early.     Skin  thin.     The  branches 
are  thorny,  the  head  rather  bushy,  with  narrow  lanceolate,  serrulate  leaves, 
looking  at  a  little  distance  somewhat  like  those  of  a  peach  tree.     It  usually 
grows  about  12  or  14  feet  high,  but  on  the  Prairies  of  Arkansas  it  is  only 
3  or  4  feet  high,  and  in  this  form  it  is  also  common  in  Texas.     The  DWARF 
TEXAS  PLUM  described  by  Kenrick  is  only  this  species.     It  is  quite  orna- 
mental. 

II.  WILD   RED   OR  YELLOW  PLUM  (P.   americana,   Marshall.)     Fruit 
roundish,  oval,  skin  thick,  reddish  orange,  with  a  juicy,  yellow,  sub-acid 
pulp.     The  leaves  are  ovate,  coarsely  serrate,  and  the  old  branches  rough 
and  somewhat  thorny.     Grows  in  hedges,  and  by  the  banks  of  streams, 
from  Canada  to  the  Gulf  of  Mexico.     Tree  from  10  to  15  feet  high.     Fruit 
ripens  in  July  and  August. 

III.  The  BEACH  PLUM,  or  Sand  Plum.     (P.  maritima,  "Wang )     A  low 
shrub,  with  stout  straggling  branches,  found  mostly  on  the  sandy  sea-coast, 
from   Massachusetts  to   Virginia,   and   seldom   ripening  well  elsewhere. 
Fruit  roundish,  scarcely  an  inch  in  diameter,  red  or  purple,  covered  with 
a  bloom  ;  pleasant,  but  somewhat  astringent.     Leaves  oval,  finely  serrate. 


TRE    PLUM.  351 

wholesome  as  the  peach  or  the  pear,  as,  from  their  somewhat 
cloying  and  flatulent  nature,  unless  when  very  perfectly  ripe, 
they  are  more  likely  to  disagree  with  weak  stomachs. 

For  the  kitchen  the  plum  is  also  very  highly  esteemed,  being 
.prized  for  tarts,  pies,  sweetmeats,  etc.  In  the  south  of  France 
an  excellent  spirit  is  made  from  this  fruit  fermented  with  honey. 
In  the  western  part  of  this  state  where  they  are  veiy  abundant, 
they  are  halved,  stoned,  and  dried  in  the  sun  or  ovens,  in  large 
quantities,  and  are  then  excellent  for  winter  use.  For  eating, 
the  plum  should  be  allowed  to  hang  on  the  tree  till  perfectly 
ripe,  and  the  fruit  will  always  be  finer  in  proportion  as  the  tree 
has  a  more  sunny  exposure.  The  size  and  quality  of  the  fruit 
is  always  greatly  improved  by  thinning  the  fruit  when  it  is  half 
grown.  Indeed  to  prevent  rotting  and  to  have  this  fruit  in  its 
highest  perfection,  no  two  plums  should  be  allowed  to  touch 
each  other  while  growing,  and  those  who  are  willing  to  take 
this  pains,  are  amply  repaid  by  the  superior  quality  of  the  fruit. 

One  of  the  most  important  forms  of  the  plum  in  commerce  is 
that  of  prunes,  as  they  are  exported  from  France  to  every  part 
of  the  world.  We  quote  the  following  interesting  account  of 
the  best  mode  of  preparing  prunes  from  the  Arboretum  Bri- 
tannicum. 

The  best  prunes  are  made  near  Tours,  of  the  St.  Catherine 
plum  and  the  prune  d'Agen ;  and  the  best  French  plums  (so- 
called  in  England,)  are  made  in  Provence,  of  the  Perdrigon 
blanc,  the  Brignole,  and  the  prune  d'Ast ;  the  Provence  plums 
being  most  fleshy,  and  having  always  most  bloom.  Both  kinds 
are,  however,  made  of  these  and  other  kinds  of  plums,  in  various 
parts  of  France.  The  plums  are  gathered  when  just  ripe 
enough  to  fall  from  the  trees  on  their  being  slightly  shaken. 
They  are  then  laid,  separately,  on  frames,  or  sieves,  made  of 
wicker-work  or  laths,  and  exposed  for  several  days  to  the  sun, 
till  they  become  as  soft  as  ripe  medlars.  When  this  is  the  case, 
they  are  put  into  a  spent  oven,  shut  quite  close,  and  left  there 
for  twenty-four  hours  ;  they  are  then  taken  out,  and  the  oven 
being  slightly  reheated,  they  are  put  in  again  when  it  is  rather 
warmer  than  it  was  before,  The  next  clay  they  are  again  taken 
out,  and  turned  by  slightly  shaking  the  sieves.  The  oven  is 
heated  again,  and  they  are  put  in  a  third  time,  when  -the  oven 
is  one-fourth  degree  hotter  than  it  was  the  second  time.  After 
remaining  twenty-four  hours,  they  are  taken  out,  and  left  to  get 
quite  cold.  They  are  then  rounded,  an  operation  which  is  per- 
formed by  turning  the  stone  in  the  plum  without  breaking  the 
skin,  and  pressing  the  two  ends  together  between  the  thumb 
and  finger.  They  are  then  again  put  upon  the  sieves,  which 
are  placed  in  an  oven,  from  which  the  bread  has  been  just 
drawn.  The  door  of  the  oven  is  closed,  and  the  crevices  are 
stopped  round  it  with  clay  "or  dry  grass.  An  hour  afterwards, 


352  • THE    PLUM. 

the  plums  are  taken  out,  and  the  oven  is  again  shut  with  a  cup 
of  water  in  it,  for  about  two  hours.  When  the  water  is  so  warm 
as  just  to  be  able  to  bear  the  finger  in  it,  the  prunes  are  again 
placed  in  the  oven,  and  left  there  for  twenty-four  hours,  when 
the  operation  is  finished,  and  they  are  put  loosely  into  small, 
long,  and  rather  deep  boxes,  for  sale.  The  common  sorts  are 
gathered  by  shaking  the  trees ;  but  the  finer  kinds,  for  making 
French  plums,  must  be  gathered  in  the  morning,  before  the 
rising  of  the  sun,  by  taking  hold  of  the  stalk,  between  the  thumb 
and  finger,  without  touching  the  fruit,  and  laid  gently  on  a  bed 
of  vine-leaves  in  a  basket.  When  the  baskets  are  filled,  without 
the  plums  touching  each  other,  they  are  removed  to  the  fruit 
room,  where  they  are  left  for  two  or  three  days  exposed  to  the 
sun  and  air ;  after  which  the  same  process  is  employed  for  the 
others ;  and  in  this  way  the  delicate  bloom  is  retained  on  the 
fruit,  even  when  quite  dry. 

PROPAGATION  AND  CULTURE.  The  plum  is  usually  propagated 
in  this  country  by  sowing  the  seeds  of  any  common  free  grow- 
ing variety,  (avoiding  the  damsons  which  are  not  readily  work- 
ed,) and  budding  them  when  two  years  old,  with  the  finer  sorts. 
The  stones  should  be  planted  as  soon  as  gathered,  in  broad 
drills,  (as  in  planting  peas,)  but  about  an  inch  and  a  half  deep. 
In  good  soil  the  seedings  will  reach  eighteen  inches  or  two  feet 
in  height,  the  next  season,  and  in  the  autumn  or  the  ensuing 
spring,  they  may  be  taken  from  the  seed  beds,  their  tap  roots 
reduced,  and  all  that  are  of  suitable  size,  planted  at  once  in  the 
nursery  rows,  the  smaller  ones  being  thickly  bedded  until  after 
another  season's  growth. 

The  stocks  planted  out  in  the  nursery  will,  ordinarily,  be  ready 
for  working  about  the  ensuing  midsummer,  and,  as  the  plum  is 
quite  difficult  to  bud  in  this  dry  climate,  if  the  exact  season  is 
not  chosen,  the  budder  must  watch  the  condition  of  the  trees, 
and  insert  his  buds  as  early  as  they  are  sufficiently  firm, — say, 
in  this  neighbourhood,  about  the  10th  of  July.  Insert  the  buds, 
if  possible,  on  the  north  side  of  the  stock,  that  being  more  pro- 
tected from  the  sun,  and  tie  the  bandage  rather  more  tightly 
than  for  other  trees. 

The  English  propagate  very  largely  by  layers  three  varieties 
of  the  common  plum — the  Muscle,  the  Brussels  and  the  Pear 
Plum,  which  are  almost  exclusively  employed  for  stocks  with 
them.  But  we  have  not  found  these  stocks  superiour  to  the 
seedlings  raised  from  our  common  plums,  (the  Blue  Gage,  Horse- 
plum,  &C.,)  so  abundant  in  all  our  gardens.  For  dwarfing,  the 
seedlings  of  the  Mirabelle  are  chiefly  employed. 

Open  standard  culture,  is  the  universal  mode  in  America,  as 
the  plum  is  one  of  the  hardiest  of  fruit  trees.  It  requires  little 
or  no  pruning,  beyond  that  of  thinning  out  a  crowded  head,  or 
i j. king  away  decayed  or  broken  branches,  and  this  should  be 


THE    PLUM.  353 

done  before  mid-summer,  to  prevent  the  flow  of  gum.  Old  trees 
that  have  become  barren,  may  be  renovated  by  heading  them 
in  pretty  severely,  covering  the  wounds  with  our  solution  of 
gum  shellac,  and  giving  them  a  good  top  dressing  at  the  roots. 

SOIL.  The  plum  will  grow  vigorously  in  almost  every  part 
of  this  country,  but  it  only  bears  its  finest  and  most  abundant 
crops  in  heavy  loams,  or  in  soils  in  which  there  is  a  considerable 
mixture  of  clay.  In  sandy  soils,  the  tree  blossoms  and  sets 
plentiful  crops,  but  they  are  rarely  perfected,  falling  a  prey  to 
the  curculio,  an  insect  that  harbours  in  the  soil,  and  seems  to  find 
it  difficult  to  penetrate  or  live  in  one  of  a  heavy  texture,  while 
a  warm,  light,  sandy  soil,  is  exceedingly  favourable  to  its  propaga- 
tion. It  is  also  undoubtedly  true,  that  a  heavy  soil  is  naturally 
the  most  favourable  one.  The  surprising  facility  with  which 
superior  new  varieties  are  raised  merely  by  ordinary  reproduc- 
tion from  seed,  in  certain  parts  of  the  valley  ol  the  Hudson,  as 
at  Hudson,  or  near  Albany,  where  the  soil  is  quite  clayey,  and 
also  the  delicious  flavour  and  great  productiveness  and  health  of 
the  plum  tree  there  almost  without  any  care,  while  in  adjacent 
districts  of  rich  sandy  land  it  is  a  very  uncertain  bearer,  are  very 
convincing  proofs  of  the  great  importance  of  clayey  soil  for  this 
fruit. 

Where  the  whole  soil  of  a  place  is  light  and  sandy,  we  would 
recommend  the  employment  of  pure  yellow  loam  or  yellow  clay, 
in  the  p]ace  of  manure,  when  preparing  the  border  or  spaces  for 
planting  the  plum.  Very  heavy  clay,  burned  slowly  by  mixing 
it  in  large  heaps  with  brush  or  faggots,  is  at  once  an  admirable 
manure  and  alterative  for  such  soils.  Swamp  muck  is  also 
one  of  the  best  substances,  and  especially  that  from  salt  water 
marshes. 

Common  salt  we  have  found  one  of  the  best  fertilizers  for  the 
plum  tree.  It  not  only  greatly  promotes  its  health  and  luxuri- 
ance, but  from  the  dislike  which  most  insects  have  to  this  sub- 
stance, it  drives  away  or  destroys  most  of  those  to  which  the 
plum  is  liable.  The  most  successful  plum  grower  in  our  neigh- 
bourhood, applies,  with  the  best  results,  half  a  peck  of  coarse  salt 
to  the  surface  of  the  ground  under  each  bearing  tree,  annually, 
about  the  first  of  April. 

INSECTS  AND  DISEASES.  There  are  but  two  drawbacks  to  the 
cultivation  of  the  plum  in  the  United  States,  but  they  are  in 
some  districts  so  great  as  almost  to  destroy  the  value  of  this  tree. 
These  are  the  curculio,  and  the  knots. 

The  curculio,  or  plum-weevil,  (Rhynchcenus  Nenuphar,)  is 
the  uncompromising  foe  of  all  smooth  stone  fruits.  The  culti- 
vator of  the  Plum,  the  Nectarine,  and  the  Apricot,  in  many 
parts  of  the  country,  after  a  flattering  profusion  of  snowy  blos- 
soms and  an  abundant  promise  in  the  thickly  set  young  crops 
of  fruit,  has  the  frequent  mortification  of  seeing  nearly  all,  or 


354  THE    PLUM. 

indeed,  often  the  whole  crop,  fall  from  the  trees  when  half  or 
two-thirds  grown 

If  he  examines  these  falling  fruits,  he  will  perceive  on  the 
surface  of  each,  not  far  from  the  stalk,  a  small  semi-circular 
scar.  This  star  is  the  crescent-shaped  insignia  of  that  little 
Turk,  the  curculio ;  an  insect  so  small,  as  perhaps,  to  have  es- 
caped his  observation  for  years,  unless  particularly  drawn  to  it, 
but  which  nevertheless  appropriates  to  himself  the  whole,  pro- 
duct of  a  tree,  or  an  orchard  of  a  thousand  trees. 

The  habits  of  this  curculio,  or  plum-weevil,  are  not  yet  fully 
and  entirely  ascertained.  But  careful  observation  has  resulted 
in  establishing  the  following  points  in  its  history. 

The  plum-weevil  is  a  small,  dark  brown 
beetle,  with  spots  of  white,  yellow,  and  black. 
Its  length  is  scarcely  one-fifth  of  an  inch.  On 
its  back  are  two  black  humps,  and  it  is  furnish- 
ed with  a  pretty  long,  curbed  throat  and  snout, 
which,  when  it  is  at  rest,  ip  bent  between  the 
forelegs.  It  is  also  provided  with  two  wings 
with  which  it  flies  through  tbe  air.  How  far 
this  insect  flies  is  yet  a  disputed  point,  some 
cultivators  affirming  that  it  scarcely  goes  far- 
ther than  a  single  tree,  and  others  believing 
and  that  it  flies  over  a  whole  neighbourhood.  Our 
own  observation  inclines  us  to  the  belief  that 
this  insect  emigrates  just  in  proportion  as  it  finds  in  more  or  less 
abundance  the  tender  fruit  for  depositing  its  eggs.  Very  rarely 
do  we  see  more  than  one  puncture  in  a  plum,  and,  if  the  insects 
are  abundant,  the  trees  of  a  single  spot  will  not  afford  a  suffi- 
cient number  for  the  purpose  ;  then  there  is  little  doub*.  (as  we 
have  seen  them  flying  through  the  air,)  that  the  insect  flies  far 
ther  in  search  of  a  larger  supply.  But  usually,  we  think  it 
remains  nearly  in  the  same  neighbourhood,  or  migrates  but 
slowly. 

About  a  week  or  two  after  the  blossoms  have  fallen  from  the 
trees,  if  we  examine  the  fruit  of  the  plum  in  a  district  where  this 
insect  abounds,  we  shall  find  the  small,  newly  formed  fruit, 
beginning  to  be  punctured  by  the  proboscis  of  the  plum-weevil. 
The  insect  is  so  small  and  shy,  that  unless  we  watch  closely  it 
is  very  likely  to  escape  our  notice  But  if  we  strike  or  shake 
the  tree  suddenly,  it  will  fall  in  considerable  numbers  or?  the 
ground,  drawn  up  as  if  dead,  and  resembling  a  small  raisin,  or, 
perhaps  more  nearly,  a  ripe  hemp  seed.  From  the  first  of  April 
until  August,  this  insect  may  be  found,  though  we  think  its  de- 
predations on  fruit,  and  indeed  its  appearance  in  any  quantity, 
is  confined  to  the  months  of  May  and  June  in  this  climate.  In 
places  where  it  is  very  abundant,  it  also  attacks  to  some  extent 
the  cherry,  the  peach,  and  even  the  apple. 


THE    PLUM.  355 

Early  in  July  the  punctured  plums  begin  to  fall  rapidly  from 
the  tree.  The  egg  deposited  in  each,  at  first  invisible,  has  be- 
come a  white  grub  or  larva,  which  slowly  eats  its  way  towards 
the  stone  or  pit.  As  soon  as  it  reaches  this  point,  the  fruit  falls 
to  the  ground.  Here,  if  left  undisturbed,  the  grub  soon  finds 
its  way  into  the  soil. 

There,  according  to  most  cultivators  of  fruit,  and  to  our  own 
observations,  the  grubs  or  larvae  remain  till  the  ensuing  spring, 
when  in  their  perfect  form  they  again  emerge  as  beetles  and 
renew  their  ravages  on  the  fruit.  It  is  true  that  Harris,  and 
some  other  naturalists,  have  proved  that  the  insect  does  some- 
times undergo  its  final  transformation  and  emerge  from  the 
ground  in  twenty  days,  but  we  are  inclined  to  the  opinion  that 
this  only  takes  place  with  a  small  portion  of  the  brood,  which, 
perhaps,  have  penetrated  but  a  very  short  distance  below  the 
surface  of  the  soil.  These  making  their  appearance  in  mid- 
summer, and  finding  no  young  fruit,  deposit  their  eggs  in  the 
young  branches  of  trees,  etc.  But  it  is  undeniable  that  the  sea- 
son of  the  plum-weevil  is  early  spring,  and  that  most  of  the  larvae 
which  produce  the  annual  swarm,  remain  in  the  soil  during  the 
whole  period  intervening  since  the  fall  of  the  previous  year's 
fruit. 

There  are  several  modes  of  destroying  this  troublesome  insect. 
Before  detailing  them,  we  will  again  allude  to  the  fact,  that  we 
have  never  known  an  instance  of  its  being  troublesome  in  a 
heavy  soil.  Almost  always  the  complaint  comes  from  portions 
of  country  where  the  soil  is  light  and  sandy.  The  explanation 
of  this  would  seem  to  be  that  the  compact  nature  of  a  clayey 
soil  is  not  favourable  to  the  passage  or  life  of  this  insect,  while 
the  warm  and  easily  permeable  surface  of  sandy  land  nurses 
every  insect  through  its  tender  larva  state.  Plum  trees  growing 
in  hard  trodden  court-yards,  usually  bear  plentiful  crops.  Fol- 
lowing these  hints  some  persons  have  deterred  the  plum-weevil 
by  paving  beneath  the  trees ;  and  we  have  lately  seen  a  most 
successful  experiment  which  consisted  in  spreading  beneath  the 
tree  as  far  as  the  branches  extended  a  mortar  made  of  stiff  clay 
about  the  thickness  of  two  or  three  inches — which  completely 
prevented  the  descent  of  the  insect  into  the  earth.  This  is 
quickly  and  easily  applied,  and  may  therefore  be  renewed  every 
season  until  it  is  no  longer  found  necessary. 

The  other  modes  of  destroying  the  plum-weevil  are  the  fol- 
lowing : — 

1.  Shaking  the  tree  and  killing  the  beetles.  Watch  the  young 
fruit,  and  you  will  perceive  when  the  insect  makes  its  appear- 
ance, by  its  punctures  upon  them.  Spread  some  sheets  under 
the  tree,  and  strike  the  trunk  pretty  sharply  several  times  with 
a  wooden  mallet.  Tke  insects  will  quickly  fall,  and  should  be 
killed  immediately.  This  should  be  repeated  daily  for  a  week. 


356  .  THE    PLUM. 

or  so  long  as  the  insects  continue  to  make  their  appearance. 
Repeated  trials  have  proved,  beyond  question,  that  this  rather 
tedious  mode,  is  a  very  effectual  one  if  persisted  in.*  Coops  of 
chickens  placed  about  under  the  trees  at  this  season  will  assist 
in  destroying  the  insects. 

2.  Gathering  the  fruit  and  destroying  the  larvce.     As  the  in- 
sect, in  its  larva  or  grub  form,  is  yet  within  the  plums  when 
they  fall  prematurely  from  the  tree,  it  is  a  very  obvious  mode  of 
exterminating  the  next  year's  brood  to  gather  these  fallen  fruits, 
daily,  and  feed  them  to  swine,  boil,  or  otherwise  destroy  them. 
In  our  own  garden,  where  several  years  ago  we  suffered  by  the 
plum-weevil,  we  have  found  that  this  practice,  pursued    or  a 
couple  of  seasons,  has  been  pretty  effectual.      Others  have  re- 
ported less  favourably  of  it ;  but  this,  we  think,  arose  from  their 
trying  it  too  short  a  time,  in  a  soil  and  neighbourhood  where  the 
insect  is  very  abundant,  and  where  it  consequently  had  sought 
extensively  other  kinds  of  fruit  besides  the  plum. 

A  more  simple  and  easy  way  of  covering  the  difficulty,  where 
there  is  a  plum  orchard  or  enclosure,  is  that  of  turning  in  swine 
and  fowls  during  the  whole  season,  when  the  stung  plums  are 
dropping  to  the  ground.  The  fruit,  and  the  insects  contained  in 
it,  will  thus  be  devoured  together.  This  is  an  excellent  expe- 
dient for  the  farmer,  who  bestows  his  time  grudgingly  on  the 
cares  of  the  garden. 

3.  Application  of  lime  and  sulphur.     Thos.  W.  Ludlow,  Jr., 
of  Yonkers,  N.  Y.,  has  been  very  successful  with  this  remedy, 
and  we  give  his  receipt,  "  which  is  by  syringing  the  trees  after 
the  fall  of  the  blossoms,  with  a  mixture  of  whitewash  and  flour 
of  sulphur  in  the  proportion  of  18  double  handfuls  of  sulphur  to 
a  barrel  of  tolerably  thick  whitewash,  made  of  unslacked  lime. 
The  sediment  of  this  mixture  will  answer  for  a  second  and  third 
barrel,  merely  filled  with  water  and  well  stirred :  apply  the  mix- 
ture three  times  a  week  for  four  weeks." 

Mr.  Ludlow  informs  us  that  on  the  trees  where  the  applica- 
tion has  been  made  no  knots  or  black  worts  have  made  their 
appearance. 

The  knots  or  black  gum.     In  some  parts  of  the  country  this  is 

*  Merely  shaking  the  tree  is  not  sufficient.  The  following  memorandum, 
as  additional  proof,  we  quote  from  the  Genesee  Farmer.  "  Under  a  tree 
in  a  remote  part  of  the  fruit  garden,  having  spread  the  sheets,  I  made  the 
following  experiment.  On  shaking  the  tree  well  I  caught  five  curculios  ; 
on  jarring  it  with  the  hand  I  caught  twelve  more  ;  and  on  striking  the 
tree  with  a  stone,  eight  more  dropped  on  the  sheets.  I  was  now  con- 
vinced that  I  had  been  in  error  ;  and  calling  in  assistance,  and  using  a 
hammer  to  jar  the  tree  violently,  we  caught  in  less  than  an  hour,  more 
than  two  hundred  and  sixty  of  these  insects."  "We  will  add  to  this,  that 
to  prevent  injury  to  the  tree  a  large  wooden  mallet  should  be  substituted 
for  a  hammer,  and  it  is  better  if  a  thick  layer  of  cloth  is  bound  over  it  3 
head. 


THE    PLUM.  35*? 

a  most  troublesome  disease,  and  it  has,  in  neighbourhoods  where 
it  has  been  suffered  to  take  its  course,  even  destroyed  the  whole 
race  of  plum  trees. 

The  knots  is  a  disease  attacking  the  bark  and  wood.  The 
former  at  first  becomes  swollen,  afterwards  bursts,  and,  finally, 
assumes  the  appearance  of  large,  irregular,  black  lumps,  with  a 
hard,  cracked,  uneven  surface,  quite  dry  within.  The  passage 
of  the  sap  upwards,  becomes  stopped  by  the  compression  of  the 
branch  by  the  tumour,  and,  finally,  the  poison  seems  to  dissemi- 
nate itself  by  the  downward  flow  of  the  sap  through  the  whole 
trunk,  breaking  out  in  various  parts  of  it. 

The  sorts  of  plum  most  attacked  by  this  disease,  are  those 
with  purple  fruit,  and  we  have  never  known  the  green  or  yellow 
fruited  varieties  infected,  until  the  other  sorts  had  first  become 
filled  with  the  knots.  The  common  horse  plum,  and  damson, 
appear  to  be  the  first  to  fall  a  prey  to  it,  and  it  is  more  difficult 
to  eradicate  it  from  them,  than  from  most  other  sorts.  The 
common  Morella  cherry  is,  also,  very  often  injured  by  the  same 
disease  in  Pennsylvania. 

There  is  yet  some  doubt  respecting  the  precise  cause  of  these 
knotty  excrescences,  though  there  is  every  reason  to  think  it  is 
the  work  of  an  insect.  Professor  Peck  and  Dr.  Harris  believe 
that  they  are  caused  by  the  same  curculio  or  plum-weevil  that 
stings  the  fruit ;  the  second  brood  of  which,  finding  no  fruit 
ready,  choose  the  branches  of  this  tree  and  the  cherry.  This 
observation  would  seem  to  be  confirmed  by  the  fact  that  the 
grubs  or  larvas  of  the  plum-weevil  are  frequently  found  in  these 
warts,  and  that  the  beetles  have  been  seen  stinging  the 
branches. 

On  the  other  hand,  the  following  facts  are  worthy  of  atten- 
tion. First,  in  some  parts  of  the  country,  where  the  curculio 
has  been  troublesome  for  many  years,  the  knots  have  never  been 
known.  Secondly,  in  many  cases,  the  knots  have  been  abun- 
dant on  plum  trees,  when  the  fruit  was  entirely  fair  and  unin- 
jured by  the  curculio,  even  upon  the  same  branches. 

These  facts  seem  so  irreconcilable  with  the  opinion  that  the 
curculio  produces  both  these  effects,  that  we  rather  incline  at 
present  to  the  belief,  that  though  the  curculio  deposits  its  eggs 
in  the  tumours  on  the  branches  while  they  are  yet  soft  and  tender, 
yet  it  is  not  to  the  curculio,  but  to  some  other  insect  or  cause, 
that  we  owe  this  unsightly  disease. 

Practically,  however,  this  is  of  little  account.  The  experi- 
ence of  many  persons,  besides  ourselves,  has  proved,  most  satis- 
factorily, that  it  is  easy  to  extirpate  this  malady,  if  it  is  taken 
in  season,  and  unremittingly  pursued.  As  early  as  possible  in 
the  spring,  the  whole  of  the  infected  trees  should  be  examined, 
and  every  branch  and  twig  that  shows  a  tumour,  should  be  cut 
off,  and  immediately  burned.  Whatever  may  be  the  insect,  we 


358  THE    PLUM. 

thus  destroy  it,  and,  as  experience  has  taugnt  us  that  the  mala- 
dy spreads  rapidly,  we  will  thus  effectually  prevent  its  increase. 
If  the  trees  are  considerably  attacked  by  it,  it  will  probably  be 
necessary  to  go  over  them  again,  about  the  middle  of  May,  but, 
usually,  once  a  year  will  be  sufficient.  If  any  of  the  trees  are 
very  much  covered  with  these  knots,  it  is  better  to  head  back 
the  shoots  severely,  or  dig  them  up  and  burn  them  outright,  and 
it  will  be  necessary  to  prevail  upon  your  neighbours,  if  they  are 
near  ones,  to  enter  into  the  plan,  or  your  own  labours  will  be  of 
little  value.  Pursue  this  simple  and  straightforward  practice 
for  two  or  three  seasons,  (covering  any  large  wounds  made, 
with  the  solution  of  gum  shellac,)  and  the  knots  will  be  found  to 
disappear,  the  curculio  to  the  contrary  notwithstanding. 

VAFTETIES.  There  are  now  a  pretty  large  number  of  fine 
plums,  and  some  most  important  additions  have  been  made  by 
the  seedlings  raised  in  this  country.  The  Green  Gage  still 
stands  at  the  head  of  the  list  for  high  flavour,  though  several 
other  sorts  are  nearly  or  quite  equal  to  it.  The  Washington, 
the  Jeiferson,  and  the  Madison,  are  among  the  largest  and  most 
beautiful ;  and  Coe's  Golden  Drop,  and  Reine  Claude  de  Bevay, 
are  very  desirable  for  their  late  maturity. 

in  describing  plums,  the  surface  of  tire  young  wood,  when  just 
i  ipened,  is  an  important  character ;  as  it  is  smooth,  in  some  varie- 
ties, and  downy,  or  covered  with  soft  hairs,  in  others.  In  some 
varieties,  the  flesh  parts  from  the  stone,  while  in  others  it  ad- 
heres. And,  finally,  the  depressed  line  or  channel  which  runs 
down  one  side  of  the  exterior  surface  of  the  plum,  is  called  the 
suture,  and  the  prominence  or  absence  of  this  feature  enables  us 
to  distinguish  many  kinds  at  first  sight. 


CLASS    I. 
Contains  those  of  best  quality  and  most  generally  approved. 

BINGHAM.     Man.  Ken.  Thomp. 

A  native  fruit,  originally  from  Pennsylvania,  and  named  after 
the  Bingham  family. 

Fruit  large,  handsome,  productive,  and  excellent.  Branches 
downy.  Fruit  an  inch  and  three  fourths  long,  oval,  rather  widest 
towards  the  stalk.  Skin  deep  yellow,  somewhat  spotted  with 
rich  red  on  the  sunny  side.  Stalk  slightly  inserted.  Flesh 
yellow,  adhering  to  the  stone,  juicy,  and  of  rich  and  delicious 
flavour.  Last  of  August  and  first  of  September. 


THE    PLUM. 


359 


Blue,  Imperatrice. 


BLUE  IMPERATRICE.     Thomp.  P.  Mag. 

Imperatrice.     Lind.  Mill  Yiolette. 

V6ritable  Impe'ratrice.  Imperatrice  Yiolette.     0.  Duh. 

The  true  Blue  Imperatrice  is  an 
admirable  plum,  one  of  the  finest  of 
the  late  plums,  hanging  for  a  long 
time  on  the  tree,  and  may  be  kept 
in  the  fruit  room  a  considerable 
period  after  being  gathered.  It  is 
rich,  sugary  and  excellent.  The 
branches  are  long,  smooth,  and 
slender,  and  the  smaller  twigs  start 
out  at  nearly  right  angles  with  the 
main  branches. 

Fruit  of  medium  size,  obovate, 
tapering  most  towards  the  stalk. 
Stalk  nearly  an  inch  long,  set  in 
a  slight  hollow.  Skin  deep  purpled, 
covered  with  a  thick  blue  bloom. 
Flesh  greenish-yellow,  pretty  firm, 
rather  dry,  but  quite  rich  and 
sugary,  adhering  closely  to  the 
stone.  Ripens  in  October,  and  will 
hang,  in  sheltered  situations,  till  the  middle  of  November. 

BLEECKER'S  GAGE.     Man. 
German  Gage. 

A  fruit  of  the  first  quality,  and 
the  most  popular  plum  in  the 
northern  and  western  portion  of 
this  state,  being  not  only  excel- 
lent, but  remarkably  hardy,  and 
a  good  and  regular  bearer.  It 
was  raised  by  the  lateMrs.Bleecker, 
of  Albany,  about  30  years  ago, 
from  a  prune  pit  given  her  by  the 
Rev.  Mr.  Dull,  of  Kingston,  N.  Y., 
which  he  received  from  Germany. 
The  original  tree  still  stands  in 
her  garden. 

It  ripens  the  last  of  August, 
from  a  week  to  two  weeks  later 
than  our  Yellow  Gage.  Branches 
downy.  Fruit  of  medium  size, 
roundish-oval,  very  regular.  Su- 
ture scarcely  perceptible.  Stalk 
quite  long,  an  inch  or  more, 
Bleacher's  Gage.  straight  and  pretty  stout,  downy 


360 


THE    PLUM. 


slightly  inserted.  Skin  yellow,  with  numerous  imbedded  white 
specks,  and  a  thin  white  bloom.  Flesh  yellow,  rich,  sweet,  and 
luscious  in  flavour.  Separates  almost  entirely  from  stone,  which 
is  pointed  at  both  ends.  Leaves  dark  green.  Easily  distinguished 
from  Yellow  Gage  by  its  longer  and  stouter  stalk. 

COE'S  GOLDEN  DROP.       Thomp.  Lind.  P.  Mag. 


Bury  Seedling. 
Coe's  Imperial. 
New  Golden  Drop. 

Kaised  by  Mr.  Coe,  an 
English  gardener,  near  Lon- 
don. Tree  moderately  vi- 
gorous, productive ;  requires 
a  warm  late  season  to  ripen 
it  north  of  41°  latitude. 

Branches  smooth.  Fruit 
of  the  largest  size,  oval,  with 
a  well-marked  suture,  on 
one  side  of  which  it  is  a 
little  more  swollen  than  the 
other,  the  outline  narrowing 
towards  the  stalk.  Skin 
light-yellow,  with  a  number 
of  rich,  dark  red  spots  on 
the  sunny  side.  Stalk  near- 
ly an  inch  long,  rather  stiff, 
set  on  the  end  of  the  fruits. 
Flesh  yellow,  rather  firm, 
adhering  closely  to  the 
stone,  which  is  quite  point- 
ed. Flavour  rich,  sweet,  and 
delicious.  Last  of  September. 


Fair's  Golden  Drop. 
Golden  Gage. 
Waterloo,  of  some. 


Coe's  Golden  Drop. 


DE  DELICE. 

A  new  foreign  variety  of  excellence.    Tree  moderately  vigor 
ous  and  productive. 

Branches  smooth.  Fruit  medium,  roundish-oval,  with  a  slight 
neck,  a  little  swollen  on  one  side,  suture  small.  Skin  green,  mar- 
bled and  shaded  with  violet,  and  covered  with  a  thin  bloom. 
Stalk  three-fourths  of  an  inch  long,  rather  stout,  very  slightly 
inserted.  Flesh,  orange-yellow,  juicy,  melting,  with  a  rich, 
sugary,  luscious  flavour,  adheres  slightly  to  the  stone.  Ripens 
the  last  of  September,  and  continues  a  long  time  in  use. 


THE    PLUM 


361 


DENN!STON'S  SUPERB. 

An  excellent  seedling,  from  Mr.  Denniston's  famous  plum 
orchard,  near  Albany,  N.  Y.,  of  the  Green  Gage  family,  a 
third  larger  than  the  latter  variety,  and  nearly  as  rich  in 
flavour. 

Branches  downy.  Fruit  round,  a  little  flattened,  and  having  a 
distinct  suture,  often  extending  quite  round  the  fruit.  Skin  pale 
yellowish-green,  marked  with  a  few  large  purple  blotches  and 
dots,  and  overspread  with  a  thin  bloom.  Stalk  rough,  three- 
fourths  of  an  inch  long,  set  in  a  cavity  of  moderate  size.  Flesh 
very  thick,  (the  stone  being  small,)  moderately  juicy,  with  a 
rich  vinous  flavour.  Stone  parts  readily,  and  is  roundish  and 
thick.  Middle  and  last  of  August. 


DIAPREE  ROUGE.      Thomp.  Poit.  0.  Duh. 


Roche  Carbon. 
Minims. 
Imperial  Diadem. 


ac.  to 
Ihomp. 


The  Diapree  Rouge,  or  Red  Diaper,  is  a  very  large  and  hand- 
some French  plum.  Mr.  Thompson  considers  it  synonymous 
with  a  fine  English  variety,  better  known  here  as  the  MIMMS,  or 
Imperial  Diadem.  As  the 
Minims  plum  has  been  fully 
tested  by  us,  and  proves  to 
be  a,  first  rate  fruit  in  all  re- 
spects in  this  climate, wegive 
the  following  description 
and  outline  drawn  from  the 
fruit,  as  produced  by  us. 

A  rather  slow  grower, 
branches  almost  smooth. 
Fruit  large,  obovate.  Skin 
of  a  reddish-purple,  with  a 
few  golden  specks,  and  a 
light  blue  bloom  easily  rub- 
bed off.  Stalk  three-fourths 
of  an  inch  long,  slender, 
hairy,  slightly  inserted. 
Flesh  pale-green,  juicy, 
very  melting,  rich,  and  de- 
licious ;  separating  from 
the  stone,  which  is  quite 

small.     Last  of  August.  Red  Diaper. 

16 


382 


THE    PLUM. 


GREEN  GAG: 

Bruyn  Gage. 
Bradford  Gage. 
Wilmot's  Green  Gage. 

E.         Lang.  Lind.  Thomp. 

EBine  Claude. 
Grosse  Reine  Claude. 
}                   Grosse  Reiue. 
I  oj  some      Damas  Vert. 
±  English      Sucrin  Vert. 
gardens.     Vert  Bonne, 
j                   Abricot  Vert. 
Dauphine. 

ofva/*iou& 
•  French 
gardens. 

Late  Green  Gage. 
Isleworth  Green  Gage. 
Burgnon  Gage. 

The  Green  Gage  is  universally  admitted  to  hold  the  first  rank 
in  flavour  among  all  plums,  and  is  everywhere  highly  esteemed. 
In  France,  this  variety  is  generally  known  as  the  Reine  Claude, 
having,  it  is  said,  been  introduced 
into  that  country  by  Queen  Claude, 
wife  of  Francis  I.  During  the  last 
century,  an  English  family  by  the 
name  of  Gage,  obtained  a  number 
of  fruit  trees  among  the  monks  of 
Chartreuse,  near  Paris.  Among  them 
was  a  tree  of  this  plum,  which,  hav- 
ing lost  its  name,  was  called  by  the 
gardener  the  Green  Gage.  It  is  pro- 
nounced, by  Lindley,  the  best  plum 
in  England,  and  we  must  admit  that 
we  have  no  superior  to  it  here.  Green  Gage. 

The  Green  Gage  is  a  very  short  jointed,  slow-growing  tree,  of 
spreading  and  rather  dwarfish  habit.  It  is  an  abundant  and 
pretty  regular  bearer,  though  the  fruit  is  a  little  liable  to  crack 
upon  the  tree  in  wet  seasons. 

Branches  smooth.  Buds  with  large  shoulders.  Fruit  round, 
rather  small,  seldom  of  medium  size.  Suture  faintly  marked, 
but  extending  from  the  stalk  to  the  apex.  Skin  green,  or  yel- 
lowish-green at  full  maturity,  when  it  is  often  a  little  dotted  or 
marbled  with  red.  Stalk  half  to  three-fourths  of  an  inch  long, 
slender,  very  slightly  inserted.  Flesh  pale  green,  exceedingly 
melting  and  juicy,  and  usually  separates  freely  from  the  stone. 
Flavour,  at  once,  sprightly  and  very  luscious.  Ripe  about  the 
middle  of  August. 

There  are  several  seedling  varieties  of  this  plum  in  various 
parts  of  this  country — but  none  superior  or  scarcely  equal  to 
the  old.  That  known  as  the  Bruyn  Gage,  which  has  been  dis- 
seminated from  the  garden  of  A.  Bruyn,  Esq.,  of  Kingston,  N. 
Y.,  is  only  the  true  Reine  Claude,  brought  by  Chancellor  Li- 
vingston from  France. 

HOWARD'S  FAVOURITE. 

Raised  by  E.  Dorr,  Albany,  N.  Y.  Tree  a  vigorous  grower, 
continues  to  ripen  for  a  long  time,  anJ  the  fruit  adheres  with 


THE    PLUM. 


363 


remarkable  tenacity  to  the  tree ;  very  productive.  Fruit  large, 
necked.  Stalk  long,  inserted  in  a  ring.  Colour  rich  yellow, 
dotted  and  shaded  with  carmine ;  bloom  lilac.  Skin  thick ; 
flesh  rather  coarse,  but  very  sugary,  rich,  and  delicious — some- 
what adherent  to  the  stone.  Ripe  in  September. — (E.  Dorr  in 
Cult.) 

HUDSON  GAGE. 

Raised  by  L.  U.  Lawrence,  of  Hudson,  N.  Y.  Tree  thrifty, 
productive. 

Branches  downy.  Fruit  of  medium  size,  oval,  a  little  enlarg- 
ed on  one  side  of  the  obscure  suture.  Skin  yellow,  clouded 
with  green  streaks  under  the  skin,  and  covered  with  a  thin 
white  bloom.  Stalk  short,  little  more  than  half  an  inch  long, 
inserted  in  a  moderate  hollow.  Flesh  greenish,  very  juicy  and 
melting,  with  a  rich,  sprightly,  excellent  flavour.  It  separates 
from  the  stone,  (adhering  very  slightly,)  which  is  quite  small. 
First  week  in  August,  two  weeks  before  the  Washington. 

IMPERIAL  GAGE.         Pom.  Man.  Ken. 


Flushing  Gage.     ITiomp.  Floy. 
White  Gage,  of  Boston. 


Prince's  Imperial  Gage. 
Superiour  Green  Gage. 


The  Imperial  Gage  has  long 
enjoyed  the  reputation  of  one 
of  the  most  excellent  and  pro- 
ductive of  plums.  It  was  rais- 
ed at  Prince's  Nursery,  Flush- 
ing, N.  Y.,  from  the  seed  of 
the  Green  Gage,  and  the  fact 
of  the  fruit  of  a  single  tree 
near  Boston  having  produced 
fruit  to  the  value  of  nearly  fif- 
ty dollars,  annually,  has  often 
been  repeated  as  a  proof  of  the 
profit  of  its  cultivation  for  mar- 
ket. It  should  be  remarked, 
however,  as  an  exception  to 
the  general  rule,  that  it  is  pe- 
culiarly fitted  for  dry,  light 
soils,  where  many  sorts  drop  7  Q 

their  fruit,  and  that  in   rich 
heavy  soils,  like  those  of  Albany,  the  fruit  is  often  insipid. 

The  tree  grows  freely  and  rises  rapidly,  and  has  long  dark 
shoots  and  leaves,  slightly  downy.  Fruit  rather  above  medium 
size,  oval,  with  a  distinct  suture.  Stalk  nearly  an  inch  long, 
slightly  hairy,  and  pretty  stout,  inserted  in  an  even  hollow. 
Skin  pale  green,  until  fully  ripe,  when  it  is  tinged  with  yellow, 


364  THE    PLUM. 

showing  &  peculiar  marbling  of  dull  green  stripes,  and  covered 
with  copious  white  bloom.  Flesh  greenish,  very  juicy,  melting, 
and  rich,  with  a  very  sprightly,  agreeable  flavour.  In  some  si- 
tuations it  adheres  to  the  stone,  but  it  generally  separates  pret- 
ty freely.  The  latter  is  oval,  and  pointed  at  both  ends.  It  is 
a  great  and  regular  bearer,  and  the  fruit  is  therefore  improved 
by  thinning,  when  half  grown.  Ripens  about  the  first  of  Sep- 
tember, or  a  week  later  than  the  Washington. 

IMPERIAL  OTTOMAN.     Thomp. 

A  very  neat,  early  plum,  of  good  flavour,  and  a  prolific  bear- 
er. It  has  the  reputation  of  having  been  brought  from  Turkey, 
but  it  is  uncertain  whether  this  is  correct. 

Branches  slightly  downy.  Fruit  scarcely  below  medium  size, 
roundish,  between  Green  Gage  and  the  American  Yellow  Gage  in 
appearance,  and  having  a  suture  on  one  side,  from  the  stalk  half 
way  down.  Stalk  downy,  slender,  curved,  three-fourths  of  an  inch 
long,  inserted  in  a  very  slight  cavity.  Skin  dull  yellow,  clouded 
with  darker  streaks,  and  covered  with  a  thin  bloom.  It  adheres 
considerably  to  the  stone,  which  is  pointed  at  both  ends.  The  flesh 
is  juicy,  sweet,  melting,  and  of  very  good  flavour.  It  ripens  the 
last  of  July,  or  four  or  five  days  before  the  American  Yellow  Gage. 

JEFFERSON. 

If  we  were  asked  which 
we  think  the  most  desir- 
able and  beautiful  of  all 
dessert  plums,  we  should 
undoubtedly  give  the  name 
of  this  new  variety.  When 
fully  ripe,  it  is  nearly,  shall 
we  not  say  quite — equal  in 
flavour  to  the  Green  Gage, 
that  unsurpassable  stan- 
dard of  flavour.  But  when 
we  contrast  the  small  and 
rather  insignificant  appear- 
ance of  the  Green  Gage, 
with  the  unusual  size  and 
beauty  of  the  Jefferson,  we 
must  admit  that  it  takes 
the  very  first  rank.  As 
large  as  the  Washington, 
it  is  more  richly  and  deeply 
coloured,  being  dark  yel- 
low, uniformly  and  hand-  Jefferson. 
somely  marked  with  a  fine  ruddy  cheek.  It  is  about  ten  days 
or  a  fortnight  later  than  the  Washington,  ripening  the  last  of 


THE    PLUM.  365 

August,  when  it  has  the  rare  quality  of  hanging  long  on  the  tree, 
gradually  improving  in  flavour.  It  does  not,  like  many  sorts,  appear 
liable  to  the  attacks  of  wasps,  which  destroy  so  many  of  the  light 
coloured  plums  as  soon  as  they  arrive  at  maturity. 

We  received  the  Jefferson  Plum  a  few  years  ago,  from  the  late 
Judge  Buel,  by  whom  it  was  raised  and  named.  It  is  a  good 
and  regular  bearer,  and  the  crop  is  very  handsome  on  the  tree. 

Branches  slightly  downy,  leaves  oval,  flat.  Fruit  large,  oval, 
slightly  narrowed  on  one  side,  towards  the  stalk.  Skin  golden 
yellow,  with  a  beautiful  purplish-red  cheek,  and  covered  with  a 
thin,  white  bloom.  Stalk  an  inch  long,  pretty  stout,  very  slightly 
inserted.  Suture  indistinct.  Flesh  deep  orange,  (like  that  of 
an  Apricot,)  parts  freely,  and  almost  entirely  from  the  stone, 
which  is  long  and  pointed ;  very  rich,  juicy,  luscious,  and  high 
flavoured.  Hangs  a  fortnight  on  the  tree. 

LAWRENCE'S  FAVOURITE. 
Lawrence's  Gage. 

Lawrence's  Favourite  is  a  fruit 
of  high  merit,  raised  by  Mr.  L. 
U.  Lawrence,  of  Hudson,  N.  Y., 
from  a  seed  of  the  Green  Gage. 
The  general  appearance  of 
the  fruit  is  like  that  of  its  parent, 
except  that  it  is  two  or  three 
times  as  large.  It  hangs  well 
on  the  tree,  and  its  remarkable 
size,  flavour  and  productiveness, 
will  soon  give  it  a  place  in  every 
garden,  and  we  think  it  deserv- 
ing our  highest  commendation. 
Lawrence's  Favourite  forms 
an  upright  tree  of  thrifty  growth, 
Lawrence's  Favourite.  with  dark  green  leaves,  (which 

are  rather  below  the  medium  size,)  and  upright  growing  short- 
jointed  shoots.  Young  branches  downy. 

Fruit  large,  heavy,  roundish,  a  little  flattened  at  either  end. 
Skin  dull  yellowish-green,  clouded  with  streaks  of  a  darker 
shade  beneath,  and  covered  with  a  light  bluish-green  bloom. 
The  upper  part  of  the  fruit,  when  fully  ripe,  is  covered  with  a 
peculiar  brownish  network,  and  a  few  reddish  dots.  Stalk 
short,  only  half  an  inch  long,  slender,  inserted  in  a  narrow 
cavity.  Flesh  greenish,  resembling  that  of  the  Green  Gage, 
remarkably  juicy,  and  melting,  perhaps  scarcely  so  rich  as  the 
latter,  but  with  a  very  rich,  sprightly,  vinous  flavour,  and  one  of 
the  most  delicious  of  plums.  Stone  five-eighths  of  an  inch  long, 
flattened ;  the  flesh  sometimes  adheres  a  little,  when  not  fully 
ripe,  but  then  separates  freely.  Ripens  at  the  middle  of  August. 


366 


THE    PLUM. 


MADISON. 

Raised  by  Isaac  Deniston,  Al- 
bany, N.Y.  Tree  very  vigorous 
and  productive,  branches  smooth. 
Fruit  medium  size,  nearly  globu- 
lar ;  suture  shallow,  extending  near- 
ly around  the  fruit.  Skin  golden 
yellow,  with  few  splashes  of  green, 
dotted  and  shaded  with  crimson 
on  the  sunny  side,  and  lightly 
covered  with  a  delicate  bloom. 
Stalk  stout  and  short,  inserted  in  a 
very  small  cavity.  Flesh  golden 
yellow,  rather  coarse,  moderately 
juicy,  with  a  rich  sugary  flavour, 
adheres  slightly  to  the  stone.  Ri- 
pens the  last  of  September.  Madison  Plum. 

MCLAUGHLIN.  Hort. 
Raised  by  James  Mc- 
Laughlin,  Bangor,  Me. 
Tree  hardy,  vigorous, 
and  productive,  a  valu- 
able variety,  nearly  or 
quite  equal  to  Green 
Gage.  Branches  smooth. 
Fruit  large, nearly  round, 
oblate,  flattened  at  both 
ends,  suture  slight.  Stalk 
three-fourths  of  an  inch 
long,  inserted  in  a  small 
cavity  by  a  ring.  Skin 
thin  and  tender,  yellow, 
dotted  and  marbled  with 
red  on  the  sunny  side, 
and  covered  with  a  thin 
bloom.  Flesh  dull  yel-  McLaughlin's  Plum. 

low,  rather  firm,  juicy,  very  sweet  and  luscious.     It  adheres  to 
the  stone.     Ripens  last  of  August. 

ORLEANS,  SMITH'S.     Pom.  Man. 

Violet  Perdrigon.          )  incorrectly,  of  some 
Red  Magnum  Bonum.  )  American  gardens. 

Smith's  Orleans,  the  largest  and  finest  of  this  class  of  plums, 
is  a  native  variety  raised  from  the  old  Orleans  about  twenty 
years  ago  by  Mr.  Smith,  of  Gowanus,  Long  Island.  It  is  one  of 
the  most  vigorous  of  all  plum  trees,  making  straight,  glossy,  red- 


THE    PLUM. 


367 


dish-purple  shoots,  with  dark 
green,  crimped  leaves.  Very 
productive. 

Bearing  branches  smooth, 
or  nearly  so.  Fruit  large, 
often  of  the  largest  size,  oval, 
rather  widest  towards  the 
stalk,  a  little  irregular,  with 
a  strongly  marked  suture  on 
one  side.  Stalk  quite  small 
and  slender,  little  more  than 
half  an  inch  long,  inserted  in 
a  deep  narrow  cavity.  Skin 
reddish-purple,  covered  with 
a  deep  blue  bloom.  Flesh 
deep  yellow,  a  little  firm, 
very  juicy,  with  a  brisk,  rich 
vinous  flavour,  (not  sweet 
and  cloying,)  and  adheres  to  the  stone.  Ripens  from  the  20th 
to  the  last  of  August,  and  hangs  for  some  time  on  the  tree, 
becoming  very  dark  in  colour. 


Smith's  Orleans. 


PARSONAGE. 

Origin,  Rhinebeck,  Dutchess  Co.,  N.  Y.  Tree  very  vigorous, 
upright,  productive.  A  new  excellent  variety,  worthy  of  culti- 
vation. 

Branches  smooth.  Fruit  medium,  to  large,  oval.  Skin  pale 
yellow,  lightly  splashed  with  green.  Stalk  of  medium  length, 
inserted  in  a  small  depression.  Flesh  yellow,  juicy,  with  a  rich 
sugary  flavour.  It  separates  freely  from  the  stone.  Ripens  first 
of  September. 


PEACH  PLUM.     Noisette,  Poiteau. 
Prune  Peche. 

Tree  upright,  vigorous,  only  a  moderate  bearer.  Tree  rather 
tender  at  the  North. 

Branches  smooth.  Fruit  very  large,  shaped  more  like  a 
peach  than  a  plum,  roundish,  much  flattened  at  both  ends, 
suture  shallow  but  strongly  marked,  apex  much  depressed. 
Skin  light  brownish  red,  sprinkled  with  obscure  dark  specks, 
and  covered  with  a  pale  bloom.  Stalk  short,  rather  stout,  set 
in  a  shallow  narrow  cavity.  Flesh  pale  yellow,  a  little  coarse 
grained,  but  juicy,  and  of  pleasant  sprightly* flavour  when  fully 
ripe.  Separates  freely  from  the  stone.  Ripens  from  the  twen- 
tieth to  the  last  of  July. 


368  THE    PLUM. 


PRUNE  D'AGEN.     Nois. 

D'Agen.  )  ™  Agen  Datte. 

Prune  d'Ast.     ]ltlomP-        St  Maurin. 

Kobe  de  Sergent.  Prune  de  Brignole,  (of  some.) 

A  foreign  variety  of  excellent  quality.  Tree  of  moderate 
growth ;  branches  smooth,  very  productive.  Fruit  medium 
size,  oval,  slightly  necked,  suture  small.  Skin  violet  purple, 
covered  with  a  thick  bloom  and  numerous  small  dots.  Stalk 
nearly  an  inch  long,  a  little  curved,  set  in  a  small  depression. 
Flesh  greenish  yellow,  juicy,  sugary,  rich,  and  delicious, 
slightly  adherent  to  the  stone.  Ripens  middle  and  last  of 
September. 

PURPLE  GAGE.     Lind.  Pom.  Mag. 

Rhine  Claude  Yiolette.  Thomp.  Nois. 
Die  Yiolette  Koning  Claudie.  Sickler. 
Violet  Queen  Claude. 

The  Purple  Gage  holds  the 
first  place  for  high  flavour 
among  purple  plums  abroad. 
Although  it  is  well  known  in 
France  under  the  title  of  the 
Reine  Claude  Violette,  as  in  Eng- 
land under  that  of  the  Purple 
Gage,  yet  its  native  country  is 
not  precisely  determined. 

Branches  smooth,  much  like 
those  of  the  Green  Gage.  Fruit 
medium  sized,  shaped  like  the 
Green  Gage,  roundish,  a  little 
flattened.  Suture  shallow,  but 
distinct.  Stalk  an  inch  long,  Purple  Gage. 

rather  thick,  set  in  a  narrow  cavity.  Skin  a  little  thick,  violet* 
dotted  with  pale  yellow,  and  covered  with  light  blue  bloom- 
Flesh  greenish-yellow,  rather  firm,  rich,  sugary,  and  very  high 
flavoured.  Separates  from  the  stone,  which  is  oval  and  com- 
pressed. Ripens  rather  late,  and  will  hang  on  the  tree — shri- 
velling a  little,  but  not  cracking — all  the  month  of  St;ptem 
ber. 

PURPLE  FAVOURITE. 

This  delicious  fruit  received  its  name  from  us  some  years 
ago.  The  tree  from  which  the  stock  now  in  this  country  was 
derived,  stood  for  many  years  (until  it  died  of  old  age,)  in  the 
centre  of  the  principal  garden  here,  and  was  planted  by  the 


THE    PLUM. 


father  of  the  author.  Its  origin 
we  were  never  able  to  learn, 
and  we  have  not  been  able 
during  all  our  pomological  re- 
searches and  comparisons,  to 
identify  it  with  any  other  sort. 
The  Purple  Favourite,  when 
in  perfection,  is  not  surpassed 
by  any  other  plum  in  luscious 
flavour.  It  is  more  juicy  and 
melting  than  the  Purple  Gage, 
and  has  some  affinity  to  the 
Diapree  Rouge,  or  Minims.  It 
should  have  a  place  in  every 
garden,  as  it  bears  well,  and  is 
very  hardy.  In  the  nursery  it 
has  the  dwarfish  habit  of  the 
Green  Gage,  but  more  slender 
shoots. 

Purpk  Favourite.  Branches  nearly  smooth,  short 

jointed.      Fruit    medium   size, 

often  large,  roundish- obovate.  Suture  none.  Skin  light  brown 
in  the  shade,  brownish-purple  in  the  sun,  dotted  with  numerous 
golden  specks,  and  dusted  with  thin,  light  blue  bloom.  Stalk 
three-fourths  to  one  inch  long,  set  in  a  very  slight  depression. 
Flesh  pale  greenish,  very  juicy,  tender,  melting,  with  a  luscious 
sweetness.  Parts  freely  from  the  stone,  which  is  very  small 
and  roundish.  Begins  to  ripen  about  the  20th  of  August,  and 
will  hang  for  a  fortnight  on  the  tree. 

This  is  known,  incorrectly,  as  the  Purple  Gage,  in  some  parts 
of  the  country. 

RED  GAGE.     Pom.  Man. 

An  American  plum,  of  delicious 
flavour,  very  hardy,  and  a  prodigious 
bearer.  It  is  a  seedling  raised  from 
the  Green  Gage,  by  the  elder  Wm. 
Prince,  of  the  Flushing  Nurseries,  in 
1790.  It  grows  very  vigorously,  and 
is  distinguished,  when  young,  by  its 
deep  green,  crimped  foliage. 

Branches  dark  reddish,  smooth. 
Fruit  about  as  large  as  the  Green 
Gage,  but  more  oval,  regularly  formed. 
Skin  brownish  or  brick  red,  with  little 
bloom.  Stalk  rather  slender,  set  in  a 
narrow  cavity.  Flesh  greenish-amber, 
Red  Gage.  very  juicy,  melting,  sugary,  and  lus- 

"16* 


370 


THE    PLUM. 


Reine  Claude  De 


cious.     It  parts  freely  from  the  stone,  which  is  small.     Middle 
of  August. 

REINE  CLAUDE  DE  BAVAY.         Rev.  Hort. 

Raised  by  Major 
Esperin.  A  very  vi- 
gorous grower,  very 
productive,  and  a  va- 
luable addition  to 
the  late  varieties. 

Branches  smooth. 
Fruit  'large,  round- 
ish, slightly  depress- 
ed. Skin  greenish- 
yellow,  with  stripes 
or  splashes  of  green, 
covered  with  a  thin 
bloom.  Suture  me- 
dium, apex  dimpled. 
Stalk  short  and 
stout,  set  in  a  small 
cavity.  Flesh  yel- 
low,  juicy,  melting,  with  a  sugary,  rich,  excellent  flavour.  Se- 
parates from  the  stone.  Ripens  last  of  September,  and  first  of 
October. 

ROYALE.     0.  Duh.  Thomp.  Nois. 
La  Royale.        Lind.  Hooker. 

The  Royale,  a  French  variety, 
is  undoubtedly  one  of  the  rich- 
est plums.  It  is  peculiarly  crisp, 
with  a  very  high  flavour,  and  is 
remarkable  for  the  exceedingly 
thick  coat  of  bloom  which  co- 
vers the  skin.  The  tree  is  a 
slow  grower,  forms  a  bushy, 
spreading  head,  and  its  very 
downy  shoots  have  a  gray  or 
whitish  appearance.  It  bears 
regularly,  but  moderately,  and, 
though  not  fit  for  the  orchard, 
it  is  a  first  rate  garden  fruit. 

Fruit  of  medium  size,  often 
quite  large  ;  round,  lessening  a 
little  towards  the  stalk.  Su-  Royale. 

ture  distinct  at  the  apex  on  one  side  only.     Skin  reddish-purple, 
dotted  with  light  brown  specks,  and  covered  with  a  thick  pale 


THE    PLUM. 


371 


bloom,  which  adheres  closely.  Stalk  three-fourths  of  an  inch 
long,  downy,  set  in  a  narrow  cavity.  Flesh  dull  yellow,  rather 
firm  but  melting,  very  juicy,  with  an  exceedingly  rich,  vinous 
flavour ;  it  separates  from  the  stone,  which  is  small,  roundish, 
pointed  at  both  ends.  Ripe  the  last  of  August,  and  will  hang, 
dropping  gradually,  till  the  middle  of  September. 

SCHUYLER  GAGE. 

Originated  with  Gen.  Schuyler,  Albany,  N.  Y.,  from  a  seed 
of  the  Green  Gage.  Tree  upright,  very  vigorous  and  productive. 

Branches  grey,  smooth.  Fruit  medium,  oval,  suture  mode- 
rate. Skin  yellow,  with  small  green  splashes,  dotted,  and  washed 
with  carmine  on  the  sunny  side,  and  covered  with  a  thin  bloom. 
Stalk  long,  curved,  inserted  in  a  small  cavity.  Flesh  yellow, 
juicy,  sweet,  rich,  and  excellent.  Separates  from  the  stone. 
Ripens  last  of  September,  and  continues  a  long  time  in  use. 

WASHINGTON.     P.  Man.  Thomp.  Lind. 

Bolmer.  Bolmer's  "Washington. 

New  Washington.         Franklin. 

The  Washington  undoubt- 
edly stands  higher  in  general 
estimation  in  this  country, 
than  any  other  plum.  Al- 
though not  equal  to  the 
Green  Gage  and  two  or  three 
others,  in  high  flavour,  yet 
its  great  size,  its  beauty, 
and  the  vigour  and  hardi- 
ness of  the  tree,  are  quali- 
ties which  have  brought  this 
noble  fruit  into  notice  every 
where.  The  parent  tree 
grew  originally  on  Delan- 
cey's  farm,  on  the  east  side 
of  the  Bowery,  New  York, 
but  being  grafted  with  ano- 
ther sort,  escaped  notice, 

Washington.  until  a  sucker  from  it,  plant- 

ed by  Mr.  Bolmer,*  a  merchant  in  Chatham-street,  came  into 
bearing  about  the  year  1818,  and  attracted  universal  attention 
by  the  remarkable  beauty  and  size  of  the  fruit.  In  1821,  this 
sort  was  first  sent  to  the  Horticultural  Society  of  London  by 
the  late  Dr.  Hosack,  and  it  now  ranks  as  first  in  nearly  all  the 
European  collections. 


*  "Which  he  purchased  of  a  market  woman. 


372 


THE     PLUM. 


The  Washington  has  remarkably  large,  broad,  crumpled  and 
glossy  foliage,  is  a  strong  grower,  and  forms  a  handsome  round  head; 

Wood  light  brown,  downy.  Fruit  of  the  largest  size,  round- 
ish-oval, with  an  obscure  suture,  except  near  the  stalk.  Skin 
dull  yellow,  with  faint  marblings  of  green,  but  when  well  ripen- 
ed, deep  yellow,  with  a  pale  crimson  blush  or  dots.  Stalk 
scarcely  three-fourths  of  an  inch  long,  a  little  downy,  set  in  a 
shallow,  wide  hollow.  Flesh  yellow,  firm,  very  sweet  and  lus- 
cious, separating  freely  from  the  stone.  Stone  pointed  at  each 
end.  Kipens  from  about  the  middle  to  the  last  of  August. 


YELLOW  GAGE,  PRINCE'S.     P.  Man. 

American  Yellow  Gage,  (of  some.) 
White  Gage,  (of  some.) 

The  Yellow  Gage  was  raised,  so  long  ago  as  the  year  1783, 
by  the  elder  Mr.  Prince,  of  Flushing,  L.  I.  It  is  very  common 
on  the  Hudson  river,  but  we  do  not  find  any  description  of  it  in 
Manning  or  Kenrick.  We  have  noticed  that  it  is  sometimes 
confounded,  at  Boston,  with  the  Imperial  Gage,  which  is  really 
quite  distinct.  Its  great  hardiness  and  productiveness,  joined  to 
its  rich  sugary  flavour,  make  it  a  favourite  sort. 

Branches  smooth,  short-jointed,  with  glossy  leaves,  and  form- 
ing a  large  spreading  head.  Fruit  a  little  above  medium  size, 
oval,  rather  broadest  towards  the 
stalk.  Suture  a  mere  line.  Skin 
golden  yellow,  a  little  clouded, 
and  covered  with  a  copious  white 
bloom.  Stalk  an  inch  long,  in- 
serted in  a  small  round  cavity. 
Flesh  deep  yellow,  rich,  sugary 
and  melting,  though  sometimes 
rather  dry;  parts  freely  from  the 
stone.  Ripens  rather  early,  about 
the  first  week  in  August. 

The  growth  of  this  plum  is  not 
only  very  different  from  the  Im- 
perial Gage,  but  the  fruit  of  the 
latter  is  readily  distinguished  by 
its  abundant  juiciness,  its  green- 
ish colour,  and  the  superiour 
sprightliness  of  its  flavour.  Prince's  Yellow  Gage. 


CLASS  II. 


Contains  those  of  very  good  quality, — some  new  and  untested, 
and  may  prove  best,  and  others  on  further  trial  only  good. 


THE    PLUM.  378 


ABRICOTE  SAGERET. 

A  seedling  of  Sageret.  Tree  very  vigorous.  Branches  smooth. 
Fruit  rather  below  medium  size,  globular,  suture  medium,  ex- 
tending nearly  all  around.  Skin  green,  dotted,  and  slightly 
flaked  with  yellow.  Stem  three-fourths  of  an  inch  long,  set  in  a 
very  slight  cavity,  apex  slightly  dimpled.  Flesh  green,  juicy, 
very  sugary,  with  a  rich,  delicious  flavour.  Separates  from  the 
stone.  Ripens  the  first  half  of  September. 

ANGELINA  BURDETT. 

English,  round,  medium  size,  nearly  black,  spotted  thickly 
with  brown  spots,  very  rich,  juicy,  and  excellent.  Skin  thick 
Free-stone,  middle  of  September.  (Riv.  Cat.) 

APPLE  PLUM. 

From  the  garden  of  D.  U.  Pratt,  Chelsea,  Mass.  Fruit  me- 
dium, roundish,  flattened,  a  little  swollen  on  one  side,  suture 
medium.  Skin  reddish-purple,  with  a  blue  bloom  and  light 
dots.  Stalk  short  and  stout,  inserted  in  a  broad,  deep  cavity. 
Flesh  greenish-yellow,  a  little  coarse,  sweet,  sprightly,  with  con- 
siderable austerity  at  the  skin.  Adheres  partially  to  the  stone. 
Ripens  first  of  September. 

AUTUMN  GAGE. 
Roe's  Autumn  Gage. 

Raised  by  Wm.  Roe,  Esq.,  of  Newburgh,  of  good  quality,  a 
very  abundant  bearer. 

Branches  smooth.  Fruit  medium  size,  oval,  rather  broadest 
towards  the  stalk.  Stalk  three-fourths  of  an  inch  long,  inserted 
without  any  depression.  Skin  pale  yellow,  covered  with  thin 
whitish  bloom.  Flesh  greenish-yellow,  separating  from  the 
stone;  juicy,  sweet,  and  of  delicale,  pleasant  flavour.  Stone 
long,  compressed,  pointed  at  both  ends. 

BELGIAN  PURPLE. 

Tree  vigorous,  branches  smooth,  buds  prominent.  Fruit  me- 
dium, roundish,  •  suture  slight,  one  side  a  little  swollen.  Skin 
purple,  with  a  bloom.  Stalk  rather  long  and  slender,  inserted 
in  a  cavity.  Flesh  greenish,  a  little  coarse,  very  juicy,  sweet, 
luscious.  Adheres  slightly  to  the  stone.  Ripens  first  of  Sep- 
tember. 

BELLE  DE  SEPTEMBRE. 

Tree  large,  vigorous,  and  very  productive.  Fruit  very  large, 
oval,  reddish  brown,  an  excellent  kitchen  fruit.  Ripe  middle 
of  October.  (Riv.  Cat.) 


374  THE    PLUM. 


BLACK  DAMASK. 

Medium,  roundish,  a  little  oval,  suture  moderate.  Stalk  very 
short,  inserted  in  a  narrow  cavity.  Flesh  greenish,  inclining  to 
yellow,  juicy,  with  a  sweet,  rich  flavour ;  a  half  cling.  Ripe 
from  the  middle  to  last  of  August.  (Manning  in  Hov.  Mag.) 

BRADSHAW.     Hov.  Mag. 

Black  Imperial,  Ken. 

Tree  remarkably  vigorous,  erect,  regular  in  growth,  and  very 
productive.  Fruit  large,  oval,  obovate,  with  a  slight  suture  on 
one  side.  Colour  dark  violet  red,  with  an  azure  bloom.  Stalk 
of  medium  length.  Flesh  yellowish-green,  a  little  coarse,  but 
juicy  and  sweet.  Adheres  to  the  stone.  Ripens  the  middle  of 
August.  (Barry  in  Hort.) 

BRICETTA. 

Tree  moderately  vigorous,  productive.  Fruit  medium,  round- 
ish-oval. Skin  yellow,  with  spots  of  red.  Stalk  of  medium 
length,  set  in  a  small  cavity.  Flesh  yellow,  rather  firm,  very 
juicy,  sugary,  and  excellent.  Adheres  to  the  stone.  Ripens 
middle  of  September. 

BUEL'S  FAVOURITE. 

An  excellent  plum,  raised  by  Isaac  Denniston,  of  Albany, 
N.  Y. 

Branches  smooth,  reddish.  Fruit  pretty  large,  ovate,  broad- 
est towards  the  stalk.  Suture  quite  distinct  for  half  the  circum- 
ference. Stalk  nearly  three-quarters  of  an  inch  long,  rather 
stout,  slightly  inserted.  Skin  pale  green,  thickly  sprinkled  with 
lighter  dots,  and  speckled  with  a  little  red  next  the  stalk. 
Flesh  greenish -yellow,  rather  firm,  juicy,  and  quite  rich  and 
high  flavoured,  adheres  to  the  stone,  which  is  long  and  pointed- 
Last  of  August. 

BURGUNDY  PRUNE. 
Prune  de  Bourgoyne. 

Fruit  medium,  egg-shaped,  with  a  neck,  suture  indistinct, 
^kin  reddish-black,  with  a  blue  bloom,  cover  3d  with  numerous 
small  dots.  Stalk  long,  set  in  a  very  small  cavity.  Flesh  fine, 
juicy,  sugary,  very  pleasant.  Separates  from  the  stone  middle 
of  September. 

BURRETTES. 

Raised  by  Mr.  Gregoire.  Tree  of  medium  vigour,  very  fer- 
tile. Fruit  large,  long,  oval.  Skin  dull  yellow.  Flesh  very 


THE    PLUM.  375 

delicate,  melting,  abounding  in  juice,  very  sweet,  with  a  delight 
ml  aroma.     Ripe  the  end  of  September.     (Al.  Pom.) 

CHAPIN'S  EARLY  ? 

Received  of  Mr.  E.  Chapin,  of  York,  Pa.  Origin  unknown 
Tree  healthy,  but  not  vigorous. 

Branches  downy.  Fruit  small,  roundish,  globular,  slightly 
protuberant  on  one  side,  suture  indistinct.  Skin  pale  red, 
covered  with  a  light  bloom.  Stalk  half  an  inch  long,  inserted 
slightly  in  a  ring.  Flesh  yellow,  rather  coarse,  sweet,  juicy,  and 
refreshing.  Adheres  slightly  to  the  stone.  Ripens  the  middle 
of  August. 

CRUGER'S  SCARLET. 

Cruger's.         Cruger's  Seedling. 
Cruger's  Scarlet  Gage. 

Raised  by  Henry  Cruger,  of  New  York.  Tree  of  free  growth, 
branches  long,  very  productive. 

Branches  downy.  Fruit  rather  larger  than  a  Green  Gage, 
roundish-oval,  with  an  obscure  suture.  Skin,  when  fully  ex- 
posed, a  lively  red,  but  usually  a  bright  lilac,  covered  with  a 
thin  bluish  bloom,  and  speckled  with  numerous  golden  dots ; 
in  the  shade  it  is  pale  fawn-coloured  on  one  side.  Stalk  half 
an  inch  long,  set  in  a  shallow  depression.  Flesh  deep  orange, 
not  very  juicy  nor  rich, .but  with  a  very  agreeable,  mild,  spright- 
ly flavour.  It  hangs  well  after  ripening.  Last  of  August. 

CHERRY.     Thomp.  Coxe. 

Early  Scarlet. 

Myrobolan.  , 

Virginian  Cherry.        I  of  European 

De  Virginie.  j    gardens. 

D'Amerique  Rouge.  J 

Prunus  Myrobolana,      0.  Dull.  Lind. 

Prunus  Cerasifera.     Pursh. 

Miser  Plum,  of  Hoffy. 

The  Cherry  Plum  or  Early  Scarlet  is  a  very  distinct  species. 
Tree  grows  rapidly,  forming  a  bushy  head,  with  slender  branches 
and  small  leaves.  A  beautiful  early  fruit.  Good  for  preserving 
or  market. 

Fruit  is  round,  about  an  inch  in  diameter,  of  a  lively  red, 
with  very  little  bloom,  and  a  very  slender,  short  stem,  set  in  a 
narrow  cavity.  The  flesh  is  greenish,  melting,  soft,  very  juicy, 
with  a  pleasant,  livcX  sub-acid  flavour — neither  rich  nor  high 
flavoured,  and  adheres  closely  to  the  stone.  It  ripens  about  the 
middle  of  July,  before  most  other  plums,  and  this,  and  its  pretty 


376 


THE    PLUM. 


appearance   at  the   dessert,   are   its   chief  merits.     Branche; 
smooth. 

The  common  cherry  plum,  or  MYROBOLAN,  of  Europe,  ii 
rather  larger,  and  shaped  like  a  heart.  In  all  other  respecti 
the  same. 

GOLDEN  CHERRY  PLUM. 

Similar  to  the  above  except  in  colour,  which  is  a  waxen  yel 
low.  Raised  by  Samuel  Reeve,  Salem,  N.  J. 

CHESTON.     Thomp.  Lind. 

Matchless.    Lang. 
DiapreeViolette.  )   ac.  to 
Violet  Diaper,      f  Thomp. 

A  pleasant,  early  plum,  but  superseded  now  by  better  ones 
Branches  downy.  Fruit  rather  small,  oval.  Skin  dark  purple, 
with  a  blue  bloom.  Stalk  quite  short,  set  without  depression, 
Flesh  yellow,  firm,  sweet,  and  rather  sprightly,  separating  from 
the  stone.  Last  of  July  and  first  of  August. 


COE'S  LATE  RED.     Thomp.  Lind. 

Saint  Martin.  )   of  the 

Saint  Martin  Rouge.  \  French. 
Prune  de  la  St.  Martin.     Nois. 


Tree  vigorous,  with  long,  rather 
slender  branches,  very  productive. 
A  good  late  variety. 

Branches  downy.  Fruit  of  me- 
dium size,  nearly  round,  with  a  well 
marked  suture  running  along  one 
side.  Skin  light  purplish-red,  with  a 
thin  blue  bloom.  Stalk  pretty  stout, 
three-fourths  of  an  inch  long,  set 
nearly  even  with  the  surface.  Flesh 
yellowish,  rather  firm  and  crisp, 
juicy,  with  a  rich  vinous  flavour, 
separating  almost  entirely  from  the 
stone.  October  and  November. 


Coe's  Late  Red. 


COLUMBIA. 
Columbian  Gage. 

Raised  by  L.  U.  Lawrence,  Hudson,  N.  Y.  Tree  vigorous; 
productive,  but  subject  to  rot.  Fruit  of  the  largest  size,  six  01 
seven  inches  in  circumference,  nearly  globular,  one  half  rathei 


THE    PLUM.  3  7  If 

larger  than  the  other.  Skin  brownish  purple,  dotted  with  nu- 
merous fawn-coloured  specks,  and  covered  with  much  blue 
bloom,  through  which  appears  a  reddish  brown  tint  on  the 
shaded  side.  Stalk  about  an  inch  long,  rather  stout,  inserted  in 
a  narrow,  small  cavity.  Flesh  orange,  not  very  juicy,  but  when 
at  full  maturity,  very  rich,  sugary  and  excellent;  it  separates 
freely  from  the  stone,  except  a  little  on  the  edge.  The  stone  is 
quite  small  and  compressed.  Last  of  August. 

COOPER'S  LARGE.     Coxe.  Thomp. 

Cooper's  Large  Red. 
Cooper's  Large  American. 
La  Delicieuse  ?    Lind. 

Coxe,  who  first  described  this  plum,  says  it  was  raised  by  Mr. 
Joseph  Cooper,  of  New  Jersey,  from  a  stone  of  the  Orleans. 
He  considers  it  as  a  fine  large  plum,  but  exceedingly  liable  to 
rot  upon  the  tree. 

There  is  still  much  confusion  in  regard  to  this  plum  which 
we  have  not  been  able  to  unravel,  but  believe  it  to  be  distinct 
from  Smith's  Orleans. 


CORSE'S  NOTA  BENE.     Ken. 

Raised  by  Henry  Corse,  of  Montreal,  Canada.  Tree  very 
vigorous,  very  productive  and  hardy. 

Branches  smooth.  Fruit  of  rather  large  size,  round.  Skin 
pale  lilac  or  pale  brown,  often  dull  green  on  the  shaded  side, 
with  much  light  blue  bloom.  Stalk  half  an  inch  long,  set  in  a 
round  hollow.  Flesh  greenish,  rather  firm,  juicy,  sweet  and 
rich,  and  separates  from  the  stone.  First  of  September. 

DAMSON.     Thomp. 

Common  Damson.         Purple  Damson. 

Black  Damson.  Early  Damson,  (of  many.) 

The  common,  oval,  blue  Damson,  is  almost  too  well  known 
to  need  description,  as  every  cottage  garden  in  the  country 
contains  this  tree,  and  thousands  of  bushels  are  annually  sold 
in  the  market  for  preserves.  The  tree  is  enormously  produc- 
tive, but  in  the  hands  of  careless  cultivators  is  liable  to  be  ren- 
dered worthless  by  the  knots,  caused  by  an  insect  easily  extir- 
pated, if  the  diseased  branches  are  regularly  burned  every  win- 
ter or  spring. 

Branches  slender,  a  little  thorny  and  downy.  Fruit  small, 
oval,  about  an  inch  long.  Skin  purple,  covered  with  thick 
blue  bloom  ;  flesh  melting  and  juicy,  rather  tart,  separates  par* 
tially  from  the  stone.  September. 


378  THE    PLUM. 

As  the  Damson  is  frequently  produced  from  seed,  it  varies 
somewhat  in  character. 

The  SHROPSHIRE  or  PRUNE  DAMSON  is  an  English  purple  va- 
riety, rather  obovate  in  figure,  but  little  superiour  to  our  com- 
mon sort.  The  SWEET  DAMSON  resembles  the  common  Dam- 
son, and  is  but  slightly  acid. 

The  WINTER  DAMSON  is  a  valuable  market  sort,  from  its  ex- 
treme lateness.  It  is  small,  round,  purple,  covered  with  a  very 
thick  light-blue  bloom ;  flesh  greenish,  acid,  with  a  slight  astrin- 
gency,  but  makes  good  preserves.  It  bears  enormous  crops,  and 
will  hang  on  the  tree  till  the  middle  of  November,  six  weeks 
after  the  common  Damson,  uninjured  by  the  early  frosts. 

DANA'S  YELLOW  GAGE.     Man. 

A  New-England  variety,  raised  by  the  Reverend  Mr.  Dana, 
of  Ipswich,  Massachusetts.  It  is  a  very  hardy  and  healthy  tree, 
and  bears  abundantly. 

Fruit  of  medium  size,  oval,  pale  yellow,  with  a  very  thin 
bloom,  the  skin  clouded  like  that  of  the  Imperial  Gage.  Flesh 
adheres  to  the  stone,  juicy,  sweet,  with  a  lively,  peculiar  flavour. 
Last  of  August  and  first  of  September. 

DENNISTON'S  ALBANY  BEAUTY. 

A  good  variety.  Branches  slightly  downy.  Fruit  rather  be- 
low medium  size,  roundish-oval,  with  an  obscure  suture.  Skin 
pale  whitish-green,  marked  with  numerous  small  purplish  dots, 
and  covered  with  a  thin  bloom.  Stalk  an  inch  or  more  long, 
slender,  very  slightly  inserted.  Flesh  yellow,  moderately  juicy, 
rich,  and  sweet,  separates  from  the  stone,  which  is  small  and 
pointed.  Ripe  24th  of  August. 

DENNISTON'S  RED. 

Raised  by  Isaac  Denniston,  Albany.  ..Vigorous  grower,  pro- 
ductive. 

Branches  smooth,  dark  coloured.  Fruit  rather  large,  round- 
ish-oval, narrowed  towards  the  stalk.  Suture  running  half 
round.  Skin  of  a  beautiful  light  red,  sprinkled  with  many 
small,  fawn-coloured  dots,  and  dusted  with  a  very  light  bloom. 

Stalk  very  long  and  slender,  slightly  inserted.  Flesh  amber 
colour,  juicy,  rich,  and  sprightly,  with  an  excellent  flavour.  It 
separates  from  the  stone,  which  is  small,  oval,  and  compressed. 
Last  of  August. 

DE  MoNTFORT. 

A  seedling  of  Prevost. 

Tree  of  moderate  growth,  very  productive.  Branches  grey- 
ish Fruit  medium  size,  roundish-oval.  Suture  slight.  Skic 


THE    PLUM.  379 

dull  purple,  with  russet  dots  and  stripes.  Stalk  nearly  an  inch 
long,  rather  stout,  without  depression.  Flesh  greenish,  juice 
abundant,  sweet  and  rich.  Adheres  to  the  stone.  Ripens  last 
of  August. 

DOMINE  DULL.     Floy.  Thomp. 

German  Prune.  )  Man.  and  of  some 
Dutch  Prune.  )  American  gardens. 
Dutch  Quetzen. 

This  good  American  prune  was  raised  from  a  seed  brought 
from  Holland,  by  the  Rev.  Mr.  Dull,  a  Dutch  minister,  who 
afterwards  resided  at  Kingston,  N.  Y.  The  parent  tree  was  the 
common  Dutch  prune,  which  this  strongly  resembles.  The  same 
gentleman's  little  parcel  of  plum  stones  from  "faderland"  it 
will  be  remembered,  gave  origin  to  Bleecker's  Gage,  one  of  the 
finest  of  our  yellow  varieties. 

Branches  long  and  smooth.  Fruit  of  medium  size,  long 
oval,  with  little  or  no  suture.  Skin  very  dark  purple,  nearly 
black,  dusted  with  some  blue  bloom.  Stalk  nearly  an  inch 
long,  inserted  with  very  little  cavity.  Flesh  yellow,  quite  juicy 
at  first,  but  if  allowed  to  hang  on  the  tree  becomes  dry,  rich  and 
sweet ;  it  adheres  closely  to  the  stone.  A  prodigious  bearer, 
and  a  really  good  fruit.  September. 

DOWNTON  IMPERATRICE.     Thomp.  Lind. 

Raised  by  Mr.  Knight.  A  strong,  upright  growing  tree. 
Branches  long,  smooth.  Fruit  of  medium  size,  oval,  narrow- 
ing a  little  to  the  stalk.  Skin  pale  yellow,  quite  thin.  Flesh 
yellow,  melting  and  sweet  when  fully  ripe,  with  a  little  acidity 
before ;  adhering  to  the  stone.  Ripens  last  of  September,  and 
hangs  some  time  on  the  tree. 

DRAP  D'OR.     Thomp.  Lind.  Lang. 
Mirabelle  Double.     Duh.        Mirabelle  G-rosse.        Yellow  Perdrigon. 

The  Drap  d'Or,  or  Cloth  of  Gold  Plum,  is  about  the  size  and 
figure  of  the  Green  Gage,  but  of  a  fine  golden  yellow,  and  ripens 
a  week  earlier. 

Branches  slightly  downy.  Fruit  below  medium  size,  round, 
with  an  indistinct  suture  and  a  dimpled  or  pitted  apex.  Stalk 
slender,  half  an  inch  long.  Skin  rich  bright  yellow,  with  a  few 
crimson  specks,  when  fully  exposed.  Flesh  yellow,  sugary,  and 
rich,  but  sometimes  a  little  dry ;  separates  freely  from  the  stone. 
Early  in  August. 


380  THE    PLUM. 

DRAP  D'OR  OF  ESPEREN.    Al.  Pom. 

Cloth  of  Gold. 

Raised  by  Major  Esperen.  Tree  of  moderate  growth,  spread- 
ing, buds  large,  pointed,  a  promising  variety. 

Branches  smooth.  Fruit  large,  roundish-oval.  Skin  golden 
yellow,  with  light  streaks  of  green  beneath,  covered  with  a  thin 
bloom,  and  a  few  crimson  dots  on  the  sunny  side,  suture  shal- 
low. Stalk  short  and  stout,  in  a  very  small  cavity.  Flesh  yel- 
lowish, rather  coarse,  very  juicy,  sugary  and  rich ;  freestone 
Ripens  last  of  August. 

DUANE'S  PURPLE.     P.  Man.  Ken. 
Purple  Magnum  Bonum. 

Raised  by  James  Duane,  of  Duanesburgh,  N.  Y.  Tree  very 
vigorous,  distinct  from  the  Red  Magnum  Bonum  of  Europe. 

Branches  very  downy.  Fruit  very  large,  oval  or  oblong,  con- 
siderably swollen  on  one  side  of  the  suture.  Skin  reddish-pur- 
ple in  the  sun,  but  a  very  pale  red  in  the  shade,  sparingly  dotted 
with  yellow  specks,  and  covered  with  lilac  bloom.  Stalk  three- 
fourths  of  an  inch  long,  slender,  set  in  a  narrow  cavity.  Flesh 
amber  coloured,  juicy,  sprightly,  moderately  sweet,  adheres  par- 
tially to  the  stone.  Ripens  with  the  Washington,  (or  a  little 
before,)  about  the  10th  of  August. 

DUNMORE. 

Foreign  origin.  Fruit  small,  egg-shaped.  Skin  thick  and 
green,  becomes  golden-yellow  at  maturity.  Flesh  yellow,  fine, 
very  juicy,  sweet,  very  aromatic ;  separates  from  the  stone 
Ripens  the  first  of  October.  (Al.  Pom.) 

EARLY  CROSS. 

Originated  with  Mr.  Cross,  Salem,  Mass.  Tree  moderately 
vigorous,  productive.  Fruit  small  to  medium,  roundish.  Skin 
reddish-purple,  covered  with  a  thick  bloom.  Stalk  half  an  inch 
long.  Flesh  greenish-yellow,  juicy,  sweet  and  good ;  adheres 
to  the  stone.  Ripens  the  second  week  in  August. 

EARLY  ROYAL,  or  NIKITA. 

Tree  moderately  vigorous.  Branches  smooth,  gray.  Fruit 
small,  roundish.  Skin  reddish-purple,  with  a  bloom.  Stalk 
medium,  curved.  Flesh  yellow,  sweet,  juicy,  of  pretty  high 
flavour.  Adheres  partially  to  the  stone.  Ripens  middle  of 
August. 


THE    PLUM.  381 


EARLY  YELLOW  PRUNE. 

Tree  vigorous  and  very  productive.  Branches  downy.  Fnnt 
rather  large,  oval.  Skin  yellow,  with  a  very  slight  bloom,  and 
dotted  with  red  in  the  sun.  Stalk  of  medium  length,  inserted 
in  a  small  cavity.  Flesh  yellow,  sweet,  juicy,  with  somewhat 
of  a  melon  flavour.  Separates  from  the  stone.  Ripens  middle 
of  August. 

EMERALD  DROP. 

Origin,  Newburgh,  N.  Y.  Tree  moderately  vigorous,  and 
very  productive. 

Branches  long  and  smooth.  Fruit  of  medium  size,  long-oval. 
Suture  strongly  marked,  and  the  fruit  larger  on  one  of  its  sides. 
Skin  pale  yellowish-green,  sometimes  dull  green  only,  in  the 
shade.  Stalk  three-fourths  of  an  inch  long,  inserted  with 
scarcely  any  depression.  Flesh  greenish-yellow,  very  juicy,  ad- 
heres somewhat  to  the  stone,  which  is  long  and  pointed.  Last 
of  August. 

ENGLISH  WHEAT. 

Fruit  medium,  roundish-oval,  suture  moderate.  Skin  red- 
dish-purple, with  a  blue  bloom,  covered  with  numerous  white 
dots.  Stalk  half  an  inch  long,  rather  strong,  set  in  a  rather 
deep  cavity.  Flesh  yellow,  a  little  coarse,  juicy,  sweet,  with  a 
rich  flavour.  It  adheres  to  the  stone.  Ripens  the  last  of  August. 

ITALIAN  PRUNE. 

Prune  d' Italic.      Fellenberg. 

Branches  grey,  smooth.  Fruit  medium  oval,  suture  mode- 
rate. Skin  dark  blue,  with  a  bloom.  Stalk  an  inch  long,  rather 
stout,  inserted  in  a  very  small  cavity.  Flesh  dark  yellow,  juicy, 
sweet,  and  good.  Separates  from  the  stone.  Ripens  first  of 
October. 

FROST  GAGE.     Pom.  Man. 
Frost  Plum. 

A  late  plum,  scarcely  yielding  to  any  other  late  variety  in  the 
excellence  of  its  flavour.  It  appears  to  have  originated  in  Fish- 
kill,  Dutchess  county,  N.  Y.,  where  it  has,  for  many  years  past, 
been  most  extensively  cultivated  for  market ;  but  of  late  has 
been  so  subject  to  knots  that  it  is  not  now  much  grown. 

Branches  smooth.  Fruit  rather  below  medium  size,  roundish 
oval,  with  a  distinct  suture  on  one  side.  Skin  deep  purple, 
with  a  few  brown  specks,  and  a  thin  bloom.  Stalk  half  to 


382  THE    PLUM. 

three-fourths  of  an  inch  in  length,  inserted  with  little  or  no  de- 
pression. Flesh  greenish-yellow,  juicy,  sweet,  rich  and  melting, 
adhering  to  the  stone.  First  of  October. 

FULTON. 

Origin  uncertain.  Found  at  Johnstown,  Fulton  Co.,  N.  Y 
Tree  vigorous  and  productive.  Fruit  medium,  oval,  suture  dis 
tinct.  Skin  a  bright  yellow.  Stalk  about  three-quarters  of  an 
inch  long,  set  in  a  moderately  deep  cavity.  Flesh  yellow,  juicy, 
high  flavoured,  fine  for  the  dessert.  Ripens  in  October,  and 
frequently  hangs  till  November ;  valuable  on  account  of  its 
lateness.  (N.  Y.  Hort.  Rev.) 

GALBRAITII. 

Origin  with  Mr.  Galbraith,  near  Boalsburg,  Pa.  A  straggling 
grower,  but  a  valuable  early  variety.  Fruit  large,  oval  Skin 
purple.  Stalk  medium.  Flesh  tender,  juicy,  adherent  to  the 
stone,  flavour  luscious,  quality  "very  good,"  if  not  "best."  (Ad. 
Int.  Rep.) 

GENL.  HAND. 

Origin  uncertain ;  supposed  to  have  originated  on  the  farm 
of  Genl.  Hand,  near  Lancaster,  Pa.  Tree  very  vigorous. 

Branches  smooth.  Fruit  very  large,  roundish,  oval ;  suture 
obscure,  running  half  round.  Skin  deep  golden  yellow,  slightly 
marbled  with  greenish  yellow.  Stalk  long,  set  in  a  shallow 
cavity,  the  whole  of  that  end  being  flattened.  Flesh  coarse, 
pale  yellow,  moderately  juicy,  sweet  and  good,  but  not  high 
flavour.  Separates  freely  from  the  stone.  Ripens  the  first 
week  in  September. 

GOLIATH.     Thomp.    Lind. 

Caledonian,  (of  some.}        Saint  Cloud. 
Steers's  Emperor.  Wilmot's  late  Orleans. 

A  large  and  handsome  plum.  It  is  easily  distinguished  from 
the  Nectarine  plum,  with  which  it  has  been  confounded  by  its 
gray,  very  downy  shoots. 

Fruit  large,  roundish-oblong,  enlarged  on  one  side  of  the  su- 
ture. Skin  a  fine  deep  red,  approaching  purple,  a  little  paler 
in  the  shade,  dusted  with  a  thin  blue  bloom.  Flesh  yellow,  ad- 
heres considerably  to  the  stone,  rather  juicy,  with  a  brisk, 
sprightly  flavour.  Last  of  August. 

GUNDAKER  PRUNE. 

Groundacre. 
Raised  by  Samuel  E.  Gundaker,  of  Lancaster,  Pennsylvania. 


THE    PLUM.  383 

The  Gundaker  Prune  is  of  a  yellowish-white  colour,  nearly  aa 
large  as  the  Blue  Prune,  and  of  the  same  oval  shape,  very  high- 
flavoured,  and  a  good  bearer. 

GUNDAKER  PLUM. 

Same  origin  as  the  Prune,  of  a  purple  colour  on  one  side,  and 
the  other  a  light  colour,  heart-shaped,  resembling  a  plum  call- 
ed Golden  Drop,  but  larger  in  size,  and  a  great  bearer.  (Gun- 
daker in  Hort.) 

GUTHRIE'S  TOPAZ. 

Raised  by  Mr.  Guthrie,  Scotland.  Tree  a  moderate  grower, 
with  smooth  grey  branches,  very  productive.  Fruit  medium, 
oval,  with  a  slight  neck,  one  side  somewhat  swollen.  Suture 
moderate.  Skin  golden-yellow,  with  a  thin  bloom.  Stalk  an 
inch  long,  slender,  curved,  inserted  in  a  small  cavity.  Flesh 
yellow,  juicy,  sweet,  not  very  rich,  but  pleasant.  Adheres  to 
the  stone.  Ripens  the  middle  of  September,  and  will  hang  for 
some  time. 

GUTHRIE'S  APRICOT. 

Raised  by  Mr.  Guthrie,  Scotland.  Tree  very  vigorous,  hardy, 
productive.  Branches  smooth.  Fruit  rather  large,  roundish- 
oval.  Suture  very  slight.  Skin  yellow,  sprinkled  with  a  few 
crimson  dots,  and  covered  with  a  thin  bloom.  Stalk  rather 
long,  set  in  a  small  depression.  Flesh  yellow,  coarse,  juicy, 
sweet,  but  not  high-flavoured.  Pit  adherent.  Ripens  the  last 
of  August. 

GUTHRIE'S  LATE  GREEN. 

Raised  by  Mr.  Guthrie,  Scotland,  a  very  rapid  grower. 

Branches  smooth.  Fruit  medium,  globular,  swollen  on  one 
side.  Skin  yellow,  with  splashes  of  green,  and  covered  with  a 
thin  bloom.  Stalk  three-fourths  of  an  inch  long,  inserted  in  a 
small  cavity.  Flesh  light-yellow,  firm,  rather  dry,  but  sweet 
and  rich.  Adheres  slightly  to  the  stone.  Ripens  middle  of 
September. 

HARTWISS'  YELLOW  PRUNE. 

A  new  German  variety.  Tree  vigorous.  Fruit  medium,  oval, 
with  a  neck  narrowed  at  the  crown.  Suture  moderate.  Skin 
waxen-yellow,  with  occasional  red  dots.  Stalk  long.  Flesh 
light-yellow,  fine,  rich,  subacid  flavour,  moderately  juicy.  Ri- 
pens the  last  of  September. 


384  THE    PLUM. 


HENRY  CLAY. 

Raised  by  Elisha  Dorr,  Albany,  N.  Y.  Tree  vigorous  and 
productive.  Its  great  beauty  and  lateness  will  make  it  desira- 
ble. 

Branches  smooth.  Fruit  medium,  somewhat  oval,  with  a 
slight  suture.  Skin  yellow,  with  a  light  bloom,  and  the  cheek 
beautifully  marbled  and  shaded  with  red.  Stalk  long,  slender, 
inserted  almost  without  cavity.  Flesh  yellow,  juicy,  and  sweet. 
Stone  small,  and  very  slightly  adherent.  Ripens  last  of  August. 

HIGHLANDER. 

Tree  vigorous  and  very  productive. 

Branches  gray,  smooth.  Fruit  large,  irregularly  ovate,  some- 
what swelled  on  one  side.  Suture  moderate,  half  round.  Skin 
deep-blue,  inclining  to  reddish-brown,  covered  with  a  thin 
bloom,  and  thickly  sprinkled  with  brown  dots.  Stalk  very 
short,  inserted  in  a  slight  cavity.  Flesh  yellow,  juicy,  sugary, 
rich,  vinous,  refreshing,  and  excellent.  Adheres  slightly  to  the 
stone.  Ripens  last  of  September. 

HOWELL'S  EARLY. 

Origin  unknown,  brought  from  Virginia.  Tree  of  rather 
slow  growth. 

Wood  slender,  gray,  and  downy.  Leaves  small,  oval,  downy. 
Fruit  rather  below  medium  size,  oval,  without  any  suture,  a  lit- 
tle angular.  Stalk  slender,  three-fourths  of  an  inch  long,  set 
even  with  the  surface.  Skin  light-brown,  often  greenish-yellow 
on  the  shaded  side,  covered  with  a  thin  blue  bloom.  Flesh  am- 
ber coloured,  melting,  juicy,  with  a  sweet  and  perfumed  flavour, 
separates  from  the  stone,  which  is  quite  small  and  oval.  First 
of  August. 

How's  AMBER. 

Origin  Portsmouth,  N.  H.    Tree  vigorous,  productive. 

Fruit  medium,  roundish,  slight  suture.  Skin  amber-coloured 
in  the  shade,  mottled  with  rose,  thinly  covered  with  pale  vio- 
let bloom.  Stalk  of  medium  length,  inserted  without  cavity. 

Flesh  coarse,  yellow,  melting,  juicy.  Adhering  to  the  stone. 
Ripens  first  of  September.  (Hov.  Mag.) 

HULINGS'  SUPERB.     Pom.  Man. 

Keyser's  Plum. 

Raised  by  Mr.  Keyser  of  Pennsylvania,  and  brought  into  no- 
t'ce  by  Dr.  W.  E.  Hulings  of  that  state. 


THE   PLUM.  385 

Tree  very  vigorous,  upright,  large  foliage,  blunt  shoots,  large- 
shouldered  buds,  moderate  bearer. 

Branches  downy.  Fruit  very  large,  roundish,  oval,  with  a 
distinct  though  shallow  suture.  Stalk  strong  and  stout,  set  in 
a  round,  small  cavity.  Skin  rather  dull  greenish-yellow,  thinly 
covered  with  pale  bloom.  Flesh  greenish -yellow,  rather  coarse, 
but  with  a  rich,  brisk,  sprightly  flavour.  It  adheres  to  the 
stone.  Ripens  middle  of  August. 

ICKWORTH  IMPERATRICE.     Thomp. 
Knight's  No.  6. 

Raised  by  Mr.  Knight,  of  Downton  Castle,  and  is  a  hybrid 
between  Blue  Imperatrice  and  Coe's  Golden  Drop.  It  hangs  a 
long  while  on  the  tree,  and  if  gathered  and  wrapped  in  soft 
paper,  will  keep  many  weeks. 

Branches  smooth.  Fruit  rather  above  medium  size,  obovate. 
Skin  purple,  peculiarly  traced  or  embroidered  with  streaks  of 
golden  fawn  colour.  Stalk  moderately  long  and  thick.  Flesh 
greenish-yellow,  sweet,  juicy  and  rich,  mostly  adhering  to  the 
stone,  which  is  rather  small.  Ripens  early  in  October,  and  may 
be  kept  till  Christmas,  gradually  becoming  dryer  and  more  sugary. 

ISABELLA.     Thomp. 

This  is  an  attractive  looking  English  plum,  of  a  fine  red  co- 
lour, worthy  a  place  in  a  large  collection. 

Branches  quite  downy  and  gray.  Fruit  medium  size,  oval, 
rather  narrower  towards  the  stalk.  Skin  dark  dull  red  in  the 
sun,  paler  in  the  shade,  and  thickly  sprinkled  with  darker 
coloured  dots.  Stalk  three-fourths  of  an  inch  long,  a  little  hairy, 
set  in  a  moderate  hollow.  Flesh  yellow,  rich,  juicy,  with  a  smart 
flavour,  and  adheres  to  the  pointed  stone.  Last  of  August. 

IVES'  SEEDLING. 

Raised  by  J.  M.  Ives,  Salem,  Mass.  Tree  of  moderate  growth, 
buds  very  prominent. 

Branches  smooth.  Fruit  large,  oval,  tapering  a  little  to  the 
apex,  suture  distinct.  Skin  yellow,  mottled  and  dotted  with 
red,  and  covered  with  a  thin  bloom.  Stalk  short,  set  in  a  very 
small  cavity.  Flesh  rich  amber  colour,  melting  and  separating 
freely  from  the  stone,  juicy  and  high  flavoured.  Ripens  first  of 
September.  (Hov.  Mag.) 

JAUNE  HATIVE.     Thomp.  Lind.  0.  Duh. 

Early  Yellow.  Jaune  de  Catalogue. 

Catalonian.  Prune  de  St.  Barnabe. 

White  Primordian.  D'Avoine. 

Amber  Primordian. 

The  earliest  of  plums,  which  is  its  chief  recommendation.     It 

17 


386  THE    PLUM. 

is  a  very  old  variety  from  Catalonia,  and  the  south  of  France, 
and  has  been  in  cultivation  more  than  two  hundred  years.  It 
is  a  pretty  little  fruit,  and  is  worthy  of  a  place  in  the  garden  of 
the  amateur.  The  tree  has  long,  slender,  downy  branches. 

Fruit  small,  oval,  or  obovate,  with  a  yellow  suture  on  one 

side.     Stalk  slender,  half  an  inch   long.     Skin   pale   yellow, 

thinly  coated  with  bloom.     Flesh  yellow,  tolerably  juicy,  and 

.melting,  of  sweet  and  pleasant  flavour  ;  separates  from  the  stone. 

Ripens  from  the  10th  to  the  middle  of  July. 

JUDSON. 

Raised  by  Mr.  Judson,  of  Lansingburgh,  N.  Y.  Tree  thrifty  and 
productive.  Fruit  below  medium,  roundish.  Skin  a  clear  violet 
red,  slightly  mottled  with  a  deeper  shade,  with  a  thin  bloom. 
Stalk  rather  long.  Flesh  pale  yellow,  separating  from  the  stone, 
juicy  and  vinous.  Ripe  the  end  of  August.  (Hov.  Mag.) 

KIRKE'S.     Thomp.  Lind. 

Kirke's  plum  is  a  variety  which  came  to  us  from  England, 
where  it  was  first  brought  into  notice  by  Mr.  Kirke,  the  nursery- 
man, at  Brompton. 

Branches  smooth.  Fruit  of  medium  size,  round,  with  very 
little  suture.  Skin  dark  purple,  with  a  few  golden  dots,  and 
coated  with  an  unusually  thick  blue  bloom,  which  adheres 
pretty  closely.  Stalk  three-fourths  of  an  inch  long,  inserted  in 
a  very  slight  depression.  Flesh  greenish-yellow,  firm,  and  very 
rich  in  flavour.  It  separates  freely  from  the  stone,  which  is  flat 
and  broad.  Ripens  the  last  of  August  and  first  of  September. 

LADY  PLUM. 

Raised  by  Isaac  Denniston,  Albany,  N.  Y.  Tree  of  slender 
growth,  productive'.  It  is  quite  a  pretty  fruit,  esteemed  highly 
for  preserving,  this  being  its  chief  quality.  It  is  a  rampant 
grower,  an  abundant  bearer.  Fruit  quite  small,  oval.  Stalk 
short  and  stout ;  colour  light  yellow,  spotted  with  red.  Stone 
free  and  small ;  flavour  acid.  Season  first  of  September.  (E. 
Dorr  in  Cult.) 

LANGDON'S  SEEDLING. 

Raised  by  Reuben  Langdon,  of  Hartford,  Conn.  Tree  vigor- 
ous and  productive. 

Branches  smooth.  Fruit  rather  large,  roundish,  oval,  with  a 
moderate  suture.  Skin  reddish  purple,  covered  with  a  thick 
bloom.  Stalk  three-fourths  of  an  inch  long,  inserted  in  a  rather 
deep  cavity.  Flesh  greenish-yellow,  juicy,  sprightly,  sub-acid, 
a»d  adheres  mostly  to  the  stone.  Ripens  the  last  of  August. 


THE    PLUM.  387 

LARGE  GREEN  DRYING.     Thomp. 
Knight's  Large  Drying.     Ken. 

A  new  late  variety,  raised,  we  believe,  by  Mr.  Knight,  and 
introduced  here  from  the  garden  of  the  Horticultural  Society, 
of  London.  The  tree  is  vigorous,  and  the  branches  are  smooth ; 
the  fruit  large,  round,  greenish-yellow ;  the  flesh  yellowish, 
moderately  juicy,  rich  and  excellent ;  adheres  to  the  stone. 
Ripens  about  the  middle  of  September,  and  is  a  moderate 
bearer. 

LOMBARD.     Ken. 

Bleecker's  Scarlet.         Beekman's  Scarlet.        Montgomery  Prune  ? 

Tree  very  vigorous,  hardy,  has  strikingly  crimpled  leaves, 
bright  purple  glossy  shoots,  very  productive,  popular,  but  only 
of  second  growth. 

Tt  was  called  the  Lombard  plum  by  the  Massachusetts  Horti- 
cultural Society,  in  compliment  to 
Mr.  Lombard,  of  Springfield,  Mass., 
who  first  brought  it  into  notice  in 
that  State;  and  it  is  said  to  have 
been  received  by  him  from  Judge 
Platt,  of  Whitesborough,  N.  Y.,  who 
raised  it  from  seed.  But  it  was  pre- 
viously well  known  here  by  the  name 
of  Bleecker's  Scarlet.  Never  having 
been  described  under  that  name,  how- 
ever, we  adopt  the  present  title. 

Branches  smooth.     Fruit  of  me 
diurn    size,    roundish-oval,    slightly 
flattened  at  either  end ;  suture  ob- 
Lorribard.  scure.     Stalk  quite  slender,  scarcely 

three-fourths  of  an  inch  long,  set  in  a  broad,  abruptly  narrow- 
ing cavity.  Skin  delicate  violet  red,  paler  in  the  shade,  dotted 
with  red,  and  dusted  thinly  with  bloom.  Flesh  deep  yellow, 
juicy,  and  pleasant,  but  not  rich  ;  adhering  to  the  stone.  Mid- 
dle and  last  of  August. 

LUCOMBE'S  NONESUCH.     Thomp.  Lind.  P.  Mag. 

An  English  plum  raised  by  Lucombe,  of  the  Exeter  Nursery 
Branches  smooth.  Fruit  above  medium  size,  roundish,  shaped 
and  coloured  much  like  the  Green  Gage,  but  much  more  dis- 
tinctly streaked  with  yellow  and  orange,  and  covered  with  a 
whitish  bloom.  Suture  broad.  Stalk  straight,  three-fourths  of 
an  inch  long,  set  in  a  wide  hollow.  Flesh  pretty  firm,  greenish, 


388  THE    PLUM. 

rich,  sweet  mingled  with  acid;  adheres  to  the  stone.     Bears 
well,  and  ripens  about  the  middle  of  August. 

MAMELONNIEE. 
Mamelon  Sageret. 

A  seedling  of  Sageret,  of  Paris.  Tree  moderately  vigorous. 
Fruit  of  remarkable  shape,  having  a  neck  or  (mamelone)  at  the 
base  of  the  stock ;  it  is  of  excellent  quality,  hardy  and  prolific. 
Fruit  of  medium  size,  oval,  tapering  toward  the  apex,  and  a 
well  marked  suture  on  one  side.  Stalk  small,  inserted  without 
depression.  Skin  colour  of  Green  Gage,  marbled  in  the  sun 
with  red.  Flesh  greenish-yellow,  sweet,  juicy  and  rich ;  parts 
freely  from  the  stone,  which  is  very  small.  Ripens  middle  of 
August.  (Barry  in  Hort.) 

MARTEN'S  SEEDLING. 

An  accidental  seedling  in  the  garden  of  Mr.  Marten,  Schenec- 
tady,  N.  Y.  A  very  vigorous,  upright  grower,  productive. 

Branches  smooth,  greyish.  Fruit  large,  oblong,  irregular 
suture,  rather  deep  from  stalk  to  apex,  which  is  a  little  sunk. 
Skin  yellow,  somewhat  streaked  with  green,  and  dotted  with 
red  on  the  sunny  side.  Stalk  nearly  an  inch  long,  set  in  a  small 
cavity.  Flesh  yellow,  a  little  coarse,  juicy,  with  a  brisk,  spright- 
ly flavour.  Separates  from  the  stone.  Ripens  the  first  of  Sep- 
tember. 

MEIGS. 

Fruit  large,  roundish,  oval,  suture  indistinct.  Skin  dull  red- 
dish-purple, with  numerous  grey  dots.  Stalk  long,  curved, 
slender,  set  in  a  small  cavity.  Flesh  greenish-yellow,  juicy, 
rich,  sugary  and  excellent.  Adheres  to  the  stone.  Ripens  last 
of  September. 

MlRABELLE    TARDIVE. 

Fruit  small,  roundish-oval,  greenish-yellow,  freestone,  a  most 
interesting  and  nice  little  plum,  sweet,  juicy  and  agreeable,  bears 
most  abundantly,  and  will  hang  on  the  tree  till  the  end  of  Oc- 
tober. (Riv.  Cut.) 

MIRABELLE.     Thomp.  Lind.  O.  Duh. 
MirabeUe  Petite.         MirabeUe  Jaime. 

A  very  pretty  little  fruit,  exceedingly  ornamental  on  the  tree, 
the  branches  of  which  are  thickly  sprinkled  with  its  abundant 


THE    PLUM. 


389 


crops.  The  tree  is  small  in  all  its  parts,  and 
although  the  fruit  has  a  tolerable  flavour,  yet 
from  its  size  and  high  perfume,  it  is  chiefly 
valued  for  preserving. 

Branches  downy.     Fruit  quite  small,   obo- 
vate,  with  a  well  marked  suture.     Stalk  half 
an   inch    long,    slightly   inserted.     Skin  of  a   /^ 
beautiful  yellow,  a  little  spotted  with  red  at/ 
maturity,   and   covered  with    a  white  bloom./ 
Flesh  orange,  sweet,  and  sprightly,  becoming! 
dry   when   over-ripe,  and  separates  from  the\ 
stone.     Ripens  with  the  Green  Gage.  X^_ 

MirdbtUe. 

MONROE. 

Monroe  Egg. 

Raised  by  Miss  Dunham,  Penfield,  Monroe  Co.,  N.  Y.  Tree 
very  vigorous  and  productive. 

Branches  smooth.  Fruit  medium,  or  above,  oval.  Skin 
greenish-yellow,  with  rarely  a  blush.  Stalk  rather  long,  with 
very  little  depression.  Flesh  greenish-yellow,  not  very  tender, 
but  with  a  rich  sugary  flavour.  First  of  September.  (H.  E. 
Hooker,  MS.) 

MOROCCO.     Thomp.  Lind. 


Early  Morocco. 
Early  Black  Morocco. 


Black  Morocco. 
Early  Damask.     Mill 


A  good  early  plum,  of  rather  slow  growth,  and  a  moderate 
bearer.  Inferior  to  Rivers's  Early  Favourite. 

Branches  downy.  Fruit  of  medium  size,  roundish,  with  a 
shallow  suture  on  one  side,  a  little  flattened  at  both  ends.  Skin 
dark  purple,  covered  with  a  pale  thin  bloom.  Stalk  half  an 
inch  long,  rather  stout.  Flesh  greenish-yellow,  adhering  slight- 
ly to  the  stone,  juicy,  with  a  smart,  rich  flavour,  becoming  quite 
sweet  at  maturity.  First  of  August. 

MULBERRY. 

Raised  by  Isaac  Denniston,  of  Albany.  The  leaves  are  re- 
markably luxuriant,  broad,  and  crumpled.  Fruit  large,  oval, 
somewhat  narrowest  towards  the  stalk.  Skin  pale,  whitish-yel- 
low, sprinkled  with  white  dots,  and  dusted  with  a  pale  bloom. 
Stalk  an  inch  long,  rather  slender,  very  slightly  inserted. 
Flesh  greenish-yellow,  juicy,  sweet,  and  good ;  adheres  slightly 
to  the  stone.  The  latter  is  long  and  pointed.  First  of  Sep- 
tember. 


390  THE    PLUM. 

NECTARINE.     Thomp.  Lind. 

Caledonian.  Peach  Plum.      )   incorrectly 

Howell's  Large.          Prune  Peche.     J     of  some. 
Jenkins'  Imperial.        Louis  Philippe. 

Tree  vigorous,  upright,  stout,  blunt,  purplish  shoots,  nearly- 
smooth.  A  fine  looking  fruit,  of  foreign  origin,  but  only  of 
second  quality. 

Fruit  of  the  largest  size,  regularly  formed,  roundish.  Stalk 
about  half  an  inch  long,  rather  stout,  and  set  in  a  wide  shallow 
depression.  Skin  purple,  dusted  with  a  blue  bloom.  Flesh  dull 
greenish-yellow,  becoming  tinged  with  red  at  maturity,  a  little 
coarse  grained,  with  a  rich,  brisk  flavour,  and  adhering  partial  ly 
to  the  stone.  A  good  and  regular  bearer.  Ripens  about  the 
15th  of  August. 

ORANGE. 
Orange  Gage,  (of  some.)* 

Origin,  Rhinebeck,  Dutchess  Co.,  N.  Y.  Tree  a  vigorous 
grower,  productive. 

Branches  stout  and  smooth.  Fruit  very  large,  oval,  flattened 
at  both  ends.  Skin  bronze-yellow,  marked  with  roughish  white 
dots,  and  clouded  with  purplish  red  near  the  stalk.  The  latter 
is  three-fourths  of  an  inch  long,  rather  rough,  inserted  in  a  nar- 
row round  cavity.  Flesh  deep  yellow,  a  little  coarse  grained, 
but  with  acid  flavour  when  fully  ripe.  It  adheres  a  little  to  the 
stone,  which  is  much  compressed  and  furrowed.  Ripens  the 
last  of  August. 

ORLEANS.     Lind.  Thomp. 

Monsieur.  )   of  the 

Monsieur  Ordinaire,  f  French. 
Old  Orleans. 
Eed  Damask. 

A  popular  English  market  plum,  being  hardy  and  uniformly 
productive. 

Branches  grey,  and  very  downy.  Fruit  middle  sized,  round, 
a  little  enlarged  on  one  side  of  the  distinct  suture.  Skin  dark 
red,  becoming  purple  in  the  sun.  Flesh  yellowish,  sweet,  mixed 
with  acid,  and  separates  freely  from  the  stone.  Ripens  a  little 
after  the  middle  of  August. 

*  There  is  a  great  propensity  for  calling  every  plum  of  merit  a  Gage, 
in  this  part  of  the  country.  As  this  has  no  resemblance  whatever  to  the 
original  type  of  this  class,  we  drop  that  part  of  its  name. 


THE    PLUM.  391 


ORLEANS  EARLY.     Thomp.  Lind. 

New  Early  Orleans.  Monsieur  Hati£     "1 

New  Orleans.  Monsieur  Hatif  de  I    of  the 

Grim  wood's  Early  Orleans.  Montmorency.     j  French. 

Hampton  Court.  J 

The  Early  Orleans  is  very  near  like  the  foregoing  in  aJ  re- 
spects, except  that  it  ripens  ten  days  earlier. 

Branches  downy.  Fruit  of  the  size  and  colour  of  the  com- 
mon Orleans,  a  little  more  oval,  and  with  a  more  shallow  suture. 
Skin  a  little  marbled.  Flesh  yellowish-green,  of  brisk  flavour, 
rather  richer  than  the  old  Orleans,  and  separates  from  the  stone. 
A  good  bearer. 

WILMOT'S  NEW  EARLY  ORLEANS,  (  Wilmofs  Large  Orleans, 
<fec.,)  so  strongly  resembles  the  foregoing  in  appearance,  time 
of  ripening,  etc.,  as  to  be  scarcely  worthy  of  a  separate  description. 

PE  NOBS  COT. 

Raised  by  James  McLaughlin,  Bangor,  Maine.  Tree  vigor- 
ous, hardy,  productive. 

Branches  smooth.  Fruit  lurge,  oval,  suture  distinct.  Stalk 
three-fourths  of  an  inch  long,  set  in  a  small  cavity.  Skin  yel- 
low, tinged  with  green  and  a  faint  red  cheek.  Flesh  yellow, 
sweet  and  pleasant,  adheres  to  the  stone.  Ripens  the  first  of 
September.  (Hort.) 

POND'S  SEEDLING.     (English.) 
Plum  de  Flnde. 

English  origin.  Tree  very  vigorous  and  productive;  a  beau- 
tiful fruit.  Branches  smooth,  greyish.  Fruit  very  large,  oval, 
tapering  a  little  towards  the  stalk,  sometimes  with  a  mamelon 
neck.  Skin  yellowish,  nearly  covered  with  bright  red  or  carmine, 
having  a  thin  whitish  bloom,  and  sprinkled  with  brownish  dots. 
Flesh  yellow,  a  little  coarse,  juicy,  and  sugary,  but  not  rich. 
Ripe  middle  of  September. 

PRECOCEE  DE  BERGTHOLD. 

Fruit  small,  roundish-oval,  yellow,  juicy  and  sweet.  The 
earliest  yellow  plum,  as  early  and  better  than  Jaune  Hative. 
(Riv.  Cut.) 

PRECOCEE  DE  TOURS.         O.  Duh.  Thomp.  Lind. 


Early  Violet.         ),          T.,         Perdrigon  Violet.   )    (incorrectly 
Violette  Hative.   f  ****'  Lma'        Blue  Perdrigon.      f  of  some.) 
Early  Tours.  Violet  de  Tours. 

Noire  Hative. 

Of  foreign  origin,  tree  vigorous,  with  long,  slender  branches, 
iioderately  productive. 


392  THE    PLUM. 

Branches  downy.  Fruit  rather  more  than  an  inch  in  diame- 
ter, oval,  with  a  shallow  suture.  Skin  deep  purple,  covered 
with  a  thick  azure  bloom.  Stalk  half  an  inch  long,  set  in  a 
narrow  cavity.  Flesh  at  first  greenish,  but  becoming  dull  yel- 
low at  maturity ;  a  little  fibrous,  but  juicy,  sweet,  melting,  and 
slightly  perfumed  ;  it  adheres  considerably  to  the  stone.  First 
of  August. 

PRINCE  ENGLEBEBT. 

From  Belgium,  a  free  grower,  productive.  Fruit  very  large 
and  long,  very  deep  purple,  with  a  remarkably  dense  bloom, 
rich  and  excellent.  Ripe  September.  (Riv.  Cut.) 

PRINCE'S  ORANGE  EGG. 

Raised  by  William  Prince,  tree  very  vigorous,  and  produc- 
tive. 

Fruit  rather  large,  oval.  Skin  yellow,  covered  with  a  thin 
bloom.  Stalk  three-fourths  of  an  inch  long,  rather  stout,  set  in 
a  small  cavity.  Flesh  golden  yellow,  coarse,  juicy,  sprightly, 
subacid,  not  rich.  Adheres  to  the  stone.  Ripens  the  middle 
of  September. 

PRINCE  OF  WALES.     Chapman's. 

English  origin.     Tree  very  vigorous,  very  productive. 

Branches  smooth.  Fruit  large,  globular,  inclining  to  oblong, 
with  a  moderate  suture  on  one  side.  Skin  reddish-purple,  with 
brownish-yellow  dots,  and  a  thick  bloom.  Stalk  short  and 
stout,  set  in  a  moderate  cavity.  Flesh  a  little  coarse,  greenish- 
yellow,  juicy,  sweet,  and  sprightly,  not  rich,  partially  adhering 
to  the  stone.  Ripens  first  of  September. 

PRUNE,  MANNING'S  LONG  BLUE. 

Large  Long  Blue.     Man.        Manning's  Long  Blue. 

Origin  unknown.  Tree  vigorous,  with  long  dark-coloured 
shoots,  very  productive. 

Branches  smooth.  Fruit  quite  large,  long-oval,  a  little  one- 
sided, with  an  obscure  suture.  Stalk  very  long,  and  slender, 
set  in  a  very  trifling  depression.  Skin  dark  purple,  with  a 
thick  blue  bloom.  Flesh  greenish-yellow,  firm,  rather  juicy, 
with  a  sweet,  sprightly,  pleasant  flavour.  It  separates  pretty 
readily  from  the  stone,  which  is  long  and  pointed.  First  to 
last  of  September.  Ripens  gradually,  and  bears  carriage  well, 

PRUNE  DE  LOUVAIN. 

Plum  of  Louvain. 
Tree  vigorous,  fertile.     Origin,  nursery  of  Van  Mons. 


THE    PLUM.  393 

Fruit  large,  egg-shaped,  with  a  neck,  deep-purple,  shaded 
with  violet,  suture  deep,  half-round.  Flesh  rather  coarse,  melt- 
ing, pleasant.  Freestone.  Ripens  end  of  August.  (Al.  Pom.) 

QlJACKENBOSS. 

Introduced  by  Mr.  Quackenboss,  ^f  Greenbush,  N.  Y.  A 
very  rapid  upright  grower,  and  productive. 

Fruit  large,  oblong-oval.  Skin  deep  purple,  covered  with  a 
whitish  bloom.  Suture  scarcely  apparent.  Stalk  short,  crook- 
ed, thin,  and  set  in  a  slight  depressed  cavity.  Flesh  greenish- 
yellow,  sprightly,  juicy,  a  little  coarse-grained,  sweet  and  excel- 
lent. Adheres  slightly  to  the  stone.  A  valuable  late  market 
plum,  October.  (N.  Y.  Hort.  Rev.) 

QUETSCHE  DE  DoRELLE. 

Fruit  medium,  oval.  Suture  small.  Skin  reddish-purple, 
with  a  thin  bloom,  and  thickly  covered  with  grey  dots.  Flesh 
greenish,  sweet,  and  pleasant.  Adheres  to  the  stone.  Ripen*, 
first  of  September. 


QUETSCHE,  OR  GERMAN  PRUNE.     Thomp. 

1 


Common  Quetsche.  Zwetsche. 

True  Large  German  Prune.         Quetsche  G-rosse. 

Turkish  Quetsche.  Prune  d'Allemagne.  .      I   ac.  to 

Leipzic.  Quetsche  d'Allemagne  Grosse.  j  TJiomp. 

Sweet  Prune.  Damas  Gros. 

Damask.  Covetche.  J 

Imperatrice  Violette.  ) 

Imperatrice  Violette  Grosse.  >  incorrectly,  of  some. 

Damas  Violet  Gros.  ) 

So  many  plums  are  cultivated  under  the  name  of  German 
Prune,  that  it  is  difficult  to  fix  this  fickle  title,  a  circumstance 
owing  to  the  fact  that  the  prune  frequently  comes  the  same,  or 
nearly  the  same,  from  seed,  and  in  prune-growing  districts  this 
is  a  popular  way  of  increasing  them,  while  it,  of  course,  gives 
rise  to  many  shades  of  character.  It  is  a  valuable  class  of 
plums,  of  fair  quality  for  the  table,  but  most  esteemed  for  dry- 
ing and  preserving — abundant  bearers,  and  hanging  long  on  the 
tree.  The  common  German  Prune  is  described  as  follows  : 

Branches  smooth.  Fruit  long-oval,  near  two  inches  long, 
peculiarly  swollen  on  one  side,  and  drawn  out  towards  the  stalk. 
Suture  distinctly  marked.  Skin  purple,  with  a  thick  blue 
bloom.  Stalk  three-fourths  of  an  inch  long,  slender,  slightly 
inserted.  Flesh  firm,  green,  sweet  and  pleasant ;  separates  from 
the  stone,  which  is  flat,  very  long,  and  a  little  curved.  Ripens 
about  the  10th  of  September. 

This  prune  is,  perhaps,  the  most  universal  and  most  valuable 
fruit  tree  in  Germany,  Hungary,  Saxony,  and  all  central  Europe. 

T7* 


394  THE    PLUM. 

Preserved,  it  is  used  in  winter  as  a  substitute  for  butter,  by  the 
labouring  peasantry ;  and  dried,  it  is  a  source  of  large  profit  in 
commerce.  In  this  country,  it  is  yet  but  little  known,  but  from 
the  great  hardiness  and  productiveness  of  the  tree,  it  may  be 
worth  trial  on  a  large  scale. 

The  AUSTRIAN  QUETSIKE,  Thomp.  ( Quetsche  de  Breme,  Bre- 
men Prune?)  is  a  sub-variety,  much  like  the  foregoing,  purple, 
a  freestone,  of  rather  better  flavour,  and  ripening  somewhat  later. 

ST.  JAMES'  QUETSCHE,  is  another  variety,  with  smooth  branch- 
es, and  oblong  fruit  of  medium  size.  Flesh  purple,  adheres  to 
the  stone,  of  very  good  flavour.  It  yields  good  crops.  September. 

QUEEN  MOTHER.     Thomp.  Ray.  Lind. 

Bed  Queen  Mother.        Pigeon's  Heart. 
Damas  Yiolet. 

A  neat  little  reddish  plum,  long  known  in  European  gardens. 
Branches  smooth,  rather  feeble  in  growth.  Fruit  rather  small, 
round,  about  an  inch  in  diameter.  Skin  dark,  purplish-red  in 
the  sun,  pale  reddish  amber  in  the  shade,  with  many  reddish 
dots.  Stalk  half  an  inch  long.  Flesh  yellow,  sweet  and  rich, 
separating  freely  from  the  stone,  which  is  quite  small.  Sep- 
tember. 

RED  MAGNUM  BONUM.    Lind.  Thomp.  Mill. 

Purple  Egg.  Imperiale  Violette. 

Red  Imperial.  Impe'riale  Rouge. 

Imperial.  Dame  Aubert  Violette.   I    of  the 

Purple  Magnum  Bonum.  Imperiale.  [French. 

Florence.  Prune  d'oeuf. 

Imperial  Violet. 

A  foreign  variety  of  moderate  growth,  slender  smooth  shoots, 
distinct  from  the  American  variety,  which  is  a  vigorous  grower, 
with  downy  shoots. 

Fruit  large,  oval,  with  a  strong  suture,  on  one  side  of  which 
the  fruit  is  more  swollen.  Skin  rather  pale  in  the  shade,  but 
deep  red  in  the  sun,  sprinkled  with  many  gray  dots,  and  dusted 
with  but  little  pale  bloom.  Stalk  an  inch  or  more  long,  slender, 
set  in  a  narrow  cavity.  Flesh  greenish,  rather  firm  and  coarse, 
with  a  sub-acid  flavour;  separating  from  the  stone,  which  is 
oval  and  pointed.  First  of  September. 

REINE  CLAUDE  ROUGE  of  September. 
Riena  Nova. 

Tree  vigorous.  Fruit  very  large,  roundish-oval.  Skin 
smooth,  reddish,  shaded  with  purple  on  the  sunny  side,  finely 
pointed  with  russet.  Stalk  slender,  set  in  a  slight  cavity. 
Flesh  firm,  juicy,  sugary,  slightly  acid,  somewhat  aromatic,  very 


THE    PLUM.  395 

agreeable.     Ripe  middle  of  September,  and  continues  a  month. 
(Al.  Pom.) 

REINE  CLAUDE  DIAPHANE. 

Raised  by  M.  Laffay,  of  Paris.  Tree  of  medium  vigour; 
branches  gray.  ^ 

Fruit  medium,  roundish,  flattened.  Skin  smooth,  transparent 
green,  shaded  with  red.  Flesh  juicy,  very  sweet  and  aromatic. 
Ripens  the  middle  of  September.  (Al.  Pom.) 

REIZENSTEIN'S  YELLOW  PRUNE. 

An  Italian  fruit.  Tree  very  vigorous  and  productive.  Fruit 
medium,  oval,  slightly  necked,  suture  slight.  Skin  yellow,  occa- 
sionally a  sunny  cheek.  Flesh  yellow,  juicy,  aromatic  and 
pleasant.  Adheres  to  the  stone.  Ripens  the  last  of  September. 

REINE  CLAUDE  D'OCTOBER. 

Tree  very  vigorous,  young  wood  smooth,  stout,  and  short-jointed. 

Fruit  small,  roundish,  suture  moderate,  apex  dimpled.     Skin 

greenish-yellow.     Stalk  stout,  rather  long.     Flesh  green,  juicy, 

sugary  and  rich.     Separates  from  the  stone.     Ripens  the  first 

of  October. 

RIVERS'S  EARLY  FAVOURITE. 
Rivers,  No.  1. 

Raised  by  Thomas  Rivers,  England.  An  excellent  early 
fruit.  Tree  moderately  vigorous. 

Branches  rather  slender,  slightly  downy.  Fruit  small  to 
medium,  roundish-oval,  with  a  shallow  suture.  Skin  almost 
black,  sprinkled  with  russet  dots,  and  covered  with  a  blue 
bloom.  Flesh  greenish -yellow,  juicy,  sweet  and  excellent,  and 
although  not  quite  as  early  as  Jaune  Hative,  it  is  a  richer  fruit. 
Separates  from  the  stone.  Ripens  the  first  of  August. 

RIVERS'S  EARLY  PROLIFIC. 
Rivers  Early,  No.  2. 

Raised  by  Thos.  Rivers,  England.  A  prolific  early  plum. 
Tree  moderately  vigorous,  with  smooth  greyish  branches. 

Fruit  medium,  roundish-oval.  Skin  reddish-purple,  covered 
with  a  fine  blue  bloom.  Stalk  about  half  an  inch  long,  set  in 
a  very  small  cavity.  Flesh  yellowish,  juicy,  sweet  and  plea- 
sant. Separates  from  the  stone.  Ripens  the  first  of  August. 

ROYALE  DE  TOURS.     0.  Duh.  Poit.  Thomp. 

Royal  Tours. 
A  French  variety  received  from  several  sources,  but  they  do 


390  THE    PLUM. 

not  agree,  neither  do  the  Authorities;  some  say  a  freestone,  and 
others  a  cling ;  we  retain  the  old  description. 

Branches  always  quite  downy.  Fruit  large,  roundish,  but 
marked  with  a  large  and  deep  suture  extending  quite  half 
round,  and  enlarged  on  one  side.  At  the  apex  is  a  small  white 
depressed  point.  Skin  lively  red  in  the  shade,  deep  violet  in 
the  sun,  with  many  minute  golden  dots,  and  coated  with  a  thick 
blue  bloom.  Stalk  half  to  three-fourths  of  an  inch  long,  stout, 
set  in  a  narrow  cavity.  Flesh  greenish,  rather  firm,  with  a  rich, 
high  flavoured,  abundant  juice.  It  adheres  closely  to  the  stone, 
which  is  large,  oval,  and  flattened. 


ROYALE  HATIVE.     Thomp.  Nois. 
Early  Royal.         Mirian. 

An  early  plum  of  French  origin.  Tree  vigorous,  with  stout 
short  branches. 

Branches  very  downy.  Fruit  of  medium  size,  roundish,  a 
little  wider  towards  the  stalk.  Skin  light  purple,  dotted,  (and 
faintly  streaked,)  with  brownish-yellow,  and  covered  with  a  blue 
bloom.  Stalk  half  an  inch  long,  stout,  inserted  with  little  or  no 
depression.  Flesh  yellow  amber,  with  rich,  high  flavour,  and 
parts  from  the  stone,  (adhering  slightly,  till  ripe.)  Stone  small, 
flattened,  ovate.  Begins  to  ripen  about  the  20th  of  July. 

SAINT  CATHERINE.     Thomp.  Lind.  O.  Duhu 

Among  the  fine  old  varieties  of 
late  plums,  the  St.  Catherine  is  one 
of  the  most  celebrated.  In  France 
it  is  raised  in  large  quantities,  in 
some  districts  making  the  most  de- 
licate kind  of  prunes.  It  is  also 
much  esteemed  for  preserving,  and 
is  of  excellent  quality  for  the  des- 
sert. 

Branches  smooth,  upright,  rather 
slender.  Fruit  of  medium  size, 
obovate,  narrowing  considerably  to- 
wards the  stalk,  and  having  a 
strongly  marked  suture  on  one  side. 
Stalk  three-fourths  of  an  inch  or 
more  long,  very  slender,  inserted  in 
a  slight  cavity.  Skin  very  pale 
yellow,  overspread  with  thin  white 
St.  Catherine.  bloom,  and  occasionally  becoming 

a  little  reddish  on  the  sunny  side.  Flesh  yellow,  juicy,  rather 


THE    PLUM.  397 

firm,  and  adheres  to  the  stone ;  in  flavour  it  is  sprightly,  rich, 
and  perfumed.     Ripens  the  middle  and  last  of  September. 

SAINT  MARTIN'S  QUETSCHE.     Thomp. 

A  very  late  variety  of  Prune  from  Germany.  Hardy  and  a 
good  bearer. 

Branches  smooth.  Fruit  of  medium  size,  ovate,  or  considera- 
bly broadest  towards  the  stalk.  Skin  pale  yellow,  covered  with 
a  white  bloom.  Flesh  yellowish,  with  a  rich  and  excellent  fla- 
vour, and  separates  readily  from  the  stone.  The  fruit  hangs  a 
long  time  on  the  tree,  but  we  fear  that  to  the  northward  of  this 
it  may  not  come  to  full  maturity  every  season.  Ripens  the  first 
of  October,  and  will  hang  a  month. 

SCHENECTADY    CATHERINE. 

Origin,  Schenectady,  N.  Y.  Tree  vigorous,  very  productive. 
Branches  smooth,  greyish.  Fruit  medium,  roundish-oval,  suture 
shallow  on  one  side.  Skin  reddish-purple,  covered  with  a  thin 
blue  bloom.  Stalk  of  medium  length,  slender,  set  in  a  small 
cavity.  Flesh  greenish-yellow,  very  juicy,  sugary,  and  rich  ; 
separates  freely  from  the  stone.  Ripe  us  1st  of  September. 

SEA  OR  EARLY  PURPLE. 

Origin  unknown.  Fruit  small,  roundish.  Skin  brownish  pur- 
ple with  a  scanty  light-coloured  bloom.  Flesh  greenish-yellow, 
sweet,  juicy,  and  parts  freely  from  the  stone,  highly  perfumed. 
Ripens  about  the  time  of  Prince's  Yellow  Gage. — (White's  Gard.) 

SEMIANA.     Ken. 

Blue  Imperatrice,  of  some.        Semiana,  of  Boston. 

This  is  quite  distinct  from  the  Semiana  of  Europe.  It  is  pro- 
bably a  native  fruit.  Tree  moderately  vigorous,  with  slender 
shoots  nearly  smooth,  very  productive,  late,  keeps  well — a  good 
market  fruit. 

Fruit  medium,  oval.  Skin  deep  purple,  covered  with  blue 
bloom.  Stalk  short,  cavity  very  small.  Flesh  greenish,  juicy, 
subacid,  not  rich — adheres  to  the  stone.  Ripens  last  of  Sep- 
tember and  1st  of  October. 

SHARP'S  EMPEROR.       Thomp. 
Denver's  Victoria  ?        Queen  Yictoria  ? 

A  beautiful  plum  from  England .   Tree  vigorous  and  productive. 

Branches  strong,  downy,  and  foliage  large.  Fruit  quite  large, 
roundish-oval.  Skin,  when  exposed,  of  a  fine  bright,  lively  red, 
paler  in  the  shade,  with  a  delicate  bloom.  Flesh  deep  yellow, 
separates  from  the  stone,  of  a  pleasant,  moderately  rich  flavour. 
Middle  and  last  of  September. 


398  THE    PLUM. 

Denyer's  Victoria  resembles  this,  but  we  require  another  trial 
before  pronouncing  them  identical. 

SUISSE.       Thomp.  Poit. 

Simiana.  Prune  d'Altesse. 

Monsieur  Tardif.         Prune  Suisse. 
Swiss  Plum. 

A  foreign  variety  of  free  growth,  with  long,  slender,  smooth 
branches,  distinct  from  Simiana  of  Boston. 

Fruit  rather  small,  roundish-oval.  Skin  violet-red,  covered 
with  a  thick  bloom.  Flesh  greenish-yellow,  firm,  rather  dry 
but  sweet,  and  separates  from  the  stone.  Ripe  last  of  September. 

THOMAS. 

A  handsome  native  fruit,  introduced  by  William  Thomas  of 
Boston  ;  a  free  grower,  and  bears  abundantly. 

Branches  slightly  downy.  Fruit  large,  roundish-oval,  a  little 
irregular,  and  rather  compressed  in  the  direction  of  the  suture. 
Stalk  hairy,  half  an  inch  or  more,  long,  stout,  set  in  a  small 
narrow  cavity.  Skin  salmon  colour,  with  numerous  dots,  and  a 
soft  red  cheek.  Flesh  pale  yellow,  a  little  coarse  grained,  but 
with  a  mild  pleasant  flavour,  separating  freely  from  the  stone. 
The  stone  is  peculiarly  light  coloured.  Ripe  the  last  of  August. 

TROUVEE  DE  VOUECHE. 

Found  in  the  woods  by  Gregoire,  and  by  him  introduced. 
Tree  moderately  vigorous  and  very  fertile. 

Fruit  medium  or  small,  is  regularly  oval.  Skin  thick,  red- 
dish violet  with  a  shady  side,  and  a  violet  bloom  on  the  sunny 
side.  Flesh  juicy,  sweet,  and  very  good.  Ripens  the  end  of 
August. — CA1.  Pom.) 

VIRGIN.      Thomp. 

A  foreign  variety  of  free  growth.  Branches  smooth,  rather 
slender. 

-  Fruit  medium,  roundish.  Skin  reddish-purple.  Flesh  green- 
ish, very  juicy,  sweet,  and  excellent.  Adheres  slightly  to  the 
stone.  Ripens  the  first  of  September. 

WAX. 

Raised  by  Elisha  Dorr,  Albany,  N.  Y.  Tree  moderately 
vigorous  and  productive.  Fruit  large,  slightly  oval.  Stalk 
very  long.  Colour  the  richest  yellow,  mostly  covered  with  car- 
mine and  a  lilac  bloom.  Flesh  greenish-yellow,  juicy,  saccha- 
rine, with  a  very  sprightly  flavour.  Separates  from  the  stone 
Ripe  October.  (E.  Dorr  in  Cult.) 


THE    PLUM. 


399 


WHITE  IMPERATRICE.     Tliomp.  Lind.  P.  Mag. 
White  Empress.         Imperatrice  Blanche.     0.  Dull. 

In  the  habit  of  the  tree,  appearance  and  flavour  of  the  fruit, 
and  season  of  maturity,  it  strongly  resembles  the  St.  Catherine, 
but  is  a  freestone.  It  is  not  equal  to  the  latter  in  flavour. 

Branches  smooth.  Fruit  of  medium  size,  obovate,  a  little 
flattened  at  the  ends,  suture  rather  obscure.  Skin  bright  yel- 
low, covered  partially  with  a  thin  white  bloom,  and  spotted  with 
a  little  red.  Stalk  a  little  more  than  half  an  inch  long,  set  in  a 
narrow  cavity.  Flesh  yellow,  very  juicy,  crisp,  sweet,  and  quite 
transparent  in  texture ;  separates  freely  from  the  stone,  which  is 
small  and  oblong.  Ripe  early  in  September. 

WHITE  MAGNUM  BONUM.     Thomp.  Lind. 

Egg  Plum.  ] 

Yellow  Egg.          I  of  American 
White  Egg.  (     gardens. 

Magnum  Bonum. 


Fellow  Magnum  Bonum. 
White  Mogul.  of  many 

Wentworth.  >•  English 

White  Imperial.*  gardens. 

White  Holland.  J 

The  White  Magnum  Bo- 
num, or  Egg  Plum,  as  it  is 
almost  universally  known 
here,  is  a  very  popular  fruit, 
chiefly  on  account  of  its  large 
and  splendid  appearance,  and 
a  slight  acidity,  which  ren- 
ders it  admirably  fitted  for 
making  showy  sweetmeats 
or  preserves.  When  it  is 
raised  in  a  fine  warm  situa- 
tion, and  is  fully  matured,  it 
is  pretty  well  flavoured,  but 
ordinarily,  it  is  considered 
coarse,  and  as  belonging  to 
the  kitchen,  and  not  to  the 
dessert. 

Branches  smooth,  long. 
Fruit  of  the  largest  size,  mea- 
suring six  inches  in  its  long- 
est circumference,  oval,  nar- 
rowing a  good  deal  to  both 
ends.  Suture  well  marked. 


Dame  Ambert. 
Dame  Ambert  blanche. 
Dame  Ambert  jaune. 
Imperiale  blanche. 
Grosse  Luisante. 


White  Magnum  Bonum. 


*  There  is  really  no  practical  difference  between  the  White  and  the 
Yellow  Magnum  Bonum.  The  fruit  is  precisely  similar  in  appearance 
and  quality,  though  the  growth  of  the  two  trees  may  not  fully  agree. 


400  THE    PLUM. 

Stalk  about  an  inch  long,  stout,  inserted  without  cavity,  in  a 
folded  border.  Skin  yellow,  with  numerous  white  dots,  covered 
with  thin  white  bloom — when  fully  ripe,  of  a  deep  gold  colour. 
Flesh  yellow,  adhering  closely  to  the  stone,  rather  acid  until 
very  ripe,  when  it  becomes  sweet,  though  of  only  second  rate 
flavour.  Stem  long,  and  pointed  at  both  ends.  A  pretty  good 
bearer,  though  apt,  in  light  soils,  to  drop  from  the  tree  before 
matured.  Middle  of  August. 

WILKINSON. 

Tree  vigorous.  Branches  smooth,  rather  slender.  Fruit  me- 
dium, oval,  slightly  necked.  Skin  reddish-purple,  covered  with 
a  thick  bloom.  Stalk  medium,  set  in  a  small  cavity.  Flesh 
dark  yellow,  rather  firm,  sweet,  not  rich  or  high  flavoured.  Ad- 
heres partially  to  the  stone.  Ripens  the  last  of  September. 

WOOLSTON'S  BLACK  GAGE. 

English.  Fruit  round,  below  medium  size,  black,  very  juicy, 
rich  and  sugary ;  a  free  grower  and  great  bearer.  This  and 
Angeline  Burdett  are  much  alike  in  their  fruit,  but  differ  in  the 
habit  of  the  trees.  Both  have  thick  skins,  which  induces  them 
to  shrivel  on  the  trees  and  become  luscious  sweetmeats.  Be- 
ginning of  September.  (Riv.  Cat.) 

YELLOW  GAGE,  [of  the  English.]     Thomp. 

Little  Queen  Claude.    Mill  Lind. 
Petite  Reine  Claude.     0.  Duh. 
Reine  Claude  Blanche. 

petite  espece. 

Small  Green  Gage.  )  of  some 
Gonne's  Green  Gage.  V  English 
White  Gage.  )  gardens. 

This  plum,  formerly  known,  we  believe,  as  the  Little  Queen 
Claude,  but  which  has  now  received  the  sobriquet  of  Yellow 
Gage,  we  suppose  for  good  reasons,  from  the  head  of  the  fruit 
department,  in  the  London  Horticultural  Society's  garden,  is  an 
old  French  variety,  described  by  Duhamel. 

Branches  smooth  and  rather  long.  Fruit  below  medium  size, 
round,  with  a  distinct  suture  on  one  side.  Stalk  half  an  inch 
long,  rather  slender,  inserted  in  a  slight  hollow.  Skin  pale  yel- 
lowish-green, speckled  with  a  few  reddish  dots,  and  overspread 
with  a  good  deal  of  bloom.  Flesh  pale  yellow,  sweet,  and 
pleasant,  separates  freely  from  the  stone.  Ripens  about  the 
middle  of  August. 


THE    PLUM.  401 


CLASS  III. 

Contains  those  superseded  by  better  sorts,  some  of  which, 
however,  are  adapted  to  certain  soils  and  localities. 

ABRICOTEE  ROUGE.     Thomp.  0.  Duh.  Nois. 

A  French  variety.  Branches  smooth.  Fruit  of  medium 
size,  oval.  Skin  of  a  fine  clear  red  in  the  shade,  violet  in  the 
sun.  Flesh  orange  colour,  sweet,  but  rather  dry,  and  without 
much  flavour ;  separates  freely  from  the  stone.  Ripens  the  last 
of  August. 

AMERICAN  WHEAT. 

Branches  slender,  smooth.  Fruit  quite  small,  roundish.  Skin 
pale  blue,  covered  with  a  white  bloom.  Flesh  greenish,  melt- 
.aig,  juicy,  and  sweet;  adheres  to  the  stone.  Last  of  August. 
Bears  abundantly. 

APRICOT.     Lind.  Miller. 

Apricot  Plum  of  Tours. 
Abricote'e  de  Tours.  \  n  , 
Abricotee.  \Duh- 

Yellow  Apricot. 

Branches  quite  downy,  nearly  white.  Fruit  above  medium 
size,  roundish,  with  a  deep  suture  or  furrow.  Skin  yellow, 
dotted  and  tinged  with  red  on  the  sunny  side,  covered  with  a 
white  bloom.  Flesh  yellow,  rather  firm  ;  separates  from  the 
stone;  slightly  bitter,  until  fully  ripe,  when  it  is  melting,  juicy, 
and  high  flavoured.  Ripe  the  middle  of  August. 

This  is  the  true  old  Apricot  plum  of  Duhamel.  The  Apricot 
plum  of  Thomson  is  an  inferiour,  clingstone,  oval  fruit,  (with 
smooth  branches,)  fit  only  for  cooking. 


BLUE  PERDRIGON. 

Violet  Perdrigon.  )  T  .   -, 
Blue  Perdrigon.     \  Lllna" 
Perdrigon  Violette.     0.  Duh. 
Brignole  Yiolette. 

A  very  old  variety  from  Italy. 

Branches  downy.  Fruit  of  medium  size,  oval.  Skin  reddish 
purple,  with  many  brown  dots,  and  a  very  thick  whitish  bloom. 
Flesh  greenish-yellow,  rather  firm,  sugary,  adhering  to  the  stone. 
Last  of  August. 


402  THE    PLUM. 


BLUE  GAGE.     Lind.  Mill. 

Azure  Hative.     Thomp.        Black  Perdrigon. 
Little  Blue  Gage. 

An  ordinary  little  round  blue  plum,  the  Azure  Hative  of  the 
French. 

Branches  slender  and  downy.  Fruit  quite  small  and  round, 
Skin  dark  blue,  covered  with  light  blue  bloom.  Flesh  green- 
ish, juicy,  a  little  acid,  somewhat  rich,  and  separates  from  the 
stone.  Ripe  the  middle  of  August. 


BREVOORT'S  PURPLE.     Floy.  Ken. 

New  York  Purple.     Floy.        Brevoort's  Purple  Bolraar. 
Brevoort's  Purple  Washington. 

Branches  long,  smooth.  Fruit  large,  oval.  Skin  reddish, 
covered  with  a  violet  bloom.  Flesh  yellowish,  soft,  juicy,  not 
very  sweet,  but  with  considerable  vinous  flavour ;  adheres  closely 
to  the  stone.  Ripe  the  first  of  September. 

BYFIELD.     Man. 

Branches  smooth.  Fruit  small,  round.  Skin  light  yellow 
Flesh  yellow,  of  good  flavour ;  adheres  to  the  stone,  which  is 
thick.  Middle  to  last  of  August.  Productive. 

CORSE'S  ADMIRAL. 

Raised  by  Henry  Corse,  Esq.,  of  Montreal,  Canada. 

Branches  quite  downy.  Fruit  above  medium  size,  oval.  Skin 
light  purple,  covered  with  a  pale  lilac  bloom.  Flesh  greenish- 
yellow,  juicy  and  sprightly,  but  second  rate  in  flavour,  and  ad- 
hering closely  to  the  stone.  A  prolific  tree.  September. 

CORSE'S  FIELD  MARSHAL. 

Skin  lively  purplish-red.  Fruit  rather  large,  oval.  Flesh 
greenish -yellow,  juicy,  but  a  little  tart,  adheres  closely  to  the 
stone.  Ripe  middle  of  August. 

DIAMOND.     Thomp.  Man. 

English  origin.  Branches  long,  downy.  Fruit  of  the  largest 
size,  oval.  Skin  black,  covered  with  a  blue  bloom.  Flesh  deep 
yellow,  coarse-grained,  and  rather  dry — a  little  acid,  and  with- 
out flavour ;  separates  from  the  long-pointed  stone.  First  of 
September. 


THE    PLUM.  403 


DICTATOR. 

Raised  by  Henry  Corse,  of  Montreal.  Tree  vigorous  and 
hardy.  Fruit  very  large,  brownish-purple,  covered  with  a 
bloom.  Flesh  juicy,  rich,  and  high-flavoured.  (Hov.  Mag.) 

ELFREY.     Coxe.  Man. 
Elfry's  Prune. 

Branches  smooth.  Fruit  small,  oval.  Skin  blue.  Flesh 
greenish,  very  sweet,  dry  and  firm,  parting  very  freely  from  tho 
stone.  Last  of  August. 

FOTHERINGHAM.     Thomp.  Lind.  Mill. 

Sheen.         Grove  House  Purple. 

An  old  English  plum  of  good  quality. 

Branches  smooth.  Fruit  of  medium  size,  obovate,  with  a 
distinct  suture.  Skin  purple,  covered  with  a  pale  blue  bloom. 
Flesh  pale  greenish-yellow,  juicy,  sprightly,  and  rich,  separat- 
ing from  the  stone.  Ripens  about  the  middle  of  August. 

GHISTON'S  EARLY. 

Branches  smooth,  short-jointed.  Fruit  large,  oval.  Skin 
clear  yellow,  with  a  light  bloom.  Flesh  yellow,  separates  from 
the  stone,  of  pleasant  flavour.  Middle  of  August. 

GIFFORD'S  LAFAYETTE. 

Tree  very  vigorous,  and  very  productive.  Fruit  medium, 
long,  oval,  purple,  with  a  bloom.  Flesh  greenish,  coarse,  juicy, 
not  rich.  Last  of  August. 

GWALSH.     Thomp. 

Fruit  large,  oblong,  oval.  Suture  shallow.  Skin  deep  pur- 
ple, with  a  bloom.  Stalk  rather  short,  slightly  sunk.  Flesh 
greenish,  coarse,  not  very  juicy,  sweet  and  pleasant.  Adheres 
to  the  stone.  First  of  September. 

HOLLAND.     Pom.  Man.  Ken. 
Blue  Holland.        Holland  Prune. 

Branches  downy,  rather  slender.  Fruit  round,  slightly  flat- 
tened. Skin  blue  or  light  reddish-purple,  covered  with  a  blue 
bloom.  Flesh  juicy,  melting,  sweet  and  pleasant,  separating 
freely  from  the  stone.  Ripening  from  the  last  of  August  to  the 
middle  of  September. 


404  THE    PLUM. 


HORSE  PLUM.     Thomp.  Floy. 

Large  Early  Damson.  )   of  Prince 
Sweet  Damson.  \  and  Ken. 

Branches  downy.  Fruit  of  medium  size,  oval,  with  a  deep 
suture  on  one  side.  Skin  purple  in  the  sun,  reddish  on  the 
shaded  side,  with  blue  bloom.  Flesh  greenish-yellow,  rather 
dry  and  acid,  separates  from  the  stone.  Last  of  August. 

LATE  BOLMER. 

Fruit  medium,  roundish.  Skin  yellow,  mottled  with  red 
next  the  sun.  Flesh  yellow,  rather  firm,  sweet  but  not  rich. 
Freestone.  Middle  of  September. 

LEWISTON  EGG. 

Origin,  Lewiston,  N.  Y.  Tree  vigorous  and  productive. 
Branches  downy.  Fruit  medium  size,  oval.  Skin  pale  yellow, 
with  a  bloom.  Flesh  yellow,  adhering  closely  to  the  stone,  not 
very  sweet,  and  only  second  rate  flavour.  Last  of  August. 

LONG  SCARLET. 
Scarlet  Gage.        Red  Gage,  (incorrectly  of  some.) 

American.  Shoots  downy.  Fruit  of  medium  size,  oblong- 
obovate,  swollen  on  one  side  of  the  suture,  and  tapering  to  the 
stalk.  Skin  bright  red  in  the  sun,  pale  yellowish-red  on  the 
shady  side,  covered  with  a  fine  lilac  bloom.  Flesh  deep  yellow, 
juicy,  acid  at  first,  but,  if  allowed  to  hang,  it  becomes  rather 
rich  and  sweet  It  adheres  to  the  stone.  Last  of  August. 

PEOLY'S  EARLY  BLUE. 

This  is  a  native  fruit,  of  medium  quality.  Branches  very 
downy.  Fruit  middle  sized,  oblong,  suture  scarcely  visible. 
Skin  very  dark  blue,  covered  with  light  blue  bloom.  Flesh 
yellow,  of  pleasant  flavour,  adhering  partially  to  the  stone.  Ri- 
pens about  the  10th  of  August. 

POND'S  SEEDLING.     (American.) 
Pond's  Purple.     Ken. 

American  origin.  Branches  downy.  Fruit  middle  sized, 
roundish.  Skin  purple.  Flesh  yellowish,  rather  dry,  separates 
from  the  stone,  sweet,  mingled  with  acid,  of  tolerable  flavour. 
Ripens  early  in  August. 


THE    PLUM.  405 


PRINCE'S  ORANGE  GAGE. 

Fruit  medium,  roundish-oval.  Suture  moderate.  Skin  yel- 
low. Stalk  long,  set  in  an  open  cavity.  Flesh  light  yellow, 
coarse,  juicy,  pleasant,  but  not  rich.  Adheres  to  the  stone. 
First  of  September. 

RED  PERDRIGON.     Lind.  Fors. 
Perdrigon  Eouge.     Nois. 

Foreign.  Branches  downy.  Fruit  of  medium  size,  roundish, 
slightly  oval.  Skin  fine  deep  red,  much  lilac  bloom.  Flesh 
bright  yellow,  a  little  crisp  and  firm,  quite  juicy  and  sweet,  and 
parts  from  the  stone.  Last  of  August  to  the  middle  of  September. 

RHINEBECK  YELLOW  GAGE. 

Origin,  Rhinebeck,  N.  Y.     Tree  very  strong  and  vigorous. 

Fruit  large,  oval.  Suture  deep.  Skin  yellow.  Stalk  rather 
Jong,  inserted  by  a  fleshy  ring,  without  depression.  Flesh 
coarse,  juicy,  sweet  and  pleasant.  Adheres  to  the  stone. 
First  of  September. 

SIAMESE. 

Branches  long,  slender,  and  smooth.  Fruit  mostly  in  pairs, 
distinct,  but  closely  joined  on  one  side,  medium  sized,  obovate. 
Skin  pale  yellow,  with  a  white  bloom.  Flesh  yellow,  juicy  and 
sprightly,  of  second  rate  flavour,  and  adheres  to  the  stone. 
Bears  abundantly,  and  ripens  about  the  10th  of  September. 

WHITE  APRICOT.     Pr.  Pom.  Man. 

Fruit  medium,  roundish,  yellow.  Flesh  rather  firm,  not 
sweet,  but  pleasant,  clingstone.  Middle  of  August. 

WHITE  PERDRIGON.     Thomp.  Nois. 

Perdrigon  blanc.     0.  Duh.  Maitre  Claude. 

Brignole  ? 

Branches  downy.  Fruit  middle  sized,  oval,  narrowing  to- 
wards the  stalk.  Skin  pale  greenish-yellow,  with  numerous 
small  white  dots,  thinly  coated  with  bloom.  Flesh  pale  yellow, 
sweet  with  a  slight  perfume,  and  adheres  to  the  stc  *ie.  Ripens 
last  of  August. 


WHITE  DAMSON.     Thomp.  Lind. 

Late  Yellow  Damson.  Shailer's  White  Damson. 

"White  Prune  Damson.  White  Damascene. 

Branches  smooth,  and  of  thrifty   growth,  very  productive. 


406  THE    PEAR. 

Fruit  small,  oval.  Skin  pale  yellow,  with  a  white  bloom,  and 
sprinkled  with  reddish-brown  spots  at  maturity.  Flesh  adheres 
closely  to  the  stone,  yellow,  and  when  fully  ripe,  of  a  rich, 
sprightly,  sub-acid,  agreeable  flavour.  Ripens  about  the  last  of 
September. 

Ornamental   Varieties. 

There  are  few  varieties  of  plums,  which  are  considered  pure- 
ly ornamental.  One,  however,  is  a  remarkable  exception  to 
this,  as  it  is  scarcely  exceeded  in  beauty  in  the  month  of  May 
by  any  other  flowery  shrub — we  mean  the  DOUBLE  FLOWERING 
SLOE.  It  is  a  large  shrub,  only  10  or  12  feet  high,  with  quite 
slender  shoots  and  leaves,  but  it  is  thickly  sprinkled,  every 
spring,  with  the  prettiest  little  double  white  blossoms  about  as 
large  as  a  sixpence,  but  resembling  the  Lady  Banks'  roses.  It 
is  one  of  the  greatest  favourites  of  the  Chinese  and  Japanese—- 
those flower-loving  people. 

The  COMMON  ENGLISH  SLOE,  or  Blackthorn,  (Prunus  spino- 
sa,)  is  rather  an  ornamental  tree  in  shrubbery  plantations.  The 
branches  are  more  thorny  than  those  of  the  common  damson, 
and  the  fruit  is  nearly  round,  quite  black,  but  covered  with  a 
thick  blue  bloom.  In  the  spring,  this  low  tree  is  a  perfect 
cloud  of  white  blossoms. 

The  DOUBLE-BLOSSOMED  PLUM  has  large  and  handsome  dou- 
ble white  flowers.  Except  in  strong  soils,  however,  they  are 
apt  to  degenerate  and  become  single,  and  are,  indeed,  always 
infefiour  in  effect  to  the  Double  Sloe. 

The  Cherry  Plum  we  have  already  described.  It  is  one  of 
the  fruit-bearing  sorts. 

Selection  of  Choice  Varieties. 

Rivers'  Early  Favourite,  Green  Gage,  Imperial  Ottoman,  Jef- 
ferson, Lawrence's  Favourite,  Purple  Favourite,  Purple  Gage, 
Coe's  Golden  Drop,  McLaughlin,  Imperial  Gage,  Howard's  Fa- 
vourite, Prince's  Yellow  Gage,  Prune  d'Agen,  Reine  Claude  de 
Bavay,  Schuyler  Gage. 


CHAPTER  XXI. 

THE  PEAR. 

Pyrus  communis,  L.         Rosacea,  of  botanists. 

Poirier,  of  the  French ;  Birnebaum,  German ;  Peer,  Dutch ;  Pero,  Italian ; 
and  Pera,  Spanish. 

THE  Pear  i*,  undeniably,  the  favourite  fruit  of  modern  times, 


THE    PEAR.  407 

and  modern  cultivators.  Indeed,  we  believe  the  Pear  of  mo- 
dern times,  thanks  to  the  science  and  skill  of  horticulturists,  is 
quite  a  different  morsel  for  the  palate,  from  the  pear  of  two  or 
three  centuries  ago.  In  its  wild  state  it  is  one  of  the  most  aus- 
tere of  all  fruits,  and  a  choice  pear  of  our  fields,  really  a  great 
improvement  on  the  wild  type,  seizes  one's  throat  with  such  an 
unmerciful  -gripe,  as  to  leave  behind  it  no  soothing  remem- 
brances of  nectar  and  ambrosia. 

So  long  ago  as  the  earliest  time  of  the  Romans,  the  pear  was 
considerably  cultivated.  It  was  common  in  Syria,  Egypt,  and 
Greece,  and  from  the  latter  country,  was  transplanted  into  Italy. 
"  Theophrastus  speaks  of  the  productiveness  of  old  pear  trees, 
and  Virgil  mentions  some  pears  which  he  received  from  Cato. 
Pliny  in  his  1 5th  book  describes  the  varieties  in  cultivation  in 
his  time,  as  exceedingly  numerous;  and  mentions  a  number 
which  were  named  after  the  countries  from  which  they  were  re- 
ceived. Of  all  pears,  he  says,  the  Costumine  is  the  most  deli- 
cate and  agreeable.  The  Falernian  pear  was  esteemed  for  its 
juice;  and  the  Tibernian,  because  it  was  preferred  by  the  Em- 
peror Tiberius.  There  were  'proud  pears,'  which  were  so  called 
because  they  ripened  early  and  would  not  keep,  and  'winter 
pears,'  pears  for  baking,  as  at  the  present  day."*  None  of 
these  old  Roman  varieties  have  been  handed  down  to  us,  and 
we  might  believe  some  of  them  approached  the  buttery  lusci- 
ousness  of  ouj>«modern  pears,  did  not  Pliny  pithily  add,  most 
unfortunately  for  their  reputation,  "all  pears  whatsoever  are  but 
a  heavy  meat,  unless  they  are  well  boiled  or  baked." 

In  fact  the  really  delicious  qualities  of  this  fruit  were  not  de- 
veloped until  about  the  seventeenth  century.  And  within  the 
last  sixty  years  the  pear,  subjected  to  constant  reproduction 
from  seed  by  Van  Mons  and  his  followers,  and  to  hybridizing 
or  crossing  by  Mr.  Knight  and  other  English  cultivators,  ap- 
pears, at  length,  to  have  reached  almost  the  summit  of  perfec- 
tion, in  beauty,  duration,  and  flavour.  Of  Professor  Van  Mons 
and  his  labours  of  a  whole  life,  almost  devoted  to  pears,  we  have 
already  spoken  in  our  first  chapter.  From  among  the  80,000 
seedlings  raised  by  himself,  and  the  many  thousands  reared  by 
other  zealous  cultivators  abroad,  especially  in  Belgium — the 
Eden  of  the  pear  tree — there  have  been  selected  a  large  num- 
ber of  varieties  of  high  excellence.  In  this  country,  we  are 
continually  adding  to  the  number,  as,  in  our  newer  soil,  the 
pear,  following  the  natural  laws  of  successive  reproduction,  is 
constantly  appearing  in  new  seedling  forms.  The  high  flavour 
of  the  Seckel  pear,  an  American  variety,  as  yet  unsurpassed,  in 
this  respect,  by  any  European  sort,  proves  the  natural  congeni- 
ality of  the  climate  of  the  northern  states  to  this  fruit. 

*  Arboretum  Britannicum, 


408  THE    PEAR. 

The  pear  tree  is  not  a  native  of  North  America,  but  was  in- 
troduced from  the  other  continent.  In  Europe,  Western  Asia, 
and  China,  it  grows  wild,  in  company  with  the  apple,  in  hedges 
and  woody  wastes.  In  its  wild  state,  it  is  hardier  and  longer 
lived  than  the  apple,  making  a  taller  and  more  pyramidal  head, 
and  becoming  thicker  in  its  trunk.  There  are  trees  on  record 
abroad,  of  great  size  and  age  for  fruit  trees.  M.  Bosc  mentions 
several  which  are  known  to  be  near  400  years  old.  There  is  a 
very  extraordinary  tree  in  Holme  Lacy,  Herefordshire,  England 
— a  perry  pear — from  which  were  made  more  than  once,  15 
hogsheads  of  perry  in  a  single  year.  In  1805  it  covered  more 
than  half  an  acre  of  land,  the  branches  bending  down  and 
taking  root,  and,  in  turn,  producing  others  in  the  same  way. 
London,  in  his  recent  work  on  trees,  says  that  it  is  still  in  fine 
health,  though  reduced  in  size. 

One  of  the  most  remarkable  pear  trees  in  this  country,  is 
growing  in  Illinois,  about  ten  miles  north  of  Yincennes.  It  is 
not  believed  to  be  more  than  forty  years  old,  having  been  plant- 
ed by  Mrs.  Ockletree.  The  girth  of  its  trunk  one  foot  above 
the  ground,  is  ten  feet,  and  at  nine  feet  from  the  ground,  six 
and  a  half  feet ;  and  its  branches  extend  over  an  area  sixty-nine 
feet  in  diameter.  In  1834  it  yielded  184  bushels  of  pears,  in 
1840  it  yielded  140  bushels.  It  is  enormously  productive  al- 
ways ;  the  fruit  is  pretty  large,  ripening  in  early  autumn,  and  is 
of  tolerable  flavour.*  Another  famous  specimen,  perhaps  the 
oldest  in  the  country,  is  the  Stuyvesant  Pear  tree,  originally 
planted  by  the  old  governor  of  the  Dutch  colony  of  New-York, 
more  than  two  hundred  years  ago,  and  still  standing,  in  fine 
vigour,  on  what  was  once  his  farm,  but  is  now  the  upper 
part  of  the  city,  quite  thickly  covered  with  houses.  The  fruit 
is  a  pleasant  summer  pear,  somewhat  like  a  Summer  Bon- 
chretien. 

USES.  The  great  value  of  the  pear  is  as  a  dessert  fruit. 
Next  to  this,  it  is  highly  esteemed  for  baking,  stewing,  preserv- 
ing and  marmalades.  In  France  and  Belgium  the  fruit  is  very 
generally  dried  in  ovens,  or  much  in  the  same  way  as  we  do  the 
apple,  when  it  is  quite  an  important  article  of  food. 

Dessert  pears  should  have  a  melting,  soft  texture,  and  a  suga- 
ry, aromatic  juice.  Kitchen  pears,  for  baking  or  stewing,  should 
be  large,  with  firm  and  crisp  flesh,  moderately  juicy. 

The  juice  of  the  pear,  fermented,  is  called  Perry.  This  is 
made  precisely  in  the  same  way  as  cider,  and  it  is  richer,  and 
more  esteemed  by  many  persons.  In  the  midland  counties  of 
England,  and  in  various  parts  of  France  and  Germany,  what  are 
called  perry  pears — very  hardy  productive  sorts,  having  an  aus- 
tere juice — are  largely  cultivated  for  this  purpose.  In  severa1 

*  Rev.  H.  "W.  Beecher,  in  Hovey's  Magazine. 


THE    PEAR.  409 

places  in  our  eastern  states,  we  understand,  perry  is  now  annu- 
ally made  in  considerable  quantities.  The  fruit  should  be 
ground  directly  after  being  gathered,  and  requires  rather  more 
isinglass — (say  1-^  oz.  to  a  barrel,)  to  fine  it,  on  racking,  than  ci- 
der. In  suitable  soil  the  yield  of  perry  to  the  acre  is  usually 
about  one  third  more  than  that  of  cider. 

The  wood  is  heavy  and  fine  grained,  and  makes,  when  stain- 
ed black,  an  excellent  imitation  of  ebony.  It  is  largely  employ- 
ed by  turners  for  making  joiners'  tools.  The  leaves  will  dye 
yellow. 

GATHERING  AND  KEEPING  THE  FRUIT.  The  pear  is  a  peculiar 
fruit  in  one  respect,  which  should  always  be  kept  in  mind ;  viz. 
that  most  varieties  are  muck  finer  in  flavour  if  picked  from  the 
tree,  and  ripened  in  the  house,  than  if  allowed  to  become  fully 
matured  on  the  tree.  There  are  a  few  exceptions  to  this  rule, 
but  they  are  very  few.  And,  on  the  other  hand,  we  know  a 
great  many  varieties  which  are  only  second  or  third  rate,  when 
ripened  on  the  tree,  but  possess  the  highest  and  richest  flavour 
if  gathered  at  the  proper  time,  and  allowed  to  mature  in  the 
house.  This  proper  season  is  easily  known,  first,  by  the  ripen- 
ing of  a  few  full  grown,  but  worm-eaten  specimens,  which  fall 
soonest  from  the  tree ;  and,  secondly,  by  the  change  of  colour, 
and  the  readiness  of  the  stalk  to  part  from  its  branch,  on  gently 
raising  the  fruit.  The  fruit  should  then  be  gathered — or  so 
much  of  the  crop  as  appears  sufficiently  matured — and  spread 
out  on  shelves  in  the  fruit  room*  or  upon  the  floor  of  the  gar- 
ret. Here  it  will  gradually  assume  its  full  colour,  and  become 
deliciously  melting  and  luscious.  Many  sorts  which,  ripened 
in  the  sun  and  open  air,  are  rather  dry,  when  ripened  within  doors 
are  most  abundantly  melting  and  juicy.  They  will  also  last  for 
a  considerably  longer  period,  if  ripened  in  this  way — maturing 
gradually,  as  wanted  for  use — and  being  thus  beyond  the  risk 
of  loss  or  injury  by  violent  storms  or  high  winds. 

Winter  dessert  pears  should  be  allowed  to  hang  on  the  tree 
as  long  as  possible,  until  the  nights  become  frosty.  They 
should  then  be  wrapped  separately  in  paper,  packed  in  kegs, 
barrels,  or  small  boxes,  and  placed  in  a  cool,  dry  room,  free  from 
frost.  Some  varieties,  as  the  D'Aremberg,  will  ripen  finely 
with  no  other  care  than  placing  them  in  barrels  in  the  cellar, 
like  apples.  But  most  kinds  of  the  finer  winter  dessert  pears, 
should  be  brought  into  a  warm  apartment  for  a  couple  of  weeks 
before  their  usual  season  of  maturity.  They  should  be  kept  co- 
vered to  prevent  shrivelling.  Many  sorts  that  are  comparative- 
ly tough  if  ripened  in  a  cold  apartment,  become  very  melting, 


*  So  important  is  the  ripening  of  pears  in  the  house  that  most  amateurs 
of  this  fruit  find  it  to  their  advantage  to  have  a  small  room  set  apart,  and 
fitted  up  with  shelves  in  tiers,  to  be  used  solely  as  &  fruit  rocm. 

1ft 


410  THE    PEAR. 

buttery,  and  juicy,  when  allowed  to  mature  in  a  room  kept  at 
the  temperature  of  60  or  70  degrees. 

PROPAGATION.  The  finer  sorts  of  pears  are  continued  or  in- 
creased, by  grafting  and  budding,  and  the  stocks,  on  which  to 
work,  are  either  seedlings  or  suckers.  Sucker  stocks  have  usu- 
ally such  indifferent  roots,  they  are  so  liable  to  produce  suckers, 
continually,  themselves,  and  are  so  much  less  healthy  than  seed- 
lings, that  they  are  now  seldom  used  by  good  cultivators; 
though,  if  quite  young  and  thrifty,  they  will  often  make  good 
stocks. 

Seedlings,  however,  are  by  far  the  best  stocks  for  the  pear, 
in  alfcases ;  and  seedlings  from  strong  growing,  healthy  pears, 
of  common  quality — such  as  grow  about  most  farmers'  gardens, 
are  preferable,  for  stocks,  to  those  raised  from  the  best  varie- 
ties— being  more  hardy  and  vigorous. 

As  it  is  usually  found  more  difficult  to  raise  a  good  supply  of 
seedling  pear  stocks  in  this  country,  than  of  any  other  fruit  tree, 
we  will  here  remark  that  it  is  absolutely  necessary,  to  ensure 
success,  that  two  points  be  observed.  The  first,  is  to  clean  and 
sow  the  seed  as  soon  as  may  be,  after  the  fruit  is  well  matured  ; 
the  second,  to  sow  it  only  in  deep  rich  soil.  It  should  be  pre- 
viously trenched — if  not  naturally  deep — at  least  twenty  inches 
or  two  feet  deep,  and  enriched  with  manure  or  compost  mixed 
with  ashes.  This  will  give  an  abundant  supply  of  nutriment  to 
the  young  seedlings,  the  first  year — without  which,  they  become 
starved  and  parched,  after  a  few  inches'  growth,  by  our  hot  and 
dry  summer,  when  they  frequently  fall  a  prey  to  the  aphis  and 
other  insects  at  the  root  and  top.  A  mellow,  rich  soil,  whose 
depth  ensures  a  supply  of  moisture,  will  give  strong  seedlings, 
which  are  always,  at  two  years'  growth,  fit  to  go  into  the  nur- 
sery rows  for  budding.  While  a  dry,  thin  soil  will  seldom 
produce  good  stocks,  even  in  half  a  dozen  years. 

The  seeds  should  be  sown  precisely  like  those  of  the  apple, 
in  broad  drills,  and  the  treatment  of  the  stocks,  when  planted 
in  the  rows  for  budding,  is  quite  similar.  Budding  is  almost 
universally  preferred  by  us,  for  propagating  the  pear,  and  this 
tree  takes  so  readily,  that  very  few  failures  can  happen  to  an 
experienced  hand.  About  the  first  of  August,  in  this  latitude, 
is  the  proper  season  for  performing  this  operation. 

We  may  add  here,  that  one  year  old  pear  seedlings,  are  often 
winter-killed,  when  the  autumn  has  not  been  such  as  to  ripen 
the  wood  thoroughly.  A  few  branches  of  evergreens,  or  some 
slight  covering  laid  along  the  rows,  will  prevent  this.  Or,  they 
may  be  laid  in  by  the  heels,  in  a  sheltered  place. 

The  thorn  makes  very  good  stocks  for  the  pear,  except,  that 
if  grafted  above  ground,  the  tree  is  often  apt  to  be  broken  off  at 
the  point  of  union,  by  high  winds.  This  is  obviated  by  grafting 
a  little  below  the  surface.  Grafting  on  the  thorn  is  a  very  use- 


THE    PEAR.  411 

ful  practice  for  strong' clayey  soils,  as,  on  such  stocks,  the  pear 
may  be  grown  with  success,  when  it  would  not  otherwise  thrive. 
It  also  comes  rather  earlier  into  bearing.  Grafting  on  the 
mountain  ash  is  thought  to  render  the  pear  more  hardy,  and  it 
retards  the  blossoming  so  much  as  to  prevent  their  being  in- 
jured by  spring  frosts.  The  pear  is  sometimes  budded  on  the 
apple,  but  it  is  then  usually  very  short-lived. 

For  rendering  the  pear  dwarf,  the  Quince  stock  is  almost 
universally  used,  as  the  pear  unites  readily  with  it,  becomes 
quite  dwarf  in  habit,  and  bears  very  early.  Some  large  grow- 
ing pears — as  the  Duchess  of  Angouleme — extremely  liable  to 
be  blown  off  the  tree,  bear  much  better  on  the  quince  slbck, 
and  others  are  considerably  improved  in  flavour  by  it.  The 
dwarf  pear,  however,  it  must  be  confessed,  rather  belongs  to  the 
small  garden  of  the  amateur,  than  to  the  orchardist,  or  him  who 
desires  to  have  regular  large  crops,  and  long-lived  trees.  The 
dwarf  tree  is  usually  short-lived,  seldom  enduring  more  than  a 
dozen  years  in  bearing — but  it  is  a  pretty  and  economical  way 
of  growing  a  good  many  sorts,  and  getting  fruit  speedily,  in  a 
small  garden.* 

The  pear  not  being  very  abundantly  supplied  with  fibrous 
roots,  should  never  be  transplanted,  of  large  size,  from  the  nur- 
sery. Small,  thrifty  plants,  five  or  six  feet  high,  are  much  to 
be  preferred. 

SOIL,  SITUATION,  AND  CULTURE.  The  best  soil  for  this  fruit 
tree,  is  a  strong  loam  of  moderate  depth,  on  a  dry  subsoil.  The 
pear  will,  indeed,  adapt  itself  to  as  great  a  variety  of  soils  as 
any  fruit  tree,  but,  in  unfavourable  soils,  it  is  more  liable  to 
suffe*  from  disease  than  any  other.  Soils  that  are  damp  during 
any  considerable  portion  of  the  year,  are  entirely  unfit  for  the 
pear  tree ;  and  soils  that  are  over-rich  and  deep,  like  some  of 
the  western  alluvials,  force  the  tree  into  such  over  luxuriant 
growth,  that  its  wood  does  not  ripen  well,  and  is  liable  to  be 
killed  by  winter  blight.  The  remedy,  in  this  case,  consists  in 
planting  the  trees  on  slightly  raised  hillocks — say  eight  inches 
above  the  level  of  the  surface,  and  using  lime  as  a  manure. 
Soils  that  are  too  light,  on  the  other  hand,  may  be  improved 
by  trenching,  if  the  subsoil  is  heavier,  or  by  top  dressing  with 
heavy  muck  and  river  mud,  if  it  is  not. 

•  In  a  climate  rather  cold  for  the  pear,  or  on  a  cold  soil,  it  is 
advantageous  to  plant  on  a  southern  slope,  but  in  the  middle 
States,  in  warm  soils,  we  do  not  consider  a  decidedly  southern 
exposure  so  good  as  other  rather  cooler  ones. 

*  "Whether  the  Pear  can  be  successfully  cultivated  on  the  Quince  for  mar- 
ket is  yet  a  debateable  question ;  but  that  dwarfs  are  a  great  acquisition 
to  the  garden  where  large  standards  are  inadmissible  is  unquestioned. 
"We  believe  the  promise  of  some  varieties  on  quince  warrants  the  expecta- 
tion that  they  will  be  found  profitable  for  general  cultivation. 


412  THE    PEAR. 

The  pear  succeeds  so  well  as  an  open  standard,  and  requires 
so  little  care  for  pruning — less,  indeed,  in  the  latter  respect, 
than  any  other  fruit  tree,  that  training  is  seldom  thought  of, 
except  in  the  gardens  of  the  curious  or  skilful.  The  system  of 
quenouille  or  distaff  training,  an  interesting  mode  of  rendering 
trees  very  productive  in  a  small  space,  we  have  already  fully  de- 
scribed in  p.  37,  as  well  as  root  pruning  for  the  same  purpose 
in  p.  32. 

In  orchard  culture,  the  pear  is  usually  planted  about  thirty 
feet  distant  each  way ;  in  fruit  gardens,  where  the  heads  are 
somewhat  kept  in  by  pruning,  twenty  feet  is  considered  suffi- 
cient by  many. 

Pear  trees,  in  a  bearing  state,  where  the  growth  is  no  longer 
luxuriant,  should  have,  every  autumn,  a  moderate  top  dressing 
of  manure,  to  keep  them  in  good  condition.  This,  as  it  pro- 
motes steady  and  regular  growth,  is  far  preferable  to  occasional 
heavy  manuring,  which,  as  will  presently  be  shown,  has  a  ten- 
dency to  induce  the  worst  form  of  blight  to  which  this  tree  is 
subject. 

DISEASES.  As  a  drawback  to  the,  otherwise,  easy  cultivation 
of  this  fine  fruit,  the  pear  tree  is,  unfortunately,  liable  to  a  very 
serious  disease,  called  the  pear  tree  blight,  or  fire  blight,  appear- 
ing irregularly,  and  in  all  parts  of  the  country ;  sometimes  in 
succeeding  seasons,  and,  again,  only  after  a  lapse  of  several 
years ;  attacking,  sometimes,  only  the  extremities  of  the  limbs, 
and,  at  other  times,  destroying  the  whole  tree ;  producing,  occa- 
sionally, little  damage  to  a  few  branches,  but  often,  also,  destroy- 
ing, in  a  day  or  two,  an  entire  large  tree ;  this  disease  has  been, 
at  different  times,  the  terror  and  despair  of  pear  growers.  Some 
parts  of  the  country  have  been  nearly  free  from  it,  while  others 
have  suffered  so  much  as  almost  to  deter  persons  from  extend- 
ing the  cultivation  of  this  fine  fruit.  For  nearly  an  hundred 
years,  its  existence  has  been  remarked  in  this  country,  and, 
until  .very  lately,  all  notions  of  its  character  and  origin  have 
been  so  vague,  as  to  lead  to  little  practical  assistance  in  remov- 
ing or  remedying  the  evil. 

Careful  observation  for  several  years  past,  and  repeated  com- 
parison of  facts  with  accurate  observers,  in  various  parts  of  the 
country,  have  led  us  to  the  following  conclusions  : 

1st.  That  what  is  popularly  called  the  pear  blight,  is,  in  fact, 
two  distinct  diseases.  2nd.  That  one  of  these  is  caused  by  an 
insect,  and  the  other  by  sudden  freezing  and  thawing  of  the  sap 
in  unfavourable  autumns.  The  first,  we  shall  therefore  call  the 
insect  blight,  and  the  second,  the  frozen-sap  blight. 

1.  THE  INSECT  BLIGHT.  The  symptoms  of  the  insect  blight 
are  as  follows  :  In  the  month  of  June  or  July,  when  the  tree  is 
in  full  luxuriance  of  growth,  shoots  at  the  extremities  of  the 
branches,  and  often  extending  down  two  seasons'  growth,  are 


THE    PEAR.  413 

observed  suddenly  to  turn  brown.  In  two  or  three  days  the 
leaves  become  quite  black  and  dry,  and  the  wood  so  shrivelled 
and  hard  as  to  be  cut  with  difficulty  with  a  knife.  If  the  branch 
is  allowed  to  remain,  the  disease  sometimes  extends  a  short  dis- 
tance further  down  the  stem,  but,  usually,  not  much  further  than 
the  point  where  the  insect  had  made  his  lodgment.  The  insect 
which  causes  this  blight,  was  first  discovered  by  the  Hon.  John 
Lowell,  of  Boston,  in  1816,  and  was  described  by  Professor 
Peck,  under  the  name  of  Scolytus  pyri.  It  is  very  minute, 
being  scarcely  one-tenth  of  an  inch  long ;  and  it  escapes  from 
the  branch  almost  as  soon  as,  by  the  withering  of  the  leaves,  we 
are  aware  of  its  attack ;  hence,  it  is  so  rarely  seen  by  careless 
observers.  In  the  perfect  state,  it  is  a  very  small  beetle,  deep 
brown,  with  legs  of  a  paler  colour.  Its  thorax  is  short,  convex, 
rough  in  front,  and  studded  with  erect  bristles.  The  wing 
covers  are  marked  with  rows  of  punctured  points,  between  which 
are  also  rows  of  bristles,  and  they  appear  cut  off  very  obliquely 
behind^ 

This  insect  deposits  its  egg  some  time  in  July  or  August, 
either  behind,  or  below  a  bud.  Whether  the  egg  hatches  at 
once,  we  are  not  aware,  but  the  following  spring,  the  small  grub 
or  larva  grows  through  the  sap  wood  or  tender  alburnum,  be- 
ginning at  the  root  of  the  bud,  and  burrows  towards  the  centre 
of  the  stem.  Around  this  centre  or  pith,  it  forms  a  circular 
passage,  sometimes  devouring  it  altogether.  By  thus  perforat- 
ing, sawing  off,  or  girdling,  internally,  a  considerable  portion  of 
the  vessels  which  convey  the  ascending  sap,  at  the  very  period 
when  the  rapid  growth  of  the  leaves  calls  for  the  largest  supply 
of  fluid  from  the  roots,  the  growth  and  the  vitality  of  the  branch 
are  checked,  and  finally  extinguished.  The  larva  about  this 
time,  completes  both  its  transformation,  and  its  passage  out, 
and,  in  the  beetle  form,  emerges,  with  wings,  into  the  air,  to 
seek  out  new  positions  for  laying  its  eggs  and  continuing  its 
species.  The  small  passage  where  it  makes  its  exit,  may  now 
more  easily  be  discovered,  below  or  by  the  side  of  the  bud,  re- 
sembling a  hole  bored  with  a  needle  or  pin. 

It  is  well  to  remark  here,  that  the  attack  of  this  blight  i^oect 
is  not  confined  to  the  pear,  but  in  some  parts  of  the  country  we 
have  observed  it  preying  upon  the  apple  and  the  quince  in  the 
same  manner.  In  the  latter  tree,  the  shoots  that  were  girdled 
were  shorter,  and  at  the  extremities  of  the  branches  only ;  not 
leading,  therefore,  to  such  serious  consequences  as  in  the  pear. 

The  ravages  of  the  insect  blight,  we  are  inclined  to  think,  do 
not  extend  much  below  the  point  where  the  insect  has  deposited 
its  egg,  a  material  point  of  difference  from  the  frozen-sap  blight 
which  often  poisons  the  system  of  the  whole  tree,  if  allowed  to 
remain,  or  if,  originally,  very  extensive. 

The  remedy  for  the  insect  Uight  is  very  distinct.     It  is  that 


414  1HE    PEAR. 

originally  suggested  by  Mr.  Lowell,  which  we  arid  many  others 
have  pursued  with  entire  success,  when  the  other  form  of  the 
disease  was  not  also  present.  The  remedy  consists,  at  the  very 
first  indications  of  the  existence  of  the  enemy,  in  cutting  off  and 
burning  the  diseased  branch,  a  foot  below  the  lowest  mark  of 
discoloration.  The  insect  is  usually  to  be  found  at  the  bottom 
of  this  blackened  point,  and  it  is  very  important  that  the 
branches  be  removed  early,  as  the  Scolytus  is  now  about  emerg- 
ing from  his  burrow,  and  will  speedily  escape  us,  to  multiply  his 
mischief  elsewhere.  If  there  is  much  appearance  of  the  insect 
jlight,  the  tree  should  be  examined  every  noon,  so  long  as  there 
are  any  indications  of  disease,  and  the  amputated  branches  car- 
ried at  once  to  the  fire. 

II.  THE  FROZEN-SAP  BLIGHT.  We  give  this  term  to  the  most 
formidable  phase  of  this  disease  that  affects  the  pear  tree. 
Though  it  is,  by  ordinary  observers,  often  confounded  in  its 
effects,  with  the  insect  blight,  yet  it  has  strongly  characteristic 
marks,  and  is  far  more  fatal  in  its  effects. 

The  symptoms  of  the  frozen-sap  blight  are  the  following : 
First.  The  appearance,  at  the  season  of  winter  or  spring  prun- 
ing, of  a  thick,  clammy  sap,  of  a  sticky  nature,  which  exudes 
from  the  wounds  made  by  the  knife  ;  the  ordinary  cut  showing 
a  clean  and  smooth  surface. 

Second.  The  appearance,  in  the  spring,  on  the  bark  of  the 
trunk  or  branches,  often  a  considerable  distance  from  the  ex- 
tremities, of  black,  shrivelled,  dead,  patches  of  bark. 
.  Third.  In  early  summer  months,  the  disease  fully  manifests 
itself  by  the  extremities  shrivelling,  turning  black,  and  decay- 
ing, as  if  suddenly  killed.  If  these  diseased  parts  are  cut  off, 
the  inner  bark  and  heart-wood  will  be  found  dark  and  dis- 
coloured some  distance  below  where  it  is  fresh  and  green  out- 
side. If  the  tree  is  slightly  affected  only,  it  may  pass  off  with 
the  loss  of  a  few  branches,  but  if  it  has  been  seriously  tainted, 
the  disease,  if  not  arrested,  may,  sooner  or  later,  be  carried 
through  the  whole  system  of  the  tree,  which  will  gradually  de- 
cline, or  entirely  perish. 

To  explain  the  nature  of  this  disease,  we  must  first  premise 
that,  in  every  tree,  there  are  two  currents  of  sap  carried  on,  1st, 
the  upward  current  of  sap,  which  rises  through  the  outer  wood, 
(or  alburnum?)  to  be  digested  by  the  leaves  ;  2d,  the  downward 
current,  which  descends  through  the  inner  bark,  (or  liber,) 
forming  a  deposit  of  new  wood  on  its  passage  down.* 

Now  let  us  suppose,  anterior  to  a  blight  season,  a  very  sudden 
and  early  winter,  succeeding  a  damp  arid  warm  autumn.f  Tho 


*  Being  distributed  towards  the  centre  of  the  stem  by  the  medullary 
rays  which  communicate  from  the  inner  bark  to  the  pith. 

f  Which  always  happens  previously  to  a  summer  when  the  blight  is 


THE    PEAR.  415 

summer  having  been  dry,  the  growth  of  trees  was  completed 
early,  but  this  excess  of  dampness  in  autumn,  forces  the  trees 
into  a  vigorous  second  growth,  which  continues  late.  While 
the  sap  vessels  are  still  filled  with  their  fluids,  a  sharp  and  sud- 
den freezing  takes  place,  or  is,  perhaps,  repeated  several  times, 
followed,  in  the  day  time,  by  bright  sun.  The  descending  cur- 
rent of  sap  becomes  thick  and  clammy,  so  as  to  descend  with 
difficulty ;  it  chokes  up  the  sap-vessels,  freezes  and  thaws  again, 
loses  its  vitality,  and  becomes  dark  and  discoloured,  and  in  some 
cases  so  poisonous,  as  to  destroy  the  leaves  of  other  plants, 
when  applied  to  them.  Here,  along  the  inner,  bark,  it  lodges, 
and  remains  in  a  thick,  sticky  state  all  winter.  If  it  happens 
to  flow  down  till  it  meets  with  any  obstruction,  and  remains  in 
any  considerable  quantity,  it  freezes  again  beneath  the  bark, 
ruptures  and  destroys  the  sap-vessels,  and  the  bark  and  some  of 
the  wood  beneath  it  shrivels  and  dies. 

In  the  ensuing  spring,  the  upward  current  of  sap  rises  through 
its  ordinary  channel — the  outer  wood  or  alburnum — the  leaves 
expand,  and,  for  some  time,  nearly  all  the  upward  current  being 
taken  up  to  form  leaves  and  new  shoots,  the  tree  appears  flou- 
rishing. Toward  the  beginning  of  summer,  however,  the  leaves 
commence  sending  the  downward  current  of  sap  to  increase  the 
woody  matter  of  the  stem.  This  current,  it  will  be  remember- 
ed, has  to  pass  downward  through  the  inner  bark  or  liber,  along 
which  still  remain  portions  of  the  poisoned  sap,  arrested  in  its 
course  the  previous  autumn.  This  poison  is  diluted,  and  taken 
up  by  the  new  downward  current,  distributed  toward  the  pith, 
and  along  the  new  layers  of  alburnum,  thus  tainting  all  the 
neighbouring  parts.  Should  any  of  the  adjacent  sap-vessels 
have  been  ruptured  by  frost,  so  that  the  poison  thus  becomes 
mixed  with  the  still  ascending  current  of  sap,  the  branch  above 
it  immediately  turns  black  and  dies,  precisely  as  if  poison  were 
introduced  under  the  bark.  And  very  frequently  it  is  accom- 
panied with  precisely  the  odour  of  decaying  frost-bitten  vegeta- 
tion.* 

very  prevalent,  and  will  be  remembered,  by  all,  as  having  been  especially 
the  case  in  the  autumn  of  1843,  which  preceded  the  extensive  blight  of 
the  past  season. 

*  We  do  not  know  that  this  form  of  blight  is  common  in  Europe,  bu ; 
the  following  extract  from  the  celebrated  work  of  Duhamel  on  fruit  trees, 
published  in  1768,  would  seem  to  indicate  something  very  similar,  a  long 
time  ago. 

"  The  sap  corrupted  by  putrid  water,  or  the  excess  of  manure,  bursts  the 
cellular  membranes  in  some  places,  extends  itself  between  the  wood  and 
the  bark,  which  it  separates,  and  carries  its  poisonous  acrid  influence  to 
all  the  neighbouring  parts,  like  a  gangrene.  When  it  attacks  the  small 
branches,  they  should  be  cut  off;  if  it  appears  in  the  large  branches  or 
body  of  the  tree,  all  the  cankered  parts  must  be  cut  out  down  to  the  sound 
wood,  and  the  wound  covered  with  composition.  If  the  evil  be  produced 
by  manure  or  stagnant  water,  (and  it  may  be  produced  by  other  causes,) 


41 G  THE    PEAR. 

The  foregoing  is  the  worst  form  of  the  disease,  and  it  takes 
place  when  the  poisoned  sap,  stagnated  under  the  bark  in  spots, 
remains  through  the  winter  in  a  thick  semi-fluid  state,  so  as  to 
be  capable  of  being  taken  up  in  the  descending  current  of  the 
next  summer.  When,  on  the  other  hand,  it  collects  in  sufficient 
quantity  to  freeze  again,  burst  the  sap  vessels,  and  afterwards 
dry  out  by  the  influence  of  the  sun  and  wind,  it  leaves  the  patch- 
es of  dead  bark  which  we  have  already  described.  As  part  of 
the  woody  channels  which  convey  the  ascending  sap  probably 
remain  entire  and  uninjured,  the  tree  or  branch  will  perhaps 
continue  to  grow  the  whole  season  and  bear  fruit,  as  if  nothing 
had  happened  to  it,  drying  down  to  the  shrivelled  spots  of  bark 
the  next  spring.  The  effect,  in  this  case,  is  precisely  that  of 
girdling  only,  and  the  branch  or  tree  will  die  after  a  time,  but 
not  suddenly. 

From  what  we  have  said,  it  is  easy  to  infer  that  it  would  not 
be  difficult  on  the  occurrence  of  such  an  autumn — when  sudden 
congelation,  takes  place  in  unripened  wood — to  predict  a  blight 
season  for  the  following  summer.  Such  has  several  times  been 
done,  and  its  fulfilment  may  be  looked  for,  with  certainty,  in  all 
trees  that  had  not  previously  ripened  their  wood.* 

So,  also,  it  would  and  does  naturally  follow,  that  trees  in  a 
damp,  rich  soil,  are  much  more  liable  to  the  frozen-sap  blight 
than  those  upon  a  dryer  soil.  In  a  soil  over  moist  or  too  rich, 

the  old  earth  must  be  removed  from  the  roots,  and  fresh  soil  put  in  its 
place,  and  means  taken  to  draw  off  the  water  from  the  roots.  But  if  the 
disease  has  made  much  progress  on  the  trunk,  the  tree  is  lost."  Traite 
des  Arbres  Fruitiers,  vol.  11,  p.  100. 

*  Since  the  above  was  written,  we  have  had  the  pleasure  of  seeing  a 
highly  interesting  article  by  the  Rev.  H.  "W.  Beecher,  of  Indiana,  one  of 
the  most  intelligent  observers  in  the  country.  Mr.  Beecher  not  only 
agrees  in  the  main  with  us,  but  he  fortifies  our  opinion  with  a  number  of 
additional  facts  of  great  value.  We  shall  extract  some  of  this  testimony, 
which  is  vouched  for  by  Mr.  B.,  and  for  the  publication  of  which  the  cul- 
tivators of  pears  owe  him  many  thanks. 

"Mr.  R.  Ragan,  of  Putnam  county,  Ind.,  has  for  more  than  twelve 
years,  suspected  that  this  disease  originated  in  the  fall  previous  to  the 
summer  on  which  it  declares  itself.  During  the  last  winter,  Mr.  Ragan 
predicted  the  blight,  as  will  be  remembered  by  some  of  his  acquaintances 
hi  Wayne  Co.,  and  in  his  pear  orchards  he  marked  the  trees  that  would 
suffer,  and  pointed  to  the  spot  which  would  be  the  seat  of  the  disease,  and 
his  prognostications  were  strictly  verified.  Out  of  his  orchard  of  200  pear 
trees,  during  the  previous  blight  of  1832,  only  four  escaped,  and  those  had 
been  transplanted,  and  had,  therefore,  made  little  or  no  growth. 

"  Mr.  White,  a  nurseryman,  near  Mooresville,  Ind.,  in  an  orchard  of  over 
150  trees,  had  not  a  single  case  of  blight  in  the  year  1844,  though  all 
around  him  its  ravages  were  felt.  What  were  the  facts  in  this  case?  His 
orchard  is  planted  on  a  mould-like  piece  of  ground,  is  high,  of  a  sandy, 
gravelly  soil ;  earlier  by  a  week  than  nursery  soils  in  this  country ;  and 
in  the  summer  of  1843,  his  trees  grew  through  the  summer,  ripened  and 
shed  their  leaves  early  in  the  fell,  and  during  the  warm  spell  made  no 
second  growth." 


THE    PEAR.  417 

the  pear  is  always  liable  to  make  late  second  growths,  and  its 
wood  will  often  be  caught  unripcned  by  an  early  winter.  For 
this  reason,  this  form  of  blight  is  vastly  more  extensive  and  des- 
tructive in  the  deep,  rich  soils  of  the  western  states,  than  in  the 
dryer  and  poorer  soils  of  the  east.  And  this  will  always  be  the 
case  in  over  rich  soils,  unless  the  trees  are  planted  on  raised 
hillocks,  or  their  luxuriance  checked  by  root-pruning. 

Again,  those  varieties  of  the  pear,  which  have  the  habit  of 
maturing  their  wood  early,  are  very  rarely  affected  with  the  fro- 
zen-sap blight.  But  late  growing  sorts  are  always  more  or  less 
liable  to  it,  especially  when  the  trees  are  young,  and  the  exces- 
sive growth  is  not  reduced  by  fruit-bearing.  Every  nursery- 
man knows  that  there  are  certain  late  growing  sorts  which  are 
always  more  liable  to  this  blight  in  the  nursery.  Among  these 
we  have  particularly  noticed  the  Passe  Colmar  and  the  Forelle, 
though  when  these  sorts  become  bearing  trees,  they  are  not 
more  liable  than  many  others.  The  Seckel  pear  is  celebrated 
for  its  general  freedom  from  blight,  which  we  attribute  entirely 
to  its  habit  of  making  short  jointed  shoots,  and  ripening  its 
wood  very  early. 

To  distinguish  the  blight  of  the  frozen-sap  from  that  caused 
by  the  attack  of  the  Scy  lotus  pyri,  is  not  difficult.  The  effects 
of  the  latter  cease  below  the  spot  where  the  insect  has  perforat- 
ed and  eaten  its  burrow  in  the  branch.  The  former  spreads 
gradually  down  the  branch,  which,  when  dissected,  shows  the 
marks  of  the  poison  in  the  discoloration  of  the  inner  bark  and 
the  pith,  extending  down  some  distance  below  the*i?xternal 
marks  of  injury.  If  the  poison  becomes  largely  diffused  in  the 
tree,  it  will  sometimes  die  outright  in  a  day  or  two ;  but  if  it  is 
only  slightly  present,  it  will  often  entirely  recover.  The  pre- 
sence of  black,  dry,  shrivelled  spots  of  bark  on  the  branches,  or 
soft  sappy  spots,  as  well  as  the  appearance  of  thick  clammy  sap 
in  winter  or  spring  pruning,  are  the  infallible  signs  of  the  frozen- 
sap  blight. 

The  most  successful  remedies  for  this  disastrous  blight,  it  is 
very  evident,  are  chiefly  preventive  ones.  It  is,  of  course,  im- 
possible for  us  to  avoid  the  occasional  occurrence  of  rainy,  warm 
autumns,  which  have  a  tendency  to  urge  the  trees  into  late 
second  growth.  The  principal  means  of  escaping  the  danger 
really  lies  in  always  studiously  avoiding  a  damp  soil  for  the 
fruit  tree.  Very  level  or  hollow  surfaces,  where  heavy  early 
autumnal  *ains  are  apt  to  lie  and  saturate  the  ground,  should 
also  be  shunned.  And  any  summer  top  dressing  or  enriching 
calculated  to  stimulate  the  tree  into  late  growth,  is  pernicious. 
A  rich,  dry  soil,  is,  on  the  whole,  the  best,  because  there  the 
tree  will  make  a  good  growth  in  time  to  ripen  fully  its  wood, 
and  will  not  be  -likely  to  make  second  growth.  A  rich,  moist 
soil,  will,  on.  the  contrary,  serve  continually  to  stimulate  the 

18* 


418  THE    PEAR. 

tree  to  new  growth.  It  is  in  accordance  with  this,  that  many 
persons  have  remarked,  that  those  pear  trees  growing  in  com- 
mon meadow  land,  were  free  from  blight  in  seasons  when  those 
in  the  rich  garden  soils  were  continually  suffering  from  it. 

The  first  point  then  should  be  to  secure  a  rich  but  dry,  well 
drained  soil.  Cold  aspects  and  soils  should  be  avoided,  as  likely 
to  retard  the  growth  and  ripening  of  the  wood. 

The  second  is  to  reject,  in  blighted  districts,  such  varieties  as 
have  the  habit  of  making  wood  late,  and  choosing  rather  those 
of  early  habit,  which  ripen  the  wood  fully  before  autumn. 

Severe  summer  pruning,  should  it  be  followed  by  an  early 
winter,  is  likely  to  induce  blight,  and  should  therefore  be  avoid- 
ed. Indeed,  we  think  the  pear  should  always  be  pruned  in 
winter  or  early  spring.* 

As  a  remedy  for  blight  actually  existing  in  a  tree,  we  know 
of  no  other  but  that  of  freely  cutting  out  the  diseased  branches, 
at  the  earliest  moment  after  it  appears.  The  amputation  should 
be  continued  as  far  down  as  the  least  sign  of  discoloration  and 
consequent  poisoning  is  perceptible,  and  it  should  not  be  neg- 
lected a  single  day  after  it  manifests  itself.  A  still  better  re- 
medy, when  we  are  led  to  suspect,  during  the  winter,  that  it  is 
likely  to  break  out  in  the  ensuing  summer,  is  that  of  carefully 
looking  over  the  trees  before  the  buds  swell,  and  cutting  out  all 
branches  that  show  the  discoloured  or  soft  sappy  spots  of  bark 
that  are  the  first  symptoms  of  the  disease. 

Finally,  as  a  preventive,  when  it  is  evident,  from  the  nature 
of  the  season  and  soil,  that  a  late  autumnal  growth  will  take 
place,  we  recommend  laying  bare  the  roots  of  the  trees  for  two 
or  three  weeks.  Root  pruning  will  always  check  any  tendency 
to  over-luxuriance  in  particular  sorts,  or  in  young  bearing  trees, 
and  is  therefore  a  valuable  assistance  when  the  disease  is  feared. 
And  the  use  of  lime  in  strong  soils,  as  a  fertilizer,  instead  of 
manure,  is  worthy  of  extensive  trial,  because  lime  has  a  tend- 
ency to  throw  all  fruit  trees  into  the  production  of  short-jointed 
fruit-spurs,  instead  of  the  luxuriant  woody  shoots  induced  by 
animal  manure. 

In  gardens,  where,  from  the  natural  dampness  of  the  soil  or 
locality,  it  is  nearly  impossible  to  escape  blight,  we  recommend 
that  mode  of  dwarfing  the  growth  of  the  trees — conical  stan- 
dards, or  quenouilles,  described  in  the  section  on  pruning.  This 
mode  can  scarcely  fail  to  secure  a  good  crop  in  any  soil  or  cli- 
mate where  the  pear  tree  will  flourish. 

*  The  only  severe  case  of  blight  in  the  gardens  here,  during  the  sum- 
mer of  1844,  was  in  the  head  of  a  Gilogil  pear — a  very  hardy  sort,  which 
had  never  before  suffered.  The»previous  midsummer  it  had  been  severely 
pruned,  and  headed  back,  which  threw  it  into  late  growth.  The  next 
season  nearly  the  whole  remaining  part  of  the  tree  died  with  the  frozen- 
sap  blight. 


THE    PEAR.  416 

After  the  blight,  the  other  diseases  which  affect  the  pear  tree 
are  of  little  moment.  They  are  chiefly  the  same  as  those  to 
which  the  apple  is  liable,  the  same  insects  occasionally  affecting 
both  trees,  and  we  therefore  refer  our  readers  to  the  section  on 
the  apple  tree. 

There  is,  however,  a  slug  worm,  which  occasionally  does  great 
damage  on  the  leaves  of  the  pear  tree,  which  it  sometimes  en- 
tirely destroys.  This  slug  is  the  Selandria  cerasi  of  Harris.  It 
appears  on  the  upper  side  of  the  leaves  of  the  pear  tree,  from 
the  middle  of  June  till  the  middle  of  July.  It  is  nearly  half  an 
inch  long  when  fully  grown,  olive  coloured,  tapering  from  the 
head  to  the  tail,  not  much  unlike  in  shape  a  miniature  tadpole. 
The  best  destructive  for  this  insect  is  Mr.  Haggerston's  mixture 
of  whale  oil  soap  and  water,*  thoroughly  showered  or  sprinkled 
over  the  leaves.  In  the  absence  of  this,  we  have  found  ashes 
or  quicklime,  sifted  or  sprinkled  over  the  leaves,  early  in  the 
morning,  to  have  an  excellent  effect  in  ridding  the  trees  of  this 
vigilant  enemy. 

VARIETIES.  The  varieties  of  pear  have  so  multiplied  within 
the  last  thirty  years,  that  they  may  almost  be  considered  end- 
less. Of  the  new  varieties,  Belgium  has  produced  the  great- 
est number  of  high  quality ;  England  and  France  many  of 
excellence;  and,  lastly,  quite  a  number  of  valuable  sorts 
have  originated  in  this  country,  to  which  some  additions  are 
made  annually.  The  latter,  as  a  matter  of  course,  are 
found  even  more  generally  adapted  to  our  climate  than  any 
foreign  sorts.  But  we  believe  the  climate  of  the  middle 
States  is  so  nearly  like  that  of  Belgium,  that  the  pear  is 
grown  here  as  a  standard  to  as  great  perfection  as  in  any  other 
country. 

More  than  700  kinds  of  pears,  collected  from  all  parts  of  the 
world,  have  been  proved  in  the  celebrated  experimental  garden 
of  the  Horticultural  Society  of  London.  Only  a  small  propor- 
tion of  these  have  been  found  of  first  rate  quality,  and  a  very 
large  number  of  them  are  )f  little  or  no  value.  The  great  diffi- 
culty, even  yet,  seems  to  be,  to  decide  which  are  the  really 
valuable  sorts,  worth  universal  cultivation.  We  shall  not,  per- 
haps, arrive  at  this  point,  in  this  country,  for  several  years — not 
until  all  the  most  deserving  sorts  have  had  repeated  trials — and 
the  difficulty  is  always  increased  by  the  fact  of  the  difference  of 
climate  and  soil.  A  variety  may  be  of  second  quality  in  New- 
England,  and  of  the  first  merit  in  Pennsylvania  or  Ohio.  This, 
however,  is  true  only  to  a  very  limited  extent,  as  the  fact  that 
most  sorts  of  the  first  character  receive  nearly  the  same  praise 
in  Belgium,  England,  and  all  parts  of  this  country,  clearly 
proves.  High  flavour,  handsome  appearance,  productiveness, 

*  See  page  54. 


420  THE    PEAR. 

and  uniformly  good  flavour  in  all  seasons — these  are  the  crite 
rions  of  the  first  class  of  pears.* 

Most  of  the  finer  varieties  of  pears  have  not  the  necessary 
hardihood  to  enable  them  to  resist,  perfectly  uninjured,  the 
violent  atmospheric  changes  of  our  climate,  except  under  favour- 
able circumstances,  consequently  the  fruit  is  more  or  less  vari- 
able in  quality  ;  and  this  is  more  particularly  true  of  some  that 
come  to  us  from  abroad  with  promise  of  the  highest  excellence, 
and  to  pronounce  an  abiding  judgment  upon  their  merits  re- 
quires many  years'  experience,  and  careful  observation  under 
different  circumstances,  and  in  various  localities.  And  it  must 
be  borne  in  mind,  that  although  young  trees  give  fruit  of  nearly 
or  quite  full  size  and  beauty,  yet  perfection  of  flavour  is  only  to 
be  expected  from  trees  of  more  mature  age.  The  inference  is 
not  legitimate  that  a  variety  which  exhibits  great  excellence 
in  Belgium,  or  some  of  the  districts  of  France,  will  exhibit  gene- 
rally in  all  localities  in  the  United  States  the  same  excellence ; 
but  the  supposition  is  fair,  and  borne  out  by  some  experience, 
that  those  which  possess  excellence  of  a  particular  character  in 
an  eminent  degree  in  Europe,  will  generally  exhibit  the  same 
in  particular  localities  in  this  country.  We  would  instance  such 
vigorous  growers,  with  pretty  solid  flesh,  as  the  following  :  Belle 
Lucrative,  Rostiezer,  Duchess  d'Angouleme,  Beurre  Hardy,  .<fec. 
To  produce  satisfactory  results  in  the  cultivation  of  pears,  some 
of  its  wants  must  always  be  complied  with,  such  as  good  depth 
of  soil,  sufficient  drainage,  and  proper  enrichment. 

In  describing  pears,  we  shall,  as  usual,  designate  the  size  by 
comparison,  as  follows  :  Large,  as  the  Beurre  Diel  or  Bartlett; 
medium,  as  the  Doyenne  or  Virgalieu ;  small,  as  the  Seckel. 
With  regard  to  form,  1st.  Pyriform,  (blaze  form,)  by  which 
some  recurvation  of  the  perpendicular  lines  bounding  the  sides 
is  intended,  as  Andrews,  and  the  form  is  further  divided  into  acute, 
as  Beurre  Bose ;  obtuse,  as  Beurre  Diel ;  elongated,  as  Dix  and 
Louise  Bonne  de  Jersey ;  and  depressed  pyriform,  as  Winter 
Nelis.  2d.  Obovate,  or  egg-shaped,  as  Washington;  turbinate, 
as  Bloodgood ;  obconic,  (a  form  related  to  the  two  latter,)  but 
with  a  broader  base,  as  Buffum,  or  Truncate  obconic,  as  Easter 
Beurre  or  White  Doyenne.  3d.  Oblate,  as  Fulton,  and  Bergamot- 

*  The  most  successful  cultivator  of  pears  in  this  country,  whose  collec- 
tion comprises  hundreds  of  varieties,  lately  assured  us,  that  if  he  were 
asked  to  name  all  the  sorts  that  he  considered  of  unvarying  and  unques- 
tionable excelknce  in  all  respects,  he  could  not  count  more  than  20 !  It 
may  then  be  asked,  why  do  all  cultivate  so  large  a  variety.  We  answer, 
because  the  quality  of  many  is  yet  not  fully  decided;  agair.,  there  is  a 
great  difference  in  taste,  as  to  the  merits  of  a  given  sort ;  there  are  also 
some  sorts  so  productive,  or  handsome,  &c.,  that  they  are  highly  esteemed, 
though  only  second  rate.  In  a  work  like  the  present,  we  are  also  obliged 
to  describe  many  sorts  of  second  quality,  in  order  to  assist  in  identifying 
them,  as  they  are  already  in  general  cultivation. 


THE    PEAR.  421 


shaped  (i.  e.  oblate,  inclining  to  conic,)  as  Gansel's  Berga- 
mot.  4th.  Pyramidal,  the  lines  extending  upward  from  the 
broad  base  by  right  lines  or  nearly  so,  as  Delies  d'Hardenpont 
of  Belgium. 


With  regard  to  the  texture  of  the  flesh;  buttery,  as  the 
Doyenne  and  Bartlett ;  crisp,  as  the  Summer  Bonchretien ; 
juicy,  as  the  Napoleon,  and  St.  Germain ;  as,  in  apples,  the 
blossom  end  is  called  the  eye,  the  remains  of  the  blossom, 
the  calyx,  and  the  hollow  in  which  it  is  placed,  the  basin. 

We  have  placed  the  pears  in  three  classes  nearly  correspond- 
ing to  the  grades  of  quality  adopted  by  the  American  Pomologi- 
cal  Congress,  of  "  best,"  "  very  good,"  and  "  good ;"  but  the  third 
class,  although  containing  the  "  good,"  may  be  considered  nearly 
equivalent  to  a  rejected  list. 

CLASS  I. 

This  class  contains  those  which  are  well  known  to  be  of 
unexceptionable  quality,  and  have  been  found  to  thrive  in 
almost  every  situation  suited  to  the  cultivation  of  the  pear. 

BARTLETT,  OR  WILLIAMS'S  BONCHRETIEN.     Thomp.  Man. 

Bartlett,  of  all  American  gardens.  De  la  Vault. 

"Williams's  Bonchretien.     Thomp.  Lind.  Clement  Doyenne. 

Poire  Guillaume,  of  the  JPrench. 

This  noble  pear  is,  justly,  one  of  the  most  popular  of  all  the 
summer  varieties.  Its  size,  beauty,  and  excellence,  entitle  it  to 
this  estimation,  apart  from  the  fact  that  it  bears  very  early,  re- 
gularly, and  abundantly.  It  is  an  English  variety,  originated 
about  1770,  in  Berkshire,  and  was  afterwards  propagated  by  a 
London  grower  by  the  name  of  Williams.  When  first  intro- 
duced to  this  country  its  name  was  lost,  and  having  been  culti- 
vated and  disseminated  by  Enoch  Bartlett,  Esq.,  of  Dorchester, 
near  Boston,  it  became  so  universally  known  as  the  Bartlett 
pear,  that 't  is  impossible  to  dispossess  it  now.*  It  suits  our 
climate  admirably,  ripening  better  here  than  in  England,  and  has 

*  The  first  imported  tree  in  Mr.  Bartlett's  grounds,  was  sent  from  Eng* 
land  in  1799. 


THE    PEAR. 


Barllett,  or  William's  Bonchretien. 

the  unusual  property  of  maturing  perfectly  in  the  house,  even  if 
it  is  picked  before  it  is  full  grown.  It  has  no  competitor  as  a 
summer  market  fruit.  The  tree  grows  upright,  with  thrifty, 
yellowish -brown  shoots,  and  narrow,  folded  leaves. 

Fruit  of  large  size,  irregularly  pyramidal.  Skin  very  thin 
and  smooth,  clear  yellow,  (with  a  soft  blush  on  the  sunny  side, 
in  exposed  specimens,)  rarely  marked  with  faint  russet.  Stalk 
one  to  one  and  a  half  inches  long,  stout,  inserted  in  a  shallow, 
flat  cavity.  Calyx  open,  aet  in  a  very  shallow,  obscurely  plaited 
basin.  Flesh  white,  and  exceedingly  fine-grained  and  buttery; 


THE    PEAR.  423 

it  is  fiill  of  juice,  sweet,  with  a  highly  perfumed,  vinous  flavour, 
(In  damp  or  unfavourable  soils,  it  is  sometimes  slightly  acid.) 
Ripens  from  last  of  August  to  middle  and  last  of  September. 

BKURRE  GRIS  D'HIVER  NOUVEAU.     Al.  Pom. 
Beurr6  Gris  d'Hiver.          Beurr6  Gris  Sup6rieur. 
"     Gris  d'Lujon.  "      de  Fontenay. 


Beurre  Gris  d'Hiver  Nouveau. 

Tree  not  very  vigorous,  but  productive,  young  wood,  dark 
reddish  brown.  Fruit  medium,  obovate,  truncate,  remotely 
pyriform.  Skin  golden  russet,  with  a  fine  sunny  cheek,  and 
sprinkled  with  dots.  Stalk  very  stout,  very  much  inclined,  in- 
serted by  a  lip  in  a  small  depression.  Calyx  very  small  and 
open,  basin  very  small.  Flesh  somewhat  granular,  juicy,  but- 
tery, melting.  Flavour  rich  and  sugary,  with  a  very  peculiar 
aroma.  November,  February. 

BEURRE  D'ANJOU.     Ken. 

Ne  Plus  Meuris  of  the  French. 

A  noble  fruit  said  to  be  of  French  origin.  Tree  vigorous; 
young  shoots  yellowish  brown,  very  productive,  succeeds  well  on 
quince. 

Fruit  ^rge,  obovate,  obtusely-pyriform,  some  times  nearly 


424 


THE    PEAR. 


Beurre  cPAnjou. 

globular.  Stem  short,  thick  and  fleshy,  inserted  in  a  cavity, 
surrounded  by  russet.  Calyx  very  small,  open,  stiff,  in  an  ex- 
ceedingly small  basin,  surrounded  by  russet.  Skin  greenish, 
sprinkled  with  russet,  sometimes  shaded  with  dull  crimson,  and 
sprinkled  thickly  with  brown  and  crimson  dots.  Flesh  whitish, 
not  very  fine,  melting,  juicy,  with  a  brisk  vinous  flavour,  pleas- 
antly perfumed.  October,  November. 


BEURRE  DIEL.     Thomp.  Lind.  P.  Mag. 


Diel's  Butterbirne. 

Diel. 

Dorothee  Royale. 

G-rosse  Dorothee. 

Sylvanche  vert  d'hiver 


Beurre  Royale. 

Dorothee  Royale. 

Gros  Dillen. 

Dillen. 

Des  Trois  Tours. 

Mabille. 


Beurre  d'Yelle. 
De  Melon. 
Melin  de  Kops. 
Beurre  Magnifique. 
Beurre  Incomparable. 


A  chance  seedling  near  Brussels,  Belgium,  dedicated  by  Van 
Mons,  and  named  in  honour  of  his  friend  Dr.  Augustus  Fre- 


HIE    PEAR. 


Beurre  Did. 

Clerick  Adrien  Diel,  a  distinguished  German  pomologist.  Its 
vigour,  productiveness  and  beauty,  have  made  it  already  a 
general  favourite  with  our  planters.  It  is  in  every  respect,  a 
first  rate  fruit  in  favourable  situations,  but  on  very  young  trees 
and  in  cold  soils,  it  is  apt  to  be  rather  coarse  and  astringent. 
The  tree  has  long,  very  stout,  twisting  branches,  and  is  uncom- 
monly vigorous.  Young  shoots  dark  grayish-brown. 

Fruit  large,  varying  from  obovate  to  obtuse-pyriform.  Skin 
rather  thidk,  lemon  yellow,  becoming  orange  yellow,  marked 
with  large  brown  dots,  and  marblings  of  russet.  Stalk  an  inch 
to  an  inch  and  three  quarters  long,  stout,  curved,  set  in  a  rather 


426 


THE    PEAR. 


uneven  cavity.  Calyx  nearly  closed,  and  placed  in  a  slightly 
furrowed  basin.  Flesh  yellowish-white,  a  little  coarse  grained, 
especially  at  the  core,  but  rich,  sugary,  half  melting,  and  in 
good  specimens,  buttery  and  delicious.  In  eating,  in  this  coun- 
try, from  September  to  December,  if  picked  and  ripened  in  the 
house. 


Bosc.    Thomp. 

Bosc's  Flaschenbirne.     Calebasse  Bosc  (erroneously). 


Beurre  Bosc. 
The  Beurre  Bosc  is  a  pear  to  which  we  give  our  unqualified 


THE    PEAR. 


427 


piaise.  It  is  large,  handsome,  a  regular  bearer,  always  perfect, 
and  of  the  highest  flavour.  It  bears  singly,  and  not  in  clusters, 
looking  as  if  thinned  on  the  tree,  whence  it  is  always  of  fine 
size.  It  was  raised  in  1807  by  Van  Mons,  and  named  Calebasse 
Bosc  in  honour  of  M.  Bosc,  a  distinguished  Belgian  cultivator. 
Having  also  been  received  at  the  garden  of  the  Horticultural 
Society  of  London  under  the  name  of  Beurre  Bosc,  Mr.  Thomp- 
son thought  it  best  to  retain  this  name,  as  less  likely  to  lead  to 
a  confusion  with  the  Calebasse,  a  distinct  fruit.  The  tree  grows 
vigorously;  shoots  long,  brownish  olive. 

Fruit  large,  pyriform,  a  little  uneven,  tapering  long  and 
gradually  into  the  stalk.  Skin  pretty  smooth,  dark  yellow,  a 
good  deal  covered  with  streaks  and  dots  of  cinnamon  russet, 
and  slightly  touched  with  red  on  one  side.  Stalk  one  to  two 
inches  long,  rather  slender,  curved.  Calyx  short,  set  in  a  very 
shallow  basin.  Flesh  white,  melting,  very  buttery,  with  a  rich, 
delicious  and  slightly  perfumed  flavour.  Ripens  gradually  from 
the  last  of  September  to  the  last  of  October. 

BEURRE,  EASTER.     P.  Mag.  Thomp. 


Beu-rrt  Faster. 


42S 


THE    1'EAR. 


Bergamotte  de  la  Pentecote. 
Beurre  de  la  Pentecote. 
Beurre  d'Hiver  de  Bruxelles. 
Doyenn6  d'Hiver. 
Doyenne1  du  Printemps. 
Beurr<§  Roupe. 
Du  Patre. 


Beurre  de  Paques. 

Philippe  de  Paques. 

Bezi  Chaumontelle  tres  gros. 

Chaumontel  tres  gros. 

Canning. 

Seigneur  d'Hiver 


The  Easter  Beurre  is  considered  abroad,  one  of  the  very  best 
late  winter  or  spring  pears.  It  seems  to  require  a  rather  warm- 
er climate  than  that  of  the  eastern  states,  to  arrive  at  full  per- 
fection, and  has  disappointed  the  expectation  of  many  cultiva- 
tors. It  bears  well  here,  but  is  rather  variable  in  quality.  In 
good  seasons,  if  packed  away  in  boxes  and  ripened  off  in  a  warm 
room,  it  is  a  delicious,  melting,  buttery  fruit.  The  tree  grows 
upright,  and  thriftily,  with  reddish  yellow  shoots.  It  requires 
a  warm  exposure  and  a  rich  soil,  to  give  fine  fruit  as  an  open 
standard  tree. 

Fruit  large,  roundish-obovate,  often  rather  square  in  figure. 
Skin  yellowish-green,  sprinkled  with  many  russetty  dots,  and 
some  russet,  which  give  it  a  brownish  cheek  in  some  specimens. 
Stalk  rather  short,  stout,  planted  in  an  abruptly  sunken,  obtuse 
cavity.  Calyx  small,  closed,  but  litt  e  sunk  among  the  plaited 
folds  of  the  angular  basin.  Flesh  white,  fine  grained,  very  but- 
tery, melting,  and  juicy,  with  a  sweet  and  rich  flavour. 


BLOODGOOD.      Man. 
Early  BeurrS,  of  some. 


Bloodgood 


The  Bloodgood  is 
the  highest  flavoured 
of  all  early  pears,  and 
deserves  a  place  even 
in  the  smallest  garden. 
It  was  named  from  the 
circumstance  of  its  hav- 
ing been  brought  into 
notice  about  1835,  by 
the  late  James  Blood- 
good,  nurseryman, 
Flushing,  L.  I.  The 
sort  was  brought  to 
that  nursery  as  a  new 
variety,  with  out  a  name 
however,  by  some  per- 
son on  Long  Island, 
unknown  to  Mr.  B., 
who  was  never  able 
afterward  to  trace  its 
history  further.  The 


THE    PEAR. 


429 


tree  is  rather  short  jointed,  with  deep  reddish  brown  wood,  grows 
moderately  fast,  and  bears  early  and  regularly.  The  fruit,  like 
that  of  all  early  pears,  is  better  if  ripened  in  the  house.  It 
surpasses  every  European  variety  of  the  same  season,  and 
together  with  the  Dearborn's  Seedling,  another  native  sort,  will 
supplant  in  all  our  gardens  the  Jargonelle,  and  all  inferiour  early 
pears. 

Fruit  of  medium  size,  turbinate,  inclining  to  obovate,  thick- 
ening very  abruptly  into  the  stalk.  Skin  yellow,  sprinkled 
with  russet  dots,  and  net-work  markings,  giving  it  a  russetty 
look  on  one  side.  Calyx  strong,  open,  set  almost  without  de- 
pression. Stalk  obliquely  inserted,  without  depression,  short, 
dark  brown,  fleshy  at  its  base.  Flesh  yellowish-white,  buttery 
and  melting,  with  a  rich,  sugary,  highly  aromatic  flavour.  The 
thin  skin  has  a  musky  perfume.  Core  small.  Ripe  from  the 
25th  of  July  to  the  10th  of  August. 


BUFFUM.     Man. 
Buffam. 


The  Buffam  is  a 
native  of  Rhode 
Island,  and  from 
its  general  resem- 
blance to  the  Doy- 
enne, it  is,  no  doubt, 
a  seedling  of  that 
fine  sort.  It  is  an 
orchard  pear  of  the 
first  quality,  as  it  is 
a  very  strong,  up- 
right grower,  bears 
large,regulaFcrops, 
and  is  a  very  hand- 
some and  saleable 
fruit.  It  is  a  little 
variable  in  quality. 
We  have  frequent- 
ly eaten  them  so 
fine,  as  scarcely  to 
be  distinguished 
from  the  Doyenne, 


and 


again, 


when 


rather  insipid.  It 
may  be  considered 
a  beautiful  and 
good,  though  not 
first  rate  variety. 


430 


THE    PEAR. 


Fruit  of  medium  size,  oblong  obovate,  a  little  smaller  on  one 
side.  Skin  fair,  deep  yellow,  (brownish  green  at  first,)  iinelv 
suftused  over  half  the  fruit,  with  bright  red,  sprinkled  with  small 
brown  dots,  or  a  little  russet.  Stalk  an  inch  long,  inserted  in  a 
very  slight  cavity.  Calyx  with  small  segments,  and  basin  of 
moderate  size.  Flesh  white,  buttery,  not  so  juicy  as  the  Doy- 
enne, but  sweet,  and  of  excellent  flavour.  The  strong  upright 
reddish-brown  shoots,  and  peculiar  brownish-green  appearance 
of  the  pear,  before  ripening,  distinguish  this  fruit.  September 

CHURCH. 


Church. 

This  and  also  the  Parsonage,  both  of  which  are  undoubtedly 
fruits  of  the  highest  excellence,  were  brought  to  our  notice  by 
S.  P.  Carpenter,  of  New  Rochelle,  who  has  made  diligent  in- 
quiry as  to  their  origin,  of  very  aged  people  of  the  vicinity,  who 
are  conversant  with  their  history,  and  uniformly  state  that  the 
trees  originated  on  land  belonging  to  Trinity  Church  of  that 
village,  where  the  trees  now  stand.  The  former  is  a  tree  of 
two  feet  in  diameter,  forty  feet  high ;  the  latter,  which  stands 


THE    I'EAR. 


near  the  parsonage,  is  also  a  healthy  tree  of  about  the  same 
age,  and  uniformly  a  great  bearer,  yielding  from  fifteen  to 
twenty  bushels  annually.  The  habit  of  the  Church  pear  is 
somewhat  spreading  in  its  growth,  uniformly  productive,  and 
the  fruit  unvarying  in  its  quality ;  young  wood  deep  yellow,  or 
fawn. 

Fruit  rather  below  medium  size,  oblate,  inclining  to  turbinate, 
generally  very  much  depressed,  somewhat  angular.  Stalk 
rather  long,  stout,  at  its  insertion  in  a  small  cavity  surrounded 
by  russet.  Calyx,  small  and  closed  in  a  broad,  rather  shallow 
basin.  Skin  green,  becoming  yellow  at  maturity.  Flesh  white, 
very  buttery,  juicy,  melting,  with  an  exceedingly  rich,  sweet, 
and  highly  perfumed  flavour.  Core  small.  Ripens  slowly,  and 
continues  in  use  all  of  September. 


DEARBORN'S  SEEDLING, 
Nones. 


Dearborn's  Seedling. 


Man.  Thomp. 

A  very  admirable,  early 
pear,  of  first  quality,  raised 
in  1818,  by  the  Hon.  H.  A. 
S.  Dearborn,  of  Boston.  It 
bears  most  abundant  crops 
in  every  soil,  and  is  one  of 
the  most  desirable  early  va- 
rieties, succeeding  the  Blood- 
good,  and  preceding  the 
Bartlett.  Young  shoots 
long,  dark  brown.  Fruit 
scarcely  of  medium  size,  tur- 
binate, and  very  regularly 
formed.  Skin  very  smooth, 
clear  light  yellow,  with  a 
few  minute  dots.  Stalk  slen- 
der, rather  more  than  an 
inch  long,  set  with  very  little 
depression.  Calyx  with  de- 
licate, spreading  segments, 
set  in  a  very  shallow  basin. 
Flesh  white,  very  juicy  and 
melting,  sweet  and  sprightly 
in  flavour.  Ripens  about 
the  middle  of  August. 


Dix. 


Man.  Ken. 

The  Dix  is,  unquestionably,  a  fruit  of  the  highest  excellence, 
and  well  deserves  the  attention  of  all  planters.  It  is  one  of  the 
hardiest  of  pear  trees,  and  although  the  tree  does  not  come  into 
bearing  until  it  has  attained  considerable  size,  yet  it  produces 


432 


THE    PEAR. 


Dix. 

abundantly,  and  from  its  habit,  will  undoubtedly  prove  remark- 
ably  long-lived,  and  free  from  disease.     The  young  branches 


THE    PEAR. 


433 


are  pale  yellow,  upright  and  slender.  The  original  tree,  about 
thirty-five  years  old,  stands  in  the  garden  of  Madam  Dix,  Bos- 
ton. It  bore  for  the  first  time  in  1826. 

Fruit  large,  oblong,  or  long  pyriform.  Skin  roughish,  fine 
deep  yellow  at  maturity,  marked  with  distinct  russet  dots,  and 
sprinkled  with  russet  around  the  stalk.  Calyx  small,  for  so 
large  a  fruit,  basin  narrow,  and  scarcely  at  all  sunk.  Stalk 
rather  stout,  short,  thicker  at  each  end,  set  rather  obliquely,  but 
with  little  or  no  depression.  Flesh  not  very  fine  grained,  but 
juicy,  rich,  sugary,  melting,  and  delicious,  with  a  slight  per- 
fume. October  and  November. 

DOYENNE  BOUSSOCK. 

Doyenne  Boussouck  nouvelle.        Beurre  de  Merode. 
Double  Philippe. 

Tree  vigorous,  an  early  and  productive  bearer.  Fruit  vary- 
ing in  form,  obovate,  inclining  to  conic,  large  specimens  oblate. 
Skin  rough,  deep  yellow,  netted  and  clouded  with  russet,  with  a 


Doyenne  Boussock. 


434  THE    PEAR. 

warm  cheek.  Stalk  rather  short  and  stout,  inserted  in  a 
round  cavity.  Calyx  open,  basin  shallow.  Flesh  buttery,  juicy, 
melting,  sweet,  aromatic,  and  excellent.  September  and  October 

DOYENNE  D'ETE.     Nois.  Bon.  Jard. 

Summer  Doyenne".         Doyenne  de  Juillet. 
Duchess  de  Berry  d'ete  of  Bivort. 

Tree  very  vigorous,  upright,  an  early  and  profuse  bearer 
Fruit  small,  roundish,  obovate,  slightly  turbinate.  Skin  smooth, 
fine,  yellow,  often  shaded  with  bright  red,  and  covered  with 
numerous  grey  or  russet  dots.  Stalk  rather  short  and  thick, 
fleshy  at  its  junction,  with  the  fruit,  almost  without  depression. 
Calyx  small,  and  open  in  a  very  shallow,  slightly  corrugated 
basin.  Flesh  white,  melting,  juicy,  with  a  sweet  pleasant  flavour. 
A  very  good  early  pear,  ripening  about  the  same  time,  or  a 
little  later  than  Madeline.  Last  of  July. 

DOYENNE 


Doyenne  d'Hiver  d'Alencon.     Prevoost 
Doyenne  Gris  d'  Hiver  Nouveau. 
Doyenne  Marbre.     Cat.  H.  A. 
Doyenne  d'Hiver  Nouveau.     Bivort. 
St.  Michael  d'Hiver. 


•  Doyenne  d'Hiver  cPAkncon 


THE    PEAR.  435 

Tree  vigorous,  making  a  handsome  pyramid,  succeeds  on 
quince.  Fruit  medium,  roundish-oval,  inclining  to  obovate  or 
pyriform.  Skin  rough,  yellow,  shaded  with  dull  crimson,  or 
carmine,  thickly  sprinkled  with  russet  or  brown  dots.  Stalk  ot 
moderate  length,  pretty  large,  inserted  in  a  medium  cavity. 
Calyx  open,  segments  persistent,  basin  deep,  round,  upright. 
Flesh  somewhat  granular,  buttery,  juicy,  sugary,  very  rich, 
sprightly,  and  highly  perfumed.  December  to  April. 


DOYENNE  SIEULLE. 

Sieulle.        Beurre  Sieulle. 
Bergamotte  Sieulle. 


Doyenne  Sieutte. 

Raised  by  M.  Sieulle,  gardener.  Tree  vigorous  and  produc- 
tive. Fruit  medium,  conic,  truncate,  angular.  Skin  greenish- 
yellow,  thickly  sprinkled  with  green  or  brown  dots.  Stalk 
long,  curved,  stout,  inserted  in  a  broad  cavity  by  a  ring  or  lip. 
Calyx  open  in  a  small  shallow  basin.  Flesh  white,  coarse,  very 
buttery,  juicy,  with  a  rich  vinous,  slightly  aromatic  flavour. 
October,  November. 


436 


THE    PEAR. 


DOYENNE,  WHITE. 

Virgalieu,  of  New  York. 

St.  Michael,  of  Boston. 

Butter  pear,  of  Philadelphia. 

Virgaloo.  )  of  some  American 

Bergoloo.  f     gardens. 

Yellow  Butter.     Coxe. 

White  Beurre. 

White  Autumn  Beurre. 

Dean's. 

Warwick  Bergamot 

Snow  Pear. 

Pine  Pear. 

St.  Michel 

Reigner. 

T)oyenn6.    Duh.  MiU. 


of  the 
English. 


Thomp.  Lind.  P.  Mag. 

Doyenne  blanc. 

Beurre  blanc. 

Poire  de  Simon. 

Poire  neige. 

Poire  de  Seigneur.          of  the 

Poire  Monsieur.          I  French. 

Valencia. 

Citron  de  Septembre. 

Bonne-ente. 

A  courte  queue.         _, 

Kaiserbirne.  "| 

Kaiser  d'Automne.  I  oftiie 

Weisse  Herbst  Butterbirne.  f  Dutch 

Dechantsbirne.  J 

Nouvelle  d'0ue£ 


Doyenne  White. 

The  White  Doyenne  is,  unquestionably,  one  of  the  most  per- 
fect of  autumn  pears.  Its  universal  popularity  is  attested  by  the 
great  number  of  names  by  which  it  is  known  in  various  parts  of 
the  world.  As  the  Virgalieu  in  New  York,  Butter  Pear  in  Phila- 


THE    PEAR.  437 

delphia  and  St.  Michel's  inBoston,  it  is  most  commonly  known, 
but  all  these  names,  so  likely  to  create  confusion,  should  be  laid 
aside  for  the  true  one,  White  Doyenne.*  It  is  an  old  French  va- 
riety. The  branches  are  strong,  upright,  yellowish-gray  or  light 
brown. 

Fruit  of  medium  or  large  size,  regularly  formed,  obovate.  It 
varies  considerably  in  different  soils,  and  is  often  shorter  or 
longer  on  the  same  tree.  Skin  smooth,  clear,  pale  yellow,  regu- 
larly sprinkled  with  small  dots,  and  often  with  a  fine  red  cheek. 
Stalk  brown,  from  three-fourths  to  an  inch  and  a  fourth  long,  a 
little  curved,  and  planted  in  a  small,  round  cavity.  Calyx  al- 
ways very  small,  closed,  set  in  a  shallow  basin,  smooth  or  deli- 
cately plaited.  Flesh  white,  fine-grained,  very  buttery,  melt- 
ing, rich,  high-flavoured,  and  delicious.  September,  and,  if 
picked  early  from  the  tree,  will  often  ripen  gradually  till 
December. 

The  DOYENNE  PANACHE,  or  Striped  Dean,  is  a  variety  rather 
more  narrowing  to  the  stalk,  the  skin  prettily  striped  with  yel- 
low, green,  and  red,  and  dotted  with  brown.  Flesh  juicy,  melt- 
ing, but  not  high  flavoured.  October. 

DOYENNE,  GRAY.     Thomp.  Lind.  P.  Mag. 

Gray  Butter  Pear.  Doyenne"  Gris.    Duh. 

Gray  Deans.  Doyenne  Rouge. 

Gray  Doyenne.  Doyenne  Roux.    Nois  Poii. 

Red  DoyennS.  Doyenne1  d'Automne. 

St.  Michel  Dore.  Red  Beurre.      )  incorrectly 

Doyenne  Galeux.  Beurre  Rouge.  J    of  some. 

DoyennS  Boussouck,  (of  some.) 

The  Gray  Doyenne  strongly  resembles  the  White  Doyenne 
in  flavour  and  general  appearance,  except  that  its  skin  is  covered 
all  over  with  a  fine,  lively  cinnamon  russet.  It  is  a  beau- 
tiful pear,  usually  keeps  a  little  longer,  and  is  considered  by 
many  rather  the  finer  of  the  two.  Shoots  upright,  grayish- 
brown. 

Fruit  of  medium  size,  obovate,  but  usually  a  little  rounder  than 
the  White  Doyenne".  Skin  wholly  covered  with  smooth  cinna- 
mon russet,  (rarely  a  little  ruddy  next  the  sun.)  Stalk  half,  to 
three-fourths  of  an  inch  long,  curved,  set  in  a  narrow,  rather 
deep  and  abrupt  cavity.  Calyx  small,  closed,  and  placed  in  a 
smooth,  shallow  basin.  Flesh  white,  fine  grained,  very  buttery, 
melting,  rich,  and  delicious.  Middle  of  October,  and  will  keep 
many  weeks. 

*  Virgalieu  seems  an  American  name,  and  is  always  liable  to  be  con- 
founded with  the  Yirgouleuse,  a  very  different  fruit.  The  Doyenne1,  (pro- 
nounced dwoy-annay,)  literally  dearuship,  is  probably  an  allusion  to  the 
Dean,  by  whom  it  was  first  brought  into  notice. 


(38 


THE    PEAR. 


FLEMISH  BEAUTY.     Lind.  Thomp. 

Belle  de  Flanders.        Poire  Davy. 
Bosch  Nouvelle.  Imperatrice  de  France. 

Bosch.  Fondant  Du  Bois. 

Bosc  Sire.  Boschpeer. 

Beurre  Spence,  (erroneously.) 


In  good  soils  and  open  situations,  the  Flemish  Beauty  is  cer- 
tainly one  of  the  most  superb  pears  in  this  climate.  We  have 
seen  specimens,  grown  on  the  banks  of  the  Hudson,  the  past 
summer,  which  measured  twelve  inches  in  circumference,  and 
were  of  the  finest  quality.  The  tree  is  very  luxuriant,  and  bears 
early  and  abundantly ;  the  young  shoots  upright  dark  brown. 
It  should  be  remarked,  however,  that  the  fruit  requires  to  be 
gathered  sooner  than  most  pears,  even  before  it  parts  readily 
from  the  tree.  If  it  is  then  ripened  in  the  house,  it  is  always 
fine,  while,  if  allowed  to  mature  on  the  tree,  it  usually  becomes 
soft,  flavourless,  and  decays  soon. 


THE     PEAK. 


43S 


Fruit  large,  obovate.  Skin  a  little  rough,  the  ground  pale 
yellow,  but  mostly  covered  with  marblings  and  patches  of  light 
russet,  becoming  reddish  brown  at  maturity,  on  the  sunny  side. 
Stalk  rather  short,  from  an  inch  to  an  inch  and  a  half  long,  and 
pretty  deeply  planted  in  a  peculiarly  narrow,  round  cavity. 
Calyx  short,  open,  placed  m  a  small,  round  basin.  Flesh  yel- 
lowish-white, not  very  fine  grained,  but  juicy,  melting,  very 
saccharine  and  rich,  with  a  slightly  musky  flavour.  Last  of 
September. 

FONDANTE  D'AUTOMNE.     Thomp. 
Belle  Lucrative.  Seigneur  d'Esperin,  originally. 

Fondante  d'Automne.        Bergamotte 


Fondante  d?Automne. 

If  we  were  asked  which  are  the  two  highest  flavoured  pears 
known  in  this  country,  we  should  not  hesitate  to  name  the  Seck- 
el,  and  the  Fondante  d'Automne,  (Autumn  melting.}  It  is  a 
new  Flemish  pear,  and  no  garden  should  be  destitute  of  it.  The 
tree  is  of  moderate  growth,  the  young  shoots  long,  yellowish-gray. 

Fruit  medium  size,  obovate,  narrow,  but  blunt  at  the  stalk. 


440  THE    PEAR. 

Skin  pale  yellowish-green,  slightly  russeted.  Stalk  little  more 
than  an  inch  long,  stout,  often  fleshy,  obliquely  inserted  in  a 
slight,  irregular  cavity.  Calyx  very  short,  open,  with  few  divi- 
sions, set  in  a  basin  of  moderate  depth.  Flesh  exceedingly 
juicy,  melting,  sugary,  rich  and  delicious.  Last  of  September. 

KIRTLAND. 

Kirtland's  Seedling.        Kirtland's  Seckel. 
Kirtland's  Beurre. 

Raised  by  H.  T.  Kirtland,  Poland,  Ohio.  Tree  moderately 
vigorous.  Young  wood  olive  brown. 

Fruit  medium  or  below,  obtusely  obovate,  or  Bergamot  shape, 
sometimes  obscurely-pyriform.  Skin  fine  yellow,  mostly  cover- 
ed with  bright  russet,  occasionally  mottled  and  streaked  with 
red  on  the  sunny  side.  Stalk  rather  short  and  stout,  inserted 
in  a  small  cavity,  often  by  a  ring  or  lip.  Calyx  partially  open, 
persistent ;  basin  shallow  and  broad.  Flesh  melting,  juicy,  sweet, 
aromatic,  and  excellent,  very  like  the  Seckel  but  not  so  rich. 
Ripe  first  of  September.  (Prof.  Kirtland  in  Pom.  Rep.) 

LAWRENCE. 

Origin,  Flush- 
ing, L.  I,  and 
first  brought  to 
notice  by  Wil- 
comb  and  King. 
Tree  of  mode- 
rate growth,  an 
early  and  pro- 
fuse bearer. 

Fruit  full  me- 
dium size,  ob- 
ovate, obtuse- 
pyriform.  Stalk 
rather  long,  in- 
serted in  an  ir- 
regular cavity, 
generally  at  an 
inclination,  and 
sometimes  by  a 
lip.  Calyx  par- 
tially closed  in 
a  broad  shallow 
basin,  surround- 
ed by  promi- 
nences. Skin 
fine  lemon  yel- 
low, uneven, 
very  thickly  Lawrence. 


THE    PEAR. 


441 


covered  with  minute  brown  dots.  Flesh  whitish,  slightly  gra- 
nular, somewhat  buttery,  with  a  very  rich  aromatic  flavour. 
November  to  January.  This  is  unsurpassed  among  our  early 
winter  pears. 

MADELEINE,  OR  CITRON  DES  CARMES.     Lind.  P.  Mag.  Thomp, 

Madeleine.    Nois.  Green  Chisel.  )  incorrectly,  of  some 

Citron  des  Cannes.     0.  Dull.    Early  Chaumontelle.   )  American  gardens. 

Magdelen. 

The  Madeleine  is  one  of 
the  most  refreshing  and 
excellent  of  the  early  pears; 
indeed,  as  yet,  much  the 
best  at  the  time  of  its  ripen- 
ing— before  theBloodgood. 
It  takes  its  name  from  its 
being  in  perfection,  in 
France,  at  the  feast  of  St. 
Madeleine.  Citron  des  Car- 
mes  comes  from  its  being 
first  cultivated  by  the  Car- 
melite monks.  It  is  much 
the  finest  early  French  va- 
riety, and  deserves  a,  place 
in  all  collections.  The  tree 
is  fruitful  and  vigorous,  with 
long  erect  olive-coloured 
branches. 

Fruit  of  medium  size, 
obovate,  but  tapering  gra- 
dually to  the  stalk.  Stalk 
long  and  slender,  often 
nearly  two  inches,  set  on  Madeleine,  or  Citron  des  Carmes. 
the  side  of  a  small  swelling.  Skin  smooth,  pale  yellowish-green, 
(very  rarely,  with  a  little  brownish  blush  and  russet  specks 
around  the  stalk.)  Calyx  small,  in  a  very  shallow,  furrowed 
basin.  Flesh  white,  juicy,  melting,  with  a  sweet  and  delicate 
flavour,  slightly  perfumed.  Middle  and  last  of  July. 

OTT. 

A  seedling  of  the  Seckel;  originated  with  Samuel  Ott,  Mont- 
gomery Co.,  Pa.  Tree  moderately  vigorous,  with  short  and 
stout  yellowish-olive  branches. 

Fruit  small,  roundish,  turbinate.  Skin  greenish-yellow,  par- 
tially netted  with  russet,  reddish  on  the  sunny  side.  Stalk  long 
and  curved,  inserted  in  a  slight  depression.  Calyx  in  a  round, 
open  basin.  Flesh  melting,  sugary,  rich,  perfumed  and  aroma- 

19* 


442  THE    PEAR. 

tic.  Ripe  middle  of  Au- 
gust. An  excellent  little 
pear,  not  quite  equal  to 
the  Seek  el,  but  valuable 
for  its  earliness. 


ROSTIEZER. 

A  foreign  variety  which 
is  scarcely  medium  in  size 
and  has  not  generally 
much  beauty  of  colour, 
yet  combines  an  assem- 
blage of  excellences  that 
places  it  in  the  rank  be- 
fore any  other  of  its  season. 
It  is  healthy  and  vigorous 
in  its  habit,  an  early  and 
most  profuse  bearer,  and 
in  flavour  is  only  equalled 
by  the  Seckel,  which  ri- 
pens six  weeks  later.  Form 
obovate-pyriform,  some- 
times turbinate.  Skin  dull 
yellow  green,  mixed  with 
reddish-brown  on  the  sun- 
ny side.  Stalk  long  and 
slender,  curved,  and  in- 
serted with  very  little 
depression.  Calyx  open, 
persistent;  basin  small,  and 
corrugated.  Flesh  juicy, 
melting,  somewhat  but- 
tery, exceedingly  sugary, 
vinous,  aromatic  and  plea- 
santly perfumed.  Middle 
of  August  to  middle  of 
September.  The  young 
trees  produce  but  few 
shoots  of  strong  growth, 
and  require  severe  shorten- 
ing to  bring  them  into  a 
fine  symmetric  form. 


'osiie-.ar. 


THE    PEAR.  443 


SECKEL.     Coxe.  Lind.  Thomp. 

Seckle.  Syckle. 

SickeL  Bed  Cheeked  Seckel. 

New-York  Bed  Cheek. 

We  do  not  hesitate  to 
pronounce  this  American 
pear  the  richest  and  most 
exquisitely  flavoured  variety 
known.  In  its  highly  con- 
centrated, spicy,  and  honied 
flavour,  it  is  not  surpassed, 
nor  indeed  equalled,  by  any 
European  variety.  When 
we  add  to  this,  that  the 
tree  is  the  healthiest  and 
hardiest  of  all  pear  trees, 
forming  a  fine,  compact, 
symmetrical  head,  and  bear- 
ing regular  and  abundant 
crops  in  clusters  at  the  ends 
of  the  branches,  it  is  easy 
to  see  that  we  consider  no 
garden  complete  without  it.  Seckel 

Indeed  we  think  it  indispensable  in  the  smallest  garden.  The 
stout,  short-jointed  olive-coloured  wood,  distinguishes  this 
variety,  as  well  as  the  peculiar  reddish-brown  colour  of  the 
fruit.  The  soil  should  receive  a  top-dressing  of  manure  fre- 
quently, when  the  size  of  the  pear  is  an  object.  The  Seckel  pear 
originated  on  the  farm  of  Mr.  Seckel,  about  four  miles  from 
Philadelphia* 

*  The  precise  origin  of  the  Seckel  pear  is  unknown.  The  first  pomolo- 
gists  of  Europe  have  pronounced  that  it  is  entirely  distinct  from  any  Eu- 
ropean variety,  and  its  affinity  to  the  Rousselet,  a  well  known  German 
pear,  leads  to  the  supposition  that  the  seeds  of  the  latter  pear  having  been 
brought  here  by  some  of  the  Germans  settling  near  Philadelphia,  by  chance 
produced  this  superior  seedling.  However  this  may  be,  the  following 
morceau  of  its  history  may  be  relied  on  as  authentic,  it  having  been  re- 
lated by  the  late  venerable  Bishop  White,  whose  tenacity  of  memory  is 
well  known.  About  80  years  ago,  when  the  Bishop  was  a  lad,  there  was 
a  well  known  sportsman  and  cattle  dealer  in  Philadelphia,  who  was  fami- 
liarly known  as  "Dutch  Jacob."  Every  season,  early  in  the  autumn,  on 
returning  from  his  shooting  excursions,  Dutch  Jacob  regaled  his  neigh- 
bours with  pears  of  an  unusually  delicious  flavour,  the  secret  of  whose 
place  of  growth,  however,  he  would  never  satisfy  their  curiosity  by  di- 
vulging. At  length,  the  Holland  Land  Company,  owning  a  considerable 
tract  south  of  the  city,  disposed  of  it  in  parcels,  and  Dutch  Jacob  then 
secured  the  ground  on  which  his  favourite  pear  tree  stood,  a  fine  strip  of 
land  near  the  Delaware.  Not  long  afterwards,  it  became  the  farm  of  Mr. 
Seckel,  who  introduced  this  remarkable  fruit  to  public  notice,  and  it  re- 


444  THE    PEAF. 

It  was  sent  to  Europe  by  the  late  Dr.  Hossack,  in  1819,  and 
the  fruit  was  pronounced  by  the  London  Horticultural  Society 
exceeding  in  flavour  the  richest  of  their  autumn  pears. 

Fruit  small,  (except  in  rich  soils,)  regularly  formed,  obovate. 
Skin  brownish-green  at  first,  becoming  dull  yellowish-brown, 
with  a  lively  russet  red  cheek.  Stalk  half  to  three-fourths  of 
an  inch  long,  slightly  curved,  and  set  in  a  trifling  depression. 
Calyx  small,  and  placed  in  a  basin  scarcely  at  all  sunk.  Flesh 
whitish,  buttery,  very  juicy  and  melting,  with  a  peculiarly  rich, 
spicy  flavour  and  aroma.  It  ripens  gradually  in  the  house  from 
the  end  of  August  to  the  last  of  October. 


SHELDON. 
Wayne. 


Sheldon. 
Tree  vigorous,  erect,  hardy,  and  a  good  bearer,  shoots  yellow- 

ceived  his  name.  Afterwards  the  property  was  added  to  the  vast  estate 
of  the  late  Stephen  Girard.  The  original  tree  still  exists,  (or  did  a  few 
years  ago,)  vigorous  and  fruitful  Specimens  of  its  pears  were,  quite 
lately,  exhibited  at  the  annual  shows  of  the  Pennsylvania  Horticultural 
Society. 


THE    PEAR. 


445 


ish.     An  accidental  seedling  on  the  farm  of  Mr.  Sheldon,  in  the 
town  of  Penfield,  Wayne  County,  N.  Y. 

Fruit  medium  or  above,  roundish,  truncate,  conic,  sometimes 
oval,  or  Bergamot  shape.  Skin  yellow,  or  greenish-russet,  with 
a  richly  shaded  cheek.  Stalk  short,  inserted  in  an  uneven 
cavity.  Calyx  small,  set  in  a  round  narrow  basin.  Flesh  a 
little  coarse,  melting,  juicy,  with  a  very  brisk,  vinous,  highly 
perfumed  flavour,  Ripens  in  October. 

TYSON. 

A  native  seedling, 
found  in  a  hedge  on 
the  farm  of  Jonathan 
Tyson,  of  Jenkin- 
town,  near  Phila- 
delphia. Tree  an 
upright  vigorous 
grower,  but  a  tardy 
bearer,  very  produc- 
tive, young  wood 
dark  brown. 

Fruit  medium, 
considerably  rang- 
ing in  shape  from 
conic,  to  pyramidal, 
and  pyriform.  Skin 
clear,  deep  yellow 
at  full  maturity, 
slightly  russeted, 
with  a  fine  crimson 
cheek.  Stalk  long 
and  curved,  gene- 
rally inserted  by  a 
fleshy  ring  or  lip. 
Calyx  open,  basin 
shallow.  Flesh  ra- 
ther fine,  juicy, 
melting,very  sugary, 
and  somewhat  aro- 
matic. Ripens  last 
of  August  and  first 
of  September. 

URBANISTE.     Thomp.  Lind. 
Count  Coloma.        BeurrS  Picquery. 
St.  Marc  ?    Beurre  Drapiez. 

The  Urbaniste  is  a  fruit  for  which  we  confidently  predict  the 
highest  popularity  in  this  country.  In  its  delicious  flavour  it 


THE    PEAR. 


Urbaniste. 

compares,  perhaps,  more  nearly  with  the  favourite  old  Doyenne" 
or  Virgalieu,  than  any  other  fruit,  and  adds,  when  in  perfection, 
a  delicate  perfume,  peculiarly  its  own.  Its  handsome  size  and 
appearance,  and  remarkably  healthy  habit,  commend  it  for  those 
districts  where,  from  neglect  or  bad  soil,  the  Doyenne  does  not 
flourish.  The  tree  is  a  moderately  vigorous  grower,  and  though 
it  does  not  begin  to  bear  so  early  as  some  of  the  new  varieties, 
it  yields  abundant  and  regular  crops,  and  gives  every  indication 
of  a  long-lived,  hardy  variety.  For  the  orchard  or  garden  in 
the  middle  states,  therefore,  we  consider  it  indispensable.  With 
so  many  other  fine  sorts,  we  owe  this  to  the  Flemish,  it  having 
been  originated  by  the  Count  de  Coloma,  of  Malines.  It  was 
first  introduced  into  this  country  in  1823.  Young  shoots  up- 
right, short-jointed,  greyish  yellow. 

Fruit  of  medium  size,  often  large,  pyramidal  obovate.     Skin 
smooth  and  fair,  pale  yellow,  with  gray  dots,  and  a  few  russet 


THE    PEAR.  447 

streaks.  Stalk  about  an  inch  long,  rather  stout,  and  inserted  iu 
a  well  marked  or  rather  broad  depression.  Calyx  small,  closed 
and  set  in  a  narrow  basin,  which  is  abruptly  and  rather  deeply 
sunk.  Flesh  white,  (yellowish  at  the  core,)  buttery,  very  melt- 
ing and  rich,  with  a  copious,  delicious  juice,  delicately  perfumed. 
Kiperis  from  the  last  of  September  till  the  end  of  November,  if 
kept  in  the  house. 

WINTER  NELIS.     Lind.  Thomp. 

Ne"lis  d'Hiver.  La  Bonne  Malinoise. 

Bonne  de  Malines.  Milanaise  Cuvelier. 

Bern-re"  de  Malines.          Etourneau. 


Winter  Nelis. 

The  Winter  Nelis  holds,  in  our  estimation,  nearly  the  same 
rank  among  winter  pears,  that  the  Seckel  does  among  the  au- 
tumnal varieties.  It  is  a  very  hardy  and  thrifty  tree,  and  bears 
regular  crops  of  pears  which  always  ripen  well,  and  in  succes- 
sion. Branches  diverging,  rather  slender,  light  olive. 

It  is  a  Flemish  pear,"  and  was  originated  by  M.  Nelis,  of 
Mechlin. 


448  THE    PEAR. 

Fruit  of  medium  size,  or  usually  a  little  below  it,  roundish- 
obovate,  narrowed-in  near  the  stalk.  Skin  yellowish-green  at 
maturity,  dotted  with  grey  russet,  and  a  good  deal  covered  with 
russet  patches  and  streaks,  especially  on  the  sunny  side.  Stalk 
an  inch  and  a  half  long,  bent,  and  planted  in  a  narrow  cavity. 
Calyx  open,  with  stiff,  short  divisions,  placed  in  a  shallow  basin. 
Flesh  yellowish-white,  fine  grained,  buttery  and  very  melting, 
abounding  with  juice,  of  a  rich,  saccharine,  aromatic  flavour.  In 
perfection  in  December,  and  keeps  till  the  middle  of  January. 


CLASS  H. 

Comprises  those  of  very  good  quality ;  those  that  are  new 
and  untested,  but  give  promise  of  excellence ;  and  some  of 
which  may  not,  on  further  trial,  prove  worthy  of  this  class,  but 
which  we  are  not  ready  at  present  to  reject. 

ABBOTT. 

* 

Origin,  Providence,  R.  I.,  on  the  farm  of  Mrs.  Abbott.  A 
vigorous  grower,  and  the  fruit,  although  not  of  first  quality,  is 
uniformly  good,  and  exceedingly  beautiful.  Fruit  of  medium 
size,  obovate,  inclining  to  pyriform,  with  the  largest  diameter 
near  the  centre.  Skin  yellowish,  considerably  shaded  with 
crimson,  sprinkled  with  grey  and  crimson  dots,  and  having  a 
few  russet  patches.  Stalk  medium,  inserted  by  a  lip  or  ring,  in 
a  slight  depression  surrounded  by  russet.  Calyx  open,  with 
segments  persistent,  in  a  broad  open  basin.  Flesh  white,  granu- 
lar, buttery,  juicy,  melting.  Flavour  sweet,  pleasant,  and  per- 
fumed. Ripens  last  of  September. 

ABB£  MONGEIN.     Tourres. 

Fruit  of  first  quality,  immensely  large,  weighing  forty-two 
ounces,  recommended  by  M.  Tourres  as  a  delicious  fruit.  Ripe 
March  and  April.  (Hov.  Mag.) 

ABBE  ED  GUARD.     Bivort. 

Tree  a  beautiful  pyramid,  very  vigorous  on  pear  and  quince. 
Fruit  medium,  turbinate.  Skin  bright  green,  becoming  bright 
yellow  at  maturity.  Flesh  white,  half  fine,  melting,  half  but- 
tery, juice  abundant,  sugary,  and  agreeably  perfumed,  resembles 


THE    PEAR.  449 

the  Jaminet.     Ripens  in  November.     (AL  Pom.)     Fine  in  Bel- 
gium ;  not  tested  here. 

ADAMS. 

Raised  by  Dr.  H.  Adams,  of  Waltham,  Mass.  Tree  a  vigorous 
grower,  with  an  upright,  erect  habit,  making  a  pyramidal  head ; 
young  wood  dark  brown.  Fruit  large,  pyriform.  Skin  fair, 
smooth,  deep  yellow,  shaded  with  red  on  the  sunny  side,  dotted 
with  russet  specks.  Stalk  short  and  stout,  wrinkled  at  its  base, 
and  obliquely  inserted  without  much  cavity,  eye  small,  closed, 
and  about  even  with  the  crown.  Flesh  white,  fine,  melting, 
and  very  juicy.  Flavour  rich,  brisk,  vinous,  perfumed  and  ex- 
cellent. Ripens  September,  and  keeps  into  the  middle  of  Octo- 
ber. (Hov.  Mag.) 

ADELAIDE  DE  REVES.     Van  Mons. 

Madame  Adelaide  Keves. 

Tree  vigorous,  and  very  fertile  on  pear  or  quince.  Fruit 
large  enough,  roundish,  Bergamotte  or  turbinate.  Skin  bright 
green,  becoming  lemon  yellow  at  the  time  of  ripening.  Flesh 
white,  half  fine,  melting,  juice  very  abundant,  sugary,  vinous,  well 
perfumed,  of  first  quality.  Ripe  last  of  October.  (An.  Pom.) 

ALEXANDER. 

Origin,  town  of  Alexander,  N.  Y.  Tree  moderate  growth. 
Fruit  medium,  irregularly  obovate,  approaching  oblong,  some- 
what one-sided.  Skin  yellowish-green,  dotted,  striped,  and 
splashed  with  russet,  and  slightly  tinged  in  the  sun.  Stalk 
slender,  rather  long,  curved,  fleshy  at  its  insertion  in  a  moderate 
cavity  by  a  lip.  Calyx  small,  partially  closed.  Flesh  white,  a 
little  coarse  and  gritty,  very  juicy,  melting,  sugary  and  rich. 
Ripe  last  of  September.  (J.  B.  Eaton,  MS.) 

ALEXANDRE  LAMBRE.     Bivort. 

Tree  very  vigorous,  and  exceedingly  productive.  Fruit  small 
or  medium,  in  the  form  of  a  Bergamot,  but  generally  more  tur- 
binate. Skin  smooth,  bright  green,  strongly  dotted  and  striped 
with  russet  fawn,  and  much  shaded  with  the  same  over  its  whole 
surface.  Flesh  white,  fine,  melting,  half  buttery,  juice  abun- 
dant, sweet,  and  well  perfumed.  Commences  to  ripen  in  No- 
vember, but  prolonged  until  in  January.  (Al.  Pom.) 

ALPHA.     Thomp. 

A  Belgian  seedling,  received  from  Dr.  Van  Mons.  It  is  a 
pleasant  pear. 


450  THE    PEAR. 

Fruit  medium  size,  obovate,  a  little  inclining  to  oblong.  Skin 
smooth,  pale  yellowish-green,  dotted  with  reddish  points,  and 
having  a  thin,  pale  brown  blush.  Stalk  about  an  inch  long, 
inserted  in  a  slight  depression.  Calyx  stiff,  open,  set  in  a  round 
basin  of  moderate  size.  Flesh  white,  fine  grained,  buttery,  and 
good.  Middle  of  October. 

AMIRE  JOANNET.     Thomp. 

Early  sugar,  Pom.  Man.        St.  Jean. 
Sugar  Pear.  Joannette. 

Harvest  Pear.  St.  John's  Pear. 

Archduc  d'ete  ? 

This  fruit,  better  known  here  as  the  Early  Sugar  pear,  is 
one  of  the  very  earliest,  ripening  at  the  beginning  of  July — in 
France,  whence  it  originally  comes,  about  St.  John's  day— 
whence  the  name,  Joannet.  It  is  a  pleasant  fruit,  of  second 
quality,  and  lasts  but  a  few  days  in  perfection.  It  opens  the 
pear  season,  with  the  little  Muscat,  to  which  it  is  superiour. 
Fruit  below  the  middle  size,  regularly  pyriform,  tapering  to  the 
stalk,  which  is  an  inch  and  a  half  long,  and  thickest  at  the  point 
of  junction.  Skin  very  smooth,  at  first  light  green,  but  becomes 
bright  lemon  colour  at  maturity — very  rarely  with  a  faint  blush. 
Calyx  large,  with  reflexed  segments,  even  with  the  surface. 
Flesh  white,  sugary,  delicate  and  juicy  at  first,  but  soon  becomes 
mealy ;  seeds  very  pointed.  Head  of  the  tree  open,  with  a  few 
declining  branches. 

ANANAS  DE  COURTRAI. 

Tree  very  vigorous  and  productive,  takes  readily  any  form ; 
turbinate,  pyriform.  Skin  citron-yellow  at  maturity,  beauti- 
fully coloured  on  the  sunny  side.  Flesh  white,  firm,  buttery, 
melting,  sweet  and  juicy,  pleasantly  perfumed,  but  not  musky. 
Ripens  at  the  end  of  August.  (An.  Pom.) 

ANANAS  D'ETE.     Thomp. 
Ananas,  (of  Manning.) 

This  fruit  was  first  received  from  the  London  Horticultural 
Society,  by  Mr.  Manning.  It  is  a  very  excellent  pear,  with  a 
rich  and  somewhat  peculiar  flavour,  but  should  rather  be  called 
an  autumn  pine-apple,  than  a  summer  one. 

Fruit  rather  large,  pyriform,  or  occasionally  obtuse  at  the 
stalk.  Skin  rough  and  coarse,  dark  yellowish-green,  with  a 
little  brown  on  one  side,  and  much  covered  with  large  rough, 
brown  russet  dots.  Stalk  an  inch  and  a  quarter  long,  inserted 
sometimes  in  a  blunt  cavity,  sometimes  without  depression,  by 
the  side  of  a  lip.  Calyx  open,  with  short  divisions,  basin  shal- 


THE    PEAR. 


451 


Ananas  cfEte. 

low.  Flesh  fine  grained,  buttery  and  melting,  with  a  sweet, 
perfumed,  and  high  flavour.  September  and  October.  Vari- 
able, sometimes  poor. 

ANDREWS.    Man.  Ken. 
Amory.        Gibson. 

The  Andrews  is  a  favourite  native  seedling,  found  in  the  neigh- 
bourhood of  Dorchester,  and  first  introduced  to  notice  by  a 
gentleman  of  Boston,  whose  name  it  bears.  It  has,  for  the  last 
15  years,  been  one  of  the  most  popular  fruits.  It  is  of  most 
excellent  flavour,  but  variable  and  subject  to  rot  at  the  core. 

Fruit  rather  large,  pyriform,  one-sided.  Skin  smooth,  and 
rather  thick,  pale  yellowish-green,  with  a  dull  red  cheek,  and  a 


452 


THE    PEAE. 


Andrews. 

few  scattered  dots.  Stalk  about  an  inch  and  a  quarter  long, 
curved,  set  in  a  very  shallow,  blunt  depression,  or  often  without 
depression.  Calyx  open,  placed  in  a  small  basin.  Flesh  green- 
ish-white, full  of  juice,  melting,  with  a  fine  vinous  flavour. 
Early  in  September.  Shoots  diverging,  light  olive. 


ARBRE  COURSE.      Al.  Pom.  Thomp. 
Amiral.        Colmar  Charnay. 

Tree  vigorous,  with  crooked  branches. 

Fruit  medium  or  large,  oval,  pyriform.  Skin  greenish,  with 
russet  dots.  Stalk  large  and  fleshy.  Calyx  open,  basin  broad 
and  shallow.  Flesh  whitish,  coarse,  half  buttery,  melting,  juicy, 
slightly  astringent.  Ripe  last  of  September. 


THE    PEAR.  453 


AUGUSTE  ROYER.    Durieux. 

Tree  very  vigorous  and  productive,  and  promises  to  be  a 
valuable  orchard  fruit. 

Fruit  medium,  turbinate.  Skin  russet-fawn,  becoming 
orange.  Flesh  whitish-yellow,  melting,  juice  abundant,  sugary, 
and  pleasantly  perfumed.  Ripe,  November.  (An.  Pom.) 

AUTUMN  COLMAR.     Thorap.  Lind. 

A  French  pear,  of  fair  quality,  and  a  good  bearer. 

Fruit  of  medium  size,  oblong  or  obtuse-pyriform,  a  little  un- 
even. Skin  pale  green,  dotted  with  numerous  russety  specks. 
Stalk  about  an  inch  long,  straight,  planted  in  a  small,  uneven 
cavity.  Calyx  small,  closed,  set  in  a  slight  basin,  a  little  fur- 
rowed. Flesh  a  little  gritty  at  the  core,  buttery,  with  a  rich  and 
agreeable  flavour,  October. 

BARRY. 

Raised  by  Andre  Leroy  and  dedicated  to  Mr.  Barry. 

Fruit  medium,  pyriform,  irregularly  shaped.  Skin  rough,  red, 
spotted  on  the  sunny  side,  yellowish  on  the  other.  Stalk  short, 
obliquely  inserted.  Calyx  small,  basin  narrow.  Flesh  white, 
coarse,  tender  at  the  centre,  very  juicy,  sugary,  and  perfumed. 
A  first  rate  pear.  Ripe  October.  (Leroy's  Cat.) 

BARRONNE  DE  MELLE. 

Ad&e  de  St.  Denis. 

Of  foreign  origin.  Tree  vigorous  and  productive.  Fruit  me- 
dium, Bergamotte  shaped,  inclining  to  turbinate.  Skin  rough, 
yellow,  mostly  covered  with  cinnamon  russet.  Stalk  of  medium 
length,  inserted,  at  an  inclination,  by  a  lip  or  ring.  Calyx  closed, 
or  partially  open,  set  in  a  broad,  shallow,  uneven  basin.  Flesh 
whitish,  a  little  coarse,  gritty  at  the  core,  juicy,  melting  with  a 
vinous,  sub-acid  flavour,  slightly  perfumed.  Last  of  Sept.  and  Oct. 

BEAUVALOT.    (Sageret.) 

Of  foreign  origin.  Tree  vigorous.  Fruit  rather  above  me- 
dium, conic,  approaching  pyriform,  inclined,  angular.  Skin 
greenish-yellow,  slightly  sprinkled  and  patched  with  russet,  and 
thickly  covered  with  russet  dots.  Stalk  of  medium  length,  in- 
clined, and  inserted  by  a  lip  in  a  very  slight  depression.  Calyx 
rather  small,  open.  Segments  caduceous  or  reflexed.  Basin 
small  and  uneven.  Flesh  greenish,  very  juicy,  melting,  scarcely 
buttery,  with  a  pleasant,  refreshing,  vinous  flavour.  Nov.  Dec. 


464  THE    PEAR. 


BELLE  EPINE  DUMAS. 

Due  de  Bourdeaux.     Epine  du  Rochoir. 
Epine  de  Limoges. 

Tree  vigorous,  pyramidal  form,  good  bearer,  succeeds  ou 
quince. 

Fruit  medium,  long-pyriform.  Skin  green,  becoming  green- 
ish-yellow when  ripe,  with  small  brown  dots.  Stalk  long,  set 
in  a  very  small  depression.  Calyx  partially  closed,  in  a  shallow, 
regular  basin.  Flesh  white,  buttery,  half  melting,  juicy,  sweet, 
and  of  a  peculiar  flavour.  November  and  December. 

BELLE  JULIE.     Van  Mons. 

Tree  beautiful,  pyramidal,  upright  and  vigorous,  very  fertile. 

Fruit  small,  obovate.  Skin  light  olive,  lightly  shaded  on  the 
sunny  side.  Flesh  fine,  melting,  buttery,  rather  juicy,  sweet, 
deliciously  perfumed.  An  excellent  fruit.  Ripe  in  October  and 
keeps  till  November.  (Al.  Pom.) 

» 

BELLE  FONDANTE. 

Fruit  medium,  pyramidal,  turbinate.  Skin  pale  yellow,  cloud- 
ed with  green,  irregularly  patched  with  russet,  especially  around 
the  eye.  Flesh  juicy,  buttery,  very  fine  grained  and  rich,  with 
a  perceptible  astringency.  October.  (Rob.  Manning,  Ms.) 

BELLE  ET  BONNE.     Thomp.  Lind.  P.  Mag. 

Schone  und  Gute.        Gracieuse. 
Belle  de  Brussels,  (incorrectly.) 

The  Belle  et  Bonne  (beautiful  and  good,)  pear  is  a  variety 
from  Belgium,  of  large  size,  fine  appearance,  but  has  fallen  far 
below  expectations. 

Fruit  large,  Bergamotte  shaped.  Skin  pale  greenish-yellow, 
with  numerous  russet  green  dots,  especially  near  the  eye.  Stalk 
long,  rather  slender,  deeply  inserted  in  a  very  narrow  cavity. 
Calyx  with  crumpled  divisions,  set  in  a  shallow,  rather  uneven 
basin.  Flesh  white,  a  little  coarse  grained,  tender,  and,  when 
well  ripened,  buttery,  with  a  very  sweet  and  agreeable  juice. 
Middle  of  September. 

BERGEN. 

A  chance  seedling  found  in  a  hedge  on  land  formerly  belong- 
ing to  Simon  Bergen,  of  New  Utrecht,  Long  Island.  Introduced 
to  notice  by  John  G.  Bergen,  of  Brooklyn,  N.  Y.,  and  to  whom 
we  are  indebted  for  specimens,  history,  &c.  Tree  moderately 
vigorous,  upright,  young  wood  reddish,  an  early  and  good  bear- 


THE    PEAR.  455 

er,  but  not  profuse.     Mr.  Bergen  thinks  it  will  prove  a  valuable 
market  pear. 

Fruit  large,  elongated,  truncate-conic,  inclining  to  pyriform, 
often  with  sides  not  symmetric,  angular.  Skin  waxen,  lemon 
yellow,  finely  shaded  with  crimson  and  fawn  where  exposed  to 
the  sun,  and  thickly  sprinkled  with  brown  and  crimson  dots. 
Stalk  long,  rather  stout,  curved,  inserted  in  a  moderate  depres- 
sion by  a  fleshy  ring.  Calyx  small,  open,  segments  stiff;  basin 
small,  surrounded  by  a  wavy  border.  Flesh  whitish,  veined 
with  yellow,  a  little  coarse  and  gritty,  buttery,  juicy,  melting, 
with  a  sweet  aromatic  flavor,  delicately  perfumed.  Ripe  last  of 
September,  and  beginning  of  October. 

BERGAMOTTE     SAGERET.       Sageret. 

Of  foreign  origin.     Tree  vigorous  and  productive. 

Fruit  medium,  nearly  globular,  angular.  Skin  rough,  green- 
ish, thickly  covered  with  russet  dots,  somewhat  netted  and 
sprinkled  with  russet.  Stalk  long  and  stout,  very  fleshy  at  its 
insertion  in  a  cavity  of  considerable  depth.  Calyx  large,  open ; 
segments  long,  reflexed ;  basin  small,  abrupt.  Flesh  whitish, 
rather  coarse  and  gritty,  very  juicy,  buttery,  melting,  with  a 
pleasant  vinous  flavour.  October,  November. 

BERGAMOTTE  D'ESPEREN.     Esperen. 
Bezy  d'Espere'n  (erroneously). 

Tree  vigorous  and  a  good  bearer. 

Fruit  medium,  exceedingly  depressed,  irregularly  pyriform, 
nearly  globular.  Skin  green,  thick  and  rough,  covered  with 
russet  dots  and  patches.  Stalk  long  and  stout,  thickened  at  its 
insertion  in  a  small  cavity,  at  an  inclination.  Calyx  small,  closed, 
in  a  rather  deep  slightly  furrowed  basin,  surrounded  by  russet. 
Flesh  greenish-yellow,  juicy,  buttery,  sweet  and  rich.  Decem- 
ber to  February. 

BERGAMOTTE  HEIMBOURG. 

Raised  by  M.  Bivort.  Tree  vigorous  and  very  productive. 
Fruit  large,  Bergamotte  shaped.  Skin  rough,  green,  changing  to 
lemon  yellow  when  ripe,  dotted  with  brown,  and  tinged  with 
red  next  the  sun.  Flesh  white,  very  fine,  somewhat  buttery, 
juice  abundant,  sugary,  perfumed.  Ripe  early  in  October. 
(Gard.  Chron.) 

BERGAMOTTE  GAUDRY. 

Fruit  medium,  roundish.  Stalk  long.  Colour  yellowish- 
green,  covered  with  coarse  russet  dots.  Flesh  white,  tender. 


456 


THE    PEAR. 


very  juicy.     Flavour  mild,  pleasant,  subacid.     Ripens  middle  of 
November.     (Wilder  in  Hort.) 

BERGAMOTTE  CADETTE.     0.  Duh.  Thomp. 

Beurre  Beauchamps.  Poire  de  Cadet. 

Beauchamps.  Ognonet,  (incorrectly,  of  some.} 

Bergamotte  Capraiid.  Belle  de  Brissac. 

Bergamotte  Bufo. 

A  very  good  Bergamot  from  France,  not  by  any  means  equal, 
however,  to  Gansel's,  but  productive,  and  ripening  for  some 
time,  in  succession. 

Fruit  middle  sized,  roundish-obovate.  Skin  smooth,  pale  yel- 
low, rarely  with  a  pale  red  cheek.  Stalk  an  inch  long,  thick, 
set  in  an  angular,  shallow  cavity.  Calyx  small,  open,  basin 
nearly  flat.  Flesh  buttery  and  juicy,  sweet  and  rich.  October 
and  November. 

BERGAMOTTE  LESEBLE.     Hov.  Mag. 

Tree  vigorous,  and  productive. 

Fruit  medium,  oblate,  or  Bergamotte  shaped.  Skin  yellow, 
with  a  sunny  cheek,  numerous  small  dots,  and  russeted  patches. 
Stalk  long,  curved,  inserted  in  a  depression.  Calyx  large,  open, 
broad ;  basin  irregular.  Flesh  juicy,  buttery,  melting,  sweet,  and 
perfumed.  October. 


Bergamotte  GanseCs. 


THE   PEAR. 


BERGAMOTTE,  GANSEL'S.     P.  Mag.  Thomp.  Lind. 

Brocas  Bergamot.     Coxe.        Bonne  Rouge. 
Ives's  Bergamot.  G-urle's  Beurr6. 

Staunton.  Diamant. 

Gansel's  Bergamotte  is  a  well  known  and  delicious  pear,  raised 
seventy-seven  years  ago,  from  a  seed  of  the  Autumn  Bergamot, 
by  the  English  Lieutenant-General  Gansel,  of  Donneland  Hall. 
Though  a  little  coarse-grained,  it  is,  in  its  perfection,  scarcely 
surpassed  by  any  other  pear  in  its  peculiarly  rich,  sugary  fla- 
vour, combined  with  great  juiciness.  It  is  stated,  by  some,  to 
be  an  unfruitful  sort,  and  it  is,  in  poor  or  cold  soils,  only  a  thin 
bearer,  but  we  know  a  very  large  tree  near  us,  in  a  warm,  rich 
soil,  which  frequently  bears  a  dozen  bushels  of  superb  fruit. 
The  mealy  leaves,  and  spreading  dark  grey  shoots,  distinguish 
this  tree. 

Fruit  large,  roundish  obovate,  but  much  flattened.  Skin 
roughish  brown,  becoming  yellowish  brown  at  maturity,  tinged 
sometimes  with  a  russet  red  cheek,  and  sprinkled  with  spots  of 
russet.  Stalk  short,  fleshy  at  both  ends.  Cavity  moderate. 
Calyx  short  and  small,  placed  in  a  smooth,  moderate  hollow. 
Flesh  white,  melting,  very  juicy,  rich,  sweet  and  aromatic.  Ri- 
pens during  all  September. 

BERGAMOTTE  DE  MILLEPIEDS. 

Fruit  of  medium  size,  roundish,  resembling  Belle  de  Brussels, 
3kin  greenish,  rather  dark,  dotted.  Flesh  white,  melting,  juicy, 
first  rate.  Ripens  September.  (Leroy's  Cat.) 

BEURRE  DE  NANTES.     Thomp.  An.  Pom. 
Beurr6  Nantais.         Beurr6  Blanc  de  Nantes. 

Tree  vigorous,  grows  well  on  pear  and  quince,  young  wood  olive, 
inclining  to  brown.  Fruit  large,  elongated-pyriform,  or  pyrami- 
dal. Skin  greenish-yellow,  with  a  red  cheek,  and  minite  dots. 
Stalk  rather  long  and  large,  inserted  by  a  lip  almost  without 
cavity.  Calyx  large,  open,  basin  broad  and  furrowed.  Flesh 
juicy,  sweet,  melting,  and  pleasantly  perfumed,  probably  of  first 
quality.  October. 

BEURRE  LANGELIER. 

Tree  vigorous  on  pear  and  quince,  very  productive. 

Fruit  medium,  turbinate,  or  obtuse-pyriform.  Skin  pale  yel- 
low, slightly  shaded  with  crimson  and  blotched  with  russet,  and 
.covered  with  russet  dots.  Stalk  short  and  fleshy,  inserted  often 
by  a  lip  in  a  small  depression.  Calyx  open  or  partially  closed, 

20 


458 


THE    PEAR. 


Beurre  Langelier. 

segments  persistent,  basin  somewhat  irregular,  shallow,  and  open. 
Flesh  white,  buttery,  juicy,  melting,  somewhat  granular,  with  a 
very  brisk,  rich,  vinous  flavour.  November  to  January. 

BEURRE  BACHELIER. 

Tree  vigorous,  young  wood  yellowish-maroon,  a  good  bearer. 
Fruit  rather  large,  obovate,  obscurely  pyriform,  irregular.  Skin 
green.  Stalk  shortish,  very  much  inclined  in  a  moderate  de- 
pression, by  a  lip.  Calyx  very  small,  partially  closed,  set  in  a 
shallow  basin.  Flesh  buttery,  juicy,  melting,  with  a  brisk; 
vinous,  aromatic  flavour.  November  and  December. 

BEURRE  STERKMANS.     Al.  Pom.  Sterkmans. 
Doyenne1  Sterkmans,  of  some.        Belle  Alliance. 

Tree  vigorous,  with  long  stout  gray  shoots,  productive.  Fruit 
medium,  oblate,  remotely  pyriform.  Skin  green  speckled 


THE    PEAR.  459 


with  russet,  and  shaded  with  crimson.  Stalk  about  an  inch 
long,  stout,  inserted  in  a  small,  uneven  cavity.  Calyx  open, 
segments  stiff,  set  in  a  broad,  uneven  basin,  slightly  russet- 
ed.  Flesh  yellowish-white,  fine,  very  melting,  juicy,  sugary, 
vinous,  pleasantly  perfumed.  October  and  November. 


BEURRE  MOIRE.     Al.  Pom. 
Beurre  Moire. 


Beurre  Moire. 


Tree  moderately  vigorous.  Fruit  large,  obovate,  pyriform. 
Skin  greenish-yellow,  profusely  sprinkled  with  yellow  dots. 
Stalk  medium,  stout,  curved,  inserted  in  an  uneven  depression. 
Calyx  small,  basin  shallow.  Flesh  yellowish,  a  little  granular, 
buttery,  melting,  with  a  fine  rich  brisk  flavour,  highly  perfumed. 


460  THE    PEAR. 

Sugar  and  acid  both  abound,  but  so  nicely  balanced  that  with 
out  prevalence  of  either,  an  excellent  rich  flavour  results.  For 
some  tastes  there  may  be  an  excessive  perfume.  October. 

BEURR&  KENNES.     Bivort.  Thomp. 

A  seedling  of  Bivort's.  Tree  vigorous,  productive,  young 
wood  brownish-red.  Fruit  medium,  roundish-oblate,  turbinate. 
Skin  greenish-yellow,  mostly  covered  with  thin  russet,  shaded 
with  crimson,  and  thickly  sprinkled  with  russet  and  crimson 
dots.  Stalk  of  medium  length,  thick,  and  inclined,  fleshy  at  its 
insertion,  by  a  large  ring  or  lip.  Calyx  partially  closed,  set  in 
a  broad,  shallow  basin.  Flesh  whitish,  buttery,  juicy,  melting, 
with  a  very  sweet,  rich,  perfumed  flavour.  October. 

BEURRE  RICHELIEU. 

Tree  vigorous,  young  shoots  light  olive.  Fruit  large,  obtuse- 
pyriform,  truncate.  Skin  greenish,  inclining  to  yellow,  sprinkled 
with  dots.  Stalk  short,  inserted  by  a  slight  lip  in  a  broad  de- 
pression. Calyx  firmly  closed,  set  in  a  broad,  shallow  furrowed 
basin.  Flesh  but- 
tery, juicy,  melting, 
with  a  fine,  sweet, 
aromatic  flavour — 
sometimes  astrin- 
gent. December. 

BEURRE    NAVEZ. 
Bouvier.  Bivort. 

Colmar  Navez. 

Tree  vigorous  and 
productive.  Fruit 
large,  irregular,  ob- 
late, obconic,  ob- 
scure pyriform. 
Skin  rich  yellow, 
inclining  to  cinna- 
mon, with  numer- 
ous gray  dots.  Stalk 
long,  thick,  fleshy, 
inserted  in  an  in- 
clined cavity.  Calyx 
small,  open,  set  in 
a  shallow  basin. 
Flesh  white,  juicy, 
melting,  and  excel- 
lent, pleasantly  per- 
fumed. October.  Beurrt  Giffard. 


THE    PEAR. 


461 


BEURRE  GIFFARD      Thomp.  Bouvier. 

Tree  of  moderate  growth,  with  slender  reddish  coloured 
shoots.  Fruit  rather  above  medium  in  size,  pyriform  or  turbi- 
nate,  tapering  to  the  stem,  which  is  rather  long  and  obliquely 
set.  Skin  greenish-yellow,  marbled  with  red  on-  the  sunny  side. 
Calyx  closed,  segments  stiff,  set  in  a  very  small  basin.  Flesh 
white,  melting,  jmicy,  with  an  excellent  vinous  flavour,  delight- 
fully perfumed.  An  early  pear  of  great  promise.  Ripening 
middle  of  A  igust. 


BEURRE,  GOLDEN  OF  BILBOA. 
Hooper's  Bilboa. 


Man. 


Golden  Beurre  of  Bilboa. 

The  Golden  Beurre  of  Bilboa  was  imported  from  Bilboa, 
Spain,  about  eighteen  years  ago,  by  Mr.  Hooper,  of  Marblehead, 


462  THE    PEAR. 

• 

Mass.  Its  European  name  is  unknown,  and  it  has  become  a 
popular  fruit  here  under  this  title.  Shoots  stout,  upright,  light 
yellowish-brown. 

Fruit  rather  large,  regular,  obovate.  Skin  very  fair,  smooth, 
and  thin,  golden  yellow,  evenly  dotted  with  small  brown  dots, 
and  a  little  marked  with  russet,  especially  round  the  stalk. 
Stalk  about  an  inch  and  a  half  long,  rather  slender,  set  in  a 
moderate  depression.  Calyx  small,  closed,  placed  in  a  slight 
basin.  Flesh  white,  very  buttery  and  melting,  and  fine* 
grained,  with  a  rich  vinous  flavour.  First  to  the  middle  of  Sep- 
tember. 

BEURRE  DE  WETTEREN.     An.  Pom. 

This  pear  was  discovered  by  Louis  Berckmans,  in  his  garden 
at  Heyst-op-den-Berg,  among  a  number  of  wild  pear  trees  of  his 
sowing.  Tree  vigorous,  very  thorny,  suitable  for  a  pyramid. 
Fruit  middle  size,  turbinate.  Stalk  medium,  with  some  small 
plaits  around  its  insertion.  Eye  in  a  wide  even  cavity.  Skin 
completely  covered  with  russet,  and  slightly  coloured  next  the 
sun.  Flesh  fine,  yellowish-white,  half  melting,  buttery,  with 
an  abundant  sugary,  agreeably  perfumed,  musky  juice.  Feb- 
ruary. (An.  Pom.) 

BEURR£  D'AREMBERG.     Thomp.  Lind.  Deschamp. 

Due  d'Aremberg.  D'Aremberg  Parfait. 

Deschamps.  L'Orpheline. 

Colmar  Deschamps.         Beurre  des  Orphelines. 

>  The  Beurre  d'Aremberg  is  a  fine,  large  fruit,  very  high  fla- 
voured, bears  most  abundantly,  and  always  keeps  and  matures, 
with  perhaps  less  care  than  any  other  winter  fruit  in  the 
house. 

The  Beurre  d'Aremberg  was  raised,  not  long  since,  by  the 
Abbe  Deschamps,  in  the  garden  of  the  Hospice  des  Orphelines, 
at  Enghein.  The  Beurre  d'Aremberg  of  many  French  cata- 
logues, is  the  Glout  Morceau.  The  two  sorts  are  easily  distin- 
guished. The  fruit  of  the  d'Aremberg  has  a  short,  or  thicker 
stalk,  usually  bent  to  one  side ;  its  flavour  is  vinous,  instead  of 
sugary,  and  its  wood  not  so  strong,  with  more  deeply  serrated 
leaves.  Branches  clear  yellowish -brown,  dotted  with  pale 
specks.  Tree  unhealthy  and  subject  to  canker. 

Fruit  obovate,  but  narrowing  a  good  deal  to  the  stalk.  Skin 
thick,  rather  uneven,  pale,  greenish-yellow,  becoming  yellow  at 
maturity,  with  many  tracings  and  spots  of  light  russet.  Stalk 
short,  half  an  inch  to  an  inch  long,  thick,  and  very  fleshy, 
especially  where  it  joins  the  fruit,  and  usually  planted  very  ob- 
liquely. Calyx  short  and  small,  set  in  a  deep  basin.  Flesh 


THE    PEAE. 


463 


Seurre  (PAremberg. 

white,  buttery,  and  melting,  with  an  abundant,  rich,  delicious 
vinous  juice.     December. 


BEURR&  CLAIRGEAU.     Al.  Pom.  Thomp. 

Raised  by  M.  Clairgeau,  of  Nantes.  Tree  very  vigorous, 
forming  a  beautiful  pyramid,  young  wood  reddish-brown,  very 
productive. 

The  size,  early  bearing,  productiveness,  and  exceeding  beauty, 
together  with  its  coming  at  a  season  most  acceptable,  will  ren- 
der this  one  of  our  most  valuable  pears. 

Fruit  large,  pyriform,  but  with  unequal  sides.  Skin  warm 
yellow,  inclining  to  fawn,  shaded  with  orange  and  crimson, 
thickly  covered  with  russet  dots,  and  sometimes  sprinkled  with 
russet.  Stalk  short,  stout,  and  fleshy,  inserted  by  a  lip  at  an 
inclination  almost  without  depression ;  when  the  lip  is  absent, 


464 


THE    PEAR. 


Beurrb  Clairgeau. 

the  cavity  is  uneven.  Calyx  open,  segments  stiff,  in  a  shallow 
furrowed  basin.  Flesh  yellowish,  buttery,  juicy,  somewhat 
granular,  with  a  sugary,  perfumed,  vinous  flavour.  October  to 
January. 

BEURR£  KOSSUTH. 

Disseminated  and  named  by  Andre  Leroy.  Tree  of  mode- 
rate vigour.  Fruit  large,  very  variable  in  form,  generally  tur- 
binate,  surface  very  uneven.  Stalk  two  thirds  of  an  inch  long, 
curved  and  planted  upon  a  small  projection.  Calyx  large,  basin 
deep  and  round.  Skin  dull  yellowish  green,  traced  and  freckled 
with  grey  or  bronze,  dotted  with  specks  of  the  same  colour,  yel- 
lowish round  the  eye,  greenish  around  the  stem.  Flesh  very 
fine,  melting,  buttery,  sugary,  juice  abundant,  slightly  acidulat- 
ed. Ripe  September,  October.  (Desports  in  Hov.  Mag.) 


THE    PEAR. 


465 


BEURRE  BERCKMANS.     Al.  Pom. 

Tree  very  vigorous,  very  productive. 

Fruit  medium,  turbinate,  or  short-pyriform.  Skin  yellowish, 
rough,  chiefly  covered  with  russet.  Stalk  of  medium  length, 
fleshy,  very  much  inclined.  Calyx  small,  open,  in  a  shallow, 
furrowed  basin.  Flesh  white,  juicy,  very  buttery,  melting,  with 
a  rich,  highly  perfumed  flavour.  November,  December. 

BEURRE  SUPERFIN. 

Tree  vigorous,  young  wood  brown,  inclining  to  fawn. 

Fruit  medium,  oblate,  depressed-pyriform,  inclining  to  turbi- 
nate. Skin  yellow,  slightly  shaded  with  crimson  on  the  sunny 
side,  and  partially  covered  with  russet,  and  thickly  sprinkled 
with  minute  dots.  Stalk  stout,  rather  long  (descriptions  say 
short),  inserted  without  depression  by  a  fleshy  enlargement. 
Calyx  closed,  in  an  abrupt,  small  basin.  Flesh  exceedingly  jui- 
cy, buttery,  melting,  with  a  brisk,  vinous,  or  sub-acid  flavour. 
Ripe  all  of  October. 


Beurre  Hardy. 
20* 


THE    PEAR. 


BEURRE  HARDY.     Hardy. 

Beurre,  Sterkman's  (erroneously). 

Tree  vigorous,  productive  both  on  pear  and  quince ;  young 
wo6d  maroon. 

Fruit  large,  obovate,  pyriform.  Skin  greenish,  covered  with 
light  russet,  considerably  shaded  with  brownish  red,  and  sprin- 
kled with  brown  dots.  Stalk  about  an  inch  long,  a  little  swol 
len  at  its  insertion,  at  an  inclination,  in  a  small,  rather  uneven 
cavity.  Calyx  open,  segments  persistent,  in  a  broad,  shallow 
basin.  Flesh  buttery,  melting,  juicy,  brisk,  vinous,  and  highly 
perfumed,  slightly  astringent  next  the  skin.  September  and 
October. 

BEURR£  SPENCE.     Van  Mons. 

Many  varieties  having  been  received  from  Europe  for  Beurre 
Spence  and  proved  incorrect,  we  give  description  of  one  which 
we  have  received,  and  presume  to  be  the  true  variety,  originated 
by  Van  Mons. 

Tree  moderately  vigorous,  young  shoots  reddish  brown. 
Very  productive. 

Fruit  medium,  short-pyriform,  inclining  to  turbinate.  Skin 
greenish,  becoming  yellow  at  maturity,  shaded  with  dull  crim- 
son, thinly  sprinkled  with  russet,  and  thickly  covered  with  rus- 
set dots.  Stalk  long,  fleshy  at  its  insertion,  which  is  often  at 
an  inclination  by  a  lip.  Calyx  small,  closed,  in  a  deep,  rather 
abrupt  basin.  Flesh  .juicy,  melting,  with  a  fine,  rich,  vinous  fla- 
vour. Core  small.  September. 

BEURR&  AMANDE.     Van  Mons. 

Dobbel  Amandel,  (of  the  Dutch.)  Almond  Pear. 

Beurre  d'Angleterre.  Noisette. 

Longue  de  Narkouts.  Monkowthy. 
Beurre  Judes. 

One  of  Van  Mons'  seedlings,  and  named  in  allusion  to  its  al- 
mond flavour.  Tree  an  erect,  vigorous  grower,  and  a  good  but 
not  very  early  bearer.  Shoots  stout,  diverging,  dark  olive. 

Fruit  medium  or  above,  elongated-pyriform.  Skin  rough, 
dull  green,  covered  with  rather  prominent  russet  dots.  Stalk 
long,  slender,  inserted  in  an  uneven  cavity.  Calyx  open,  set  in 
a  rather  small  basin.  Flesh  very  juicy  and  buttery,  with  an 
excellent  peculiar  flavour.  Ripens  middle  of  September,  and 
soon  decays.  Variable,  sometimes  excellent,  often  poor. 

BEURRE  FOUGIERE. 

A  foreign  pear,  introduced  by  J.  C.  Lee.  Fruit  of  medium 
size,  obovate.  Skin  greenish-yellow,  with  patches  and  points 


THE    PEAR.  467 

of  light  russet,  and  some  dark  green  spots.  Flesh  yellowish 
white,  coarse  grained,  a  little  gritty  at  the  core,  melting,  juicy 
sweet  and  good.  October.  (Rob.  Manning's  Ms.) 

BEURRE  BEAULIEU. 

Fruit  medium,  roundish,  turbinate,  inclining  to  conic.  Skin 
greenish  yellow,  mostly  covered  with  russet.  Stalk  short,  in- 
clined, without  cavity.  Calyx  open,  basin  shallow.  Flesh 
whitish,  somewhat  coarse,  buttery,  melting,  with  a  brisk,  vinous 
flavour,  resembling  Brown  Beurre.  October. 

BEURRE  WINTER.     (Rivers.) 

Raised  by  Thomas  Rivers,  England.  Tree  moderately  vigor- 
ous, spreading,  an  early  and  abundant  bearer.  Fruit  medium, 
obovate,  elongated  pyriform.  Skin  greenish,  rough,  spotted 
with  russet.  Stalk  stout,  curved,  inclined  at  its  insertion.  Calyx 
firmly  closed,  set  in  a  shallow  irregular  basin.  Flesh  yellowish, 
fine  grained,  melting,  buttery,  vinous  or  sub-acid.  January, 
February. 

BEURRE  BENNERT.     Bivort. 

A  new,  hardy,  late,  melting  pear  of  small  size  from  the  col- 
lection of  Van  Mons.  Ripe  February.  (Riv.  Cat.) 

BEURRE  Six. 

Raised  by  Mr.  Six.  Tree  vigorous  and  productive.  Fruit 
large,  pyriform.  Skin  smooth,  light-green,  dotted  with  deep 
green  and  brown.  Flesh  white,  very  fine,  melting,  buttery,  with 
a  sugary,  deliciously  perfumed  flavour.  Ripe  November,  Decem- 
ber. (Gard.  Chron.) 

BEURRE  BENOIST.     Al.  Pom. 

Beurre  Auguste  Benoit.        Benoits. 

Tree  not  vigorous,  but  very  productive.  Fruit  medium,  obo- 
vate. Skin  bright  green,  spotted  and  shaded  with  brown  russet. 
Stalk  of  moderate  length,  inserted  in  a  cavity.  Calyx  open,  in 
a  regular  basin.  Flesh  white,  fine,  melting,  juice  abundant, 
sugary  and  well  perfumed.  Ripe  end  of  September. 

BEURR&  OUDINOT. 

Fruit  medium,  elongated  pyriform.  Skin  yellowish-green, 
shaded  with  crimson  and  fawn,  and  netted  with  russet.  Flesh 
white,  juicy,  buttery,  melting  with  a  brisk  vinous  flavour.  Oct. 


468  THE    TEAR. 


BEURRE  GOUBAULT. 

Tree  vigorous,  an  early  bearer  and  productive.  Fruit 
irregularly  oblate,  inclining  to  conic.  Skin  greenish.  Stalk  long, 
m  a  very  small  cavity.  Calyx  large,  in  a  shallow  basin.  Flesh 
juicy,  melting,  but  not  high  flavoured.  September. 

BEURR&  DELANNOY.     Bivort. 

Raised  by  Alexander  Delannoy,  of  Tournai.  Tree  vigorous, 
sufficiently  productive.  Fruit  large,  pyriform,  with  its  largest 
diameter  towards  the  centre.  Skin  bright  green,  lightly  shaded 
on  the  sunny  side,  with  russet  around  the  stem,  and  thickly 
covered  with  large  grey  dots.  Stalk  long,  curved,  inserted  in 
an  uneven  cavity.  Flesh  whitish,  half  melting,  juicy,  sugary, 
and  very  pleasantly  perfumed.  October  till  February.  (An. 
Pom.) 

BEURRE  SOULANGE. 

Size  medium  to  large,  form  acute  pyriform ;  stalk  an  inch  or 
more  in  length,  fleshy  at  its  junction/  Colour  pale  clear  yellow, 
with  occasional  traces  of  russet.  Flesh  melting,  and  very  juicy, 
flavour  rich,  sugary,  with  a  peculiarly  pleasant  aroma.  Season 
October,  November.  (Wilder's  Rep.) 

BEURRE  DE  MONTGERON.  ^ 

New  Frederick  of  "Wurtemburg. 

Tree  very  vigorous,  moderately  productive.  Fruit  medium, 
regularly  pyriform.  Skin  yellow  at  maturity,  reddish  orange  on 
the  sunny  side.  Flesh  white,  half  fine,  half  buttery,  melting,  suf- 
ficient juice,  sugary,  and  flavour  of  the  Rousselet.  Ripe  the  end 
of  September.  (Al.  Pom.) 

BEURRE  BRETONNEAU.     Esperen. 

One  of  Major's  Esperen's  seedlings.  Tree  of  a  beautiful  pyra- 
midal form,  verv  vigorous,  but  comes  late  into  bearing.  Fruit 
large,  variable  in  form,  generally  elongated-pyriform.  Skin 
rough,  light-green,  becoming  golden  yellow  at  maturity,  reddish 
brown  in  the  sun.  Flesh  fine,  yellowish-white,  not  juicy,  half 
melting,  sugary,  vinous,  pleasantly  perfumed.  March  and  April. 
(ALPom.) 

BEURRE  DE  QUENAST. 

Tree  vigorous  and  productive.  Fruit  oval,  turbinate,  becomes 
slightly  yellow  at  maturity.  Flesh  fine,  white,  melting,  juicy 


THE    PEAR.  469 

sweet  and   pleasantly   perfumed,  having  a  resemblance  to  the 
Almond  Pear.     (An.  Pom.) 

BEURRE  GENS.     Van  Mons.    Al.  Pom. 

Tree  vigorous,  very  productive.  Fruit  medium,  irregularly 
obovate,  inclining  to  conic,  truncate.  Skin  rough,  greenish, 
slightly  shaded  on  the  sunny  side  and  thickly  covered  with 
russet  dots.  Stalk  short  and  thick,  inserted  in  a  cavity  at  an 
inclination.  Calyx  open,  stiff,  in  a  broad  rather  deep  uneven 
basin.  Flesh  sugary,  perfumed,  excellent.  September. 

BEURRE  PHILIPPE  DELFOSSE.     Gregoire. 

Raised  by  M.  Gregoire  of  Belgium.  Tree  vigorous  and  pro- 
ductive. Fruit  medium  or  large,  form  of  Bergamot,  or  turbinate, 
or  pyriform.  Skin  smooth,  light  green,  becoming  golden  yel- 
low at  maturity,  pointed  and  shaded  with  bright  red.  Flesh 
white,  fine,  melting,  buttery,  juice  abundant,  sugary,  and  strongly 
perfumed.  Begins  to  ripen  in  December  and  continues  until 
January.  (An.  Pom.) 

BEURRE   SCHEIDWEILER. 

Tree  stout  and  vigorous,  inclining  to  a  pyramid;  good  bearer. 
Fruit  medium,  obovate,  pyriform.  Skin  green  or  dull  green, 
changing  very  little  to  maturity.  Flesh  buttery,  sweet  and  rich. 
September  and  October.  (Al.  Pom.) 

BEURRE  BURNICQ.    Esperen.  Al.  Porn. 

Tree  of  medium  vigour.  Fruit  medium,  pyriform,  turbinate. 
Skin  rough,  entirely  covered  with  russet.  Flesh  fine,  whitish- 
green,  juicy,  sugary,  and  strongly  perfumed.  Ripens  towards  the 
end  of  October. 

BEURRE  CITRON.     Van  Mons. 

Fruit  sufficiently  large,  obovate.  Skin  bright  green,  becom- 
ing lemon-yellow  at  maturity.  Flesh  fine,  white,  almost  buttery, 
juicy,  somewhat  acid,  valuable  chiefly  for  its  late  keeping. 
February,  March.  Good  in  Belgium.  (Al.  Pom.) 

BEURRE  D'ELBERG.     Bivort. 

Tree  moderately  vigorous.  Fruit  large,  obtuse  pyriform.  Skin 
pale  yellow,  often  with  a  blush,  slightly  speckled  with  russet. 
Stalk  medium,  stout,  curved,  inserted  in  an  irregular  cavity. 
Calyx  small,  open,  set  in  a  very  small  basin.  Flesh  whitish, 
somewhat  coarse,  juicy,  buttery,  melting,  sweet  and  perfumed. 
November. 


470  THE    PEAR. 


BEURRE  DE  KONING.     Van  Mons. 

Tree  moderately  vigorous,  productive.  Fruit  of  rather  medium 
size,  oblate,  bergamot-shaped.  Skin  yellowish-green,  inclining 
to  russet  with  numerous  brown  dots.  Stalk  of  medium  length, 
stout,  inserted  in  a  moderate  cavity.  Calyx  open,  set  in  a  broad 
basin.  Flesh  white,  juicy,  melting,  with  a  fine,  brisk,  vinous 
flavour,  more  delicate  and  less  perfumed  than  Gansel's  Bergamot. 
October. 

BEURRE  HAMECHER.     Bivort. 

A  new  Pear  from  Belgium.  Fruit  medium,  elongated-oval, 
inclining  to  pyriform,  angular,  and  irregular.  Stalk  large,  long, 
curved,  inserted  at  an  inclination  by  a  lip.  Calyx  small  and 
closed,  set  in  a  shallow  irregular  basin.  Flesh  melting,  sugary, 
and  excellent.  October,  November. 


BEURRE  DUHAUME.     Thomp. 

Tree  a  moderate  grower,  productive,  young  wood  yellowish- 
brown.  Fruit  medium,  oblate,  turbinate,  very  much  depressed, 
with  a  suture  along  one  side.  Skin  rough,  covered  with  thin 
russet,  and  thickly  sprinkled  with  russet  dots.  Stalk  short, 
thick  and  fleshy,  inserted  by  a  lip  at  an  inclination.  Calyx  open, 
segments  stiff,  basin  irregular.  Flesh  coarse,  buttery,  juicy, 
melting,  with  a  pleasant  vinous  flavour.  November  to  February. 

BEURRE  MILLET  OF  ANGERS. 

Tree  vigorous  and  very  productive,  young  wood  yellowish- 
brown.  Fruit  medium,  angular,  somewhat  conic.  Skin  green- 
ish, covered  with  russet  and  thickly  sprinkled  with  minute  russet 
dots.  Stalk  medium,  stout,  curved,  inserted  in  a  rather  abrupt 
cavity.  Calyx  closed,  set  in  a  deep  irregular  basin.  Flesh 
greenish,  somewhat  buttery,  exceedingly  juicy,  melting,  with  a 
brisk  vinous  flavour,  sometimes  astringent.  November  to 
January. 

BEURRE  DE  BRIGNAIS. 
Des  Nonnes.         Poire  des  Nonnes. 

Tree  of  moderate  growth,  productive.  Fruit  medium,  round- 
ish, obtuse,  conic.  Skin  greenish  with  numerous  grey  dots. 
Stalk  long,  curved,  inserted  in  a  narrow,  uneven  cavity.  Calyx 
closed,  basin  shallow,  corrugated.  Flesh  white,  juicy,  melting, 
with  a  brisk,  perfumed,  but  not  high  flavour.  Ripe  middle  and 
last  of  September. 


THE    PEAR.  471 


BEURRE  LEON  LE  CLERC. 

Fruit  above  medium,  oval,  approaching  elongated-pyriform. 
Skin  yellowish  green,  thickly  speckled  with  large  russet  dots. 
Stalk  long,  curved,  inserted  in  a  cavity  by  a  lip,  basin  abrupt, 
deep.  Calyx  partially  closed.  Flesh  white,  juicy,  melting,  sweet 
but  not  high  flavoured.  October. 

BEURR&,  BROWN.     Thomp.  Lind.  Mill. 


Beurre  Gris.     Nois. 
Beurre  Rouge. 
Beurre  (Tor. 
Beurre  Doree. 
Beurre  d'Amboise.. 
Beurre  d'Ambleuse. 
Beurre  du  Roi. 
Poire  d'Amboise. 
Isambert. 
Isambert  le  Bon.          j 


of  various 
french 


Beurre.     0.  Duh. 

Golden  Beurre. 

Red  Beurre,  (of  some.) 

Badham's. 

Grey  Beurre. 


Beurre  Vert. 


The  Brown  Beurre,  almost  too  well  known  to  need  descrip- 
tion, was  for  a  long  time  considered  the  prince  of  pears  in 
France,  its  native  country,  and  for  those  who  are  partial  to  the 
high  vinous  flavour — a  rich  mingling  of  sweet  and  acid — it  has, 
still,  few  competitors.  It  is,  however,  quite  variable  in  different 
soils,  and  its  variety  of  appearance  in  different  gardens,  has  given 
rise  to  the  many  names,  grey,  brown,  red,  and  golden,  under 
which  it  is  known.  Shoots  diverging,  dark  brown. 

Fruit  large,  oblong-obovate,  tapering  convexly  quite  to  the 
stalk.  Skin  slightly  rough,  yellowish-green,  but  nearly  covered 
with  thin  russet,  often  a  little  reddish  brown  on  one  side.  Stalk 
from  one  to  one  and  a  half  inches  long,  stout  at  its  junction  with 
the  tree,  and  thickening  obliquely  into  the  fruit.  Calyx  nearly 
closed  in  a  shallow  basin.  Flesh  greenish-white,  melting,  but- 
tery, extremely  juicy,  with  a  rich  sub-acid  flavour.  September. 

BEURRE  D'AMANLIS.     Thomp.  Nois. 
Beurre  d'Amaulis.    Ken.  Man. 

A  Belgian  pear,  very  productive ;  variable.  Succeeds  best  in 
cold  latitudes. 

Fruit  large,  obovate,  not  very  regular,  a  little  swollen  on  its 
sides.  Skin  rather  thick,  dull  yellowish-green,  with  a  pale  red- 
dish brown  cheek,  overspread  with  numerous  brown  dots  and 
russet  streaks  and  patches.  Stalk  a  little  more  than  an  inch 
long,  set  rather  obliquely  in  a  shallow,  irregular  cavity.  .Calyx 
open,  with  broad  divisions,  basin  shallow.  Flesh  yellowish, 
somewhat  coarse,  but  buttery,  melting,  abundant,  rich,  with 
slightly  perfumed  juice,  often  astringent  and  poor.  September 


.472  THE    PEAR. 


BEURR&  DUVAL.     Thomp. 

A  new  Belgian  pear,  raised  by  M.  Duval.  It  is  good,  and 
bears  abundantly.  Fruit  of  medium  size,  obtuse-pyriform.  Skin 
pale  green.  Flesh  white,  buttery,  melting,  and  well  flavoured. 
October  and  November. 

BEURRE  PREBLE.     Man.  in  H.  M. 

A  large  and  excellent  pear,  named  by  Mr.  Manning  in  honour 
of  Commodore  Edward  Preble,  U.  S.  N.,  and  raised  from  seed,  by 
Elijah  Cooke,  of  Raymond,  Maine. 

Fruit  large,  oblong-obovate.  Skin  greenish-yellow,  mottled 
with  russet  and  green  spots.  Stalk  about  an  inch  long,  very 
stout,  set  in  a  moderate  hollow.  Flesh  white,  buttery,  and  melt- 
ing, with  a  rich,  high  flavour.  October  and  November. 

BEURRE  COLMAR.     Van  Mons.  Nois. 
Beurre"  Colmar  d'Automne. 

It  is  one  of  Dr.  Van  Mons'  seedlings,  and  is  quite  distinct 
from  the  Autumn  Colmar. 

Fruit  of  medium  size,  almost  elliptical,  or  oval-obovate,  regu- 
larly formed.  Skin  smooth,  pale  green,  becoming  yellowish  at 
maturity,  with  a  blush  next  the  sun,  and  thickly  sprinkled  with 
dots.  Stalk  an  inch  long.  Calyx  expanded,  and  set  in  a  very 
shallow,  narrow,  irregular  basin.  Flesh  very  white,  slightly 
crisp  at  first,  but  becoming  very  juicy  and  melting,  with  a  slightly 
perfumed  flavour.  October. 

BEURIIE  MAUXION.     Mauxion. 

Tree  vigorous.  Fruit  medium,  roundish,  inclining  to  pyn-_ 
form.  Skin  yellow  russet,  with  a  bright  red  cheek.  Stalk 
short,  moderately  stout,  swollen  at  the  extremities,  inserted  in 
a  shallow  cavity.  Calyx  open,  stiff,  set  in  a  very  shallow  ba- 
sin. Flesh  fine,  buttery,  melting;,  abounding  in  juice,  sugary, 
with  a  spicy  vinous  flavour,  pleasantly  perfumed.  Ripe  in  Sep- 
tember. 

BEURRE,  MOLLETT'S  GUERNSEY.     Thomp. 
Mollet's  Guernsey  Chaumontelle.     Ken  f 

A  new  English  variety,  raised  by  Charles  Mollet,  Esq.,  of  the 
Island  of  Guernsey. 

Fruit  of  medium  size,  oval-pyriform.  Skin  rather  uneven, 
yellow  and  yellowish-green,  nearly  covered  on  one  side  with  dark 
cinnamon  brown  russet,  in  stripes  and  tracings.  Flesh  yellow- 
ish, melting  and  buttery,  with  a  rich  vinous  flavour.  December. 


THE    PEAR. 


473 


BEURRE  RANGE.     Thomp. 

Beurre  Ranee.     Lind.  Beurre  de  Flandre. 

Harden pont  du  Printemps.       Josephine,  incorrectly  of  some.   - 
Beurre  Epite.  Beurre  de  Ranz. 

Noirchain. 

The  Beurre  Ranee  is  considered  by  all  English  cultivators, 
the  best  very  late  pear  yet  generally  known.  The  wood  is 
brownish-yellow,  straggling  in  growth,  and  rather  pendulous 
when  in  bearing,  and  when  the  tree  has  attained  a  moderate 
size  it  bears  well. 

Fruit  of  medium  size,  obtuse  pyriform.  Skin  dark  green, 
even  at  maturity,  rather  thick,  and  dotted  with  numerous  russet 
specks.  Stalk  rather  slender,  an  inch  and  a  half  long,  set  in  a 
slight,  blunt  depression,  or  often  without  any  cavity.  Calyx 
quite  small,  and  set  in  a  basin  very  little  sunk.  Flesh  greenish- 
white,  melting,  a  little  gritty  at  the  core,  full  of  sweet,  rich  juice, 
of  excellent  flavour.  Succeeds  in  England,  Belgium,  and  France, 
but  does  not  in  this  country,  except  at  the  south  or  in  warm 
soils,  and  particular  localities. 

BEURRE  DE  CAPIAUMONT.     Thomp. 
Capiumont.     Lind.        Beurre  Aurore. 

A  Flemish  pear,  very 
fair,  and  handsomely 
formed,  and  a  capital 
bearer,  hardy  in  all  soils 
and  seasons ;  sometimes 
first  rate  ;  but  when  the 
tree  is  heavily  laden,  it 
is  apt  to  be  slightly  as- 
tringent. It  grows  free- 
ly ;  branches  a  little 
pendant,  greyish  yel- 
low. 

Fruit  of  medium  size, 
long  turbiiiate,  very 
even,  and  tapering  regu- 
larly into  the  stalk. 
Skin  smooth,  clear  yel- 
low, with  a  light  cinna- 
Aon  red  cheek,  and  a 
few  small  dots  and 
streaks  of  russet.  Calyx 
large,  with  spreading 
segments,  prominently 
placed,  and  not  "at  all 
sunk.  Stalk  from  three  Bewr ,  de  Capiaum)nL 


474  THE    PEAR. 

fourths  to  an  inch  and  a  half  long,  curved.  Flesh  fine  grained, 
buttery,  melting,  sweet,  and  when  not  astringent,  of  high  flavour. 
September  and  October.  Variable  and  uncertain. 

This  is  quite  distinct  from  the  Frederick  of  Wurtemburgh,  an 
irregular  fruit,  sometimes  called  by  this  name. 

BEYMONT.     BOUVIER.     Al.  Pom. 
Beurre"  Bieumont. 


B&wrre  Bieumont, 

Tree  vigorous,  very  productive.  Fruit  medium  or  above,  obo- 
vate,  truncate,  or  obtuse-pyriform.  Skin  thin,  rich,  crimson  russet. 
Stalk  long,  curved,  inserted  by  a  slight  lip.  Calyx  small,  in  a 
shallow  basin.  Flesh  juicy,  melting,  exceedingly  sweet,  rich,  and 
perfumed;  gives  promise  of  great  excellence.  October  to 
December. 

BEZI*  DE  MONTIGNY.     Thomp.  Lind  Poit. 

Trouv6  de  Montigny. 

Beurre"  Remain?  of  some  American  gardens. 

Doyenne  Musque.  • 

Louis  Bosc. 

A  pleasant,  juicy  fruit,  with  a  musky  flavour,  but  not  first 
rate.  The  skin  is  remarkably  smooth,  *and  the  pear  is  evenly 

*  Bezi  signifies  wilding,  L  e.  natural  seedling  found  near  Montigny,  » 
town  in  France. 


THE    PEAR. 


476 


formed.  It  is  a  good  bearer.  Fruit  of  medium  size,  very  regu- 
larly obovate.  Skin  pale  yellowish-green,  with  numerous  grey 
dots.  Stalk  stout,  thickest  at  the  point  of  insertion,  an  inch 
long,  inserted  in  a  small  shallow  cavity.  Calyx  small,  firm, 
open,  reflexed,  in  a  very  smooth  basin,  scarcely  sunk.  Flesh 
white,  melting,  juicy,  half  buttery,  with  a  sweet,  musky  flavour. 
First  of  October. 

BEZI  VAET.     Thomp.  Lind 
Beurre  de  Beaumont. 

The  Bezi  Vaet  has  been  considerably  cultivated  in  this  coun- 
try, but  is  not  generally  considered  more  than  a  good  second 
rate  pear.  The  young  shoots  are  upright,  long,  dark-coloured. 

Fruit  of  medium  size,  obovate,  narrowing  to  the  stalk.  Skin 
roughish,  pale  green,  becoming  yellowish,  with  many  russety 
spots  and  a  brownish  cheek.  Stalk  an  inch  or  more  long,  in- 
serted in  a  slight  cavity.  Calyx  set  in  a  small  basin.  Flesh 
yellowish-white,  melting,  juicy,  with  a  sweet,  somewhat  perfumed 
flavour.  November  to  January. 

BEZI  DE  LA  MOTTE.      0.  Duh.  Thomp. 

Bein  Annudi.        Beurre  blanc  de  Jersey. 
The  tree  is  exceedingly   vigorous  and  productive,  and   the 


Bezi  de  la  Motte. 


476  THE    PEAR. 

grayish-olive  shoots,  like  the  fruit,  have  a  peculiarly  speckled 
appearance.  It  ripens  gradually,  and  may  be  kept  a  good 
while. 

Fruit  of  medium  size,  bergamot  shaped,  roundish,  flattened  at 
the  eye.  Skin  pale  yellowish-green,  thickly  sprinkled  with  con- 
spicuous russet  green  dots.  Stalk  about  an  inch  long,  green, 
slightly  curved,  and  inserted  in  a  slight,  flattened  hollow.  Ca- 
lyx small,  open,  set  in  a  shallow,  rather  abruptly  sunken  basin. 
Flesh  white,  very  fine-grained,  buttery,  juicy,  with  a  sweet,  deli- 
cate perfumed  flavour.  October. 

BEZY  GARNIER. 

Fruit  pyriform,  very  beautiful.  Flesh  white,  breaking,  very 
juicy,  sugary.  Season  April.  (Pap.  Cat.) 

BEZY  SANSPAREIL. 
Bergamotte  Sanspareil. 

Fruit  large,  obscurely  pyriform,  very  angular,  and  irregular 
Skin  yellowish  green,  covered  with  numerous  brown  dots. 
Stalk  long,  very  fleshy  at  its  insertion,  in  a  slight  cavity,  at  an 
inclination.  Calyx  open,  in  a  moderate  uneven  basin.  Flesh 
coarse  and  granular,  buttery,  juicy,  melting,  with  a  brisk  vinous 
flavour.  October  to  December. 


BEZY  QUESSOY  D'ETE.  * 

Tree  of  good  vigour,  and  of  exceeding  fertility.  Fruit  mode- 
rate size,  roundish-oval,  of  almost  equal  diameters.  Skin  rough, 
thick,  and  altogether  covered  with  grey  russet,  becoming  rus- 
set fawn  at  maturity.  Flesh  yellowish-white,  fine,  half  melting, 
very  juicy,  sugary,  and  deliciously  perfumed.  This  pear  is  very 
beautiful,  and  of  first  quality,  with  the  exception  of  a  little  grit 
about  the  core.  Ripe  towards  the  middle  of  September.  (An. 
Pom.) 

BEZY  D'ESPEREN.     Esperen. 

Raised  by  Major  Esperen.  Tree  a  moderate  grower,  good 
bearer. 

Fruit  large,  elongated-pyriform.  Skin  dull  yellow,  sprinkled 
and  patched  with  russet,  and  thickly  covered  with  russet  dots. 
Stalk  rather  long,  stout,  inserted  by  a  ring  or  lip,  at  an  inclina- 
tion, in  a  small,  irregular  cavity.  Calyx  small,  open,  set  in  a 
very  deep,  acute  basin,  surrounded  by  russet.  Flesh  juicy,  with 
a  sprightly,  vinous  flavour.  October,  November. 


THE    PEAR.  477 


BONNE  D'EZEE.     Dupuy.  Thomp.  Bivort. 

Bonne  des  Haies.        Bonne  de  Longueval. 
Bonne  de  Zees.  Belle  et  bonne  d'Ezee. 

Tree  moderately  vigorous,  productive. 

Fruit  large,  truncate,  pyriform.  Skin  light  yellowish  green, 
with  russet  patches  and  dots.  Stalk  large,  long,  curved,  insert- 
ed in  a  broad  cavity.  Calyx  small,  open,  basin  narrow,  of  little 
depth.  Flesh  white,  juicy,  melting,  sugary,  brisk,  rich,  excel- 
lent. Sometimes  cracks.  September  and  October. 

BON  CHRETIEN  FONDANTE.     Thomp.  Lind. 

A  recent  Flemish  pear,  abounding  with  juice,  and  having  a 
refreshing,  agreeable  flavour.  In  good  seasons,  it  is  first  of  the 
quality,  and  it  bears  early  and  abundantly.  Young  shoots  slen- 
der, diverging,  olive  gray. 

Fruit  pretty  large,  roundish-oblong,  regularly  formed.  Skin 
pale  green,  sprinkled  with  small  russet  dots,  and  considerably 
covered  with  russet.  Stalk  three-fourths  of  an  inch  long,  curv- 
ed, inserted  in  a  slight  depression.  Calyx  small,  set  in  a  nar- 
row hollow.  Flesh  yellowish-white,  gritty  round  the  core,  ex- 
ceedingly juicy,  tender,  and  melting,  with  a  rich  and  pleasant 
flavour. 

BON  GUSTAVE. 

Raised  by  Major  Esperen. 

Tree  very  vigorous,  with  stout  shoots.  Fruit  middle  size,  re- 
gular, pyriform.  Stalk  medium.  Calyx  open,  basin  shallow. 
Skin  light  green,  covered  with  russet.  Flesh  white,  fine,  but- 
tery, juicy,  sugary  and  perfumed.  Ripe  December,  January. 
(Gard,  Chr.) 

BONNE  CHARLOTTE.     Bivort. 

Tree  vigorous  and  productive.  Fruit  of  moderate  size,  vari- 
able in  form,  generally  resembling  Doyenne.  Skin  smooth, 
lightly  washed  with  purple  on  the  side  of  the  sun.  Flesh  mo- 
derately fine,  more  buttery  than  melting,  sugary,  and  strongly 
perfumed.  Should  be  gathered  early.  It  is  a  long  time  in 
use.  Ripe  middle  of  August.  (Al.  Pom.) 

BOSTON. 

Introduced  by  C.  M.  Hovey,  Boston,  Mass.    May  prove  Pinneo. 

Tree  vigorous,  productive,  young  wood  brownish-red.  Fruit 
below  medium  size,  obovate,  inclining  to  conic,  remotely  pyri- 
form. Skin  yellow,  with  numerous  small  green  or  grey  dots 


478  THE    PEAR. 

and  a  little  russet  about  the  stem,  which  is  rather  long  and  in- 
serted in  a  depression.  Calyx  set  in  a  broad  shallow  basin. 
Flesh  white,  tolerably  juicy,  with  a  pleasant,  sweet,  somewhat 
aromatic  flavour.  September. 

BRANDYWINE.     Hort. 

Found  on  the  farm  of  Eli  Harvey  on  the  banks  of  the  Bran- 
dywine,  Delaware  Co.,  Pa.  Tree  vigorous,  upright,  uniformly 
productive.  Fruit  above  medium,  varying  in  form,  from  oblate 
depressed-pyriform,  to  elongated-pyriforin.  Skin  dull  yellowish- 
green,  considerably  dotted  and  somewhat  sprinkled  with  russet, 
having  a  warm  cheek  on  the  side  of  the  sun.  Stalk  is  fleshy 
at  its  junction  with  the  fruit,  and  generally  surrounded  by  folds 
or  rings.  Calyx  open,  basin  smooth  and  shallow.  Flesh  white, 
juicy,  melting,  sugary  and  vinous,  somewhat  aromatic.  Ripe 
last  of  August  and  first  of  September. 

CABOT.     Man. 

Originated  from  the  seed  of  the  Brown  Beurre,  by  J.  S. 
Cabot,  Esq.,  of  Salem,  Mass.  It  has  a  good  deal  of  the  flavour 
of  its  parent,  and  is  an  agreeable,  sub-acid  fruit.  The  tree 
grows  upright  and  very  strong,  and  produces  amazing  crops. 
Fruit  pretty  large,  roundish-turbinate,  narrowing  rather  abruptly 
to  the  stalk,  which  is  bent  obliquely,  and  inserted  on  one  side 
of  a  tapering  summit.  Skin  •  roughish,  bronze  yellow,  pretty 
well  covered  with  cinnamon  russet.  Calyx  small,  open,  set  in  a 
round,  smooth  basin.  Flesh  greenish-white,  breaking,  juicy, 
with  a  rich,  sub-acid  flavour.  Middle  and  last  of  September. 

CAEN  DE  FRANCE. 

Fruit  large,  pyriform.  Skin  thick,  russety-yellow,  thickly 
covered  with  russety  specks,  and  with  some  blotches  of  russet. 
Calyx  open.  Flesh  yellowish-white,  half  melting,  juicy,  sweet, 
with  a  little  astringency.  Ripe  December,  January.  (Hov 
Mag.) 

CALEBASSE  DELVIGNE.     Van  Mons. 

Tree  vigorous  and  productive.  Fruit  medium  or  rather 
large,  pyriform,  broad  at  calyx.  Skin  yellow,  slightly  russeted, 
sometimes  shaded  on  the  sunny  side.  Stalk  short,  thick  at  its 
junction  with  the  fruit.  Calyx  open,  segments  stiff,  in  a  very 
shallow,  uneven  basin.  Flesh  white,  coarse,  buttery,  juicy,  melt- 
ing, perfumed,  slightly  astringent,  with  a  rich  vinous  flavour. 
October. 

CALHOUN. 
Raised  by  the  late  Governor  Edwards,  New  Haven,  Conn.    * 


THE    PEAR.  479 

Fruit  medium,  roundish,  obliquely-oblate,  angular.  Skin 
yellowish,  shaded  with  dull  crimson  sprinkled  with  russet^  and 
thickly  covered  with  russet  dots.  Stalk  short,  inserted  in  a 
rather  broad  cavity.  Calyx  open,  set  in  a  narrow  uneven  basin. 
Flesh  white,  coarse,  granular,  buttery,  melting,  abounding  in 
juice  with  a  rich  vinous  flavour,  pleasantly  perfumed.  Ripe 
middle  of  October. 

CALEBASSE  D'ETE.     Esperen. 

Raised  from  seed  by  Major  Esperen.  Tree  moderately  vigorous. 
Fruit  medium,  elongated-pyriform,  or  gourd  shaped.  Colour 
bright  brown,  grows  yellow  at  maturity.  Flesh  white,  very 
fine,  melting,  abounding  in  sugary  juice  well  perfumed.  Ripe 
beginning  of  September.  (Al.  Pom.) 

CAMERLYN.     Bivort. 

A  Flemish  pear,  vigorous  and  productive. 

Fruit  medium,  pyriform.  Skin  yellow,  with  numerous  brown 
dots  and  a  slightly  marbled  cheek.  Stalk  long,  slightly  inclined 
in  a  small  cavity  surrounded  by  russet.  Calyx  open,  basin  small 
and  shallow.  Flesh  juicy,  melting,  rich,  sugary,  with  a  very 
peculiar  aromatic  flavour.  September,  October. 

CANANDAIGUA. 
Catherine. 

Origin  uncertain,  supposed  to  have  been  brought  from  Con- 
necticut to  Canandaigua  about  the  year  1806,  vigorous  and 
productive. 

Fruit  rather  large,  irregular,  efcmgated,  acute  pyriform,  sur- 
face uneven,  resembling  Bartlett.  Skin  lemon-yellow.  Stalk 
medium,  or  rather  short,  inclined.  Calyx  open,  basin  narrow 
and  deep.  Flesh  whitish,  not  very  fine,  buttery  and  melting, 
with  a  vinous  flavour.  September. 

CASSANTE  DE  MARS.     Esperen. 

Tree  vigorous.  Fruit  which  is  borne  in  clusters  resembles 
Doyenne  blanc.  Skin  smooth,  bright  green,  becoming  golden- 
yellow  at  maturity,  striped  and  shaded  with  fawn.  Flesh  when 
in  full  perfection  is  half  melting,  juicy,  sugary,  vinous,  and  well 
perfumed.  Ripe  December  to  April.  (Al.  Pom.) 

CATHARINE  GARDETTE. 

Raised  by  Dr.  W.  D.  Brinckle  of  Philadelphia.  Foliage  much 
waved,  young  shoots  short  jointed,  yellow-olive  on  the  shaded 
side,  brownish-olive  on  the  exposed  side  to  the  sun,  with  many 
tninute  white  dots.  Buds  pointed.  Size  abive  medium,  round 


480  THE    PEAK. 

ish-obovate.  Skin  fair,  yellow,  with  numerous  small  carmin« 
dots  on  the  exposed  side.  Stalk  one  inch  long,  curved,  inserted 
by  a  fleshy  termination  into  a  slight  depression.  Calyx  small, 
set  in  a  rather  deep,  regular  basin.  Flesh  fine  texture,  buttery. 
Flavour  delicious,  with  a  delicate  aroma.  Quality  best,  maturity 
beginning  of  September.  (Trans.  A.  P.  S.) 

CATINKA.     Esperen. 

Raised  by  Major  Esperen.  Tree  of  vigorous  growth.  Branches 
rather  slender,  productive.  Fruit  small  to  medium,  obovate, 
pyriform.  Stalk  very  long,  inserted  by  a  ring  in  an  uneven 
cavity.  Calyx  large  and  open,'  with  segments  persistent,  basin 
shallow,  and  uneven.  Skin  pale  yellow,  thickly  sprinkled  with 
russet  dots.  Flesh  coarse,  granular,  buttery,  melting,  juicy,  with 
a  refreshing  vinous  flavour.  October  to  December. 

CAPSHEAF.     Man.  Ken. 

A  native  of  Rhode  Island.  It  is  a  very  agreeable  fruit. 
Young  shoots  stout,  upright,  yellowish  brown. 

Fruit  of  medium  size,  roundish-obovate.  Skin  deep  yellow, 
nearly  covered  with  cinnamon  russet.  Stalk  an  inch  long,  stout, 
inserted  in  a  shallow  hollow.  Calyx  small,  basin  slightly  sunk. 
Flesh  white,  juicy,  and  melting,  very  sweet  and  pleasant,  but 
lacking  a  high  flavour.  October. 

CHARLES  VAN  HOOGHTEN. 

Fruit  large,  obovate,  acute-pyriform.  Stem  rather  stout,  fine 
inch  long,  set  without  depression,  frequently  surrounded  with  a 
fleshy  protuberance  at  the  Junction.  Calyx  open,  in  a  broad, 
flat  basin,  frequently  without  segments.  Skin  dull  pale  yellow, 
smooth  and  handsome,  seldom  with  any  russet  or  red.  Flesh 
yellowish-white,  melting,  buttery,  juicy.  Flavour  sweetish, 
with  a  little  aroma.  Quality  medium.  Ripe  October  1st  to 
15th.  Should  be  picked  while  hard.  A  regular,  prolific 
bearer,  healthy  tree.  (Col.  Wilder  Ms.) 

CHARLES  SMET.     Van  Mons. 

Fruit  medium,  pyriform,  broad  at  the  crown.  Skin  yellow- 
ish, considerably  russeted.  Stalk  long,  curved,  fleshy  at  its  in- 
sertion. Calyx  open,  small,  basin  narrow.  Flesh  juicy,  sweet, 
and  highly  perfumed.  January,  February. 

CHARLES  FREDERICK.     Yan  Mons. 

Skin  smooth,  bright  green,  becoming  deep  yellow  at  maturi- 
ty, lightly  coloured  on  the  sunny  side.  Flesh  white,  fine,  melt* 


THE   PEAR.  481 

ing,  abounding  in  juice,  sweet,  vinous,  agreeably  perfumed.  An 
excellent  fruit,  ripening  the  first  of  October.  Tree  vigorous  and 
productive,  growing  well  as  a  pyramid  or  standard.  (An.  Pom.) 

CHARLOTTE  DE  BROWER.     Esperen. 

One  of  Esperen's  seedlings.  Tree  of  moderate  vigour,  and  of 
great  productiveness.  Fruit  medium  or  large,  roundish-oval. 
Skin  golden-yellow  at  maturity.  Flesh  white,  fine,  melting, 
juicy,  sugary,  vinous,  perfumed.  Ripens  at  the  end  of  October. 
(Al.  Pom.) 

CHANCELLOR.     Brinckle  in  Hort. 

Supposed  to  be  a  native  of  Germantown,  Pennsylvania,  on 
the  grounds  of  Mr.  Chancellor. 

Branches  horizontal,  not  very  vigorous,  spreading. 

Fruit  rather  large,  obovate.  Skin  greenish  yellow,  rough, 
somewhat  inclining  to  russet,  thickly  covered  with  dots.  Stem 
medium,  curved,  rather  stout,  fleshy  at  its  insertion  by  a  lip, 
inserted  in  a  rather  broad  cavity.  Calyx  small,  set  in  a  mode- 
rate basin.  Flesh  whitish,  juicy,  buttery,  melting,  sugary,  rich, 
perfumed,  excellent.  October,  November. 

CITRON. 

A  seedling  of  the  late  Governor  Edwards,  a  vigorous,  upright 
grower,  producing  large  crops,  but  inclined  to  rot  at  the  core. 

Fruit  small,  nearly  globular,  approaching  turbinate.  Stalk 
short,  rather  stout,  set  in  an  abrupt,  uneven  cavity.  Calyx  clos- 
ed, basin  broad,  shallow,  irregular.  Skin  greenish,  slightly 
shaded  with  dull  crimson.  Flesh  greenish,  rather  coarse,  juicy, 
melting,  sugary,  vinous,  with  a  musky  perfume.  Ripe  from 
middle  of  August  to  middle  of  September. 

CLAY. 

Sponge* 

Raised  by  the  late  Governor  Edwards.  Fruit  medium,  inclin- 
ing to  obovate,  sometimes  pyriform,  angular.  Skin  waxen-yel- 
low, sometimes  shaded  with  crimson,  and  thickly  sprinkled  with 
brown  or  crimson  dots.  Stalk  medium,  inserted  sometimes  by 
a  lip  in  a  moderate  cavity.  Calyx  closed  in  a  broad,  open,  fur- 
rowed basin.  Flesh  whitish,  rather  coarse,  granular,  juicy, 
sugary,  perfumed.  October. 

COITS  BEURRE.     Elliott. 

Fruit  medium,  obovate,  or  turbinate-pyriform.      Stalk  about 

one  inch  long,  curved,  inserted  at  an  inclination  in  a  very  slight 

*  depression.     Calyx  large,  nearly  closed,  set  in  a  broad  uneven 

21 


482  TgE    PEAR. 

basin.  Skin  yellow,  inclining  to  russet,  sometimes  with  a  sunny 
cheek,  thickly  covered  with  dots  which  become  crimson  on  the 
exposed  side.  Flesh  rather  coarse,  slightly  granular,  buttery, 
melting.  Flavour  rich,  sugary,  vinous.  September. 

COLUMBIA. 
Columbian  Virgalieu.          Columbia  Yirgalouse. 

The  original  tree  grows  on  the  farm  of  Mr.  Casser,  in  West- 
chester  Co.,  New  York.  The  tree  grows  upright,  with  stout 
brownish-yellow  shoots.  This  fine  pear  was  first  brought  into 
notice  a  few  years  since,  by  Bloodgood  &  Co.,  of  Flushing. 
Young  wood  stout,  upright,  yellowish-brown. 

Fruit  large,  regularly  formed,  obovate,  usually  a  little  oblong, 
and  always  broadest  in  the  middle.  Skin  smooth  and  fair  pale- 
green  in  autumn,  but  when  ripe,  of  a  fine  golden-yellow  with 
occasionally  a  soft  orange  tinge  on  its  cheek,  and  dotted  with 
small  grey  dots.  f  Stalk  rather  more  than  an  inch  long,  slightly 
curved,  placed  towards  one  side  of  a  narrow  depression.  Calyx 
of  medium  size,  partially  open,  set  in  a  very  shallow  basin. 
Flesh  white,  not  very  fine  grained,  but  melting,  juicy,  with  a 
sweet,  aromatic  flavour.  November  to  January.  Very  apt  to  drop 
from  the  tree  previous  to  ripening. 

COLLINS.    Hov.  Mag. 
Watertown. 

Raised  by  A.  Collins  of  Watertown,  Mass.,  and  first  exhibited 
before  the  Massachusetts  Horticultural  Society  in  1848.  Tree 
of  moderate  growth,  with  reddish  shoots. 

Fruit  medium,  regularly  obovate,  inclining  to  turbinate.  Skin 
greenish-yellow,  with  russet  spots,  and  frequently  a  blush  on  the 
sunny  side.  Stalk  short,  thick,  inserted  at  an  inclination  with- 
out cavity.  Calyx  small,  and  very  little  sunk.  Flesh  fine, 
melting,  juicy,  with  a  brisk,  sugary  flavour,  resembling  white 
Doyenne.  Ripens  first  of  October. 

COLMAR  D'ALOST.     Bel.  Hort. 

Comtesae  d'Alost.  Duchesse  d'Alost. 

Delices  d'Alost. 

j».  Belgian  variety.     Tree  vigorous  and  productive. 

Fruit  large,  elongated-pyriform,  sometimes  obovate.  Skin 
greenish-yellow,  with  a  red  cheek,  sprinkled  with  many  green 
or  brown  dots,  often  much  russeted.  Stalk  large,  rather  long 
and  curved,  inserted  in  a  slight  depression.  Calyx  open,  seg- 
ments long,  basin  shallow  and  uneven.  Flesh  white,  buttery, 
melting,  juicy,  slightly  astringent.  October,  November. 


THE    PEAR.  483 


COMTE  LELIEUR. 

Of  Belgian  origin.  Tree  vigorous,  upright,  moderately  pro- 
ductive. Fruit  medium,  turbinate.  Skin  yellowish-green,  with 
a  brownish-red  cheek,  speckled  with  grey  and  patched  with 
russet.  Flesh  yellowish-white,  fine  grained,  melting,  juicy,  sweet 
and  very  high  flavour.  September.  (Rob.  Mannings'  Ms.) 

COMTE  DE  PARIS.     Bivort. 

One  of  Van  Mons'  seedlings.  Tree  pyramidal,  veiy  vigorous. 
Fruit  medium,  regularly  pyrilbrm.  Skin  thick,  somewhat  rough, 
bright  green,  becomes  yellow  at  maturity.  Flesh  white,  melt- 
ing, buttery,  juice  very  abundant,  sugary,  arid  agreeably  per- 
fumed. Ripe  in  October  and  continues  in  use  a  long  time. 
(Al.  Pom.) 

COMTE  DE  LAMY.     Thomp. 

Beurr6  Curtet.  Marie  Louise  Nova.  \    ac.  to 

Dingier.  Marie  Louise  the  Second,  j  Thomp. 

Louis  Bosc. 

Young  shoots,  pretty  strong,  upright,  dark  coloured. 

Fruit  of  medium  size,  roundish-obovate.  Skin  yellow,  with  a 
brownish-red  cheek,  and  sprinkled  with  small  russety  dots. 
Stalk  an  inch  long,  straight,  obliquely  inserted  under  a  lip,  or 
planted  in  a  slight  cavity.  Calyx  small,  set  in  a  shallow, 
smooth  basin.  Flesh  white,  fine  grained,  buttery,  melting, 
saccharine,  and  high  flavoured.  Last  of  September  to  middle 
of  October. 

COMTE  DE  FLANDRE.     Van  Mons.     An.  Pom. 

Tree  vigorous,  forming  a  pyramid,  one  of  Van  Mons'  seed- 
-ings.  Fruit  large,  obliquely-pyriform.  Skin  yellowish,  consider- 
ably covered  with  russet.  Stalk  long,  much  inclined,  and  in- 
serted by  a  lip,  in  a  small  cavity.  Calyx  open,  set  in  an  ex- 
ceedingly shallow  corrugated  basin.  Flesh  very  buttery,  melt- 
ing, juicy,  granular,  sweet  and  rich,  highly  perfumed,  astringent 
near  the  skin.  November. 

CONSEILLER  DE  LA  COUR.     Van  Mons. 
Marechal  de  la  Cour.  Due  de  Orleans. 

One  of  Van  Mons'  seedlings.  Tree  moderately  vigorous,  pro- 
ductive. Fruit  large,  obovate,  inclining  to  pyriform,  oblique. 
Skin  rough,  greenish,  slightly  russeted,  and  covered  with  russet 
dots.  Stalk  short,  inserted  by  a  lip  at  an  inclination  in  a  mo- 
derate cavity,  surrounded  by  russet.  Calyx  also  surrounded  by 
russet,  set  in  a  narrow  basin.  Flesh  white,  buttery,  juicy,  melt 


484  TPE  PEAR. 

ing,  slightly  astringent,  with  an  excellent  rich  vinous  flavour 
resembling  Gansel's  Bergamot.     October. 

CONSEILLER  RANWEZ.     Wilder  in  Hort. 

Tree  vigorous"  very  productive.  Fruit  large,  very  irregularly 
oblate,  obscurely  pyriform.  Skin  green,  rough,  with  a  few 
patches  of  russet,  and  many  brown  dots.  Stalk  shortish,  in- 
serted in  a  broad  cavity  by  a  slight  lip  or  fleshy  ring.  Calyx 
open,  stiff,  set  in  a  deep  broad  furrowed  basin.  Flesh  coarse,  a 
little  granular,  juicy,  melting,  perfumed,  sweet,  vinous,  slightly 
astringent.  October. 

COOKE. 

Origin,  King  George  County,  Virginia-  Tree  a  very  strong, 
vigorous  grower,  and  productive.  Introduced  by  H.  R.  Roby, 
Fredericksburgh,  Virginia.  Fruit  rather  large,  irregularly  pyra- 
midal. Colour  pale-yellow.  Flesh  juicy,  buttery,  melting, 
sweet,  rich,  and  vinous.  (Roby.) 

COTER.      Hov.  Mag. 

One  of  Van  Mons'  seedlings,  of  moderate  growth  and  produc- 
tive. 

Fruit  rather  large,  irregular  pyriform.  Skin  yellowish,  with 
numerous  russet  dots,  some  patches  of  russet,  and  russet  around 
the  calyx  and  stem.  Stalk  long,  slightly  curved,  and  enlarged 
at  its  insertion  without  cavity,  and  inclined.  Calyx  open,  set  in  a 
rather  large,  abrupt,  not  very  deep  basin.  Flesh  whitish,  not 
very  fine,  juicy,  vinous,  with  a  rich  refreshing  flavour.  Decem- 
ber. 

CRASSANE  D'HIVER.      (Bruneau.) 

A  medium  size,  high  flavour,  half  melting  pear.  Ripening  in 
March.  (Riv.  Cat.) 

CROSS.      Hovey's  Mag. 

Originated  on  the  premises  of  Mr.  Cross,  of  Newburyport, 
Mass.  Branches  rather  slender,  greyish-yellow,  of  slow  growth. 

Fruit  of  medium  size,  roundish.  Skin  smooth,  at  first  pale, 
but  ripening  to  a  deep  yellow,  with  a  red  cheek,  and  marked 
with  numerous  russet  dots,  and  patches  of  russet  around  the  eye. 
Stalk  three-fourths  of  an  inch  long,  very  thick,  planted  in  a 
slight  depression.  Calyx  small,  basin  a  good  deal  sunk.  Flesh 
white,  melting,  juicy,  and  sweet,  with  a  rich  and  perfumed  fla* 
vour.  In  eating  from  the  last  of  November  to  the  middle  of 
January,  but  chiefly  in  December. 


THE    PEAR, 


485 


GUSHING.     Man. 

The  Gushing  is  a  native  of  Massachusetts,  having  originated 
on  the  grounds  of  Colonel  Washington  Gushing,  of  Hingham, 


about  forty  years  ago.  It  is  a  very  sprightly  pear,  and  like 
many  of  our  native  varieties,  it  produces  most  abundant  crops. 
Branches  rather  slender,  diverging,  greyish-brown. 

Fruit  medium  size,  often  large,  obovate,  tapering  rather  ob- 
liquely to  the  stem.  Skin  smooth,  light  greenish-yellow,  sprin- 
kled with  small  grey  dots,  and  occasionally  a  dull  red  cheek. 
Stalk  an  inch  long,  planted  in  an  abrupt  cavity.  Calyx  rather 
small,  set  in  a  basin  of  moderate  size.  Flesh  white,  fine  grained, 
buttery,  melting,  and  abounding  in  a  sweet^  sprightly,  perfumed 
juice  of  fine  flavour.  A  hardy  and  capital  variety  for  all  soils. 
Not  high  flavour.  Middle  of  September. 

Hanna  or  Hanners,  quite  distinct  from  the  above :  the  young 
wood  of  Gushing  is  greyish-brown,  while  the  Banners  is  green- 
ish. Fruit  similar  to  Gushing. 


486  THE    PEAR. 


DALLAS. 

Raised  by  Governor  Edwards  of  New  Haven,  Conn.  Tree  up- 
right, vigorous,  young  wood  thorny,  reddish-brown. 

Fruit  medium,  oblate,  obtuse-pyriform.  Skin  yellow,  with  a 
sunny  cheek,  thickly  sprinkled  with  crimson  and  russet  dots. 
Stalk  large,  long,  inserted  by  a  slight  lip,  in  a  very  moderate 
cavity.  Calyx  open,  basin  shallow,  corrugated.  Flesh  buttery, 
juicy,  with  a  sweet,  rich,  pleasant  flavour.  Ripe  October  and 
November. 

DANA'S  No.  19. 

Raised  by  Francis  Dana,  of  Roxbury,  Mass.  Fruit  large, 
obovate,  swelling  out  at  the  base.  Stalk  of  moderate  length,  in 
serted  in  a  rather  slight  depression.  Skin  yellow  and  thick. 
Flesh  white,  tender,  juicy,  half  melting,  with  a  pleasant  perfum- 
ed flavour.  November.  (Hov.  in  Mag.) 

DANA'S   No.  16. 

Raised  by  Francis  Dana,  of  Roxbury,  Mass.  Fruit  under 
medium,  obovate.  Skin  yellow  russet,  with  dark  russet  specks. 
Stem  in  a  very  slight  depression.  Calyx  open,  in  a  deep  cavity. 
Flesh  yellowish-white,  juicy,  tender,  sweet,  high  flavoured. 
November.  (Hov.  in  Mag.) 

DE  BAVAY.     Van  Mons. 
Poire  de  Bavay. 

Tree  very  vigorous,  and  productive.  Fruit  pyriform,  rather 
large.  Skin  yellow,  with  numerous  grey  dots.  Stalk  large, 
slender,  curved,  inserted  in  a  cavity.  Calyx  rather  large,  open, 
basin  small.  Flesh  juicy,  melting,  with  a  brisk  vinous  flavour. 
September,  October. 

DE  LOUVAIN.    Van  Mons. 
Poire  de  Louvain.    Nois  Lind.         Bezy  de  Louvain. 

Raised  by  Van  Mons  in  1827.  Fruit  of  medium  size,  obovate, 
inclining  to  pyriform,  and  tapering  to  the  stalk.  Skin  rather 
uneven,  clear  light  yellow,  a  little  marked  with  russet,  and  dot- 
ted with  brown  points,  which  take  a  ruddy  tinge  next  the  sun. 
Stalk  about  an  inch  long,  stout,  inserted  obliquely  without  de- 
pression, or  by  the  side  of  a  fleshy  lip.  Calyx  placed  in  a  very 
narrow,  shallow  basin.  Flesh  white,  buttery,  and  melting,  with 
a  rich,  perfumed,  and  delicious  flavour.  Ripens  the  last  of  Sep- 
tember, and  keeps  till  November. 


THE    PEAK. 


487 


DELICES  DE  CHARLES.     Van  Mons. 

Fruit  medium,  pyramidal.  Skin  yellowish-green,  with  mar- 
blings  of  russet,  and  russet  dots.  Stalk  strong,  curved,  inserted 
with  scarcely  any  depression.  Calyx  small,  open,  basin  broad. 
Flesh  white,  juicy,  melting,  flavour  rich  and  vinous,  resembling 
Brown  Beurre.  December. 


DeUces  tfffardenpont  of  Belgium. 

DEUCES  D'HARDENPONT  OF  BELGIUM 

Fondante  Pariselle  of  some. 
Tree  moderately  vigorous,  upright,  with  long,  slender  shoots. 


-188  THE    PEAR. 

Fruit  medium,  truncate  conic,  or  pyramidal,  angular.  Skin 
rough,  greenish,  covered  with  small  brown  dots,  becoming  yel- 
lowish at  maturity.  Stalk  short  and  thick,  inserted  in  a  small 
uneven  cavity  at  an  inclination.  Calyx  large,  set  in  a  shallow, 
furrowed  basin.  Flesh  white,  buttery,  juicy,  melting,  sweet,  and 
rich,  with  a  fine  aromatic  perfume.  November,  December. 

DELICES  D'HARDENPONT  OF  ANGERS. 

Tree  of  moderate  growth,  productive. 

Fruit  medium,  roundish,  remotely  pyriform,  sometimes  conic. 
Skin  greenish,  becoming  yellowish  at  maturity,  with  a  warm 
cheek,  sprinkled  and  patched  with  russet.  Stalk  short  and 
thick,  inserted  by  a  ring  or  lip  at  an  inclination,  in  a  small 
cavity.  Calyx  small,  segments  caducous,  in  a  small,  uneven 
basin.  Flesh  whitish,  not  very  fine,  nearly  melting,  juicy, 
sugary,  with  a  pleasant  perfume.  October,  November. 

DE  SORLUS.     Van  Mons. 
Bergamotte  de  Solers. 

Tree  crfine  pyramidal  habit. 

Fruit  obtuse-pyriform.  Stem  about  an  inch  in  length,  rather 
stout,  planted  in  a  slight  depression.  Colour  light  dull  green, 
becoming  yellow  at  maturity,  with  some  russet  around  stem  and 
calyx.  Flesh  white,  half  melting,  middling  juicy,  flavour  pleas- 
ant, but  lacks  character.  November,  December.  (Wilder's 
Rep.) 

DESIRES  CORNELIS.    Bivort. 
Cornells. 

Tree  very  vigorous  and  fertile.  Fruit  large,  pyriform,  swelled 
at  its  centre.  Skin  bright  green,  becoming  somewhat  yellow 
at  maturity,  spotted  and  striped  with  brown,  and  slightly  coloured 
on  the  sunny  side.  Flesh  white,  very  fine,  melting,  and  but- 
tery, juicy,  sweet,  with  an  agreeable  perfume,  but  not  a  musk. 
One  of  the  best  fruits  of  its  season.  August  and  September. 
(An.  Pom.)  : 

DE  TONGRES.     Durandeau. 
Poire  Durandeau. 

Tree  very  productive,  of  moderate  vigour.  Fruit  very  large, 
conic,  pyramidal,  strongly  bossed  on  its  whole  surface.  Skin 
green,  bronzed,  becoming  deep  yellow  at  maturity,  and  is 
entirely  shaded  with  brown  russet,  and  striped  with  red  on 
the  sunny  side.  Flesh  white,  fine,  melting,  very  juicy,  sugary, 
vinous,  and  pleasantly  perfumed.  It  is  beautiful  and  excellent, 
and  ripens  the  middle  of  October,  and  keeps  till  the  middle  of 
November.  (An.  Porn.) 


THE    PEAR. 


489 


DEUX  SCEURS.     Esperen. 

A  fine  tree,  very  productive.  Fruit  large,  elongated,  pyri- 
form.  Skin  green,  spotted  with  dark  brown.  Flesh  fine  yel- 
lowish green,  buttery,  juicy,  very  sugary,  with  a  decided  flavour 
of  almonds.  November.  (Al.  Pom.) 

DUNDAS.     Van  Mons.  Man.  in  Hov.  Mag. 


Elliott  Dundas.    Bouvier. 
Rousselet  Jamin.    Bouvier. 


A  Belgian  vari- 
ety, sent  to  this 
country  by  Van 
Mons,  in  1834. 

Fruit  medium  size, 
obovate,  inclining 
to  turbinate.  Skin 
clear  yellow,  sprin- 
kled with  green- 
ish black  dots,  and 
heightened  by  a 
very  brilliant  red 
cheek.  Stalk  dark 
brown,  an  inch  long, 
stout,  inserted  with- 
out depression.  Ca- 
lyx small,  placed  at 
the  bottom  of  a 
deep  round  basin. 
Flesh  yellowish- 
white,  half  buttery, 
melting,  with  a 
rich  perfumed  juice. 
First  of  October, 
and  keeps  some 
time. 


Dmdas. 


DlCKERMAN. 

Pardee's  No.  2. 

Raised  by  S.  D.  Pardee,  New  Haven,  Conn.,  from  whom  we 
received  specimens.  Tree  vigorous  and  productive,  young  wood 
maroon. 

Fruit  medium,  roundish,  oblate.  Skin  yellowish,  thickly 
covered  with  minute  dots.  Stalk  curved,  fleshy  at  its  insertion, 
in  a  moderate  cavity.  Calyx  nearly  closed,  segments  persistent, 

21* 


490  THE    PEAK. 

basin  broad  and  uneven.  Flesh  whitish,  buttery,  juicy,  melting, 
with  a  rich,  vinous  flavour,  perfumed.  Ripe  from  the  middle 
of  September  to  the  middle  of  October. 

DlLLER. 

Tree  of  slow  growth,  young  wood  yellow,  sometimes  can- 
kers. 

Fruit  below  medium,  nearly  globular.  Skin  yellowish, 
sprinkled  with  russet.  Stalk  long,  inserted  in  a  very  slight 
cavity,  by  a  fleshy  ring.  Calyx  closed,  set  in  a  rather  broad, 
shallow  basin.  Flesh  whitish,  coarse,  and  granular,  juicy,  but- 
tery, melting,  with  a  very  sweet,  perfumed  flavour.  Ripe  last 
of  August  and  first  of  September. 

Dow. 

Raised  by  Dr.  Eli  Ives,  New  Haven,  Conn.  Tree  upright, 
vigorous,  productive. 

Fruit  rather  above  medium,  obovate,  acutely  pyriform,  some- 
times turbinate.  Skin  rough,  yellowish  green,  sprinkled  with 
russet  dots,  and  a  few  small  patches  of  russet.  Stalk  long, 
inserted  at  an  inclination  in  a  very  slight  cavity.  Calyx  large, 
open,  set  in  a  very  small  basin.  Flesh  white,  buttery,  juicy, 
melting,  with  a  good  vinous  flavour,  sometimes  slightly  astrin- 
gent. September,  October. 

DOYENNE  ROBIN  of  Langelier. 

Beurre  Robin. 

Tree  vigorous,  yellowish-brown  shoots.  Fruit  medium,  round- 
ish, very  much  depressed  at  top  and  bottom;  angular  and 
irregular.  Skin  greenish  yellow,  thickly  sprinkled  with  russet 
and  grey  dots.  Stalk,  long,  stout,  inserted  in  a  broad  deep 
cavity.  Calyx  closed,  set  in  a  wide,  open,  irregular  basin. 
Flesh  whitish,  rather  coarse,  juicy,  melting,  somewhat  granular, 
with  a  rather  rich  vinous  perfumed  flavour.  September. 

DOYEN  DILLEN.     Van  Mons. 
Deacon  Dillen. 

Tree  vigorous  and  productive.  Fruit  rather  large,  oblong, 
pyriform,  or  oblongated  conic.  Skin  fine  yellow,  inclining  to 
russet,  thickly  sprinkled  with  russet  specks.  Stalk  short,  thick, 
and  fleshy,  strongly  fixed  without  any  depression.  Calyx  small, 
rarely  open,  basin  of  moderate  depth.  Flesh  juicy,  buttery, 
sweet  and  rich.  October,  November. 


THE 


401 


Doyen  Dillen. 


DOYENNE  GOUBAULT. 

Of  slow  growth,  and  rather  slender  branches.  Fruit  medium, 
occasionally  large,  obovate,  acute-pyriform.  Stalk  short,  and 
thick.  Calyx  small,  deeply  sunk.  Colour,  dull  pale  yellow, 
with  a  few  traces  of  russet,  particularly  around  stem,  and  calyx. 
Flesh  melting,  and  juicy.  Flavour  rich,  sweet,  aromatic.  Ripe 
December  to  February.  (Wilder  in  Hort.) 


492 


THE    PEAR. 


Doyenne  Defais. 


DOYENNE  DEFAIS. 

Tree  moderately  vigorous,  productive.  Fruit  medium,  trun 
cate,  conic,  or  very  obtuse-pyriform.  Skin  waxen  yellow,  with 
a  bright  crimson  cheek.  Stalk  rather  long,  curved,  inserted  in 
a  deep,  abrupt,  uneven  cavity.  Calyx  open,  segments  persistent, 
basin  large  and  open.  Flesh  white,  juicy,  buttery,  melting, 
Flavour  sweet,  rich,  and  delightfully  perfumed.  October,  No- 
vember. 

DOYENNE  DOWNING.     Leroy. 

Raised  by  Andre  Leroy,  and  dedicated  to  the  late  A.  J.  Down- 
ing. Tree  moderately  vigorous.  Fruit  medium,  obtuse  pyriform, 
inclining  to  turbinate,  skin  greenish-yellow,  sprinkled  and  netted 
with  russet,  very  slightly  shaded  with  crimson,  and  thickly  cov- 
ered with  russet  dots.  Flesh  fine,  buttery,  juicy,  melting,  with  a 
sweet,  vinous,  rich,  perfumed  flavour,  somewhat  aromatic.  Oct. 


THE    PEAK.  49£ 


DOCTEUR  LENTIER.     Gregoire. 

Tree  vigorous  and  productive.  Fruit  medium,  pyriform. 
Skin  bright  green,  becoming  slightly  yellow  at  maturity.  Flesh 
fine,  melting,  buttery,  juice  abundant,  sugary,  and  deliciously 
perfumed.  Mature  at  the  end  of  October  and  November. 
(An.  .Pom.) 

DOCTEUR  BOUVIER.     Van  Mons. 

A  vigorous  tree,  forming  a  beautiful  pyramid,  very  productive. 

Fruit  medium,  elongated,  truncate,  conic,  inclining  to  pyri- 
form, or  remotely  so.  Skin  greenish,  becoming  slightly  yellow 
at  maturity,  sprinkled,  shaded,  and  dotted  with  russet,  some- 
times slightly  crimson  and  fawn  in  the  sun.  Flesh  a  little 
coarse,  juicy,  melting,  with  a  brisk,  vinous,  slightly  perfumed 
flavour.  December  to  February. 

DOCTEUR  CAPRON.     Bivort. 

A  new  pear  of  good  promise,  it  has  a  thick  skin  of  greenish 
yellow  colour,  covered  with  blotches  of  russet  red  in  the  sun,  and 
russet  specks.  Calyx  closed.  Flesh  yellowish  white,  melting, 
of  a  pleasant,  rather  spirited  flavour.  October,  November. 
(Hov.  Mag.) 

DR.  TROUSSEAU.     Bivort 

A  seedling  of  Alex.  Bivort.  Fruit  large,  pyriform.  Skin 
green,  spotted  with  red,  and  sprinkled  with  grey  dots.  Stalk 
strong  and  woody.  Flesh  firm,  white,  melting,  buttery,  with  an 
abundance  of  perfumed  sugary  juice.  Kipe,  November,  Decem- 
ber. (An.  Pom.) 

DUCHESSE  D'ORLEANS.     Thomp.  Ken. 
Beurre  St.  Nicholas.         St.  Nicholas. 

Fruit  rather  above  medium,  obovate,  including  to  pyriform, 
largest  near  the  centre.  Skin  yellowish-green,  sometimes  a 
sunny  cheek,  with  brown  dots.  Stalk  long,  pretty  large,  curved, 
inserted  by  a  fleshy  protuberance.  Calyx  nearly  closed,  set  in 
a  shallow  uneven  basin.  Flesh  juicy,  melting,  slightly  aromatic, 
with  a  very  good  flavour.  September. 

DUCHESSE  DE  BERRY  D'ETE. 

Fruit  small,  oblate,  obscurely  pyriform.  Skin  yellow,  shaded 
with  light  red.  Stalk  short,  inserted  in  a  small  cavity.  Calyx 


494  THE    PEAR. 

partially  open,  set  in  a  broad  shallow  basin.     Flesh  juicy,  melt 
ing,  with  a  good  vinous  flavour.     Ripens  last  of  August. 

DUCHESSE  DE  BRABANT.     Durieux. 

Tree  very  vigorous.  Fruit  of  good  size,  turbinate,  pyriform, 
sometimes  elongated.  Skin  rough,  bright  green,  becoming  mo- 
derately yellow  at  ripening,  much  shaded  with  bright  russet. 
Flesh  whitish  yellow,  fine,  melting,  juice  abundant,  sugary,  vi- 
nous, finely  perfumed.  Fruit  of  the  first  quality,  ripening  at  the 
end  of  October.  (An.  Pom.) 

DUCHESSE  D'ANGOULEME.     Lind.  Thomp. 
Beurre  Soule. 

A  magnificent  large  dessert  pear,  sometimes  weighing  a 
pound  and  a  quarter,  named  in  honour  of  the  Duchess  of  An- 
gouleme,  and  said  to  be  a  natural  seedling,  found  in  a  forest 
hedge,  near  Angers.  When  in  perfection,  it  is  a  most  delicious 
fruit  of  the  highest  quality.  We  are  compelled  to  add,  however, 
that  the  quality  of  the  fruit  is  a  little  uncertain  on  young  stand- 
ard trees.  On  the  quince,  to  which  this  sort  seems  well  adapt- 
ed, it  is  always  fine.  The  tree  is  a  strong  grower,  the  shoots 
upright,  light  yellowish-brown,  and  it  is  deserving  trial  in  all 
warm  dry  soils. 

Fruit  very  large,  oblong-obovate,  with  an  uneven,  somewhat 
knobby  surface.  Skin  dull  greenish-yellow,  a  good  deal  streak- 
ed and  spotted  with  russet.  Stalk  one  to  two  inches  long,  very 
stout,  bent,  deeply  planted  in  an  irregular  cavity.  Calyx  set  in 
a  somewhat  knobby  basin.  Flesh  white,  buttery,  and  very  jui- 
cy, with  a  rich  and  very  excellent  flavour.  October. 


Due  DE  BRABANT. 

Desiree  Van  Mons.  Beurre  Chameuse 

Fondante  des  Charneuse.  Waterloo. 

Miel  d'Waterloo.  BeUe  Excellente. 
Jamin. 

Tree  hardy,  vigorous,  productive,  and  equally  suited  with 
light  or  tenacious  soil. 

Fruit  large,  oval,  pyriform,  tapering  from  centre  to  base  and 
apex,  angular.  Skin  greenish,  shaded  with  crimson  on  the  sun- 
ny side,  and  thickly  sprinkled  with  greenish  dots.  Stalk  long, 
curved,  and  twisted,  somewhat  fleshy  at  its  insertion,  in  a  very 
small  cavity.  Calyx  large  and  open,  segments  persistent,  in  an 
irregular  ribbed  basin.  Flesh  whitish  green,  very  juicy,  buttery, 
melting,  with  a  refreshing  vinous  flavour.  October,  Novem- 
ber. 


THE    PEAK. 


495 


Due  de  Brabant. 

DUMORTIER.     Thomp.  Nois. 

A  very  excellent  little  Belgian  pear,  often  remarkably  high 
flavoured.  Fruit  nearly  of  medium  size,  obovate.  Skin  dull 
yellow  marked  with  russet  patches  and  dots.  Stalk  nearly  two 
inches  long,  slender,  planted  without  depression.  Calyx  small, 
open,  set  in  a  slight  basin.  Flesh  greenish-white,  juicy,  melting, 
exceedingly  sugary  and  rich,  with  a  highly  perfumed  aromatic 
flavour.  It  keeps  but  a  short  time.  September. 

DUPUY  CHARLES.     Berkmans. 
Tree  vigorous  and  fertile,  forms  a  pyramid. 


406  THE    PEAR. 


Fruit  medium,  pyriform.  Skin  rough,  becomes  yellow  at 
maturity,  and  chiefly  covered  with  fawn  russet.  Flesh  whitish- 
green,  melting,  juicy,  very  sugary.  An  excellent  fruit  ripening 
the  end  of  November.  (Al.  Pom.) 


ELIZABETH,  MANNING'S.     Man.  in  H.  M. 
Van  Mons.     No.  154. 

Manning's  Elizabeth,  a  seedling  of  Dr.  Van  Mons',  named  by 
Mr.  Manning,  is  a  very  sweet  and  sprightly  pear,  with  a  peculiar 
flavour. 

A  beautiful  dessert  fruit,  productive,  growth  moderate,  shoots 
reddish,  and  sprinkled  with  red  and  brown  dots.  Fruit  below 
medium  size,  obovate,  shaped  like  the  Julienne,  or  a  small  White 
Doyenne.  Skin  smooth,  bright  yellow,  with  a  lively  red  cheek. 
Stalk  one  inch  long,  set  in  a  shallow,  round  cavity.  Calyx  open, 
set  in  a  broad  shallow  basin.  Flesh  white,  juicy,  and  very 
melting,  with  a  saccharine,  but  very  sprightly,  perfumed  flavour. 
Last  of  August. 

ELIZABETH,  EDWARDS'.     Wilder.  Mss. 

Edwards'  Elizabeth  is  a  seedling,  raised  by  Ex-Governor  Ed- 
wards, of  New  Haven,  Conn. 

Fruit  of  medium  size,  often  large,  obtuse-pyriform,  angular, 
and  oblique  at  the  base,  the  stalk  frequently  planted  in  a  fleshy 
protuberance,  like  a  fold.  Skin  smooth,  yellowish-green,  very 
fine,  and  of  a  peculiar  waxen  appearance.  Flesh,  white,  buttery 
slightly  sub-acid  and  good.  October. 


EMILE    D'HEYST.     Esperen. 

This  fruit  was  dedicated  by  Major  Esperen  to  the  son  of  his 
friend  L.  E.  Berckmans  of  New  Jersey. 

A  Belgian  fruit.  Tree  of  moderate  vigour.  A  healthy  and 
good  grower,  but  straggling  and  not  easily  brought  to  a  pyra- 
midal form.  It  seems  well  suited  to  this  climate  and  grows  well 
on  quince.  Young  wood  fawn  or  light-brown,  rather  slender. 
Fruit  large  or  above  medium  size,  long  calebasse  form.  Colour 
light-green,  washed  and  waved  with  fawn  and  russet,  becomes 
bright  yellow  at  the  time  of  maturity.  Stem  variable  but  rather 
long,  sometimes  fleshy,  inserted  in  an  uneven  cavity.  Calyx 
small,  set  in  a  deep  narrow  basin,  surrounded  by  uneven  pro- 
tuberances. Flesh  buttery,  melting,  very  juicy,  exceedingly  fine, 
sugary  and  well  perfumed.  Ripening  well  through  November 
(L.  E.  Berckmans,  Ms.) 


THE    PEAR. 


497 


Emile   cCITeyst. 


EMILY  BIVORT. 

Dedicated  by  Bouvier  to  the  daughter  of  the  distinguished 
Belgian  Pomologist  A.  Bivort. 

Tree  of  slow  growth,  but  very  hardy,  with  reddish  or  light 
brown,  upright,  stout,  short  shoots. 

Fruit  medium,  oblate,  inclining  to  conic,  very  much  depressed. 
Skin  deep  orange-yellow,  much  covered  with  russet.  Stalk 
short  and  fleshy,  inserted  in  a  rather  deep  cavity,  surrounded  by 
protuberances.  Calyx  small,  set  in  a  deep  well  formed  basin. 
Flesh  yellowish,  buttery,  melting,  abounding  in  rich  sugary 
vinous  juice,  with  a  peculiar  flavour,  somewhat  resembling 


498  THE    PEAR. 

• 

quince.    Ripens  October,  November,  and  keeps  well.     (L,  E. 
Berckmans,  Ms.) 


Emily  Bivort. 

ESPERINE.    Van  Mons. 
Beurre  Sprin. 

Tree  upright,  vigorous,  very  productive. 

Fruit  medium,  obbvate,  inclining  to  pyriform.  Skin  yellow 
with  numerous  brown  dots  and  sometimes  patches  of  russet. 
Stalk  long,  inclined j  inserted  by  a  lip  in  a  slight  depression. 
Calyx  open,  in  a  rather  small  shallow  basin.  Flesh  white, 
juicy,  melting,  with  a  pleasant  perfumed  flavour.  Core  small. 
September  and  October. 

FIGUE  DE  NAPLES.     Thomp. 

Comtesse  de  Fr&aol.  Beurre  Bronzee. 

De  Vigne  Pelone.  Fig  Pear  of  Naples.    Man. 

A  very  good,  late  autumn  pear,  but  inferior  to  several  others. 
It  grows  vigorously  and  bears  well.  A  cooking  fruit. 

Fruit  of  rather  large  size,  oblong-obovate.  Skin  nearly 
covered  with  brown,  and  tinged  with  red  next  the  sun.  Flesh 
buttery,  melting, 'and  agreeable.  November. 

FIGUE  D'ALENQON.     Thomp. 
Yerte  longue  de  la  Mayenne.  Figue  d'Hiver. 

This  corresponds  with  Verte  longue  of  Angers  and  probably 
may  prove  synonymous  with  it. 


THE    PEAR.  499 


FONDANTE  DE  MALiNES.     Esperen. 

Tree  vigorous,  but  of  moderate  productiveness. 

Fruit  medium,  roundish,  turbinate,  inclining  to  pyriform. 
Stalk  stout,  long,  and  curved,  inserted  in  a  small  uneven  depres- 
sion, surrounded  by  russet.  Calyx  small,  closed,  set  in  a  mo- 
derate uneven  basin.  Skin  greenish,  netted  with  russet,  with  a 
sunny  cheek,  becoming  golden-yellow  at  maturity.  Flesh  fine, 
melting,  juicy,  sweet,  slightly  perfumed.  October,  November. 

FONDANTE  DE  NOEL.     Esperen.     Al.  Pom. 
Belle  de  NoeL  Belle  apres  Noel. 

Tree  vigorous  and  a  good  bearer,  young  wood  fawn  colonr. 

Fruit  medium,  turbinate,  or  depressed  pyriform.  Skin  yellow, 
often  with  a  warm  cheek,  sprinkled  with  russet.  Stalk  long, 
stout,  and  curved,  inserted  by  a  fleshy  ring  or  lip  at  a  great 
inclination.  Calyx  firmly  closed,  set  in  a  broad  shallow  irre- 
gular basin.  Flesh  juicy,  with  a  sweet  perfumed  flavour.  De- 
cember, January. 

FONDANTE  VAN  MONS.     Thomp. 

An  excellent  melting  pear,  raised  by  Dr.  Van  Mons,  and  first 
introduced  by  Mr.  Manning.  It  bears  abundantly. 

Fruit  nearly  of  medium  size,  roundish,  a  little  depressed. 
Skin  pale  yellow.  Stalk  stout,  an  inch  and  a  half  long,  planted 
in  a  rather  deep  cavity.  Calyx  set  in  a  pretty  deep  basin. 
Flesh  white,  juicy,  melting,  sweet,  and  of  very  agreeable  flavour. 
First  of  November. 

FONDANTE  AGREEABLE. 

Fruit  medium,  roundish,  obovate.  Colour  dull  yellowish- 
green,  slightly  russeted.  Stalk  planted  at  an  inclination,  and 
fleshy  at  its  junction  with  the  fruit.  Flesh  juicy  and  melting. 
Flavour  very  pleasant  and  refreshing,  with  a  delicate  aroma. 
Ripe  last  of ^  August.  (Wilder  in  Hort.) 

FONDANTE  DU  COMICE,  of  Angers.     Thomp.     Cornice,  H.  A. 

Fruit  large,  pyramidal,  truncate-pyriform.  Skin  yellow,  with 
a  warm  cheek,  inclining  to  russet,  with  russet  dots.  Stalk  long 
and  curved,  inserted  in  a  depression.  Calyx  small,  closed,  set  in 
a  rather  deep,  open  basin.  Flesh  juicy,  buttery,  with  a  rich, 
sugary,  vinous  flavour.  October,  November. 


500  THE    PEAR. 


FONDANTE  DBS  PEES.     Van  Mons. 

A  seedling  of  Van  Mons'.  Fruit  medium,  turbinate,  inclining 
to  pyriform.  Stem  of  middling  length,  inserted  in  a  corrugated 
cavity.  Skin  lemon  yellow  at  maturity,  with  a  few  traces  of 
russet,  and  a  little  red  next  the  sun.  Flesh  white,  melting, 
juicy.  Flavour  sweet  and  agreeable,  with  considerable  aroma. 
October.  (Wilder's  Kept.) 

FORELLE.     Thomp.  P.  Mag.  Lind. 

Forellen-birne.        Poire  Truite.        Trout  Pear. 
CoraiL        Petit  Corail. 

This  exquisitely  beautiful  German  pear — called  in  that  lan- 
guage Forellen-birne,  i.  e.,  trout  pear,  from  its  finely  speckled 
appearance,  is  one  of  the  most  attractive  dessert  fruits.  It 
requires  a  warm  soil  and  exposure,  and  well  deserves  to  be 
trained  as  an  espalier.  Young  shoots  long,  with  few  and  dark 
coloured  branches. 

Fruit  oblong-ovate,  inclining  to  pyriform.  Skin  smooth,  at 
first  green,  but  when  fully  ripe,  lemon  yellow,  washed  with  rich 
deep  red  on  the  sunny  side,  where  it  is  marked  with  large, 
margined,  crimson  specks.  Stalk  about  an  inch  long,  rather 
slender,  slightly  curved,  rather  obliquely  planted,  in  a  shallow, 
uneven  cavity.  Calyx  rather  small,  basin  abruptly  sunk.  Flesh 
white,  fine  grained,  buttery,  melting,  with  rich,  slightly  vinous 
iuice.  Beginning  of  November,  and  may  be  kept,  with  care,  tiU 
Christmas. 

FLEUR  DE  NEIGE.     Van  Mons. 
Snow  Flower. 

Fruit  medium  or  above,  tapering  by  a  mamelon  protuberance 
to  its  junction  with  the  stem  which  meets  it  by  a  fleshy  enlarge- 
ment. Calyx  small,  partially  closed,  in  a  small,  shallow  basin. 
Surface  very  uneven.  Colour  yellowish  green,  mottled  with 
thin  russet.  Flesh  somewhat  granular  and  coarse,  but  sweet  and 
high  flavoured.  Ripens  middle  of  October. 

FLORIMOND  PARENT.     Bivort. 

One  of  Van  Mons'  seedlings.  Tree  of  moderate  vigour  and 
fertility. 

Fruit  very  large,  pyramidal,  swelled  towards  its  centre.  Skin 
green,  pointed  and  striped  with  brown  russet ;  becomes  deep 
yellow  at  maturity.  Flesh  coarse,  melting,  juicy,  sugary,  and 
agreeably  perfumed.  Ripe  at  the  end  of  September.  (Al.  Pom.) 


THE    PEAR. 


501 


FULTON.    Man.  Ken. 


n 


This  American 
pear  is  a  native  of 
Maine,  and  is  a 
seedling  from  the 
farm  of  Mrs.  Ful- 
ton, of  Topsham, 
in  that  state.  It 
is  very  hardy,  and 
bears  everyyear  ab- 
undantly. Young 
shoots  rather  slen- 
der, and  reddish- 
brown. 

Fruit  below  medi- 
um size,  roundish, 
flattened.  Skin,  at 
first,  entirely  gray- 
russet  in  colour,  but 
at  maturity  of  a 
dark  cinnamon  rus- 
set. Stalk  one  to 
two  inches  long, 
slender,  planted  in 
a  narrow  cavity. 
Calyx  with  long  Fulton. 

segments  sunk  in 

an  uneven  hollow.  Flesh  half  buttery,  moderately  juicy,  with  a 
sprightly,  agreeable  flavour.  Seeds  compressed.  October  and 
November. 

FRANKFORD. 

Origin  on  the  premises  of  Eli  Merkins,  near  Fraukford,  Phila- 
delphia. A  new  fruit,  and  said  to  be  an  acquisition.  Size 
medium,  roundish,  sometimes  inclining  to  pyriform,  not  unfre 
quently  obovate.  Skin  yellow,  containing  many  russet  dots, 
especially  towards  the  crown,  and  having  occasionally  a  faint 
blush  on  the  part  exposed  to  the  sun.  Stalk  rather  short,  thick, 
and  fleshy  at  its  termination,  inserted  in  a  small  cavity.  Calyx 
medium,  open,  set  in  a  shallow,  moderately  wide  basin.  Flesh 
fine  texture  and  buttery.  Flavour  exceedingly  rich,  with  a 
delicious  aroma.  Quality,  "  best."  November.  (Int.  Kept.) 

FREDERIKA  BREMER.     Hort. 

Introduced  by  J.  C.  Hastings  of  Clinton,  Oneida  Co.,  N.  Y. 
Tree  vigorous,  young  wood  green. 

Fruit  above  medium,  irregularly  obtuse,  pyriform,  sometimes 


502  THE    PEAR. 

Bergamotte  shaped.  Skin  greenish  yellow.  Stalk  rather  long 
and  stout,  inserted  in  a  moderate  cavity  at  an  inclination  by  a 
lip  or  ring.  Calyx  small  and  closed,  set  in  an  abrupt  basin. 
Flesh  whitish,  melting,  buttery,  sweet  and  vinous,  slightly  per- 
fumed. October. 

GANSEL'S  SECKEL. 

Raised  by  Mr.  Williams,  of  Pitmaston,  England.  Growth 
much  like  Seckel ;  productive. 

Fruit  medium  or  small,  oblate,  much  depressed.  Skin  vellow, 
rough,  and  uneven,  mostly  covered  with  thin  russet.  Stalk 
short  and  stout,  inserted  in  a  broad,  shallow  cavity.  Calyx 
closed,  set  in  a  broad,  deep  basin.  Flesh  coarse,  buttery,  juicy, 
melting,  with  a  rich  aromatic  perfumed  flavour.  November. 

GANSEL'S  LATE  BERGAMOTTE. 

Raised  by  Mr.  Williams,  of  Pitmaston,  England.  Of  vigorous 
growth,  and  a  promising  late  fruit. 

Fruit  roundish,  oblate.  Skin  greenish,  rough,  sprinkled  with 
russet.  Stalk  much  enlarged  at  its  insertion  in  a  pretty  deep 
cavity.  Calyx  large,  open,  basin  broad  and  shallow.  Flesh 
juicy,  granular,  melting,  sugary,  and  rich,  highly  perfumed  with 
musk.  December,  January. 

GENERAL  BOSQUET.*- 

Fruit  large,  pyriform.  Skin  smooth,  green,  russet,  spotted. 
Flesh  tender,  melting,  first  rate.  Ripening  in  September. 
(Leroy's  Cat.) 

GENERAL  CANROBERT. 

Fruit  medium  size,  resembling  St.  Germain.     Skin  yellow, 
dotted,  and  spotted  with  russet.     Flesh  delicate,  melting,  ripen- 
.  ing  in  January  and  February.     (Leroy's  Cat.) 

GENERAL  LAMORICIERE.     Hov.  Mag. 

Tree  moderately  vigorous,  very  productive. 

Fruit  medium,  oval,  inclining  to  ovate,  remotely  pyriform, 
tapering  from  centre  towards  base  and  crown.  Skin  russet,  on 
greenish-yellow  ground.  Stalk  long,  curved,  fleshy  at  its  inser- 
tion in  an  inclined  depression.  Calyx  open,  its  segments  pro- 
jecting, basin  very  small.  Flesh  fine,  juicy,  melting,  with  a  very 
rich,  brisk,  sugary  flavour  and  peculiar  perfume.  Imperfect  speci 
mens,  astringent.  October. 


THE    PEAR.  503 


GENERAL  TAYLOR. 

Fruit  below  medium,  turbinate,  obscurely-pyriform,  broad  at 
the  crown.  Skin  cinnamon  russet,  becoming  fawn  on  the 
exposed  side.  Stalk  rather  short,  cavity  very  small.  Calyx 
partially  closed,  basin  furrowed  and  not  very  deep.  Flesh  yel- 
lowish-white, granular,  becoming  buttery  and  melting.  Flavour 
as  high  as  the  Seckel ;  aroma  delicious.  Maturity  November. 
(Ad.  Int.  Rep.) 

GENERAL  DE  LOURMEL. 

Fruit  medium  size,  resembling  Doyenne.  Skin  greenish, 
irregularly  spotted  and  dotted  with  russet.  Flesh  delicate,  juicy, 
melting,  sugary.  Ripening  in  November  (Leroy's  Cat.) 

GERARDIN. 

Fruit  medium,  roundish,  somewhat  irregular.  Skin  yellow, 
with  many  spots  and  patches  of  rough  russet,  and  a  reddish  tint 
towards  the  sun.  Flesh  coarse,  buttery,  astringent,  granular, 
tolerably  good.  September. 

GEDEON  PARIDANT.     Van  Mons. 

Fruit  medium,  obtuse,  pyriform.  Skin  greenish-yellow,  with 
a  brownish  cheek.  Stalk  rather  long,  inserted  in  a  small  cavity. 
Calyx  open,  persistent.  Flesh  white,  juicy,  melting,  sweet, 
brisk,  and  excellent.  Ripe  last  of  September. 

GLOU-MORCEAU.     Thomp.  Lind. 

G-loux  Morceaux,  "1  Goulu  Morceau, 

Beurre  d'Hardenpont,  Eol  de  Wurtemberg, 

Hardenpont  d'Hiver,  I    of  the  Kronprinz  Ferdinand, 

Colmar  d'Hiver,  ^French.  von  Oestreich, 

Linden  d'Automne,  Beurre  d'Cambron, 

Beurre  d'Aremberg  (wrongly)  J  Got  Luc  de  Cambron, 

The  Glou-morceau  is  universally  admitted  to  be  one  of  the 
best  of  the  Flemish  winter  pears ;  and  as  it  is  perfectly  suited 
to  our  climate,  bearing  excellent  crops,  it  should  have  a  place 
in  every  good  garden.  It  has  been  confounded  with  the  Beurre 
d'Aremberg,  as  has  already  been  explained,  but  is  readily  dis- 
tinguished from  that  pear,  by  its  sweeter,  more  sugary  flavour, 
more  oval  figure,  and  more  slender  stalk.  The  growth  of  the 
tree  is  also  distinct,  having  dark  olive  shoots,  spreading  and 
declining  in  habit,  with  wavy  leaves,  and  makes  one  of  the  finest 
pyramids,  and  succeeds  well  on  the  quince. 

Much  confusion  has  existed  in  reference  to  this  pear;  but 
it  is  now  so  well  known  by  the  above  name,  that  we  retain 


504  THE    PEAR. 


it,  although  Beurre  Hardenpont  is  the  true  name.  It  has  long 
been  and  is  still  known  in  France  as  Beurre  d'Aremberg,  and 
in  England  as  Beurre  Kent. 


Glou-morceau. 

Fruit  rather  large,  varying  in  form,  but  usually  obtuse-oval. 
Skin  smooth,  thin,  pale  greenish  yellow,  marked  with  small 
green  dots,  and  sometimes  with  thin  patches  of  greenish-brown. 
Stalk  rather  slender  and  straight,  an  inch  or  more  long,  planted 
in  a  small,  regular  cavity.  Calyx  usually  with  open  divisions, 
set  in  a  moderately  deep  basin.  Flesh  white,  fine  grained,  and 
smooth  in  texture,  buttery,  very  melting,  with  a  rich,  sugary 
flavour,  with  no  admixture  of  acid.  Sometimes  astringent  in 
heavy  soils.  December. 


THE    PEAE.  505 


GRAND  SOLEIL.     Esperen. 

Tree  vigorous.  Fruit  variable  in  its  form,  generally  turbinate- 
pyriforrn,  of  moderate  size.  Skin  golden-yellow  at  maturity,  and 
covered  with  russet  fawn.  Flesh  half  fine,  half  melting,  juicy, 
sugary,  vinous,  perfectly  perfumed.  Ripe  November,  Decem- 
ber. 

GRASLIN.     Thomp. 

Tree  vigorous,  young  wood  greenish  olive,  very  productive. 

Fruit  large,  oval,  obtuse,  pyriform,  its  greatest  diameter  near 
the  centre,  from  which  it  tapers  to  calyx  and  stem.  Skin  thick, 
green,  and  slightly  sprinkled  with  russet.  Stalk  long,  thick  at 
its  juncture  with  the  fruit,  inserted  in  a  slight  depression. 
Calyx  open,  segments  stiff,  basin  abrupt  and  furrowed.  Flesh 
whitish,  coarse,  a  little  granular,  buttery,  juicy,  melting,  with  a 
fine  rich  vinous  flavour.  October,  November. 

GROOM'S  PRINCESS  ROYAL.    Thomp. 

A.  new  English  fruit,  raised  by  Mr.  Groom,  the  famous  tulip 
grower. 

Fruit  of  medium  size,  roundish.  Skin  greenish-brown,  with 
a  tinge  of  brownish  red,  and  some  russet  tracings.  Stalk  short 
and  thick,  set  in  a  very  trifling  depression.  Calyx  small,  open, 
set  in  a  shallow  basin.  Flesh  buttery,  melting,  a  little  gritty 
near  the  core,  but  sweet  and  high  flavoured.  January  and 
February. 

GROSSE  MARIE.     Van  Mons. 

Fruit  medium,  oblate-pyriform.  Skin  yellow,  covered  with 
cinnamon  russet.  Stalk  inserted  without  depression.  Calyx 
partially  closed.  Flesh  juicy,  tender,  with  a  rich,  perfumed 
flavour  resembling  Brown  Beurre.  October. 

GROS  ROUSSELET  D'AOUT.     Van  Mons. 

Tree  vigorous,  of  pyramidal  form,  very  productive. 

Fruit  medium,  pyriform.  Skin  green,  becoming  golden-yel- 
low at  maturity,  shaded  with  russet  and  spotted  with  fawn. 
Flesh  whitish,  fine,  melting,  very  juicy,  sugary,  vinous,  deli- 
ciously  perfumed.  Ripens  in  August.  (Al.  Pom.) 

HACON'S  INCOMPARABLE.    Lind.  Thomp. 
Downham  Seedling. 

An  English  fruit,  raised  by  Mr.  Hacon,  of  Downham  Market, 
Norfolk.  It  is  a  hardy,  productive  tree,  with  rather  depending 

22 


506  THE    PEAR. 

branches.      Young    shoots    rather    slender,    diverging,   olive- 
coloured. 

Fruit  rather  large,  roundish,  inclining  to  turbinate.  Skin 
slightly  rough,  pale,  and  dull  yellowish-green,  mixed  with  pale 
brown,  sprinkled  with  numerous  greenish-russet  dots,  and  russet 
streaks.  Flesh  white,  buttery,  melting,  with  a  rich  vinous 
flavour.  October  and  November. 

HADDINGTON. 

Raised  by  J.  B.  Smith,  Philadelphia. 

Fruit  above  medium,  obovate,  or  pyriform.  Colour  greenish- 
yellow,  with  a  brownish  cheek.  Stalk  slender,  inserted  in  a 
small  cavity.  Calyx  small,  in  a  round,  shallow  basin.  Flesh 
yellow,  crisp,  juicy,  with  an  aromatic  flavour.  January  till 
April.  (Brinckle  in  Hort.) 

HE  GERMAN. 

Originated  at  North  Hempstead,  Long  Island.  Tree  of 
vigorous  growth,  an  early  bearer.  Fruit  of  medium  size,  or 
below ;  much  resembles  in  form  and  colour  the  Buffum.  Flavour 
intermediate  between  the  Seckel  and  white  Doyenne,  melting 
and  delicious ;  must  be  eaten  at  precise  periods  of  maturity. 
Ripens  about  the  middle  of  September.  (Wm.  R.  Prince.) 

HANOVER. 

From  Hanover  Furnace,  New  Jersey. 

Fruit  below  medium,  roundish- obovate.  Skin  green,  with 
dull  green  russet  markings,  and  a  brown  cheek.  Stalk  medium, 
cavity  shallow  and  angular.  Calyx  open,  in  an  irregular  basin. 
Flesh  greenish-yellow,  exceedingly  melting  and  juicy.  Flavour 
pleasant.  Quality  "  good."  Ripe  October.  (Ad.  Int.  Rep.) 

HARVARD.     Man.  Ken. 
Boston  Eparne.         Cambridge  Sugar  Pear. 

The  Harvard  produces  enormous  crops,  which  is  of  fair  qua- 
lity. The  tree  is  remarkably  hardy  and  vigorous,  with  upright 
shoots  forming  a  fine  head.  It  originated  at  Cambridge,  Mass. 

Fruit  rather  large,  oblong-pyriform.  Skin  russety  olive-yel- 
low, with  a  brownish-red  cheek.  Stalk  rather  stout,  inserted 
rather  obliquely  on  the  narrow  summit  or  on  a  small  cavity. 
Calyx  set  in  a  narrow  basin.  Flesh  white,  tender,  juicy,  and 
melting,  of  excellent  flavour,  but  liable,  if  not  picked  early,  to 
rot  at  the  core.  Beginning  of  September. 

HAWE'S  WINTER. 
Origin,  King  and  Queen  Counties,  Va.,  on  the  farm  of  the 


THE    PEAR.  507 


Hawe's  family.  Tree  vigorous  and  productive.  Fruit  large, 
roundish,  slightly  flattened.  Colour  at  maturity  dull  yellow, 
with  russet  spots.  Flesh  a  little  coarse,  very  juicy,  rich,  sweet, 
vinous.  November  to  January.  (H.  R.  Koby,  Ms.) 


HEATH  COT.     Man. 
Gore's  Heathcot.    Ken. 

The  Heathcot  originated  on  the  farm  of  Governor  Gore,  in 
Waltham,  Mass.,  by  Mr.  Heathcot,  then  a  tenant ;  the  original 
tree  came  into  bearing  in  1 824.  Young  shoots  upright,  reddish- 
brown. 

Fruit  of  medium  size,  regularly  obovate.  Skin  pale  greenish- 
yellow,  with  a  very  few  dots,  and  a  few  russet  streaks.  Stalk 
an  inch  long,  planted  in  a  very  small  cavity.  Calyx  closed,  and 
set  in  a  rather  narrow  and  shallow  basin.  Flesh  white,  buttery, 
and  melting,  moderately  juicy,  with  an  agreeable,  vinous  flavour. 
Middle  and  last  of  September. 

HENKEL. 

One  of  Van  Mons'  seedlings,  growth  vigorous,  upright,  young 
wood,  dull  brown. 

Fruit  medium,  obovate,  uneven.  Skin  lemon-yellow,  some- 
what patched  with  cinnamon  russet,  specked  with  dull  green. 
Stalk  long,  inserted  in  a  small  cavity.  Calyx  open,  in  a  shallow 
uneven  basin.  Flesh  yellowish,  rather  coarse,  melting,  and 
juicy.  Flavour  sprightly  vinous,  perfumed,  and  excellent.  Octo- 
ber. (Hov.  Mag.) 

HENRY  THE  FOURTH.     Lind. 

Henri  Quatre.     Thomp.        Jaquiru 

Favori  Musque  du  Conseiller.     Van  Mons.        Beurre'  Ananas. 
Poire  Ananas. 

This  little  pear,  perhaps  not  very  attractive  in  appearance, 
being  small,  and  of  a  dull  colour,  is  one  of  our  greatest  favour- 
ites as  a  desert  fruit.  It  always  bears  well — often  too  abun- 
dantly. Young  shoots  diverging,  yellowish-brown. 

Fruit  below  medium  size,  roundish-pyriform.  Skin  pale 
greenish-yellow,  dotted  with  small  grey  specks.  Stalk  rather 
more  than  an  inch  long,  slender,  bentr  and  obliquely  planted  on 
a  slightly  flattened  prominence,  or  under  a  swollen  lip.  Galyx 
small,  placed  in  a  shallow  abrupt  basin.  Flesh  whitish,  not  very 
fine  grained,  but  unusualfy  juicy  and  melting,  with  a  rich,  deli- 
cately perfumed  flavour.  It  should  always  be  ripened  in  the 
house.  Early  in  September. 


508  THE    PEAR. 


Henry  the  Fourth. 

HENRIETTA.     Bouvier. 

A  beautiful  tree  of  Belgian  origin.  Fruit  small  or  medium* 
turbinate.  Skin  rough,  almost  entirely  covered  with  russet 
Flesh  white,  half  fine,  melting,  abounding  in  juice,  sugary, 
agreeably  perfumed.  A  very  good  fruit,  ripening  in  Novem- 
ber. (Al.  Pom.) 

HENRI  BIVORT.     Bivort. 

Tree  pyramidal.  Fruit  large,  form  of  Doyenne.  Skin  smooth, 
green,  strongly  shaded  with  brown,  becomes  somewhat  yellow 
at  maturity.  Flesh  whitish  yellow,  very  melting,  half  buttery, 
juicy,  sweet,  and  deliciously  perfumed.  Ripe  middle  of  Sep- 
tember. Very  good  in  Belgium,  not  proved  here.  (Al.  Pom.) 

HOSENSHENCK. 

Sheuk's.  Smokehouse. 

Watermelon.         Butter  Pear. 

Origin,  farm  of  John  Shenck,  Weaver  Township,  Pa.  Tree 
vigorous  and  productive.  Fruit  variable,  subject  to  be  knotty, 
and  imperfect  unless  well  grown. 

Fruit  of  medium  size,  roundish-oblate.     Skin  light  yellowish- 


THE    PEAR.  609 

green,  rarely  with  a  blush.  Stalk  about  an  inch  long,  rather 
stout,  inserted  without  much  depression,  sometimes  by  a  lip. 
Calyx  large,  basin  deep.  Flesh  rather  coarse,  tender,  juicy, 
melting,  with  a  pleasant  flavour.  Ripens  the  last  of  August. 

HENRIETTA. 

Raised  by  Gov.  Edward,  of  New  Haven,  Conn.  Tree  a  free 
grower,  of  upright  form,  a  good  bearer,  young  wood  reddish- 
brown. 

Fruit  medium,  obovate,  inclining  to  pyriform.  Skin  yellow, 
with  a  dull  crimson  cheek  covered  with  minute  grey  dots. 
Stalk  rather  long,  curved,  cavity  small  and  abrupt.  Calyx 
closed,  segments  long,  basin  shallow  and  corrugated.  Flesh 
whitish,  juicy,  melting,  sugary,  vinous,  and  rich ;  slightly  aro- 
matic. Ripe  middle  of  September;  does  not  keep  long  after  it 
is  ripe. 

HERICART. 

A  second-rate  Belgian  pear,  with  a  pleasant,  perfumed  juice, 
ripening  early  in  Autumn. 

Fruit  of  medium  size,  obovate,  often  rather  oblong  and  irregu- 
lar. Skin  yellow  and  russety.  "  Stalk  an  inch  or  more  long, 
rather  slender,  set  in  a  small  cavity.  Calyx  set  in  a  shallow 
basin.  Flesh  white,  fine  grained,  buttery,  not  rich,  but  with  a 
delicate,  peculiar  aroma,  gritty  and  slightly  astringent.  The 
fruit  ripens  the  last  of  September. 

HERICART  DE  THURY.     Van  Mona. 

Raised  by  Van  Mons.  A  good  grower,  of  peculiar  habits 
and  appearance,  rather  pyramidal,  but  with  diverging  crooked 
limbs  of  a  deep  brown  or  purple  hue.  Not  an  early  nor  a  very 
profuse  bearer. 

Fruit  pyramidal,  turbinate.  Skin  rather  rough,  with  a 
decided  cinnamon  color.  Stalk  long,  and  curved,  inserted  in  a 
small  abrupt  cavity.  C.'Jyx  closed,  deeply  sunk,  basin  uneven. 
Flesh  yellowish,  compact,  buttery,  sufficiently  juicy,  with  a  pecu- 
liar rich  flavour.  January  and  February.  (L.  E.  Berckman's 
Ms.) 

HOVEY. 

Raised  by  Andre  Leroy,  and  dedicated  to  C.  M.  Hovey. 
Fruit  medium  size,  pyriform,  regular;  resembles  the  Beurre 
capiamont.  Skin  fair,  smooth,  yellow,  speckled  and  dotted 
around  the  eye,  the  calyx  at  outside.  Stem  about  an  inch  long, 
obliquely  inserted.  Flesh  yellow,  melting,  juicy,  sugary,  per- 
Aimed,  and  vinous.  (Leroy's  Cat.) 


510 


THE    PEAR. 


HoweU  Pear. 

HOWELL. 

Raised  by  Thomas  Howell,  of  New  Haven,  Conn.,  and  gives 
promise  of  being  a  valuable  variety. 

Tree  an  upright  and  free  grower,  young  shoots  dark  maroon, 
an  early  and  profuse  bearer.  Fruit  rather  large,  oval,  or  obtuse- 
pyriform.  Skin  light  waxen-yellow,  often  with  a  finely  shaded 
cheek,  thickly  sprinkled  with  minute  russet  dots,  and  some  rus- 
set patches.  Stem  long  and  stout,  fleshy  at  its  insertion  in  a 
moderate  uneven  cavity.  Calyx  open,  basin  shallow.  Flesh 
white,  rather  coarse  and  granular,  with  a  rich,  perfumed,  aro- 
matic flavour.  When  in  perfection,  best,  but  variable.  Ripe 
from  middle  of  September  to  middle  of  October. 


THE    PEAR. 


511 


Huntington  Pear. 

HUNTINGTON. 

Origin  New  Rochelle,  and  brought  to  our  notice  by  T.  R. 
Carpenter.  It  was  found  in  the  woods  a  few  years  since  by  Mr. 
Huritington,  and  now  stands  in  his  grounds.  Tree  vigorous, 
forming  a  pyramid,  an  early  and  profuse  bearer. 

Fruit  nearly  medium  in  size,  roundish,  obconic,  truncate,  some- 
times oblate.  Skin  rough-yellow,  often  shaded  with  crimson, 
thickly  covered  with  grey  and  crimson  dots,  and  russet  patches. 
Stalk  medium  or  long,  nearly  straight,  cavity  broad  and  uneven. 
Calyx  open,  segments  stiff,  basin  broad  and  open.  Flesh  white, 
very  juicy,  melting,  buttery,  with  a  very  sweet,  vinous  flavour, 
delicately  perfumed.  A  very  delightful  pear,  of  the  highest 
promise.  Ripe  middle  of  September,  and  continues  in  use  three 
or  four  weeks. 

INCONNUE  VAN  MONS.     Thomp. 

Tree  vigorous,  upright,  very  productive.  Fruit  medium, 
conic,  obscurely-pyriform.  Skin  rough,  green,  becoming  yel- 


512  THE    PEAR. 

lowish,  sprinkled  with  russet.  Stalk  rather  long,  curved,  insert- 
ed in  a  slight  cavity,  at  an  inclination.  Calyx  open,  basin  small, 
uneven.  Flesh  coarse,  juicy,  melting,  sweet,  and  rich.  Decem- 
ber to  February. 

IVES'  SEEDLING. 

Raised  by  Dr.  Eli  Ives,  New  Haven,  Conn.  Fruit  nearly 
medium,  somewhat  globular.  Skin  greenish-yellow,  shaded 
with  crimson.  Stalk  short  and  thick.  Calyx  small,  nearly 
closed,  basin  shallow,  and  irregular. 

Flesh  whitish,  coarse  and  granular,  juicy,  melting,  with  a 
refreshing  sugary  flavour  well  perfumed.  Ripe  about  the  first 
of  September. 

IVES'  PEAR. 

Raised  by  Dr.  Eli  Ives,  New  Haven,  Conn.  Tree  vigorous 
and  very  productive.  Fruit  small,  irregularly  turbinate,  inclin 
ed.  Skin  greenish,  with  a  brownish-red  cheek.  Stalk  long,  in- 
serted by  a  fleshy  ring  or  lip.  Calyx  open,  basin  very  small. 

Flesh  juicy,  melting,  sugary,  and  good.  Ripens  first  of  Sep- 
tember. 

IVES'  BERGAMOTTE. 

Raised  by  Dr.  Eli  Ives,  New  Haven,  Conn.  Tree  closely  re- 
fvmbles  the  Seckel,  and  is  very  productive.  Fruit  medium  or 
sin-ill,  Bergarnot-shape,  protuberant  at  calyx.  Skin  greenish- 
yellow,  with  slight  traces  of  russet.  Stalk  short  and  thick,  in- 
serted by  a  ring  or  lip.  Flesh  rather  coarse,  buttery,  melting, 
juicy,  with  a  Gansel's  Bergamot  flavour.  Ripens  first  of  Sep- 
tember. 

IVES'  VIRGALIEU. 

Raised  by  Dr.  Eli  Ives,  of  New  Haven.  Fruit  below  me- 
dium, pyriform,  broad  at  calyx.  Skin  greenish,  shaded  with 
dull  crimson.  Stalk  inserted  by  a  lip.  Calyx  open,  basin  shal- 
low and  irregular.  Flesh  whitish,  rather  coarse  and  granular, 
buttery,  juicy,  and  melting,  with  a  sweet,  rich,  refreshing  vinous 
flavour.  October. 

IACKSON. 

Origin  New  Hampshire.  Tree  vigorous  and  productive. 
Fruit  medium,  oblate,  short  pyriform  or  turbinate.  Skin  green- 
ish-yellow, somewhat  russeted.  Stalk  long  and  curved,  fleshy 
at  its  junction,  inserted  in  a  slight  cavity.  Calyx  small  and 
open,  set  in  a  rather  deep  abrupt  basin.  Flesh  white  and  juicy, 
flavour  brisk  and  vinous.  Ripens  the  last  of  September. 

JALOUSIE  DE  FONTENAY  VENDEE.     Man  in  H.  M. 
This  excellent  French  pear,  was  imported  from  Vilmorin,  of 


THE    PEAR.  513 

Paris.      It  is  greatly  superior  in  flavour  to  the  old  Jalousie. 
Young  shoots  upright,  long,  brownish-yellow. 

Fruit  of  medium  size,  turbinate,  or  obtuse-pyriform.  Skin 
dull-yellow  and  green,  considerably  marked  with  russet  patches 
and  dots,  and  tinged  with  a  red  cheek.  Stalk  about  an  inch 
long,  set  obliquely,  without  depression  on  an  obtuse  point.  Ca- 
lyx with  closed  and  stiff  segments,  set  in  a  shallow,  round  basin. 
Flesh  white,  buttery,  melting,  with  a  rich  flavoured  juice.  First 
of  October. 


Jaminette. 

JAMINETTE.     Thomp. 

Sabine.  "1    Nois.  and        Josephine. 

D' Austrasie.  [  the  Freeh          Colmar  Jaminette. 

Beurre  d' Austrasie.  [    gardens. 

"Wilhelmine.  J 

Raised  by  M.  Jaminette  of  Metz,  very  productive,  and  in  fa- 
vourable seasons  an  excellent  winter  fruit. 

22* 


514  THE    PEAR. 

Fruit  of  medium  or  large  size,  varying  in  form,  but  mostly 
obovate,  a  good  deal  narrowed  at  the  stalk.  Skin  clear  green, 
paler  at  maturity,  considerably  marked  with  russety  brown, 
especially  near  the  stalk,  and  sprinkled  with  numerous  brown 
dots.  Stalk  scarcely  an  inch  long,  rather  thick,  and  obliquely 
planted,  without  any  depression.  Calyx  open  and  firm,  set  in  a 
basin  of  moderate  depth.  Flesh  white,  a  little  gritty  near  the 
core,  but  very  juicy  and  buttery,  with  a  sugary,  aromatic-almond 
flavour.  November  to  January, 

JARGONELLE,   (of  the  English).     Thomp.  Lind.  P.  Mag. 


Epargne.     0.  Duh.  Poit.   Pom.   Man. 

Grosse  Cuisse  Madame. 

Beau  Present. 

Poire  de  tables  des  princes. 

Saint  Sampson. 

Saint  Lambert. 


FrauenschenkeL 


'»•*       &*•&?*>• 

gardens. 


Sweet  Summer. 


Belle  Verge. 

This  fruit,  the  true  Jargonelle  pear,  was  for  a  long  time  con- 
sidered the  finest  of  Summer  pears,  and  Thompson  yet  says, 
"  the  best  of  its  season."  We  think,  that  no  man  will  hesitate, 
however,  to  give  the  most  decided  preference  to  our  native  sorts, 
the  Bloodgood,  and  Dearborn's  Seedling.  It  is  still,  however, 
one  of  the  most  common  fruits  in  the  New  York  market,  partly, 
because  it  bears  abundant  crops,  and  partly,  because  these  supe- 
rior new  sorts,  have  scarcely  yet  had  time  to  displace  it.  We 
consider  it  only  a  second-rate  fruit,  and  one  that  quickly  decays 
at  the  core. 

Fruit  pretty  large,  long  pyriform,  tapering  into  the  stalk. 
Skin  greenish-yellow,  smooth,  with  a  little  brownish  colour  on 
the  sunny  side.  Stalk  nearly  two  inches  long,  rather  slender, 
curved,  obliquely  set.  Calyx  open,  with  quite  long  projecting 
segments,  and  sunk  in  a  small  and  furrowed  basin.  The  flesh  is 
yellowish-white,  rather  coarse-grained,  juicy,  with  a  sprightly 
refreshing  flavour.  The  tree  is  a  strong  grower,  with  a  rather 
straggling,  pendant  habit.  Ripens  the  last  of  July  and  first  of 
August. 

The  common  CUISSE  MADAME  of  the  French  authors  and 
gardens,  is  an  inferior  and  smaller  variety  of  Jargonelle,  not  worth 
cultivating. 

JARGONELLE,  (of  the  French.)     Thomp. 

Bellissime  d'Ete.     0.  Duh.  Nois.  Red  Muscadel.     Lind.  Mill. 

Supreme.  "]  •  Sabiue  d'Ete. 

Bellissime  Supreme,     (of  French  Summer  Beauty.     Pom.  Man. 

Bellissime  Jargonelle,  j   gardens.  English  Red  Cheek.  )  of  many  Ame- 

Vertnillion  d'Ete.  Red  Cheek.  )  rican  gardens 

Chaumontelle  d'ete.    '  Udal. 

This,  which  Mr.  Thompson  calls,  by  way  of  distinction,  the 


THE    PEAR.  516 

Jargonelle,  because  it  is  most  commonly  received  under 
that  name  from  France,  is  a  higher  coloured  and  handsomer 
fruit  than  the  English  Jargonelle,  though  much  inferior  in  qua- 
lity, and,  in  fact,  lasts  only  a  day  or  two  in  perfection,  and  is 
often  mealy  and  over-ripe,  while  the  exterior  is  fair  and  tempting. 
The  tree  is  of  veiy  strong,  upright  growth.  Fruit  of  medium 
size,  obovate  in  form.  Skin  shining,  light  green,  becoming 
lemon  colour,  with  a  very  rich,  deep  red  cheek.  Flesh  white, 
coarse,  breaking,  sweet,  and  soon  rots  at  the  core.  Ripens  the 
last  of  July  and  first  of  August. 

JEAN  DE  WITTE.     Van  Mons. 

Fruit  medium,  oblate,  depressed,  remotely  pyriform,  angular, 
and  oblique.  Skin  yellowish-green,  dotted,  sprinkled,  and  netted 
with  russet,  and  slightly  shaded  with  fawn  or  crimson  in  the 
sun.  Flesh  white,  a  little  coarse,  juicy,  melting,  with  a  vinous, 
somewhat  peculiarly  perfumed  flavour.  November,  December. 

JERSEY  GRATIOLI. 
Gracioli  of  Jersey. 

Tree  moderately  vigorous  and  productive. 

Fruit  medium,  oblate,  obconic.  Skin  rough,  greenish,  covered 
with  russet  patches  and  dots.  Stalk  large,  of  medium  length, 
inserted  at  an  inclination  in  a  very  slight  cavity.  Calyx  set  in 
a  moderately  open,  uneven  basin.  Flesh  juicy,  nearly  melting, 
with  a  brisk,  rich,  vinous  flavour ;  very  little  gritty  at  the  core. 
Strongly  resembles  Gansel's  Bergamot  in  appearance  and  flavour, 
but  more  delicate.  September,  October. 

JOHONNOT.     Man. 

Originated  in  the  garden  of  George  S.  Johonnot,  Esq.,  of 
Salem,  Mass. 

The*  fruit  is  of  medium  size,  of  a  roundish  and  peculiar 
irregular  form.  Skin  very  thin,  dull  yellowish.  Stalk  short 
and  thick,  planted  by  the  side  of  a  swollen  protuberance.  The 
flesh  is  melting,  buttery,  and  very  good.  The  tree  is  not  very 
vigorous,  but  it  bears  good  crops,  and  is  in  perfection  from  the 
middle  of  September  to  the  middle  of  October. 

JONES'  SEEDLING. 

Origin  Kingsessing,  near  Philadelphia. 

Fruit  medium  or  below,  pyriform,  broad  at  calyx,  tapering  to 
the  stem,  which  meets  it  by  a  fleshy  junction.  Skin  yellow, 
shaded  with  russet ;  bright  cinnamon  on  the  sunny  side.  Calyx 
open,  in  a  broad,  shallow,  uneven  basin.  Flesh  coarse,  granular, 
buttery,  sugary,  brisk,  and  vinous,  '  October. 


516  THE    PEAR. 


JOSEPHINE  DE  MALINES.     Esperen.     Al.  Pom. 

Tree  vigorous  and  productive,  forming  a  beautiful  pyramid. 

Fruit  medium,  somewhat  turbinate,  very  much  flattened 
Skin  yellowish,  slightly  sprinkled  with  russet,  and  thickly 
covered  with  russet  dots.  Stalk  long  and  fleshy,  inserted  in  a 
moderate  cavity,  always  surrounded  by  russet.  Calyx  open,  set 
in  a  broad,  shallow  basin.  Flesh  greenish,  buttery,  juicy 
sugary,  and  perfumed.  November  to  February. 

JULIENNE.     Coxe.     Man. 

A  handsome  sum- 
mer pear,  which  so 
much  resembles  the 
Doyenne  or  St.  Mi- 
chael, as  to  be  called, 
by  some,  the  Summer 
St.  Michael.  It  is  a 
beautiful  and  most 
productive  fruit,  and 
comes  into  bearing 
very  early.  It  is  often 
of  excellent  flavour, 
and  of  the  first  quali- 
ty ;  but,  unfortunate- 
ly, it  is  variable  in 
these  respects,  and 
some  seasons  it  is 
comparatively  taste- 
less and  insipid.  In 
rich,  warm,  and  dry 
soils  it  is  almost  al- 
ways fine.  It  is  a  pro- 
fitable market  fruit, 
and  will  always  com- 
mand a  prominent 

,         .     ,,  r        ,       ,  Julienne. 

place  in  the  orchard. 

The  tree  is  of  thrifty  upright  growth,  with  light   yellowish- 
brown  shoots. 

Fruit  of  small  size,  but  varying  in  different  soils ;  obovate, 
regularly  formed.  Skin  very  smooth  and  fair,  clear  bright 
yellow,  on  all  sides.  Stalk  light  brown,  speckled  with  yellow, 
a  little  more  thon  an  inch  long,  pretty  stout,  inserted  in  a  very 
shallow  depression.  Calyx  open,  set  in  a  basin  slightly  sunk, 
but  often  a  little  plaited.  Flesh  white,  rather  firm  at  first,  half 
buttery,  sweet,  and  moderately  juicy.  Ripens  all  the  month  of 
August.  Succeeds  well  at  the  South. 


THE    PEAR. 


517 


JULES  BIVORT.    Al.  Pom. 

Raised  by  Alexander  Bivort.  Tree  moderately  vigorous, 
very  productive. 

Fruit  large,  oval,  truncate,  conic.  Skin  cinnamon  russet  on 
yellow  ground,  thickly  sprinkled  with  minute  grey  dots.  Stalk 
long,  inserted  at  an  inclination  in  a  broad  depression.  Calyx 
open,  set  in  a  small,  shallow  basin.  Flesh  firm,  juicy,  melting, 
with  a  sugary  vinous  flavour ;  finely  perfumed.  Oct.  Nov. 


Kingsessing. 

KINGSESSING.     Brinckle  in   Hort. 

Leech's  Kingsessing. 

Originating  in  the  family  bury  ing-ground  of  Isaac  Leech, 
near  Philadelphia.  Tree  upright  and  of  vigorous  growth,  with 
light  yellowish-green  shoots. 

Fruit  large,  obtuse-pyriform,  or  truncate-conic.  Skin  green- 
ish-yellow, thickly  sprinkled  with  minute  green  or  grey  dots. 
Stalk  medium  or  long,  curved,  and  fleshy  at  its  insertion  in  a 
broad,  uneven  cavity.  Calyx  closed,  set  in  a  shallow,  irregular 


518  THE    PEAR. 

basin.  Flesh  whitish,  somewhat  coarse  and  granular,  juicy, 
buttery  and  melting,  with  a  sweet,  rich,  perfumed  flavour. 
September. 

LA  HERARD.     Van  Mons,  1825. 

Fruit  above  medium,  obovate,  obtuse-pyriform.  Calyx  closed, 
deeply  sunk.  Stalk  rather  stout  and  long,  in  a  depression. 
Colour  pale  lemon-yellow,  with  a  brownish-red  cheek  next  the 
sun.  Flesh  white,  melting,  juicy;  flavour  rich,  pleasant  sub- 
acid;  excellent.  Ripens  first  to  middle  of  October.  (Wilder 
in  Hort.) 

LAS  CANAS. 
Bon  Parent.        Bouvier. 

Fruit  medium,  elongated  turbinate,  or  acute-pyriform,  insen- 
sibly joining  the  fleshy  insertion  of  the  stem  which  is  nearly  an 
inch  long.  Skin  greenish-yellow,  with  numerous  brown  dots 
and  a  few  russet  patches.  Calyx  small,  open,  set  in  an  even, 
russet  basin.  Flesh  white,  buttery,  juicy,  sweet,  aromatic,  some- 
what astringent.  October. 

LA  JUIVE.     (Esperen.) 

A  vigorous  pyramidal  tree,  branches  long  and  bright. 
Fruit  medium,  turbinate.  Skin  marbled  with  brown  and 
green,  brightly  shaded  on  the  sunny  side.  Stalk  long,  inserted 
in  a  small  cavity.  Calyx  irregular,  set  in  a  slight  basin.  Flesh 
half  fine,  melting,  juicy,  sugary;  pleasantly  perfumed;  first  qua- 
lity. November.  (Al.  Pom.) 

LAURE  DE  GLYMES.     Bivort. 

A  tree  of  moderate  growth,  but  productive.  Fruit  medium, 
or  large,  turbinate,  oval,  pointed  towards  the  stem.  Skin  very 
rough,  light  green,  but  becomes  almost  entirely  covered  with 
russet  and  light  orange  in  the  sun.  Flesh  white,  half  buttery, 
melting,  juicy,  sugary,  and  highly  perfumed.  Ripe  middle  of 
September  to  middle  of  October.  (Al.  Pom.) 

LEOPOLD  I.     Bivort. 

Tree  of  moderate  vigour.  Fruit  large,  turbinate,  pyriforrn. 
Skin  smooth,  green,  spotted  with  brown  russet.  Flesh  whitish- 
yellow,  melting,  buttery,  juicy,  sweet,  and  strongly  perfumed. 
Ripens  the  middle  of  December,  and  keeps  till  January.  (Al. 
Pom.) 

LEUX  LE  CLERC.     Louvain. 

Tree  of  moderate  growth,  very  productive. 
Fruit    large,    pyriform.     Skin    russet,    on    greenish-yellow 
ground.     Stalk  long  and  curved,  inserted  in  a  slight  cavity  by 


THE    PEAR.  519 

a  lip.     Calyx  open,  basin  shallow.     Flesh  white,  juicy,  buttery, 
melting,  rich,  and  exceedingly  sugary.     October,  November. 

LENAWEE. 

Origin  uncertain,  grown  at  Adrian,  Michigan,  and  introduced 
by  Dr.  D.  K.  Underwood  of  that  place,  and  description  made  by 
T.  M.  Cooley. 

Fruit  medium  to  large,  ovate-pyrifo.im,  generally  more  or  less 
one-sided,  surface  frequently  irregular.  Skin  lemon  yellow, 
with  small  russet  specks,  and  a  lively  vermilion  cheek  in  the 
sun.  Stalk  an  inch  long,  curved,  inserted  without  depression, 
sometimes  below  a  fleshy  protuberance.  Calyx  small,  set  in  a 
shallow  basin.  Flesh  yellowish  white,  tender,  buttery,  with  a 
high  and  quite  peculiar  aromatic  flavour.  Ripens  first  to  middle 
of  August. 

LEWIS.     Man.  Ken.  Thomp. 

This  is  an  excellent  winter  pear,  originated  on  the  farm  of 
Mr.  John  Lewis,  of  Roxbury,  and  was  first  discribed  and  brought 
into  notice  by  that  veteran  and  zealous  amateur  of  fruits,  Samuel 
Downer,  Esq.,  of  Dorchester,  near  Boston.  It  bears  enormous 
crops;  indeed,  this  is  the  chief  fault  of  the  tree,  and  the  soil 
should  therefore  be  kept  rich,  or  the  pears  will  necessarily  be 
small.  The  fruit  has  the  good  quality  of  adhering  closely  to 
the  tree,  is  not  liable  to  be  blown  off  or  injured  by  early  frosts, 
and  should  be  allowed  to  remain  on  till  late  in  the  season.  The 
tree  grows  vigorously,  and  has  long,  drooping  branches,  of  dark 
olive  colour. 

Fruit  scarcely  of  medium  size,  obovate.  Skin  thick,  dark 
green  in  autumn,  pale  green  at  maturity,  with  numerous  russety 
specks.  Stalk  long  and  slender,  inserted  nearly  even  with  the 
surface.  Calyx  large,  with  white  spread  divisions,  basin  almost 
level.  Flesh  yellowish-white,  rather  coarse  grained,  melting, 
juicy  and  rich  in  flavour,  with  a  slight  spicy  perfume.  November 
to  February. 

LIBERALE.     Hov.  Mag. 

Fruit  rather  large,  elongated,  truncate-pyriform.  Skin  green- 
ish-yellow, sprinkled  with  brown  or  russet  dots,  and  with  patches 
of  russet.  Stem  long,  curved,  inserted  in  a  cavity  at  an  inclina- 
tion. Calyx  large  and  open,  basin  broad  and  shallow.  Flesh 
juicy,  melting,  sweet,  rich,  and  peculiarly  aromatic.  October. 

LIEUTENANT   POITEVIN. 

Fruit  of  large  size,  resembling  in  colour  Glout  Morceau, 
Skin  yellow,  netted  and  spotted  with  russet.  Flesh  white,  juicy, 
half  melting.  Ripe  from  February  to  April.  (Leroy's  Cat.} 


520  THE    PEAR. 


LIMON.     Van  Mons.  Man.  in  H.  M. 

No.  10.     Van  Mons.        Beurre  Haggerston. 
Bergamotte  Louise. 

A  fine,  sprightly,  Belgian  pear,  originated  by  Van  Mons. 
The  young  shoots  are  long,  slender,  reddish  brown. 

Fruit  rather  small,  obovate.  Skin  smooth,  yellow,  with  a 
faint  red  cheek.  Stalk  an  inch  and  a  half  long,  rather  stout, 
set  in  a  moderately  depressed,  round  cavity.  Calyx  set  in  a 
rather  shallow,  round  basin.  Flesh  white,  buttery,  melting  and 
juicy,  with  a  sprightly,  high  flavour.  Middle  of  August. 

LODGE.     Ken. 
Smith's   Bordenave. 

The  Lodge  Pear  is  a  native  of  Pennsylvania,  and  is  under- 
stood to  have  originated  near  Philadelphia.  It  is  a  very  agree- 
able subacid  pear,  and  has  so  much  of  the  Brown  Beurre  cha- 
racter, that  we  suspect  it  is  a  seedling  of  that  fine  old  variety. 

Fruit  of  medium  size,  pyriform,  tapering  to  the  stem,  and 
one-sided.  Skin  greenish-brown,  the  green  becoming  a  little 
paler  at  maturity,  and  much  covered  with  patches  of  dull  russet. 
Stalk  an  inch  and  a  fourth  long,  obliquely  planted  at  the  point 
of  the  fruit,  which  is  a  little  swollen  there.  Flesh  whitish,  a 
little  gritty  at  the  core,  which  is  large,  juicy,  and  melting,  with 
a  rather  rich  flavour,  relieved  by  pleasant  acid.  September  and 
October. 

Louis  DUPONT.     Durieux. 

Tree  vigorous  and  beautiful,  promises  to  be  fertile. 
Fruit  sufficiently  large,  sometimes  in  the  form  of  Doyenne, 
but  ordinarily  longer  and  more  turbinate.  Skin  smooth,  dull 
green,  passing  to  yellow  at  maturity,  strongly  shaded  with  fawn 
russet,  sometimes  striped  and  marbled.  Flesh  white,  half  fine, 
melting,  juicy,  sweet,  and  perfumed;  a  fruit  of  first  quality, 
ripening  towards  the  end  of  October.  (An.  Pom.) 

LOUISE  BONNE  OF  JERSEY.     Thomp. 

Bonne  de  Longueval.  Louise  Bonne  de  Jersey. 

Louise  Bonne  d'Avranches.         Beurre  or  Bonne  Louise  d'Araudorc. 
William  the  Fourth. 

Originated  in  France,  near  Avranches,  succeeds  admirably  on 
the  quince,  forming  or  fine  pyramid — -not  of  the  first  quality,  but 
profitable.  Tree  vigorous,  upright,  very  productive ;  fruit  of 
better  quality  on  the  quince  than  on  the  pear. 

Fruit  large,  pyriform,  a  little  one-sided.  Skin  smooth  and 
glossy,  pale  green  in  the  shade,  but  overspread  with  brownish 


THE    PEAR.  521 

red  in  the  sun,  and  dotted  with  numerous  gray  dots.     Stalk 
about  an  inch  long,  curved,  rather  obliquely  inserted,  without 


Louise  Bonne  of  Jersey. 

depression,  or  with  a  fleshy,  enlarged  base.  Calyx  open,  in  a 
shallow,  uneven  basin.  Flesh  greenish  white,  very  juicy  and 
melting,  with  a  rich  and  excellent  flavour.  September  and 
October.  [This  is  very  distinct  from  the  old  Louise  Bonne,  a 
green  winter  fruit,  of  third  quality. 

MADAME  MILLET. 

Fruit  very  much  resembling  grey  Beurre  as  to  form  and  colour, 
and  the  Urbaniste  as  to  qualities.  Flesh  white,  delicate,  fine, 
half  melting,  sugary  and  agreeably  perfumed,  ripening  in  March 
and  April.  (Leroy's  Cat.) 


522  THE    PEAR. 


MADAME  DUCAR.     Esperen. 

Tree  pyramidal,  very  vigorous,  very  productive. 

Fruit  medium,  oval,  lightly  depressed  at  base  and  crown, 
Skin  smooth,  bright  green,  becoming  yellow  at  maturity.  Flesh 
white,  half  fine,  very  juicy,  sugary,  and  slightly  perfumed. 
Ripens  the  middle  of  August.  (Al.  Pom.)  Very  good  in 
Belgium. 

MADAME  ELIZA.     Bivort. 

Tree  vigorous,  wood  stout. 

Fruit  large,  pyriform.  Skin  smooth,  bright  green,  and  be- 
comes almost  yellow  at  maturity.  Flesh  rosy,  fine,  buttery, 
melting,  abounding  with  sweet  juice,  very  agreeably  perfumed. 
November.  (Al.  Pom.)  Excellent  in  Belgium,  promising  well 
here.  The  tree  is  hardy,  but  has  an  awkward,  rather  crooked, 
and  declining  habu\  and  very  narrow  leaves.  The  young  shoots 
are  olive  gray. 

MALCONAITRE  D'HASPIN. 

Fruit  large,  form  roundish,  obovate.  Stalk  one  inch  long, 
inserted  in  a  slight  depression.  Calyx  closed,  set  in  a  rather 
deep,  irregular  basin.  Skin  dull  yellow,  with  a  brownish  red 
cheek,  stippled  with  coarse  dots,  and  russeted  at  the  calyx. 
Flesh  juicy,  tender,  and  melting.  Flavour  rich  subacid,  per- 
fumed. Tree  vigorous,  hardy,  and  productive.  October,  No- 
vember. (Wilder's  Rep.) 

MARTHA  ANN. 
Dana's  No.  1. 

Raised  by  Francis  Dana  of  Roxbury,  Mass. 

Fruit  medium  size,  elongated,  obovate.  Skin  smooth,  yellow, 
with  yellow  specks.  Calyx  closed.  Flesh  white,  juicy,  tender, 
very  pleasantly  subacid.  November.  (Hov.  in  Mag.) 

MARIE  PARENT.     An.  Pom. 

Raised  by  Bivort.     Tree  moderately  vigorous. 

Fruit  large,  pyriform ;  surface  uneven.  Stalk  short,  inclined. 
Calyx  in  a  large  furrowed  cavity.  Skin  golden  yellow  at  matu- 
rity. Flesh  white,  very  fine,  melting,  somewhat  buttery,  very 
juicy,  sugary,  and  deliciously  perfumed.  October.  (An.  Pom.) 

MARIE  LOUISE.     P.  Mag.  Lind.  Thomp. 

Forme  de  Marie  Louise.  Princesse  de  Parme. 

Marie  Chretienne.  Braddick's  Field  Standard. 

A  Belgian  variety  of  first  quality  in  its  native  country,  but  has 


THE    TEAR. 

not  proved  so  good  here.     It  is  variable,  some- 
times very  good  ;  may  improve  with  age. 

Fruit  pretty  large,  oblong-pyriform,  rather 
irregular  or  one-sided  in  figure.  Skin  at  first 
pale  green,  but  at  maturity  rich  yellow,  a  good 
deal  sprinkled  and  mottled  with  light  russet 
on  the  exposed  side.  Stalk  an  inch  and  a 
half  long,  obliquely  planted,  sometimes  under 
a  slightly  raised  lip,  sometimes  in  a  very 


523 


Marie  Louise. 

small,  one-sided  cavity.  Calyx  small,  set  in  a  narrow,  some- 
what plaited  basin.  Flesh  white,  exceedingly  buttery  and  melt- 
ing, with  a  rich,  saccharine,  and  vinous  flavour.  Last  of  Sep- 
tember and  middle  of  October. 

MARECHAL  PELJSSIER. 
Fruit  of  medium  size,  ovoid.     Skin  yellow,  and  reddish  in  the 


524  THK    PEAR. 

sun.     Flesh  tender,  juicy.    Ripening  in  September  and  Octobei 
Tree  very  productive.     (Leroy's  Cat.) 

MARIANNE  DE  NANCY.     Al.  Pom. 

Fruit  large,  pyramidal,  inclining  to  pyriform.  Skin  yellowish- 
green,  thickly  covered  with  brown  and  green  dots.  Stem 
medium  ;  calyx  large  and  open ;  basin  shallow.  Flesh  coarse, 
granular,  juicy,  and  from  young  trees  poor.  November. 

MARECHAL  DILLEN.     Van  Mons. 

Tree  vigorous  and  very  fertile. 

Fruit  very  large,  very  inconstant  in  form,  varying  from  turbi- 
nate  to  ovoid  and  almost  cylindric.  Skin  pale  green,  mottled 
with  fawn  and  yellow  slightly  at  maturity.  Flesh  white,  fine, 
melting,  and  buttery,  and  abounds  in  very  sugary  juice.  Ripe 
last  of  October  and  November.  (An.  Pom.) 

MATHER. 

Originated  with  John  Mather,  near  Jenkinstown,  Montgomery 
Co.,  Pa. 

Fruit  below  medium  size,  obovate.  Skin  red,  with  occasion- 
ally a  mottled  cheek,  and  russeted  around  the  stem,  which  is 
obliquely  inserted  by  fleshy  rings  without  depression.  Calyx 
medium,  basin  very  small.  Flesh  a  little  coarse,  but  buttery. 
Flavour  delicate  and  pleasant.  August.  (Ad.  Int.  Rep.) 

MAYNARD. 

Origin  unknown  ;  grown  in  Lancaster  Co.,  Pa. 

Fruit  medium,  obovate-pyriform.  Skin  yellow,  with  russet 
dots  and  a  crimson  cheek.  Stalk  obliquely  inserted,  fleshy  at 
its  junction.  Calyx  open,  in  a  slight  depression.  Flesh  white, 
juicy,  and  sugary.  Ripe  last  of  July.  (Dr.  Eshleman.) 

MCLAUGHLIN. 

A  native  of  Maine,  introduced  by  S.  L.  Good  ale  of  Saco 
Tree  hardy  and  vigorous. 

Fruit  large,  elongated,  obtnse-pyriform.  Skin  rough,  greenish, 
mostly  covered  with  russet,  which  becomes  yellowish  at  maturity, 
with  a  warm  sunny  cheek.  Stalk  short,  inserted  at  an  incli- 
nation, with  some  appearance  of  a  lip.  Calyx  open,  set  in  a 
shallow,  corrugated  basin.  Flesh  whitish,  not  very  fine,  juicy 
and  melting.  Flavour  sweet,  rich,  and  perfumed.  November 
to  January. 

MERRIAM. 
Origin,  Roxbury,  Mass.     Tree  vigorous  and  very  productive. 


THE    PEAR.  525 

Fruit  large,  roundish,  somewhat  flattened  at  base  and  crown. 
Skin  smooth,  dull  yellow,  covered  with  pale  russet  around  the 
stem  and  calyx,  and  entire  surface  somewhat  netted  with  russet. 
Stem  short,  moderately  stout,  in  a  small  cavity  with  one  pro- 
tuberant side.  Calyx  closed,  basin  shallow  and  furrowed.  Flesh 
yellowish,  coarse,  melting,  and  juicy.  Flavour  sugary,  sprightly 
perfumed,  excellent.  September,  October.  (Hov.  Mag.) 

MIGNONNE  D'HIVER.    Bivort. 

Fruit  medium,  obovate,  inclining  to  pyriform.  Skin  very 
rough,  russet.  Stalk  stout,  inserted  by  a  lip,  often  at  a  great 
inclination.  Calyx  partially  closed,  set  in  a  small  basin.  Flesh 
yellowish,  juicy,  granular,  nearly  melting,  brisk  sweet,  and  rich, 
slightly  astringent.  November. 

MILLOT  DE  NANCY.     Van  Mons. 

A  pyramidal  tree,  very  fertile,  producing  at  the  same  time  at 
the  extremity  of  its  branches  and  its  long  spurs. 

Fruit  small  or  medium,  regularly  pyriform.  Skin  smooth, 
light  green,  becoming  yellow  a  long  time  before  its  maturity. 
Flesh  whitish  yellow,  buttery,  melting,  not  deficient  in  juice, 
sugary,  and  very  agreeably  perfumed.  October,  November.  (A. 
Pom.) 

MITCHELL'S  RUSSET. 

Origin  Belleville,  Illinois.  Fruit  medium  or  small,  obovate, 
inclining  to  conic.  Skin  rough,  dark  russet,  thickly  covered 
with  grey  dots.  Stalk  long,  inserted  in  a  small  cavity  by  a  ring 
or  lip.  Calyx  open,  basin  uneven.  Flesh  juicy,  melting,  rich, 
highly  perfumed.  November. 

MONSEIGNEUR    AFFRE.       Bivort. 

Fruit  medium,  roundish,  somewhat  angular.  Skin  rough, 
greenish,  considerably  covered  with  thick  russet,  and  thickly 
sprinkled  with  russet  dots.  Stalk  long,  curved,  inserted  in  a 
moderate  cavity.  Calyx  small,  open,  persistent,  basin  broad. 
Flesh  white,  rather  coarse,  granular,  rich  and  perfumed.  No- 
vember. 

MOYAMENSING. 

Origin  in  the  garden  of  J.  B.  Smith,  Philadelphia,  Moya- 
mensing  District.  Tree  vigorous  and  productive.  Fruit  me- 
dium, irregular,  obovate,  knobbed  and  rough.  Colour  light  yel- 
low, covered  with  minute  grey  dots.  Stalk  fleshy,  of  medium 
length,  and  inserted  by  rings  in  a  small  cavity.  Calyx  closed. 


526  THE    PEAR. 

set  in  a  rather  deep  corrugated  basin.  Flesh  white,  sweet, 
slightly  breaking,  moderately  juicy.  Ripe  August,  September. 
(Brinckle  in  Hort.) 

MUSCADINE. 

The  Muscadine  is  remarkable  for  its  high  musky  aroma.  Its 
history  is  uncertain,  and  it  is  believed  to  be  a  native.  It  bears 
very  heavy  crops,  and  if  the  fruit  is  picked,  and  ripened  in  the 
house,  it  is  a  good  pear  of  its  season. 

Fruit  of  medium  size,  roundish  obovate,  regularly  formed. 
Skin  pale  yellowish-green,  a  little  rough,  thickly  sprinkled  with 
brown  dots.  Stalk  about  an  inch  long,  set  in  a  well  formed, 
small  cavity.  Calyx  with  reflexed  segments,  set  in  a  shallow 
basin.  Flesh  white,  buttery  and  melting,  with  an  agreeable, 
rich  musky  flavour.  Last  of  August  and  first  of  September 
Shoots  stout,  dark  grey-brown. 

MUSKINGUM. 

Origin  doubtful.     Tree  very  vigorous,  upright. 

Fruit  medium,  roundish.  Skin  greenish-yellow,  much  dotted 
with  russet  and  green.  Stalk  long,  cavity  small.  Calyx  open, 
basin  very  shallow.  Flesh  melting,  with  a  pleasant,  brisk  fla- 
vour, perfumed.  Ripe  middle  and  last  of  August. 

NAPOLEON.    Liard. 

Medaille.  Charles  d' Autriche,  )  incorrectly 

Sucree  Doree,  (of  some.)         Wurtemberg,  J    of  some. 

Roi  de  Rome.  Poire  Liard. 

The  Napoleon  is  hardy,  thrifty,  and  bears  abundant  crops, 
even  while  very  young.  In  poor  soils,  or  in  unfavourable  ex- 
posures only,  it  is  astringent.  The  leaves  are  broad  and  the 
shoots  are  upright,  and  olive-coloured. 

It  was  raised  from  seed  in  1808,  by  M.  Liard,  gardener  :at 
Mons. 

Fruit  pretty  large,  obtuse-pyriform.  Skin  smooth,  clear  green 
at  first,  but  becoming  pale  yellowish-green  at  maturity.  Stalk 
varying  from  half  an  inch  to  an  inch  long,  pretty  stout,  set  in  a 
slight  depression  or  under  a  swollen  lip.  Calyx  set  in  a  basin 
of  moderate  depth.  Flesh  white,  melting,  remarkably  full  of 
juice,  which  is  sweet,  sprightly  and  excellent.  Should  be  ri- 
pened in  the  house,  when  it  will  be  fit  for  use  in  September, 
and  may  be  kept  for  weeks. 

NIELL.     Thomp.     Van  Mons. 

Beurre  Niell.     Man  in  H.  M.  Colmar  Bosc. 

Poire  Niell.     Lind.  Fondante  du  Bois,  incorrectly  of  some. 

A  large  and  handsome  Be^ian  variety,  raised  by  Van  Mons, 


THE    PEAR.  £27 

from  seeds  sown  in  1815,  and  named  in  honour  of  Dr.  Niell,  of 
Edinburgh,  a  distinguished  horticulturist  and  man  of  science, 
The  tree  bears  plentifully.  Its  quality  is  not  yet  fully  ascer- 
tained, but  specimens  obtained  here  promise  well.  Young  wood 
stout,  diverging,  grey. 

Fruit  large,  obovate,  inclining  to  pyriform,  rather  shortened 
in  figure  on  one  side,  and  enlarged  on  the  other — tapering  to 
the  stalk,  which  is  about  an  inch  long,  obliquely  planted,  with 
little  or  no  cavity.  Skin  pale  yellow,  delicately  marked  with 
thin  russet,  finely  dotted,  and  sometimes  marked  with  faint  red. 
Flesh  white,  buttery,  sweet,  with  a  plentiful  and  agreeable  juice. 
Last  of  September. 


NE  PLUS  MEURIS.     Thomp. 

This  is  a  Belgian  pear,  one  of  Dr.  Van  Mons*  seedlings,  named 
in  allusion  to  Pierre  Meuris,  his  gardener  at  Brussels.  The  tree 
grows  upright,  has  short-jointed,  olive-coloured  shoots. 

Fruit  medium  or  rather  small,  roundish,  usually  very  irregular, 
with  swollen  parts  on  the  surface.  Skin  rough,  dull  yellowish- 
brown,  partially  covered  with  iron-coloured  russet.  Stalk  quite 
short,  set  without  depression,  in  a  small  cavity.  Flesh  yellowish- 
white,  buttery,  melting,  with  a  sugary  and  agreeable  flavour. 
January  to  March. 

NlLES? 

A  foreign  variety  imported  by  John  M.  Niles,  Hartford,  Conn. 
The  original  name  having  been  lost,  it  has  not  yet  been  iden- 
tified. 

Fruit  large,  obtuse,  pyriform.  Colour  yellow  at  maturity, 
thickly  covered  with  russet  dots.  Stalk  long,  inserted  in  a  deep, 
abrupt,  uneven  cavity.  Calyx  closed,  set  in  a  deep  round  basin. 
Flesh  juicy,  buttery,  sweet  and  pleasant.  December.  (Ad. 
Int.  Rep.) 

NOUVEAU  POITEAU.    Bivort. 

A  seedling  of  Van  Mons,  a  very  vigorous  grower,  forming  a 
beautiful  pyramid,  very  productive,  young  wood  brownish-red. 
Fruit  large,  obovate,  inclining  to  pyriform.  Skin  green,  with 
numerous  russet  dots  and  sometimes  patches  of  russet.  Stem 
rather  short,  curved,  inserted  at  an  inclination  often  by  a  fleshy 
protuberance  or  fold,  without  depression.  Calyx  large,  closed, 
set  in  a  narrow  basin  of  moderate  depth.  Flesh  whitish,  buttery, 
juicy,  melting,  with  a  sugary,  vinous,  and  very  refreshing  flavour. 
Ripe  November.  A  pear  of  great  promise. 


528 


THE    PEAK. 


Nouveau  Poiteau. 


ONONDAGA.     Hort. 

Swan's  Orange. 

Supposed  to  have  originated  in  Farmington,  Conn.  Tree 
very  vigorous  and  productive. 

Fruit  large,  obtusely-pyriform,  tapering  from  centre  towards 
calyx  and  stalk.  Skin  somewhat  coarse  and  uneven,  thickly 
covered  with  russet  dots,  fine  rich  yellow  at  maturity,  generally 
with  some  traces  of  russet,  and  sometimes  with  a  sunny  cheek 


THE     PEAR.  529 

Stalk  rather  stout,  of  medium  length,  inserted  in  a  small  cavity, 
at  an  inclination.  Calyx  small,  firmly  closed,  set  in  a  narrow, 
somewhat  uneven  basin.  Flesh  buttery,  melting,  abounding  in 
juice,  slightly  granular,  and  when  in  perfection  with  a  fine  rich, 
vinous  flavour.  A  variable  fruit,  often  quite  acid  and  not  rich. 
September  to  November. 

ONTARIO. 

Oiigin,  Geneva,  Ontario  County,  N.  Y.  Tree  vigorous  and 
productive,  said  to  be  a  valuable  market  variety. 

Fruit  medium,  elongated,  obtuse-pyriform,  somewhat  irregu- 
lar. Skin  pale  yellow,  thickly  covered  with  grey  or  green  dots. 
Stalk  long,  curved,  inserted  by  a  fleshy  ring  in  a  rather  large 
depression.  Calyx  partially  closed  or  open  in  a  shallow,  irre- 
gular, corrugated  basin.  Flesh  white,  granular,  juicy,  almost 
melting,  with  a  sweet,  pleasant  flavour.  Ripens  last  of  Sep- 
tember. 

ORPHELINE  COLMAR.     Van  Mons. 

Tree  vigorous,  very  fertile.  Fruit  very  large,  pyriform.  Skin 
bright  green,  becomes  somewhat  yellow  at  maturity,  striped 
and  dotted  with  grey,  brown,  and  black,  and  shaded  with  russet, 
fawn  on  the  sunny  side,  and  around  the  calyx  and  stem.  Flesh 
whitish-yellow,  fine,  melting,  a  little  granular  around  the  core, 
juicy,  sweet,  and  perfumed.  A  beautiful  and  excellent  fruit, 
ripening  about  the  middle  of  October.  (An.  Pom.) 

OSBORNE.     West.  Farm,  and  Gard. 

Origin,  Economy,  Indiana.     Productive  and  a  free  grower. 

Fruit  medium,  short- pyriform.  Skin  yellowish-green,  with 
numerous  grey  dots.  Stalk  rather  long,  inclined  in  a  slight 
depression,  basin  broad  and  shallow.  Calyx  partially  closed. 
Flesh  white,  juicy,  brisk,  vinous.  Middle  of  September. 

OSBAND'S  SUMMER.     Hort. 

Origin,  Wayne  County,  N.  Y.  Tree  moderately  vigorous, 
upright,  an  early  and  prolific  bearer. 

Fruit  small,  obovate,  inclining  to  conic.  Skin  fine,  clear  yel- 
low, thickly  dotted  with  small  greenish  and  brown  dots,  with  a 
warm  cheek  on  the  side  of  the  sun,  and  some  traces  of  russet, 
particularly  around  stalk  and  calyx.  Stalk  of  medium  length, 
rather  strong,  inserted  in  an  abrupt  cavity.  Calyx  open,  set  in 
a  broad,  shallow  basin.  Flesh  white,  juicy,  melting,  with  a 
rich  sugary  flavour  and  pleasant  musky  perfume.  Ripens  early 
in  August. 

23 


530  IKE    PEAR. 

OSWEGO  BEURRE.     Hort. 
Read's  Seedling. 

Raised  by  Walter  Read,  of  Os  w  ego,  N.  Y.  Tree  vigorous, 
hardy,  and  productive. 

Fruit  medium,  oblate,  sometimes  inclining  to  conic.  Skin 
yellowish-green,  streaked  and  mottled  with  thin  russet,  but 
becomes  a  fine  yellow.  Stalk  rather  short,  inserted  in  a  deep, 
round  cavity.  Calyx  closed,  set  in  an  even,  shallow  basin. 
Flesh  buttery,  juicy,  melting,  with  a  fine  rich,  vinous,  aromatic 
flavour.  October,  November. 

PADDOCK. 

Received  of  Chauncey  Goodrich,  of  Burlington,  Vt,  who  informs 
us  that  it  is  quite  popular  in  many  sections  of  that  State,  ripen- 
ing about  the  time  of  Madeline,  and  by  many  preferred  to  it. 
Fruit  rather  below  medium,  pyriform.  Skin  light  yellow,  some- 
times with  a  faint  blush.  Stalk  medium,  with  much  depression. 
Calyx  in  a  rather  broad,  shallow  basin.  Flesh  fine  grained, 
melting,  sweet  but  not  very  high  flavour.  Ripe  last  of  July. 

PARDEE'S  SEEDLING. 

Raised  by  S.  D.  Pardee,  New  Haven,  Conn.  Tree  very  pro- 
ductive, young  shoots  slender. 

Fruit  small,  roundish.  Skin  greenish-yellow,  chiefly  covered 
with  russet.  Stalk  short,  calyx  open.  Flesh  coarse,  granular, 
buttery,  juicy,  melting,  with  a  very  high,  vinous  flavour,  strongly 
perfumed.  October. 


PARSONAGE. 

• 

For  its  history,  see  Church.     Tree  a  fine  healthy  grower, 
produces  large  crops  of  perfect  fruit  annually. 

Fruit  medium  or  large,  obovate,  obtuse-pyriform,  often  in- 
clined. Skin  orange  yellow,  rough,  generally  shaded  with  dull 
crimson,  netted  with  russet  and  thickly  sprinkled  with  russet 
dots.  Stalk  short  and  thick,  fleshy  at  its  junction,  inserted  in  a 
small  cavity.  Calyx  partially  open,  stiff,  set  in  a  shallow,  slight!) 
russeted  basin.  Flesh  white,  slightly  coarse,  somewhat  granu- 
lar, juicy,  melting,  with  a  very  sugary  and  refreshing  vinous 
flavour.  This  beautiful  and  excellent  fruit  will  no  doubt  rank 
among  the  most  valuable  of  its  season.  Ripe  all  of  Septem 
ber. 


THE    PEAR. 


Parsonage  Pear. 


PARADISE  D'AUTOMNE. 

Calebasse  Bosc.    Van  Mons. 
Maria  Nouvelle. 
Princesse  Marianne. 

Tree  very  vigorous,  shoots  long  and  twisting,  thickly  sprinkled 
with  very  conspicuous  dots. 

Fruit  large,  angular,  with  its  largest  diameter  near  the  centre, 
pyriform,  often  gourd-form.  Skin  yellow,  mottled,  and  often 
entirely  overspread  with  bright  cinnamon  russet,  surface  uneven. 
Stalk  long,  enlarged  at  both  ends,  and  inserted  without  much 
cavity,  often  by  fleshy  wrinkles  or*  folds.  Calyx  open,  basin 
abrupt,  and  surrounded  by  prominences.  Flesh  moderately  fine, 
sometimes  slightly  granular,  juicy,  melting,  with  a  very  rich 
vinous,  aromatic  flavour.  September,  October. 


532  .THE    PEAR. 


PASSE  COLMAR.     Lind.  Thomp.  P.  Mag. 


Ananas  d'Hiver. 

Passe  Colmar  Epineaux. 

Colmar  Gris. 

Passe  Colmar  Gris. 

Beurre  Colmar  Gris,  dit  preceL 

PreceL 

Fondante  de  Panisel. 

Fondante  de  Mons. 

Beurre  d'Argenson. 

Regintin. 


Colmar  Hardenpont. 

Present  de  Malines. 

Marotte  Sucree  Jaune. 

Souveraine  d'Hiver. 
ac.  to  Colmar  Souveraine. 
Thomp.  Gambier. 

Cellite. 

Colmar  Preule. 

Colmar  Doree. 

D' Ananas,  (of  some.) 


Pucelle  Condesienne. 

The  Passe  Colmar  is  a  Belgian  pear,  raised  by  the  Counsellor 
Hardenpont.  Vigorous  growth,  and  abundant  bearer.  It  grows 
indeed  almost  too  thrifty,  making  long,  bending  shoots,  and 
owing  to  this  over-luxuriance,  the  fruit  is  often  second  rate  on 
young  trees,  but  on  old  trees,  with  high  cultivation,  it  is  some- 
times of  the  best  quality.  It  is  a  very  variable  fruit,  and  often 
poor.  The  young  shoots  are  of  a  lively  brownish-yellow. 

Fruit  rather  large,  varying  considerably  from  obovate  to  ob- 
tuse-pyriform.  Skin  rather  thick,  yellowish-green,  becoming 
yellow  at  maturity,  a  good  deal  sprinkled  with  light-brown  rus- 
set. Stalk  an  inch  and  a  half  long,  inserted  in  an  obtuse,  une- 
ven cavity,  or  sometimes  without  depression.  Calyx  open,  basin 
shallow.  Flesh  yellowish-white,  buttery  and  juicy,  with  a  rich, 
sweet,  aromatic  flavour. 

PASSANS  DU  PORTUGAL.     Thomp. 
Summer  Portugal.        Miller's  Early. 

A  delicate  and  pleasant  pear,  which  comes  early  into  bear- 
ing, and  produces  very  large  crops.  Shoots  upright,  reddish- 
brown. 

Fruit  small,  roundish,  and  much  flattened.  Skin  pale  yel- 
low, with  a  cheek  of  fairest  brown,  becoming  red  in  the  sun. 
Stalk  nearly  an  inch  long,  inserted  in  a  round,  regular  hollow. 
Calyx  stiff,  basin  moderately  sunk.  Flesh  white,  juicy,  break- 
ing, of  very  delicate,  agreeable  flavour.  Last  of  August. 

• 
PATER  NOSTER. 

Fruit  large,  oblong.  Skin  yellow-russet.  Stalk  medium  in 
length,  wrinkled,  enlarged  at  its  insertion,  which  is  at  an  incli- 
nation in  a  small  irregular  cavity.  Calyx  open,  segments  stiff, 
in  a  small  even  basin.  Flesh  yellowish,  juicy  and  melting,  with 
a  rather  rich,  vinous,  or  subacid  flavour,  pleasantly  perfumed. 
November,  December. 


THE    PEAR.  633 


PAQENCY. 
Payuency.     Paul  Ambre  I 

Introduced  from  France,  by  Col.  M.  P.  Wilder.  Fruit  of 
medium  size,  regularly  pyriform.  Skin  green  at  first,  becoming 
dull  yellow  at  maturity,  marked  with  patches  of  russet  at  both 
extremities,  and  clotted  with  the  same.  Stalk  long,  inserted 
without  depression.  Calyx  stiff,  open,  set  in  a  very  shallow  ba- 
sin. Flesh  white,  buttery,  with  sweet,  rich,  and  perfumed  fla- 
vour. October  to  November. 

PEACH  PEAR. 
Poire  Peche. 

A  seedling  of  Esperen,  of  moderate  growth  and  productive. 
Fruit  medium,  turbinate,  approaching  pyriform,  often  truncate- 
conic.  Skin  fine  yellow,  with  bright  russet  dots.  Stalk  rather 
long,  sometimes  inserted  in  a  cavity,  and  sometimes  by  a  fleshy 
ring.  Calyx  open,  persistent,  set  in  a  shallow  basin.  Flesh 
juicy,  melting,  sugary,  and  vinous,  sometimes  a  little  as- 
tringent. Ripens  last  of  August. 

PENDLETON'S  EARLY  YORK.     Hov.  Mag. 

Raised  by  Mrs.  Jeremiah  York,  of  Connecticut.  Tree  mode- 
rately vigorous,  and  very  productive. 

Fruit  medium  or  below,  obovate,  varying  to  obtuse-pyriform. 
Skin  yellow,  sometimes  with  a  faint  blush.  Stalk  inserted  in  a 
moderate  cavity.  Calyx  open,  basin  irregular.  Flesh  melting, 
sweet,  slightly  perfumed.  Ripens  last  of  July. 

PENGETIILY. 

One  of  Mr.  Knight's  seedlings.  Fruit  medium,  inclining  to 
oval.  Stem  long,  rather  slender,  enlarged  at  the  base,  curved 
and  twisted,  set  in  a  rather  uneven  depression.  Calyx 
large,  segments  quite  long  and  narrow.  Skin  light  green,  thickly 
sprinkled  with  dark  dots,  yellowish  on  the  side  of  the  sun, 
where  the  dots  become  reddish,  and  sometimes  form  a  red  cheek. 
Flesh  somewhat  coarse,  but  juicy,  sweet,  and  good.  One  of  the 
best  of  Knight's  pears.  February,  March.  (Robert  Manning's 
MS.) 

PETRK. 

An  American  pear.  The  original  tree  is  growing  in  that 
interesting  place,  the  old  Bartram  Botanic  Garden,  near  Phila- 
delphia. Col.  Carr,  the  proprietor,  who  has  disseminated  thi? 
tree,  informs  us  that  in  1735,  a  seed  was  received  by  the  elder 


534 


THE    PEAR. 


John  Bartram,  from  Lord  Petre  of  London,  as  being  the  seed 
of  a  fine  butter  pear. 

The  tree  is  not  a  rapid  grower,  but  produces  very  regular  and 
abundant  crops.  Young  wood  slender,  yellowish-brown. 

Fruit  of  medium  size,  or  rather  large,  obovate.  Skin  very 
thin,  pale  yellow,  (sometimes  marked  with  greenish-russet,  and 
sprinkled  with  russet  about  the  eye.)  Stalk  stiff  and  strong, 
about  an  inch  long,  stout  at  the  lower  end,  and  set  in  a  peculiar, 
abruptly  flattened  cavity.  Calyx  small,  set  in  a  narrow,  but 
smooth  basin.  Flesh  whitish,  fine  grained,  buttery,  and  very 
melting ;  with  a  perfumed,  slightly  musky,  high  flavour.  Octo- 
ber, and  if  picked  early,  will  keep  a  long  time. 


Philadelphia. 

PHILADELPHIA.     Hort. 
Latch.         Orange  Bergamot    (erroneously). 

Origin,  near  Philadelphia.     Tree  healthy,  vigorous,  young 
shoots  yellowish-brown,  productive.     Fruit  sometimes  cracks. 


THE    PEAR.  535 

Fruit  large,  oblate,  obtuse-pyriform,  sometimes  broadly  oval- 
truncate.  Skin  yellow,  thickly  sprinkled  with  green  or  grey 
dots,  sometimes  netted  with  russet.  Stalk  of  medium  length, 
stout  at  its  insertion  in  an  abrupt  cavity.  Calyx  open,  set  in  a 
broad  uneven  basin.  Flesh  coarse,  juicy,  buttery,  melting,  with 
an  excellent  sugary  flavour,  slightly  perfumed.  September. 

PHILIPPE  GOES.     Bivort. 

Tree  sufficiently  vigorous,  and  very  fertile.  Fruit  medium, 
turbinate-pyriform,  bossed,  and  often  irregular.  Skin  rough, 
totally  covered  with  grey  russet.  Flesh  whitish-yellow,  fine  and 
melting,  juice  enough,  sweet,  and  finely  perfumed;  quite  first 
quality.  Ripens  middle  of  November.  (An.  Pom.) 

PIE  IX.    Bivort. 

Tree  vigorous.  Fruit  large,  oblate,  obconic,  irregularly 
pyriform,  largest  diameter  at  the  centre.  Skin  yellow,  slightly 
russeted.  Stalk  medium,  curved,  rather  stout,  fleshy  at  its 
insertion,  by  a  lip.  Calyx  open,  basin  shallow.  Flesh  coarse 
and  granular,  rich  and  good.  Ripens  last  of  September. 

PL  ATT. 

Platt's  Seedling. 

Origin  on  the  farm  of  the  late  Thomas  Tredwell,  Beekman- 

town,  Clinton  Co.,  N.  Y.     Tree  vigorous,  hardy,  and  productive. 

Fruit  rather  large.     Skin  yellow,  a  fruit  of  good  quality,  and 

perhaps  may  be  valuable  for  orchard  culture,  particularly  at  the 

North.     October,  November. 

POCAHONTAS. 

Origin,  Quincy,  Mass.  Tree  moderately  vigorous.  Fruit  me- 
dium, form  variable,  obovate-pyritbrm,  often  turbinate.  Calyx 
small,  closed.  Stem  short,  inserted  without  depression.  Color 
lemon-yellow,  with  traces  of  russet,  and  occasionally  a  bright 
vermilion  cheek.  Flesh  white,  melting,  juicy,  and  buttery. 
Flavour  sweet,  rich,  and  musky.  Ripe  first  to  the  middle  of 
October.  (Wilder  in  Hort.) 

POIRE  D'ALBRET. 

Beurre  d'Albret.         Fondante  d'Albret. 
Calebasse  d'Albret. 

A  foreign  variety.  Tree  vigorous  and  productive.  Fruit  me- 
dium or  above,  elongated  pyritbrm,  angular,  often  with  a  suture 
on  one  side.  Skin  yellow,  mostly  covered  with  cinnamon  russet. 
Stalk  short,  thick,  and  fleshy,  much  inclined  at  its  insertion  by 
a  lip.  Calyx  small,  open,  or  partially  closed ;  basin  small  and 


536  THE    PEAR. 

uneven.     Flesh  greenish-white,  exceedingly  juicy,  buttery,  melt- 
ing with  a  rich  vinous  flavour,  highly  perfumed.     October. 

POIRE  D'ABONDANCE.     Duh. 

Fruit  above  medium.  Form  oblong-pyriform.  Neck  thick. 
Colour  pale  yellow,  with  numerous  russet  dots,  mottled  and  in- 
termingled with  vermilion,  and  red  on  the  sunny  side.  Flesh 
melting  and  juicy,  with  a  sweet  delicious  flavour.  Ripe  middle 
of  October.  (Wilder  in  Hort.) 

POIRE  ROUSSELON.     (Berckman's.) 

Eousselon. 

Tree  of  medium  vigor,  grows  well  as  a  pyramid.  Fruit  me- 
dium, shaped  like  a  Doyenne.  Skin  citron-yellow  at  maturity, 
dotted  with  russet,  and  highly  coloured  on  the  side  of  the  sun. 
Flesh  fine,  half  melting,  sufficiently  juicy,  sugary,  vinous,  with 
an  agreeable  perfume.  February.  (An.  Pom.) 

POIRE  DBS  CHASSEURS.     Van  Mons. 

A  seedling  of  Van  Mons.  Fruit  medium,  pyriform,  some- 
times depressed.  Skin  greenish-yellow,  covered  with  minute 
dots,  and  a  few  patches  of  russet.  Stalk  long,  enlarged  at  its 
junction,  without  depression.  Calyx  small,  basin  shallow. 
Flesh  buttery,  juicy,  slightly  granular,  with  a  highly  perfumed 
flavour,  resembling  Brown  Beurre.  October.  • 

POIRE  D'AVRIL. 

Tree  a  vigorous  grower,  both  on  pear  and  quince,  very  pro- 
ductive. 

Fruit  large,  roundish,  angular,  obtusely  conic.  Skin  green- 
ish-yellow, slightly  shaded  and  somewhat  spotted  with  russet, 
and  thickly  covered  with  russet  dots,  Stalk  long  and  curved, 
inserted  usually  in  a  depression.  Calyx  closed,  basin  deep,  and 
irregular.  Flesh  whitish,  compact,  coarse,  granular,  juicy,  half- 
melting,  sweet  and  agreeable ;  a  good  baking  pear,  with  some 
promise  for  the  dessert.  November  to  February. 

POIRE  DE  LEPINE. 
De  Lepine.  Delepine. 

Tre'e  of  moderate  growth,  very  productive. 

Fruit  small,  angular,  oblate.  Skin  yellowish,  shaded  with 
crimson,  slightly  russeted.  Stalk  long,  greatly  enlarged  at  its 
junction  to  both  fruit  and  branch;  cavity  broad  and  shallow 
Calyx  small,  open  in  a  corrugated  basin  of  little  depth.  Flesh 
coarse,  granular,  melting,  juicy,  with  a  brisk,  vinous,  perfumed 
flavour.  November,  December. 


THE    PEAR. 


530 


Reading. 

RETOUR  DE  ROME.     Van  Mons. 

Fruit  medium,  oblate,  very  much  depressed,  obscurely  pyri- 
form,  angular.  Skin  yellowish,  blotched  with  russet,  and 
thickly  sprinkled  with  russet  dots.  Stalk  short,  and  stout  at 
its  insertion  in  a  small  inclined  cavity.  Calyx  partially  closed, 
in  a  round  narrow  basin.  Flesh  whitish,  coarse,  granular, 
melting,  juicy,  with  a  rich  vinous  flavour,  slightly  astringent. 
September. 


540  THE    PEAR. 

RICHARDS. 

Origin,  Wilmington,  Delaware.  Fruit  rather  large,  obovate, 
oblate,  pyriform.  Skin  yellow,  with,  numerous  small  russet  dots. 
Stalk  of  medium  length,  curved,  inserted  by  a  fleshy  ring  in  a 
slight  depression.  Calyx  partially  closed,  basin  very  small. 
Flesh  buttery,  juicy,  melting,  granulated,  with  a  sweet,  pleasant, 
vinous  flavour.  Eipens  first  of  October. 

RIDELLE'S.     Bivort. 
BeurrS  Audusson.     Thomp.        Poire  Ritelle. 
Tree  of  moderate  vigour,  reddish-brown  shoots.     Productive. 
Fruit  medium,  oblate,  turbinate,  remotely  pyriform.     Skin 
yellow,  covered  nearly  all  over  with  bright  red.     Stalk  short, 
fleshy  at  its  insertion  by  a  lip.     Calyx  open,  in  a  very  shallow 
basin.     Flesh  not  very  fine,  rather  juicy,  not  melting  or  deli- 
cate in  flavour.     September. 

ROE'S  BERGAMOTTE. 

Raised  by  William  Roe,  Newburgh,  N.  Y.  Tree  moderately 
vigorous,  very  productive. 

Fruit  medium,  oblate,  or  Bergamotte-shaped,  somewhat  angu- 
lar and  irregular.  Skin  smooth,  yellow,  with  minute  yellow 
dots  in  the  shade,  mottled  and  clouded  with  red  on  the  sunny 
side.  Stalk  short,  inserted  in  a  narrow,  abrupt  cavity.  «Calyx 
small,  with  short  stiff  segments,  set  in  a  narrow  basin.  Flesh 
rather  coarse,  melting,  with  a  sweet,  rich,  brisk,  well  perfumed 
flavour.  Core  large.  The  flavour  of  this  excellent  new  pear  is 
extremely  like  Gansel's  Bergamotte,  but  much  more  sugary, 
September. 

ROUSSELET  ESPEREN. 

Rousselet  Double.     Esperen. 

Tree  very  vigorous,  and  very  productive.  Fruit  pyriform, 
turbinate,  largest  at  its  middle.  Skin  lemon  yellow  at  maturi- 
ty, strongly  pointed  with  reddish -grey  and  white  dots,  and  co- 
vered with  russet  around  calyx  and  stalk.  Flesh  whitish,  half 
fine,  half  melting,  juicy,  sugary,  vinous  and  perfumed.  Ripens 
well,  and  is  long  in  use.  September.  (Al.  Pom.) 

ROUSSELET  ENFANT  PRODIGUE.     Van  Mons. 

Enfant  Prodigue.     Bivort. 

One  of  Van  Mons'  seedlings.  Tree  vigorous,  productive. 
Fruit  medium,  pyriform.  Skin  thick  and  rough,  green,  co- 
vered with  russet,  sometimes  with  a  sunny  cheek.  Stalk  of  me- 
dium length,  in  an  inclined  cavity.  Calyx  large,  basin  shallow. 
Flesh  greenish-white,  juicy,  granular,  with  a  first  rate,  vinous 
flavour,  very  much  resembling  Brown  Beurre,  but  more  sugary; 
highly  perfumed  with  musk.  October,  November. 


THE    PEAR.  637 


POUND.     Coxe. 

Uvedales  St.  Germain.  Du  Tonneau. 

Winter  Bell.  Royal  d'Angleterre. 

Bretagne  le  Cour.  Cornice  de  Toulon. 

Belle  Angevine.  Beaute  de  Tervenren. 

Belle  de  Jersey.  Pickering  Pear. 

Lent  St.  Germain. 

The  Pound,  or  Winter  Bell  pear,  valued  only  for  cooking,  is 
one  of  the  most  common  fruits  in  the  Middle  States.  Indeed, 
this  and  the  Black  Pear  of  Worcester,  so  common  in  New  Eng- 
land, are  the  only  two  kitchen  pears  extensively  grown  in  this 
country.  The  pound  pear  is  the  larger  of  the  two,  often  weigh- 
ing a  couple  of  pounds  each.  It  is  also  an  abundant  bearer, 
and  a  profitable  orchard  crop.  The  trees  are  strong  and  healthy, 
with  very  stout,  upright,  dark-coloured  wood. 

Fruit  large,  pyriforrn,  swollen  at  the  crown,  and  narrowing 
gradually  to  a  point  at  the  insertion  of  the  stalk.  Skin  yellow- 
ish-green, with  a  brown  cheek,  (yellow  and  red  when  long  kept,) 
and  sprinkled  with  numerous  brown  russet  dots.  Stalk  two 
inches  or  more  long,  stout,  bent.  Calyx  crumpled,  set  in  a  nar- 
row, slight  basin.  Flesh  firm  and  solid,  stews  red,  and  is  excel- 
.ent>  baked  or  preserved. 

PRATT.     Hort. 

A  native  of  Rhode  Island.  Tree  a  vigorous  upright  grower, 
very  productive. 

Fruit  above  medium,  obtuse-pyriform.  Skin  greenish-yellow 
shaded  with  crimson,  and  sprinkled  with  numerous  russet  and 
grey  dots,  frequently  patched  and  netted  with  russet.  Stalk 
long,  slender,  curved,  inserted  in  a  regular  cavity.  Calyx  open, 
set  in  a  broad  shallow  basin.  Flesh  white,  juicy,  melting,  briskly 
vinous,  and  saccharine,  variable,  but  when  in  perfection  of  great 
excellence.  Ripens  last  of  September. 

PREVOST.     Bivort. 

Poire  Prevost. 

Fruit  of  medium  size.  Skin  thin,  smooth,  light  green,  passing 
to  golden-yellow  at  maturity,  deeply  shaded  with  carmine  in  the 
sun.  Flesh  white,  half  melting,  half  buttery,  sweet,  and 
strongly  perfumed.  Ripens  in  December,  but  may  be  kept 
until  April.  (Al.  Pom.) 

PRINCE  ALBERT.  Bivort.  Van  Mons. 
Tree  vigorous,  succeeds  on  pear  and  quince.  Fruit  medium, 
pyriforrn.  Skin  very  thick  and  smooth.  Colour  yellowish, 
sometimes  with  a  slightly  sunny  cheek.  Stalk  an  inch  long. 
Eye  small,  open,  in  a  shallow  even  cavity.  Flesh  yellowish- 
white,  fine,  melting,  sugary  and  rich.  February,  March.  (Gard.Ch.) 

23* 


638  THE   PEAR. 


PULSIFER. 

Raised  by  Dr.  John  Pulsifer  of  Hennepin,  Illinois.  An  up- 
right and  vigorous  grower,  shoots  dark  olive. 

Fruit  below  medium  in  size,  pyritbrm.  Stalk  short  and 
curved.  Calyx  small,  open,  basin  shallow.  Skin  dull  golden- 
yellow,  covered  with  an  open  network  of  slight  russet.  Flesh 
white,  melting,  juicy,  sweet  and  delicious.  Ripens  middle  of 
August.  (Smiley  in  Hort.) 

QUILLETETTE.     Van  Mons. 

An  odd-looking,  late  autumn  fruit,  received  from  Van  Mons. 

Fruit  nearly  of  medium  size,  roundish,  a  little  flattened.  Skin 
greenish,  nearly  covered  with  dull,  iron-coloured  russet.  The 
flesh  is  white,  buttery,  and  melting,  sweet  and  perfumed.  No- 
vember. 

RAYMOND.     Man. 

The  Raymond  is  a  native  of  Maine,  and  originated  on  the 
farm  of  Dr.  I.  Wright,  in  the  town  of  this  name. 

Tree  of  slow  growth.  Young  shoots  very  slender,  dark  yel- 
lowish-brown. 

Fruit  of  medium  size,  obovate,  shaped  like  the  Doyenne. 
Skin  yellow,  marked  with  russet  near  the  stalk,  and  tinged  with 
a  little  red  towards  the  sun.  Stalk  an  inch  or  more  long,  inserted 
with  little  or  no  depression.  Calyx  round,  firm,  open,  set  in  a 
shallow  basin.  Flesh  white,  buttery,  melting,  and  very  excellent. 
September. 

RAPELJE. 

Introduced  by  Professor  Stevens,  Astoria,  Long  Island.  Tree 
vigorous  and  productive. 

Fruit  medium,  obovate,  sometimes  obtuse,  and  sometimes 
acute-pyriform,  sometimes  turbinate.  Skin  yellowish,  covered 
with  cinnamon  russet.  Stalk  long,  rather  thick,  generally  in- 
serted by  a  lip.  Calyx  large  and  open,  set  in  a  very  shallow 
basin.  Flesh  whitish,  somewhat  granular,  juicy  and  melting, 
with  a  very  sweet,  rich,  vinous,  aromatic  flavour;  variable,  some- 
times poor.  September. 

READING. 

•A  Pennsylvanian  pear.     Tree  vigorous  and  productive. 

Fruit  large,  elongated,  obtuse-pyriforrn,  angular  and  ribbed, 
Skin  yellow,  thickly  dotted  with  brown  and  grey  dots  and 
sprinkled  with  russet.  Stalk  long,  curved,  enlarged  and  ribbed 
at  its  insertion,  generally  in  a  depression.  Calyx  open,  seg- 
ments strong,  in  an  exceedingly  shallow  basin.  Flesh  whitish, 
granular,  melting,  with  a  brisk,  vinous  flavour.  January  to  March 


THE    PEAR.  543 


SELLECK. 

Origin  somewhat  uncertain.  The  oldest  bearing  tree  stands 
on  the  grounds  of  Mr.  Selleck,  Sudbury,  Yt.,  and  is  of  healthy 
growth,  and  very  productive ;  young  wood  yellowish-olive. 

Fruit  large,  obtuse-pyriform,  angular,  and  ribbed.  Colour 
fine  yellow,  sometimes  with  a  crimson  cheek  and  thickly  sprin- 
kled with  russet  dots.  Stalk  long  and  curved,  fleshy  at  its  in- 
sertion in  a  moderate  cavity.  Calyx  nearly  closed,  in  a  rather 
small  uneven  basin.  Flesh  white,  a  little  coarse,  juicy  and  melt- 
ing, with  a  rich,  excellent,  aromatic  flavour.  A  new,  promising, 
valuable  fruit.  September,  October. 

SERRURIER.     Bivort. 
Serrurier  d'Automne.        Fondante  de  Millot. 

Fruit  medium,  oblate,  obconic,  obtuse-pyriform.  Skin  yellow, 
slightly  disposed  to  russet,  and  thickly  sprinkled  with  grey  dots. 
Stalk  rather  short  in  a  moderate  cavity.  Calyx  open,  in  a  broad 
basin.  Flesh  light  yellow,  somewhat  granular,  sugary,  juicy, 
melting,  with  a  brisk,  vinous,  excellent  flavour.  September, 
October. 

SHEPPARD. 

Raised  by  James  Sheppard  of  Dorchester,  Mass.;  introduced 
to  notice  by  Dr.  L.  W.  Puffer.  Tree  a  free  grower,  and  very 
productive. 

Fruit  large,  obovate,  pyriform,  sometimes  pyramidal  (greatly 
varying  in  form).  Skin  rough,  yellow,  sometimes  with  a  brown- 
ish, red  cheek,  slightly  sprinkled  with  russet  dots,  and  with  some 
patches  of  russet.  Stalk  short  and  stout,  in  a  depression,  often 
inclined,  surrounded  by  russet.  Calyx  partially  closed,  set  in  a 
very  shallow,  furrowed  basin.  Flesh  whitish,  coarse  and  granu- 
lar buttery,  melting,  very  juicy,  with  a  vinous,  perfumed,  bana- 
na flavour.  Ripens  last  of  September,  and  first  of  October. 

SIMON  BOUVIER. 

Tree  of  moderate  vigour.  Fruit  small,  pyriform.  Skin 
bright  green.  Flesh  white,  fine,  melting,  and  well  perfumed. 
September.  (Al.  Pom.) 

SOLDAT  LABOUREUR.     Esperen. 
.  Auguste  Van  Krans.     De  Jonghe. 

Raised  by  Major  Esperen. 

Tree  vigorous,  upright,  young  wood  chestnut-coloured,  very 
productive,  succeeds  well  upon  quince.  Fruit  rather  large, 
oblique-pyriform,  swelled  toward  the  centre.  Skin  smooth. 


544  HIE    TEAK. 

yellow  at  maturity,  dotted  and  shaded  with  thin  light  russet. 
Stalk  rather  stout,  long  and  curved,  inserted  in  a  small,  abrupt 
cavity.  Calyx  open,  scarcely  sunk,  basin  very  small.  Flesh 
yellowish,  slightly  granular,  melting,  juicy,  with  a  sugary,  vi- 


Soldat  Ldboureur. 

nous,  perfumed  flavour.  When  in  perfection,  under  high  cul- 
ture, it  is  one  of  the  finest  of  pears  ;  somewhat  disposed  to  drop 
from  young  trees.  October,  November. 

SOUVERAINE  DE  PllINTEMPS.       Al.    Pom. 

Poire  de  Printemps. 

Fruit  medium,  oblate,  obscurely-pyriform,  angular.  Skin 
yellow,  sprinkled  with  russet.  Stalk  short  and  thick,  inserted 
in  a  depression.  Calyx  closed,  basin  irregular.  Flesh  white, 
juicy,  melting,  coarse  and  granular,  somewhat  astringent ;  with 
a  brisk,  vinous  flavour.  March. 


THE    PEAR.  541 


ROPES. 

Origin,  garden  of  Mr.  Ropes,  Salem,  Mass. 

Fruit  medium,  obovate,  tapering  towards  each  end.  Colour 
cinnamon  russet,  slightly  tinged  with  red  on  the  sunny  side. 
Stem  short,  in  an  inclined  cavity.  Calyx  small,  open,  basin 
shallow.  Flesh  yellowish,  coarse,  melting  and  juicy.  Flavour 
sugary,  and  good,  with  a  rich  perfume.  October,  November. 
(Hov.  Mag.) 

ROSABIRNE. 

Fruit  medium,  pyriform.  Skin  russet,  on  green  ground,  be- 
coming somewhat  yellow  when  ripe.  Stalk  variable  in  its  in- 
sertion, sometimes  in  a  small  cavity.  Calyx  partially  closed, 
set  in  a  medium  basin.  Flesh  melting,  juicy,  rich,  and  vinous ; 
slightly  astringent,  resembles  Brown  Beurre.  Ripens  middle 
of  October. 

ROUSSELET  VANDERWECKEN.     Gregoire. 

A  pyramidal  tree,  of  medium  vigour,  but  very  productive. 

Fruit  small,  varying  in  form  from  Doyenne  to  Bergamotte. 
Skin  yellow  at  time  of  maturity.  Flesh  white,  fine,  melting; 
juice  abundant,  sugary,  and  strongly  aromatic,  like  that  of  the 
Rousselet.  Fruit  quite  of  first  quality,  and  ripe  first  of  Novem- 
ber. (An.  Pom.) 

ROUSSELET  STUTTGART. 

Tree  a  vigorous,  upright  grower,  both  on  pear  and  quince. 

Fruit  below  medium,  conic,  or  pyramidal.  Skin  greenish, 
with  a  red  or  brownish  cheek,  and  sprinkled  with  brown  and 
green  dots.  Stalk  rather  long,  curved,  enlarged  at  its  insertion, 
generally  without  depression.  Calyx  open,  basin  shallow.  Flesh 
rather  coarse,  juicy,  half  melting,  with  a  sweet,  rich  flavour, 
partaking  largely  of  the  spicy  aroma  that  belongs  to  the  family 
of  Rousselets.  Often  rots  at  the  core.  Ripe  last  of  August. 

SAINT  GERMAIN,  BRANDE'S. 

Tree  a  slow  grower,  with  slender  branches. 

Fruit  of  medium  size,  oval,  narrowing  towards  both  ends. 
Skin  yellowish-green.  Flesh  melting,  juicy,  with  a  rich  and 
excellent  flavour.  November  and  December. 

SALISBURY  SEEDLING. 

A  native  of  Western  New  York.     Tree  vigorous. 

Fruit  depressed-pyriform.  Skin  rotfgh,  somewhat  covered 
with  russet,  and  thickly  sprinkled  with  russet  dots.  Stalk  short 
and  thick,  inserted  by  a  fleshy  ring.  Calyx  closed,  in  a  deep, 
uneven  basin.  Flesh  coarse,  and  of  not  much  claim  to  excel- 
;ence  so  far  as  proved.  Ripe  October, 


542 


THE    PEAR. 


SANSPEAU,  OR  SKINLESS.     Thomp.  Lind.  Mill. 
Poire  Sans  Peau.     0.  Dull.        Fleur  de  Guignes. 

The  Skinless  is  a  very  nice  little  pear,  with  a  remarkably 
thin,  smooth  skin,  and  a  delicate,  perfumed  flavour.  It  bears  in 
clusters,  and  very  regularly.  It  is  not  first  rate,  but  is  esteemed 
by  many. 

Fruit  below  medium  size,  long  pyriform.  Skin  very  smooth 
and  thin,  pale  green,  becoming  light  yellow,  speckled  with  light 
red  in  the  sun.  Stalk  long,  slender,  curved,  inserted  in  a  very 
trifling  cavity.  Calyx  closed,  set  in  a  small  basin.  Flesh  white, 
juicy,  half  melting,  with  a  sweet  and  slightly  perfumed  flavour. 
Middle  of  August. 


SeUeck. 


TDK    PEAK.  545 


SOUVERAINE  D'^TE. 

Fruit  medium,  obovate,  obconic,  truncate.  Skin  light  yellow, 
with  numerous  dots,  which  are  crimson  on  the  sunny  side. 
Stalk  short,  in  a  narrow  cavity,  frequently  by  a  lip.  Calyx  par- 
tially closed,  basin  medium.  Flesh  whitish,  juicy  and  melting. 
Flavour  sugary,  vinous,  rich.  Ripens  first  of  September. 

STERLING.     Hov.  Mag. 
De  Mott. 

Origin,  Livingston  Co.,  N.  Y.  ;  grown  from  seed  brought  from 
Connecticut.  Tree  vigorous,  upright,  young  wood  yellowish- 
brown,  an  early  bearer,  and  productive. 

Fruit  medium,  nearly  round,  slightly  oval,  very  obscurely  py- 
riform.  Skin  yellow,  sometimes  with  a  few  small  patches  of  rus- 
set, and  on  the  sunny  side  a  mottled  crimson  cheek.  Stalk  ra- 
ther stout,  inserted  in  a  slight  cavity  by  a  ring.  Calyx  open,  in 
a  shallow,  rather  uneven  basin.  Flesh  rather  coarse,  juicy, 
melting,  with  a  very  sugary,  brisk  flavour.  Ripens  last  of  Au- 
gust, and  first  of  September. 

STEVENS'  GENESEE.     Man.  Thomp. 

Guernsey.    Pom.  Mm.        Stevens'  Genesee. 
Louis  de  Prusse  ? 

This  admi- 
rable pear, 
combining  in 
some  degree 
the  excel- 
lence of  the 
Doyenne  and 
Bergamotte, 
is  reputed  to 
be  a  seedling 
of  Western 
New  -  York. 
It  originated 
on  the  farm 
of  Mr.  F.  Ste- 
vens, of  Li- 
ma, Livings- 
ton Co.,  N.  Y. 
Altho'  placed 
among  au- 
.  tumn  pears, 
it  frequently 
ripens  here 
at  the  end  of 
August  Stevens1  Genesee. 


54(5  THE   PEAR, 

among  the  late  summer  varieties.     Young   shoots  diverging, 
dark  grey. 

Fruit  large,  roundish-obovate,  and  of  a  yellow  colour,  resem- 
bling that  of  the  Doyenne  (or  Virgalieu).  Stalk  about  an  inch 
long,  stout,  thicker  at  the  base,  and  set  in  a  slight,  rather  one- 
sided depression.  Calyx  with  short,  stiff  divisions,  placed  in  a 
smooth  basin  of  only  moderate  depth.  Flesh  white,  half  but- 
tery, with  a  rich,  aromatic  flavour,  somewhat  like  that  of  Gansel's 
Bergamotte.  First  of  September. 

STYRIAN.     Thomp. 

This  very  bright-coloured  and  excellent  pear  comes  from 
England.  Tree  not  thrifty. 

Fruit  rather  large,  pyriform,  a  little  one-sided  and  irregular. 
Skin  deep  yellow,  with  a  bright  red  cheek,  and  streaks  of  light 
russet.  Stalk  an  inch  and  a  half  long,  curved,  slender,  fleshy 
where  it  tapers  into  the  fruit.  Calyx  large,  open,  and  set  in  an 
irregular  basin.  Flesh  yellowish,  not  very  fine  grained,  crisp, 
with  a  rich,  high-flavoured  juice.  October. 

STYER.     Hort. 

Origin  uncertain;  introduced  by  Alan  W.  Corson,  of  Mont- 
gomery Co.,  Pa.  Tree  a  very  vigorous  grower,  shoots  stout 
and  short  jointed,  productive. 

Fruit  medium  size,  form  roundish.  Skin  green,  becoming 
yellow,  with  many  russet  dots  and  markings.  Stalk  rather 
short,  inserted  in  a  small,  shallow  cavity.  Calyx  almost  obso- 
lete, basin  narrow,  moderately  deep.  Flesh  yellowish-white, 
somewhat  gritty  at  the  core,  buttery,  melting.  Flavour  exceed- 
ingly rich,  and  perfumed.  A  distinct  pear  of  great,  excellence. 
Ripens  middle  of  September.  (W.  D.  Brinckle.) 

ST.  JEAN  BAPTISTE. 

One  of  Van  Mons'  seedlings.  Fruit  medium,  pyriform. 
Skin  greenish-yellow,  rough,  and  sprinkled  with  russet.  Stalk 
medium,  curved,  inserted  by  a  lip  in  an  inclined  depression. 
Calyx  open,  basin  broad  and  shallow.  Flesh  granular,  juicy, 
melting,  sweet  and  perfumed.  October,  November. 

ST.  MICHAEL  ARCHANGEL.      An.  Pom. 

St.  Michel  Archange.     Plombgastel. 
Tree  vigorous  and  productive;  succeeds  on  quince. 
Fruit  large,  elongated  pyriform.     Skin  greenish-yellow,  with 
many  russet  clots.     Stalk  of  medium  length,  stout  and  fleshy  at 
its  insertion,  almost  without  cavity,  surrounded  by  russet.     Ca- 


THE    PEAE.  547 

lyx  closed,  basin  small  and  uneven.  Flesh  yellowish,  melting, 
abounding  in  juice,  somewhat  coarse  and  granular,  with  a  fine 
rich,  aromatic  flavour.  October. 

ST.  VINCENT  DE  PAUL. 

Fruit  small,  like  Martin  Sec.  Skin  russet.  Flesh  sugary, 
half  melting,  ripening  in  January.  (Leroy's  Cat.) 

ST.  DOROTHEE. 
Koyale  Nouvelle. 

Of  foreign  origin.  Tree  vigorous.  Fruit  rather  large,  elon- 
gated pyriform,  angular.  Skin  greenish-yellow,  slightly  tinged 
in  the  sun,  and  sprinkled  with  brown  dots.  Stalk  long,  curved, 
inserted  by  a  fleshy  lip  in  a  small  cavity.  Calyx  open,  seg- 
ments rather  large,  recurved,  set  in  a  rather  abrupt  basin.  Flesh 
whitish,  fine,  juicy,  melting,  with  a  sugary,  vinous,  peculiarly 
perfumed  flavour.  October. 


St  Ghislain. 

ST.  GHISLAIN.     Thomp. 
Quinnipiac. 

A  most  excellent  Belgian  pear,  recently  originated  by  M. 
Dorlain,  and  introduced  into  the  United  States  by  S.  G.  Per- 
kins, Esq.,  of  Boston.  When  in  perfection,  it  is  of  the  highest 
quality,  but  on  some  soils  it  is  a  little  variable.  The  tree  is  re- 


548  THE     PEAK. 

markable  for  its  uprightness,  and  the  great  beauty  and  vigour 
of  its  growth.     Young  shoots  light  brown. 

Fruit  of  medium  size,  pyriform,  tapering  to  the  stalk,  to 
which  it  joins  by  fleshy  rings.  Skin  pale  clear  yellow,  with  a 
few  grey  specks.  Stalk  an  inch  and  a  half  long,  curved.  Ca- 
lyx rather  small,  open,  set  in  a  shallow  basin.  Core  small. 
Flesh  white,  buttery  and  juicy,  with  a  rich,  sprightly  flavour. 

ST.  ANDRE.     Man.  in  II.  M. 

Imported  by  Mr.  Manning,  from  the  Brothers  Baumann,  of 
Bolwyller.  Wood  cankers. 

Fruit  medium,  obovate.  Skin  light  greenish-yellow,  some- 
what dotted  with  red.  Flesh  white,  fine  grained,  buttery,  melt- 
ing, and  excellent.  Early  in  September.  Fruit  sometimes 
cracks. 

ST.  GERMAIN.     0.  Duh.  Lirid.  Thomp. 

St.  Germain  Gris.         St.  Germain  Jaune. 
Inconnue  la  Fare. 

This  is  a  well-known  old  French  variety.  The  tree  is  rather 
a  slow  grower,  with  a  dense  head  of  foliage, — the  leaves  nar- 
row, folded,  and  curved ;  the  wood  slender,  and  light  olive  co- 
loured. 

Fruit  large,  pyriform,  tapering  regularly  from  the  crown  to 
the  stalk.  Skin  yellowish-green,  marked  with  brownish  specks 
on  the  sunny  side,  and  tinged  with  a  little  brown  when  ripe. 
Stalk  an  inch  long,  strong,  planted  obliquely  by  the  side  of  a 
small,  fleshy  swelling.  Calyx  open,  set  in  a  shallow  basin. 
Flesh  white,  a  little  gritty,  but  full  of  refreshing  juice,  melting, 
sweet,  and  agreeable  in  flavour.  November  and  December. 

The  STRIPED  GERMAIN  (St.  Germain  Panachee)  is  a  pretty 
variety  of  this  fruit,  differing  only  in  being  externally  striped 
with  yellow. 

ST.  GERMAIN,  PRINCE'S.     Pom.  Man.  Thomp. 
Brown  St.  Germain.        New  St.  Germain. 

Prince's  St.  Germain  is  a  seedling  from  the  foregoing  pear, 
raised  at  Prince's  nurseries,  at  Flushing,  about  forty  years  ago. 
It  is  a  most  thrifty  and  hardy  tree,  with  dark  reddish-brown 
shoots.  The  fruit  keeps  as  well  as  a  russet  apple,  is  uniformly 
good,  and  is  certainly  one  of  the  best  late  pears  when  under 
good  cultivation.  It  is  much  more  esteemed  in  the  Eastern 
States  than  the  old  St.  Germain. 

Fruit  of  medium  size,  obovate,  inclining  to  oval.  Skin  near- 
ly covered  with  brownish  russet  over  a  green  ground,  and  be- 
coming dull  red  next  the  sun.  Stalk  an  inch  or  more  long,  a 


THE    PEAR.  549 

little  curved,  and  placed  in  a  slight,  flattened  depression.  Ca- 
lyx large,  open,  firm,  and  nearly  without  divisions,  set  in  a 
smooth,  nearly  flat  basin.  Flesh  yellowish-white,  juicy,  melt- 
ing, with  a  sweet,  somewhat  vinous,  and  very  agreeable  flavour. 
November  to  March. 

ST.  MENIN. 
Omer  Pacha. 

Fruit  large,  elongated  pyriforra.  Colour  yellowish-green, 
with  fawn  about  the  crown,  russet  surrounding  the  stem,  and 
thickly  dotted  all  over.  Stem  of  moderate  length,  inserted  in 
an  even  cavity.  Calyx  small,  basin  shallow.  Flesh  melting, 
juicy,  excellent.  Ripens  from  the  10th  to  the  end  of  Septem 
ber.  (L.  E.  Berckman's  MS.) 

SULLIVAN.     Man.  in  H.  M. 
Van  Mons,  No.  889. 

Sent  to  this  country  by  Van  Mons,  and  named  by  Mr.  Man- 
ning. Young  shoots  slender,  diverging,  reddish-brown.  Fruit 
of  medium  size,  oblong-pyriform.  Skin  pale  greenish-yellow. 
Stalk  an  inch  and  a  half  long,  stout,  inserted  at  the  tapering, 
pointed  end.  Flesh  juicy,  melting,  sweet  and  pleasant.  Sep- 
tember. 

SUPREME  DE    QUIMPER.     C.  H.  A. 

Tree  vigorous  and  productive.  Fruit  medium  or  small,  obco- 
nic,  obovate.  Skin  fine,  clear  yellow,  richly  shaded  with  red, 
somewhat  specked  and  netted  with  russet.  Stalk  rather  short, 
obliquely  inserted,  without  cavity,  by  a  slight  appearance  of  a 
lip.  Calyx  open  or  partially  closed ;  basin  shallow.  Flesh 
whitish,  juicy,  melting,  sweet  and  perfumed.  Ripe  early  in 
August — should  be  gathered  very  early,  or  becomes  dry. 

SURPASSE  MEURIS. 

Tree  vigorous.  Fruit  medium,  depressed,  pyramidal.  Skin 
rough,  entirely  covered  with  russet.  Flesh  whitish,  melting 
and  juicy,  sweet  and  vinous,  with  a  peculiar  flavour.  Ripens 
middle  of  October.  (Al.  Pom.) 

SURPASSE  CRASSANE. 

A  new  seedling  of  Van  Mons.  Fruit  greatly  resembles  the 
old  Crassane.  Tree  vigorous  and  healthy,  both  on  pear  and 
quince,  and  is  much  more  productive  than  the  old  variety, 
which  it  surpasses. 


550  THE    PEAR. 

, 

SURPASSE  VlRGALIEU.       Mail 

Surpasse  Virgouleuse.        Colmar  Yan  Mons? 

The  precise  origin  of  this  very  delicious  fruit  is  not  known. 
It  was  first  sent  out  from  the  nursery  of  the  late  Mr.  Andrew 
Parmentier,  of  Brooklyn,  under  this  name,  and  is,  perhaps,  an 
unrecognised  foreign  pear,  so  named  by  him  in  allusion  to  its 
surpassing  the  favourite  Virgalieu  (White  Doyenne)  of  New- 
York. 

Fruit  rather  large,  obovate,  sometimes  roundish-obovate. 
Skin  smooth,  pale  lemon  yellow,  with  a  very  few  minute  dots, 
and  rarely  a  little  faint  red  on  the  sunny  side.  Stalk  rather 
more  than  an  inch  long,  not  deeply  planted  in  a  cavity  rather 
higher  on  one  side.  Calyx  rather  small,  and  pretty  firm,  set  in 
a  slight,  smooth  basin.  Flesh  white,  exceedingly  fine  grained 
and  buttery,  abounding  with  delicious,  high  flavoured,  aromatic 
juice,  different  from  that  of  the  Doyenne.  October. 

SUZETTE  DE  BAVAY.       Al.    Pom. 

Raised  by  Major  Esperen.  Tree  vigorous  on  pear  and  quince, 
and  very  productive. 

Fruit  small,  obconic,  angular.  Skin  yellowish,  sprinkled  with 
minute  dots,  and  some  traces  of  russet.  Stalk  very  long,  curv- 
ed, inserted  in  an  irregular  cavity  by  a  fleshy  ring.  Calyx 
open,  basin  shallow  and  uneven.  Flesh  whitish,  melting,  su- 
gary and  somewhat  perfumed,  refreshing  and  vinous.  Ripe  Jan- 
uary, March.  Has  not  yet  succeeded  well  here ;  may  be  good  on 
quince. 

TARQUIN  DE  PYRENEES. 

Tree  vigorous.  Fruit  large,  pyriform.  Stem  long,  stout, 
fleshy  at  its  junction,  without  cavity.  Calyx  large,  open,  with 
persistent  segments,  in  a  broad,  irregular  basin,  surrounded  by 
russet.  Skin  green,  sprinkled  or  patched  with  russet,  and 
thickly  covered  with  brown  dots.  Flesh  of  poor  quality,  a  very 
long  keeper,  and  said  to  keep  two  years.  Only  a  cooking  pear. 

TAYLOR  PEAR. 

Merriweatber. 

Originated  on  the  farm  of  Mr.  Merriweather,  near  Charlottes- 
ville,  Albemarle  Co.,  Va.  Tree  vigorous,  young  wood  olive, 
productive. 


THE    PEAR. 


551 


Fruit  medium,  roundish,  oblate.  Skin  light  green,  mottled 
with  dark  green.  Stalk  rather  long,  fleshy  at  its  termination, 
in  a  very  slight  depression.  Calyx  very  small,  set  in  a  wide,  su- 
perficial basin.  Flesh  fine  texture,  buttery.  Flavour  vinous, 
with  a  delicate,  vanilla  aroma.  Quality  "  very  good."  Ripe 
November  to  February.  (Dr.  W.  D.  Brinckle,  MS.) 


TKA. 

Raised  by  Mrs.  Ezra  Merchant,  of  Milford,  Conn, 
was  found  in  a 
pound  of  tea,  which 
she  purchased  at  the 
store,  hence  its 
name. 

Tree  vigorous  and 
productive,  young 
wood  greenish-yel- 
low. Fruit  medium, 
obovate,  inclining  to 
pyriform,  with  a  su- 
ture on  one  side. 
Skin  lemon  yellow, 
with  numerous  small 
brown  dots,  and 
sometimes  a  reddish 
cheek.  Stalk  rather 
stout,  inserted  ob- 
liquely, under  a  lip 
in  a  very  small  cavi- 
ty. Calyx  half  clos- 
ed, basin  shallow. 
Flesh  white,  fine, 
juicy,  melting  and 
vinous.  Ripens  last 


The  seed 


of  August  to  middle 
of  September;  a  very 
promising  pear. 


Tea. 


THEODORE  VAN  MONS.     Bivort.  Thomp. 

Tree  vigorous  and  productive  on  pear  or  quince. 

Fruit  rather  large,  elongated,  obscurely  pyriform,  irregular. 
Skin  greenish,  slightly  sprinkled  with  russet.  Stalk  inserted  at 
an  inclination  by  a  lip,  surrounded  by  russet.  Calyx  closed,  set 
in  a  small,  irregular  basin.  Flesh  white,  coarse,  granular,  juicy, 
melting  and  vinous.  Ripe  September,  October. 


THE    PEAR. 


Theodore  Van  Mons. 


THOMPSON'S.     Thomp. 

This  new  and  very  rich-flavoured  pear,  received  by  us  from 
the  Horticultural  Society  of  London,  was  named  in  honour  of 
Mr.  Robert  Thompson,  the  head  of  the  fruit  department  in  the 
Society's  garden,  to  whose  pomological  acumen  the  horticultu- 
ral world  is  so  largely  indebted. 

Tree  vigorous  and  productive,  fruit  variable. 

Fruit  of  medium  size,  obovate,  slightly  irregular  in  surface. 
Skin  pale  lemon  yellow,  with  a  few  small,  russety  dots  and 
streaks.  Stalk  pretty  stout,  an  inch  or  more  long,  inserted  in 
a  blunt,  uneven  cavity.  Calyx  open,  stiff,  often  without  divi- 
sions, basin  slightly  sunk.  Flesh  white,  buttery,  melting,  with  a 
rich,  sugary,  slightly  aromatic  flavour.  October  and  November 


THE    PEAR.  553 

THORP. 

Received  from  J.  M.  Ketchum,  of  Brandon,  Vermont. 

Fruit  large,  obovate,  truncate,  obtuse-pyriform.  Skin  fine 
waxen  yellow,  with  a  slight  tinge  of  crimson,  thickly  covered 
with  brown  dots.  Stalk  of  medium  length,  rather  stout,  in  a 
deep,  narrow,  irregular  cavity.  Calyx  small  and  closed,  basin 
furrowed.  Flesh  white,  buttery,  melting.  Flavour  very  agree- 
able. October. 

THUERLINCK. 
Beurre  Thuerliuck. 

A  very  large,  showy  fruit,  whose  quality  does  not  equal  its 
beauty,  and  whose  great  weight  of  fruit  causes  it  to  fall  from 
the  tree  with  so  little  wind  that  it  is  not  profitable  for  garden 
or  orchard.  (Al.  Pom.) 

TOTTEN'S  SEEDLING. 

Raised  by  Colonel  Totten,  of  New  Haven,  Conn.  Tree  vi- 
gorous. 

Fruit  medium  or  below,  turbinate,  pyriform.  Skin  pale  yel- 
low, slightly  sprinkled  with  russet,  and  shaded  with  dull  crim- 
son. Stalk  long,  and  fleshy  at  its  insertion,  by  a  lip.  Calyx 
closed,  basin  shallow.  Flesh  whitish,  buttery,  juicy,  melting, 
with  a  rich,  vinous,  perfumed  flavour.  Ripens  last  of  Septem- 
ber, and  first  of  October. 

TRIOMPHE  DE  JODOIGNE.     Bouvier. 

A  seedling  of  Bouvier,  very  vigorous  and  productive. 
Y^ung  wood  dull  brown. 

Fruit  very  large,  obtusely  pyriform.  Surface  knobby  and 
uneven,  with  the  appearance  of  suture  along  its  side.  Skin 
rough,  thick,  greenish-yellow,  with  russet  dots,  and  a  bronze 
blush  on  the  sunny  side.  Stalk  large,  long  and  curved,  inserted 
by  a  ring  in  an  inclined  cavity.  Calyx  small,  partially  closed, 
basin  small.  Flesh  rather  coarse,  buttery,  juicy,  exceedingly 
musky,  sweet,  and  pretty  good.  November,  December. 

TYLER. 

Fruit  small,  turbinate,  remotely  pyriform.  Skin  yellow,  co- 
vered with  russet  dots.  Stalk  long  and  slender,  in  a  moderate 
cavity,  surrounded  by  russet.  Calyx  open,  basin  shallow  and 
uneven.  Flesh  white,  coarse,  granular,  buttery,  melting,  juicy, 
brisk  and  vinous.  October. 

UPPER  CRUST. 

A  seedling  of  South  Carolina,  and  introduced  by  Colonel 
Summer. 

94 


554  THE    PEAR. 

Fruit  in  size  and  shape  resembling  Dearborn's  seedling.  Co- 
lour green,  much  blotched  with  russet.  Flesh  buttery  and  melt- 
ing, with  an  excellent  flavour.  Season  July,  and  ripens  well  in 
the  house.  Has  not  proved  good  here. 

TJWCHLAN. 
Dowlin.         Round  Top. 

Origin  on  the  premises  of  widow  Dowlin,  Uwchlan  township, 
Pa.,  near  the  Brandywine. 

Fruit  below  medium,  roundish,  inclining  to  obovate.  Skin 
yellow,  mostly  covered  with  golden  russet.  Stalk  long,  curved, 
in  a  slight  depression.  Calyx  open,  basin  shallow.  Flesh 
white,  melting,  juicy,  with  a  fine,  aromatic  flavour.  If  not  pick- 
ed early,  it  is  disposed  to  rot  at  the  core.  Ripens  last  of  Au- 
gust. 

VAN  BUREN.    Wilder  MS. 

An  American  seedling,  raised  by  Governor  Edwards,  of 
New  Haven,  for  which  we  are  indebted  to  Colonel  Wilder,  of 
Boston.  It  is  a  most  beautiful  fruit,  of  second  quality  only  for 
the  table,  but  very  excellent  for  baking  and  preserving,  and 
kitchen  use  generally. 

Fruit  large,  obovate,  rather  flattened  at  the  eye.  Skin  cleai 
yellow,  with  a  rich,  orange-red  blush  next  the  sun,  regularly 
dotted  with  conspicuous,  brownish  specks,  and  slightly  touched 
with  greenish  and  russet  spots.  Flesh  white,  crisp,  sweet  and 
perfumed. 

VAN  MARUM.     Bivort. 

Grosse  Calebasse  of  Langelier.          Triomphe  de  Hasselt. 
Triomphe  de  Nord.  Beurre  Van  Marum.  Bouteille. 

Fruit  large,  oblong-pyriform.  Skin  yellow,  rarely  with  a 
little  red.  Stalk  rather  long  and  slender,  inserted  in  a  flattened 
cavity.  Calyx  large,  set  in  a  regular,  shallow  basin.  Flesh 
white,  liable  to  rot  at  the  core,  half  melting,  not  very  juicy,  but 
sweet  and  pleasantly  perfumed.  October. 

VAUQUELIN. 

Poire  Vauquelin.         Poire  Seutin  ? 

Fruit  medium,  obovate,  inclining  to  turbinate.  Skin  green, 
netted,  patched,  and  sprinkled  with  russet.  Flesh  granular,  juicy, 
melting,  vinous,  and  perfumed.  November  to  March. 

VAN  ASSCHE.     Bouvier. 
Van  Assene  (erroneously).         Van  Asshe. 
Tree  very  vigorous,  productive  ;  young  shoots  reddish -brown. 


THE    PEAR.  565 

Fruit  mediumT  turbinate,  inclining  to  conic.  Skin  yellowish, 
sprinkled  with  numerous  brown  and  red  dots,  with  a  warm 
cheek.  Stalk  short,  rather  stout,  and  obliquely  planted  with- 


Van  Assche. 

out  depression.  Calyx  partially  closed,  basin  broad  and  deep. 
Flesh  white,  juicy,  melting,  with  a  rich,  aromatic  flavour.  Ri- 
pens October,  November. 

VERTE  LONGUE  OF  ANGERS. 

Fruit  exceedingly  elongated,  pyriform,  tapering  from  centre 
towards  base  and  crown.  Colour  green.  Stalk  of  medium 
length,  stout,  inserted  at  a  great  inclination.  Calyx  small,  in  a 
very  small  basin.  Flesh  green,  juicy,  with  a  good,  sweet,  vinous 
flavour.  Ripens  a  little  later  than  "  Verte  Longue"  of  Duhamel. 
This  last,  we  suspect,  may  be  synonymous  with  "  Green  Fig." 


556 


THE    PEAR. 


VERTE  LONGUE.     Coxe. 
Mouille  Bouche  L.H.S.        Long  Green.    Bivort. 

An  old  variety  described  by  Duhamel.  Tree  very  vigorous 
and  productive.  Fruit  turbiuate,  somewhat  elongated.  Stalk 
of  medium  length,  nearly  perpendicularly  inserted.  Calyx 
small,  almost  without  basin.  Skin  remains  green  when  fully 
ripe.  Flesh  melting,  juicy,  with  a  pleasant,  spicy  flavour. 
September. 

Verte  Longue  Panache  resembles  the  above,  but  striped  with 
yellow. 


Vezouzi&re. 


VEZOUZIERE.     Thomp.  Bivort. 

A  seedling  of  Leon  le  Clerc,  vigorous  and  productive. 

Fruit  medium  or  below,  nearly  globular,  slightly  oval,  angu- 
lar. Skin  yellowish,  sprinkled  with  minute  grey  and  green 
dots.  Stalk  long,  curved,  inserted  in  a  broad,  shallow  cavity. 
Calyx  open,  persistent,  in  a  wide,  uneven  basin.  Flesh  very 
juicy,  melting,  sweet  and  agreeable.  September. 


THE    PEAR. 


657 


Vicar  of  WinJcfield. 

VICAR  OF  WINKFIELD.     Thomp 

LeCurS,  )  of  the  Clion. 

Monsieur  lo  Cur6,  f  French. 

This  large  and  productive  pear  was  discovered  not  long  since, 
as  a  natural  seedling,  in  the  woods  of  Clion,  France,  by  a  French 
curate,  whence  it  obtained  in  France  the  familiar  name  of  L* 


COS  THE    PEAR. 

Cure,  or  Monsieur  le  Cure.  A  short  time  after  it  became 
known  at  Paris,  it  was  imported  into  England  by  the  Reverend 
Mr.  Rhain,  of  Winkfield,  Berkshire,  and  cultivated  and  dissemi 
nated  from  thence,  becoming  known  in  the  neighbourhood  of 
London  as  the  Vicar  of  Winkfield. 

With  regard  to  its  merits  there  is  some  difference  of  opinion 
— some  persons  considering  it  a  fine  fruit.  It  is  always  remark- 
ably large,  fair,  and  handsome.  We  think  it  always  a  first  rate 
baking  pear.  Occasionally  we  have  tasted  it  fine  as  a  table 
pear,  but  generally  it  is  astringent,  and  only  third  rate  for  this 
purpose.  If  ripened  off  in  a  warm  temperature,  however,  it 
will  generally  prove  a  good,  second  rate  eating  pear.  But  its 
great  productiveness,  hardiness,  and  fine  size,  will  always  give 
it  a  prominent  place  in  the  orchard  as  a  profitable  market 
cooking  pear.  The  tree  grows  thriftily,  with  drooping  fruit 
branches.  Shoots  diverging,  dark  olive. 

Fruit  large  and  long-pyriform,  often  six  inches  long,  and  a 
little  one-sided.  Skin  fair  and  smooth,  pale  yellow,  sometimes 
with  a  brownish  jheek,  and  marked  with  small  brown  dots. 
Stalk  an  inch  or  an  inch  and  a  half  long,  slender,  obliquely  in- 
serted without  depression.  Calyx  large,  open,  set  in  a  basin 
which  is  very  slightly  sunk.  Flesh  greenish-white,  generally 
juicy,  but  sometimes  buttery,  with  a  good,  sprightly  flavour. 
November  to  January. 

VICOMTE  DE  SPOELBERCH.     Van  Mons. 
De  Spoelberg.        Delices,  Van  Mons. 

Tree  vigorous,  productive ;  has  not  proved  very  good,  may 
improve  with  age. 

Fruit  medium,  roundish,  turbinate.  Skin  pale  yellow,  cover- 
ed with  numerous  small  dots,  and  small  patches  of  russet. 
Stalk  long,  curved,  fleshy  at  its  insertion,  with  slight  russet. 
Calyx  open,  basin  shallow.  Flesh  white,  buttery,  juicy,  melt- 
ing, not  high  flavoured.  November,  December. 

WADLEIGH.     Cole. 

Origin,  New  Hampshire.  Fruit  rather  small,  roundish,  obo- 
vate.  Skin  yellow.  Stalk  short,  stout,  inserted  in  a  small 
plaited  basin.  Flesh  melting,  juicy  and  delicious.  Tree  hardy 
and  vigorous.  Last  of  August  and  first  of  September.  (Cole.) 

WALKER.     Van  Mons. 
135  of  Yan  Mons. 

Tree  hardy,  but  not  a  rapid  grower;  forms  a  fine  pyramid; 
shoots  very  stout,  greyish- brown. 

Fruit  large,  exceedingly  elongated,  pyriform.     Skin  yellow, 


THE    PEAR.  559 

with  a  crimson  cheek.  Stalk  long,  enlarged  at  its  junction 
with  branch  and  fruit.  Calyx  in  an  uneven  basin.  Flesh  but- 
tery, rich,  with  a  peculiar  almond  flavour.  Ripens  well,  and 
keeps  from  September  to  December. 

WASHINGTON.     Man.  Ken. 
Robinson. 

A  beautiful,  oval, 
American  pear  of 
very  excellent  qua- 
lity, which  is  a  na- 
tive of  Delaware. 
It  was  discovered 
there  in  a  thorn 
hedge,  near  Naa- 
man's  creek,  on 
the  estate  of  Colo- 
nel Robinson,  about 
fifty  years  ago.  It 
is  one  of  the  most 
attractive  and  dis- 
tinct of  our  na- 
tive dessert  pears. 
Young  shoots  slen- 
der, diverging,  red- 
dish-brown. 

Fruit  of  medium 
size,    oval-obovate, 
regularly     formed. 
Skin  smooth,  clear 
lemon-yellow,  with 
a  sprinkling  of  red- 
dish  dots    on   the 
sunny  side.     Stalk 
about  an  inch  and 
a  half  long,  inserted 
even  with  the  sur- 
face,   or     with     a  Washington. 
slight  depression.     Calyx  small,  partly  closed,  and  set  in  a  shal- 
low basin.     Flesh  white,  very  juicy,  melting,  sweet  and  agreea- 
ble.    Middle  of  September. 

WENDELL. 

A  seedling  of  Van  Mons,  named  in  honour  of  Dr.  H.  Wen- 
dell, Albany,  N.  Y.  Tree  vigorous,  upright. 

Fruit  of  medium  size,  pale  yellow,  with  tracings  and  some- 
times large  patches  of  russet,  often  with  a  bright  red  cheek 


560  THE    PEAR. 

next  the  sun.  Flesh  melting  and  juicy,  good,  but  not  high  fla 
voured.  Middle  of  August  to  middle  of  September.  (Robert 
Manning  MS.) 

WESTCOTT.     Hort. 

A  native  of  Rhode  Island.  Tree  vigorous,  an  early  bearer, 
very  productive. 

Fruit  medium,  irregular,  globular.  Stalk  long,  curved,  ra- 
ther stout,  fleshy  at  its  insertion,  in  a  cavity  of  moderate  depth, 
with  a  lip.  Calyx  very  small,  in  a  shallow,  furrowed  basin. 
Colour  light  yellow,  with  numerous  grey  dots.  Flesh  white, 
juicy,  nearly  melting,  coarse,  granular,  sweet  and  agreeable. 
September,  October. 

WHARTON'S  EARLY. 

Origin  unknown.     Tree  vigorous,  wood  yellowish-brown. 

Fruit  above  medium,  obovate,  pyriform.  Skin  yellowish- 
green,  with  russet  dots.  Stem  long,  cavity  slight.  Calyx  open. 
Flesh  white,  melting,  juicy,  sweet.  Ripe  middle  to  last  of  Au- 
gust. (Elliott) 

WHITE'S  SEEDLING. 

Introduced  by  C.  B.  Lines,  New  Haven,  Conn. 

Fruit  medium,  round,  obovate.  Skin  greenish-yellow,  some- 
times russeted.  Stem  rather  long  and  slender,  obliquely  insert- 
ed into  a  small  fleshy  excrescence.  Calyx  open,  basin  shallow. 
Flesh  fine,  juicy,  and  good.  (Ad.  Int.  Rep.) 

WIEST. 

From  Pennsylvania.  Fruit  medium,  nearly  globular,  some- 
what oval.  Skin  green,  with  numerous  dark-green  dots. 
Stalk  rather  long,  inserted  in  a  moderate  cavity.  Calyx  open, 
basin  shallow  and  irregular.  Flesh  whitish,  juicy,  melting,  sub- 
acid,  pleasant.  September. 

WILLIAMSON. 

Origin  on  the  farm  of  Nicholas  Williamson,  Long  Island. 

Tree  hardy,  vigorous,  and  a  good  bearer.  Fruit  medium,  ob- 
ovate, narrowing  rapidly  to  the  stalk,  which  is  stout  and  short 
in  a  moderate  cavity.  Calyx  entirely  caducous,  leaving  but  a 
scar ;  basin  rather  deep  and  abrupt.  Skin  golden  yellow,  thick- 
ly sprinkled  with  russet  clots,  and  considerably  russeted  at  base 
and  crown.  Flesh  yellowish-white,  fine  grained,  and  nearly 
melting,  juicy,  sugary,  vinous,  rich.  October.  (Hort.) 


THE    1'EAR.  56] 


WILLIAMS'  EARLY.     Man. 

A  native  fruit,  which  originated  on  the  farm  of  Mr.  A.  D. 
Williams,  of  Roxbmy,  Mass. 

Fruit  small,  roundish-turbinate,  regularly  formed.  Skin 
bright  yellow,  thickly  sprinkled  with  rich  scarlet  dots  on  the 
sunny  side.  Stalk  an  inch  and  a  half  long,  straight,  a  little 
fleshy  where  it  joins  the  fruit.  Calyx  very  short,  open ;  basin 
shallow,  and  slightly  plaited.  Flesh  white,  a  little  coarse-grain- 
ed at  first,  but,  when  ripe,  very  juicy,  half  buttery,  rich,  with  a 
slightly  musky  flavour.  First  to  the  middle  of  September. 
Young  wood  dark. 

WILLERMOZ.     Bivort. 

Forms  a  fine  tree,  very  much  covered  with  spines.  Fruit 
large,  pyriform.  Skin  golden  yellow  at  maturity,  coloured  on 
the  side  of  the  sun.  Flesh  white,  fine,  melting,  juice  abundant, 
sugary,  and  agreeably  perfumed.  October,  November.  (Al. 
Pom.) 

WILMINGTON. 

A  seedling  of  Passe  Colmar,  raised  by  Dr.  Brinckle  of  Phila- 
delphia. 

Fruit  medium,  obtuse-pyriform,  somewhat  compressed  at  the 
sides,  sometimes  roundish-obovate.  Skin  cinnamon  russet,  with 
patches  of  greenish-yellow  on  the  shaded  side,  and  sometimes 
faint  traces  of  carmine  on  the  part  exposed  to  the  sun,  with  oc- 
casionally a  number  of  black  dots  encircled  by  a  carmine  mar- 
gin. Stem  somewhat  variable  in  length,  obliquely  inserted  in  a 
small  cavity,  sometimes  without  depression.  Calyx  medium, 
with  short,  erect  segments,  set  in  a  rather  large,  sometimes 
slightly  furrowed  basin.  Flesh  fine,  melting  and  buttery.  Fla- 
vour rich  and  saccharine,  with  the  delicious  aroma  of  the  Passe 
Colmar — "Best."  Season  September.  (W.  D.  Brinckle,  MS.) 

WILBUR. 

The  Wilbur  is  a  native  fruit,  which  originated  in  Somerset, 
Mass.  Shoots  slender,  yellowish-brown. 

Fruit  of  medium  size,  obovate.  Skin  dull  green  and  russeted. 
Stalk  three-fourths  of  an  inch  long,  inserted  with  little  or  no  de- 
pression. Calyx  prominent,  basin  scarcely  sunk.  Flesh  melt- 
ing, juicy,  sweet  and  pleasant,  but  slightly  astringent.  Septem- 
ber. 

WILKINSON.     Man.  Thomp. 

The  orio-inal  tree  grows  on  the  farm  of  Mr.  J.  Wilkinson, 
24* 


562  THE    PEAR. 

Cumberland,  Rhode  Island.  The  tree  is  very  thrifty,  hardy, 
and  a  regular  bearer.  The  shoots  are  long,  upright,  stout, 
greenish-yellow. 

Fruit  of  medium  size,  obovate,  inclining  to  oval.  Skin 
smooth  and  glossy,  bright  yellow,  dotted  with  brown  points. 
Stalk  an  inch  and  a  quarter  long,  rather  stout,  inserted  with  lit 
tie  or  no  depression.  Calyx  small,  open  and  firm,  set  in  a  shal- 
low basin.  Flesh  very  white,  juicy,  melting,  sweet  and  rich, 
with  a  slight  perfume.  October  to  December. 

WINTER  SECKEL. 

Origin,  near  Fredericksburg,  Va. ;  introduced  by  H.  R. 
Roby. 

Fruit  medium,  regularly  formed,  obovate.  Skin  dull  yellow- 
ish-brown, somewhat  russeted,  with  a  red  cheek.  Stalk  long, 
slender,  curved.  Flesh  white,  fine  grained,  buttery,  very  juicy, 
melting,  with  a  very  rich,  sweet,  aromatic  flavour.  February. 
(H.  R.  Roby.) 

WREDOW.     C.  Hort.  A. 

Tree  moderately  vigorous,  very  productive. 

Fruit  medium,  oblate,  turbinate,  inclining  to  pyriform.  Skin 
russet,  on  greenish-yellow  ground.  Stalk  long,  inserted  with- 
out cavity.  Calyx  small  and  open ;  basin  very  shallow.  Flesh 
buttery,  juicy,  melting,  with  a  very  rich,  vinous  flavour.  Sep- 
tember, October. 

ZEPHIRIN  GREGOIRE.     Gregoire. 

Tree  moderately  vigorous,  very  productive.  Fruit  medium, 
nearly  as  broad  as  long,  turbinate,  remotely  pyriform,  slightly 
angular.  Skin  greenish-yellow,  slightly  shaded  with  fawn,  and 
thickly  covered  with  green  and  russet  dots.  Flesh  white,  fine, 
buttery,  juicy,  melting,  with  a  sweet,  highly  perfumed  flavour. 
November,  December. 

ZEPHIRIN  Louis  GREGOIRE.     Gregoire. 

Raised  by  Gregoire.  Tree  of  moderate  growth,  produc- 
tive. 

Fruit  of  medium  size,  turbinate.  Skin  yellow,  with  a  crim- 
son cheek,  and  slightly  russeted  about  the  stalk,  which  is  short 
and  thick,  inserted  in  a  small  cavity.  Eye  small,  basin  shallow. 
Flesh  white,  melting,  very  juicy,  and  delicately  perfumed.  De- 
cember. (Al.  Pom.) 

ZOAR  BEAUTY.     Elliott. 

Zoar  Seedling. 
A  native  of  Ohio.     Tree  vigorous,  dark-brown  shoots,  an  ear- 


THE    PEAR.  568 

ly  and  abundant  bearer.  Fruit  below  medium,  depressed,  pyri- 
form.  Colour  light  yellow,  with  greenish  spots,  red  in  the  sun, 
with  deep  red  spots.  Stem  generally  long,  slender,  curved, 
plaited,  with  slight  depression  on  one  side.  Calyx  large,  basin 
shallow.  Flesh  yellowish-white,  a  little  coarse,  juicy,  sweet. 
Ripe  early  in  August.  (Elliott.) 


CLASS  HI. 

Comprises  those  superseded  by  better  sorts,  some  of  which, 
however,  are  adapted  to  certain  localities. 

ALTHORPE  CRASSANE.     Thomp.  Lind. 

Fruit  medium,  roundish-ovate.  Skin  pale  green.  Flesh 
white,  buttery  and  quite  juicy,  not  rich,  slightly  perfumed. 
Ripe  October,  November. 

AMADOTTB.     Thomp. 
Madotte.        BeurrS  Knox? 

Fruit  rather  large,  pyriform.  Skin  pale  yellow.  Stalk  me- 
dium, cavity  small.  Calyx  open,  basin  shallow  and  uneven. 
Flesh  whitish,  coarse,  juicy,  vinous;  variable,  sometimes  astrin- 
gent. Ripe  October. 

AMBROSIA.     Lind.  Thomp. 
Early  Beurr6. 

A  French  pear  of  medium  size,  roundish-obovate.  Skin 
greenish-yellow,  a  little  russeted.  Flesh  buttery,  without  much 
flavour.  September. 

ANGLETERRE.     Thomp. 
English  Beurre.    Lind.        Beurr<§  d'Angleterre.    Nois. 

Fruit  medium,  pyriform.  Skin  dull  light  green,  brownish- 
russet  cheek.  Flesh  white,  buttery  and  melting,  full  of  juice, 
and  of  pleasant,  though  not  high  flavour.  Middle  of  Septem- 
ber. 

ASTON  TOWN.     P.  Mag.  Thomp.  Lind. 

Fruit  small,  roundish-turbinate.  Skin  pale  yellowish,  with 
brown  specks.  Flesh  soft,  buttery,  moderately  sweet,  perfumed. 
Middle  and  last  of  September. 

BEAU  PRESENT  D'ARTOIS. 
Fruit   large,  pyriform.     Skin  light  yellow,  with  numerous 


brown  dots,  and  patches  of  russet.  Stalk  medium,  in  a  slight 
cavity.  Calyx  small,  partially  closed  in  a  shallow  basin.  Flesh 
granular,  melting,  sweet;  scarcely  good;  apt  to  rot  at  the  core. 
Kipe  last  of  September. 

BELMONT.     Thomp. 

An  English  kitchen  pear. 

Fruit  roundish-obovate,  medium.  Skin  yellowish-green,  a 
little  brownish  next  the  sun.  Flesh  rather  coarse,  juicy,  and 
sweet.  October. 

BELLE  DE  BRUXELLES.     Nois.  Thomp. 
BeUe  d'Aofct. 

A  large  and  handsome  fruit,  of  poor  quality. 

Fruit  large,  pyriform.  Skin  pale  yellow,  with  a  soft  red 
cheek  when  fully  exposed.  Flesh  white,  sweet,  and  slightly 
perfumed.  Middle  of  August. 

BERGAMOTTE  D'HOLLANDE.     Thomp.  Duh. 

Holland  Bergamot.     Lind.  Bergamotte  do  Fougere. 

Beurre  d'Alen§on.  Amoselle. 

Bergamotte  d'Alen§on.  Lord  Cheeney's. 

Jardin  de  Jougers.  Sarah. 

An  excellent  kitchen  fruit,  which  will  keep  sound  till  May  or 
June.  Shoots  stout,  diverging,  olive-brown. 

Fruit  rather  large,  roundish.  Skin  green,  much  marbled  and 
covered  with  thin  brown  russet,  but  becoming  yellowish  at  ma- 
turity. Flesh  white,  crisp,  with  an  abundant,  sprightly,  agreea- 
ble juice. 

BERGAMOTTE  SUISSE.     0.  Duh.  Lind. 
Swiss  Bergamot.    Lind. 

A  very  pretty,  roundish,  striped  pear.     Branches  striped. 

Fruit  of  medium  size,  roundish,  a  little  inclined  to  turbinate. 
Skin  smooth,  pale  green,  striped  with  yellow  and  pale  red. 
Flesh  melting,  juicy,  sweet  and  pleasant.  October. 

BERGAMOT,  EASTER.     Mill.  Lind.  Thomp. 

Bergamotte  de  Paques.     Duh.  Winter  Bergamot. 

Bergamotte  d'Hiver.  Paddrington. 

Bergamotte  de  Bugi.  Royal  Tairling. 

Bergamotte  de  Toulouse.  Terling. 

Eobert's  Keeping.  St.  Herblain  d'Hiver. 

An  old  French  variety.  Tree  vigorous  and  productive. 
Keeps  well,  and  a  good  cooking  fruit. 

Fruit  medium,  roundish-obovate,  narrow  at  the  stalk.     Skin 


THE    TEAR.  565 

smooth,  pale  green,  thickly  speckled  witn  conspicuous,  light 
grey  dots,  and  becoming  pale  yellowish  at  maturity.  Flesh 
white,  crisp,  juicy,  with  a  sprightly  flavour.  February  to  May. 

BERGAMOT,  AUTUMN.     Mill.  Lind.  Thomp. 

English  Bergamot.  York  Bergamot. 

Common  Bergamot  (of  England).         English  Autumn  Bergamot 

Fruit  small,  roundish  and  flattened.  Skin  roughish  green. 
Flesh  greenish-white,  coarse- grained  at  the  core,  juicy,  sugary. 
September. 

The  BERGAMOTTE  D'AUTOMNE  of  the  French  is  a  distinct 
fruit  from  this.  Skin  light  yellowish-green,  brownish-red  cheek. 
Flesh  breaking,  juicy,  and  refreshing,  but  not  high  flavoured. 
A  second  rate  fruit. 

BERGAMOT,  EARLY.     Thomp.  Lind.  P.  Mag. 

A  second  rate  French  sort.  Fruit  medium,  roundish.  Skin 
pale  yellowish-green.  Flesh  quite  juicy,  crisp,  with  a  pleasant, 
sweet  flavour.  Ripe  about  the  20th  of  August. 

BERGAMOT,  SUMMER.     Thomp.  Coxe. 

The  Summer  Bergamot  is  an  old  foreign  variety,  of  small 
size  and  second  quality.  The  tree  is  of  feeble  growth. 

Fruit  quite  small,  round.  Skin  yellowish-green.  Flesh  jui- 
cy, and  pretty  rich  in  flavour,  but  quickly  becomes  mealy  and 
dry.  Last  of  July. 

There  is  a  Large  SUMMER  BERGAMOT,  quite  distinct  from  the 
above.  Flesh  breaking  and  half  buttery,  not  rich.  September. 
The  tree  grows  and  bears  finely. 

BERGAMOT,  HAMPDEN'S.     Thomp. 

Summer  Bergamot.     Lind.  Mill.        Bergamotte  d'Ete".     0.  Duh. 
Bergamotte  d'Angleterre.  Scotch  Bergamot,  )  ac.  to 

Fingal's.  Ellanrioch,  )  Thomp. 

Fruit  large,  roundish,  yellow.  Flesh  white,  breaking,  a  little 
coarse  in  texture,  but,  if  gathered  early  and  ripened  in  the 
house,  it  becomes  half  buttery,  sweet  and  agreeable.  Firs*  of 
September. 

BEZI  D'HERI.     Thomp. 
Bezi  Royal.        Franzdsische  Rumelbirne. 

This  is  a  very  excellent  winter  stewing  pear,  which  bean 
most  abundantly.  It  is  of  no  value  for  the  dessert. 

Fruit  medium,  roundish.  Skin  greenish-yellow,  with  a  red 
dish  blush.  Flesh  tender,  juicy,  free  from  grit,  with  an  anise 
like  flavour.  Fit  for  cooking  from  October  to  January. 


566  THE    PEAR. 

BEURRE  LE  FEVRE. 
Beurr6  de  Mortefontaine. 
Fruit  large,  irregularly  oval,  very  transient,  not  valuable. 

BEURRE  BOLLWILLER. 
A  baking  pear  of  February  and  March,  not  valuable. 

BEURRE  KOMAIN.     Thomp.  N.  Duh. 

Of  foreign  origin.  Fruit  of  medium  size,  rsgularly  formed, 
obovate.  Skin  pale  yellowish-green;  flesh  white,  juicy,  sweet 
and  agreeable.  September  to  October. 

BEURR£  SEUTIN.     Bouvier. 

Fruit  medium,  pyriform,  inclining  to  oval,  irregular  or  angu- 
lar. Colour  green,  sprinkled  with  russet,  sometimes  shaded 
with  dull  crimson.  A  late-keeping,  dry  cooking  pear. 

BEURR&  KENRICK.     Man.  in  Hov.  Mag. 
No.  1599  ofVanMons. 

A  Flemish  seedling,  of  medium  size.  Skin  greenish-yellow, 
russet  spots.  Flesh  juicy,  sweet  and  buttery.  September. 

BEURRE  KNOX.     Thomp.  Lind. 

A  Flemish  variety. 

Fruit  large,  oblong,  obovate.  Skin  pale  green,  russet  on  one 
side.  Flesh  tender  and  soft,  juicy  and  sweet,  but  not  high  fla- 
voured. Last  of  September, 

BEZI  DES  VETERANS.     Van  Mons. 
Poire  Rameau?     Bouvier. 

Tree  vigorous,  productive ;  young  wood  deep  green. 

Fruit  large,  obtuse-pyriform.  Skin  light  yellow,  thickly 
sprinkled  with  grey  dots,  and  slight  patches  of  russet.  Flesh 
firm,  not  tender ;  chiefly  for  cooking.  December  to  February. 

BISHOP'S  THUMB.     Thomp.  Lind. 

A  long,  oddly  shaped  English  pear.  Fruit  rather  large,  ob- 
long and  narrow,  and  tapering  irregularly.  Skin  dark  yellow- 
ish-green, having  a  russet  red  cheek.  Flesh  juicy,  melting, 
with  a  vinous  flavour,  somewhat  astringent.  October. 


THE    PEAR.  567 

BLACK  WORCESTER.     Thomp. 
Black  Pear  of  "Worcester.     Lind.  Man.        Parkinson's  Warden. 

A  market  fruit,  esteemed  for  cooking.  The  branches  incline 
downwards  with  the  weight  of  the  fruit.  Young  shoots  dark 
olive,  diverging.  Fruit  large,  obovate  or  oblong.  Skin  thick, 
rough  green,  nearly  covered  with  dark  russet.  Flesh  hard  and 
coarse,  but  stews  and  bakes  well.  November  to  February. 

BLEECKER'S  MEADOW.     Ken.  Pom.  Man. 

Large  Seckel.         Heidelberg. 

Feaster.  Spice  Butter. 

Meadow  Feaster. 

A  native  fruit,  said  to  have  been  found  in  a  meadow  in  Penn- 
sylvania. It  is  a  handsome,  hardy  fruit,  and  bears  large  crops, 
but  it  has  been  sadly  overpraised  as  to  quality. 

Fruit  small,  roundish.  Skin  bright,  clear  yellow,  with  crimson 
dots  on  the  sunny  side.  Flesh  very  white,  firm,  with  a  pecu- 
liar musky  or  wasp-like  aroma,  and  spicy  taste,  but  mostly  re- 
mains crisp  and  hard.  Stalk  straight  and  stiff,  basin  shallow. 
Calyx  open  and  reflexed.  October  and  November. 

BON  CHRETIEN,  FLEMISH.     Thomp. 
Bon  Chretien  Turc. 

The  Flemish  Bon  Chretien  is  an  excellent  cooking  pear;  not 
very  productive. 

Fruit  of  medium  size,  obovate.  Skin  pale  green,  and  brown 
on  the  side  exposed  to  the  sun.  Flesh  crisp,  juicy,  and  stews 
very  tender.  November  to  March. 

BON  CHRETIEN,  SPANISH.     Mill.  Lind.  Thomp. 

Bon  Chretien  d'Espagne.         Spina. 

Fruit  large,  pyriform.  Skin  at  maturity  deep  yellow,  with 
a  brilliant  red  cheek,  and  dotted  with  reddish-brown  specks. 
Flesh  white,  crisp,  or  half  breaking,  good  for  cooking. 

BOUCQUIA.     Hov.  Mag. 

Beurre  Boucquia.     Ken. 

A  Flemish  pear;  fruit  rather  large,  oval,  turbinate.  Skin 
pale  yellow.  Flesh  yellowish-white,  rather  astringent,  and  lia 
ble  to  rot  at  the  core.  October. 

BOURGEMESTER. 

Fruit  large,  pyriform.  Skin  pale  yellow,  with  large  grey 
dots,  russeted  around  the  eye.  Flesh  tender,  juicy,  and  astrin- 
gent. November  Wood  cracks  and  cankers  badly. 


568  THE    PEAR. 


BROUGHAM.     Thomp. 

An  English  variety;  fruit  roundish,  oblate.  Skin  greenish- 
yellow,  some  russet.  Flesh  coarse,  astringent.  November. 

BURNETT.     Ken. 

Raised  by  Dr.  Joel  Burnett,  of  Southborough,  Mass. 

Fruit  large,  obtuse-pyriform.  Skin  pale  yellow.  Flesh  green- 
ish-white, a  little  coarse-grained,  but  juicy,  sweet  and  good. 
First  of  October. 

BURLINGAME. 

Origin,  Ohio.  Fruit  medium,  oblate,  yellow.  Flesh  coarse. 
Flavour  poor.  September. 

CALEBASSE  TOUGARD. 

Tree  vigorous  and  productive.  Fruit  large  and  handsome; 
excellent  in  Europe,  may  not  be  suited  to  our  climate.  Octo- 
ber, November.  (An.  Pom.) 

CALEBASSE.     Thomp.  Lind. 

Calebasse  Double  Extra.        Calebasse  d'Hollande. 
Beurre  de  Payence. 

The  Calebasse  is  a  very  grotesque-looking  Belgian  fruit, 
named  from  its  likeness  to  a  calabash,  or  gourd. 

Fruit  of  medium  size,  oblong,  a  little  crooked  and  irregular, 
or  knobby  in  its  outline.  Skin  rough,  dull  yellow,  becoming 
orange  russet  on  the  sunny  side.  Flesh  juicy,  crisp,  a  little 
coarse-grained,  but  sugary  and  pleasant.  Middle  of  September. 

CATILLAC.     Mill.  Duh.  Thomp. 

Grande  Monarque.        Katzenkop. 
Cadillac.  Groote  Mogul. 

40  Ounce. 

The  Catillac  is  an  old  French  baking  and  stewing  pear,  of 
very  large  size  and  of  good  quality  for  these  purposes.  In  rich 
soil  the  fruit  is  often  remarkably  large  and  handsome. 

Fruit  very  large,  broadly-turbinate  (flattened-top  shaped). 
Skin  yellow,  dotted  with  brown,  and  having  sometimes  a  brown- 
ish-red cheek  at  'maturity.  Stalk  stout,  about  an  inch  long, 
curved,  and  placed  in  a  very  narrow,  small  cavity.  Calyx  short 
and  small,  and  set  in  a  wide,  rather  deep  plaited  basin.  Flesh 
hard  and  rough  to  the  taste.  November  to  March. 

CAPUCIN.     Van.  Mons. 

Capuchin. 

One  of  Van  Mons'  seedlings.  Young  shoots  stout,  diverging, 
dark  coloured. 


THE    PEAR.  569 

Fruit  pretty  large,  oval.  Skin  pale  yellow,  a  red  cheek. 
Flesh  greenish,  juicy,  crisp,  sugary  and  good.  October. 

CHAUMONTEL.     Lind.  Thomp.  Nois. 

Bezi  de  Chaumontelle.     0.  Dull.  Poit.        Beurre  d'Hiver.     JRoz. 
Winter  Beurre.  Oxford  ChaumonteL 

This  old  French  pear  takes  its  name  from  the  village  of 
Chaumontelle,  in  France,  and  succeeds  well  in  Europe,  but  has 
not  proved  good  here,  except  in  very  favourable  situations;  it 
may  be  valuable  south. 

Fruit  large,  pyriform.  Skin  a  little  rough,  yellowish  in  the 
shade,  dotted  with  many  brownish-russet  dots,  and  brownish- 
red  or  rich  deep  red  in  the  sun.  Stalk  about  an  inch  long,  in- 
serted moderately  deep,  in  an  angular  cavity.  Calyx  placed  at 
the  bottom  of  a  deep,  uneven,  angular  basin.  Flesh  buttery 
and  melting,  sugary,  with  a  peculiar  and  agreeable  perfume. 
November  to  February. 

CHARLES  OF  AUSTRIA.     Thomp.  Lind. 
Charles  d'Autriche. 

A  Belgian  pear.  Raised  by  Van  Mons.  Young  shoots 
stout,  upright,  yellow-olive. 

Fruit  large,  roundish.  Skin  greenish-yellow,  a  little  russet- 
ed.  Flesh  white,  tender,  quite  juicy,  astringent.  October. 

CHELMSFORD. 

Origin,  Chelmsford,  Mass.  Fruit  large,  yellow,  red  cheek. 
Flesh  coarse,  sweet,  good  for  cooking,  very  productive,  strong 
grower.  Last  of  Sept. 

CLARA.     Van  Mons. 
Claire.     Nois. 

One  of  Van  Mons'  seedlings.  It  is  of  medium  size,  oval-py- 
riform.  Skin  clear  yellow,  dotted  with  red.  Flesh  white,  melt- 
ing, very  juicy  and  sweet,  relieved  by  a  slight  acid.  Septem- 
ber and  October. 

CLINTON.     Man.  in  H.  M. 

Yan  Mons,  No.  1238. 

A  second  rate  fruit.  Large  size ;  light  yellow  skin ;  flesh  soft, 
buttery  and  good,  but  not  high  flavoured.  Midd  e  of  November 

COLMAR  NEILL.     Thomp. 

Fruit  large,  obovate.  Skin  pale  yellow.  Flesh  white,  but- 
tery, melting,  of  good  flavour.  Ripens  at  the  middle  of  October. 


570 


THE    PEAR. 


COLMAR  D'^TE.     Thoinp.  Bivort. 
Colinar  Precoce.        Autumn  Colmar. 

Fruit  conic.  Skin  greenish-yellow.  Stalk  in  a  cavity.  Calyx 
open,  in  a  moderate  basin.  Flesh  coarse,  juicy,  little  astringent; 
rots  at  the  core.  First  of  September. 

COLMAR.     O.  Duh.  Lind.  Mill. 

De  Maune.         Incomparable. 
Winter  Virgalieu,  (of  some.) 

Fruit  medium  or  large,  obtuse-pyriform.  Skin  light  yellow. 
Flesh  melting,  half  buttery,  juicy,  sweet.  December. 

COLMAR  EPINE.     Van  Mons.  Man.  in  H.  M. 

An  agreeable,  juicy  pear,  sent  to  this  country  by  Van  Mons, 
and  originated  by  him.  Young  shoots  stout,  upright,  brown. 

"  Fruit  large,  roundish-oblong,  tapering,  gradually,  to  an  ob- 
tuse point  at  the  stem,  which  is  one  inch  long;  colour  greenish- 
yellow  ;  flesh  white,  sweet,  melting,  juicy,  and  good."  Middle 
of  September. 

COLMAR  D'AREMBERG. 

Kartofel.     Cartofel. 

Fruit  large,  turbinate,  pyriform.  Skin  green,  becoming  yel- 
low ;  unworthy  of  cultivation  as  a  table  fruit.  November. 

COMPRETTE.     Van  Mons. 

A  Flemish  seedling. 

Fruit  small,  obtuse-pyriform.  Skin  yellowish-green.  Flesh  white, 
buttery,  with  a  sugary  perfumed  juice.  October,  November. 

COMSTOCK. 
Comstock  "Wilding. 

Fruit  of  medium  size,  regularly  formed,  obovate.  Skin  smooth 
and  glossy,  bright  yellow,  with  a  crimson  cheek.  Flesh  white, 
crisp,  and  if  well  ripened,  with  a  sweet  and  sprightly  flavour. 
November. 

COMMODORE.     Man.  in  Hov.  Mag. 
Van  Mons,  No.  1218. 

A  Belgian  seedling.     Branches  slender. 

Fruit  medium,  very  regular-obovate.  Skin  yellow,  marked 
with  a  little  red,  some  russet  in  patches.  Flesh  buttery,  melt- 
ing, with  a  sweet  and  good  flavour.  Last  of  October  to  last 
of  November. 


THE    PEAR.  571 


COPIA. 

A  Philadelphia  seedling.  Fruit  large.  Skin  yellow.  Flesh 
rather  coarse,  but  sugary.  September  to  October. 

CRASSANE.     Thomp.  Lind. 

Bergamotte  Crassane.        Cresane. 
Beurr6  Plat. 

Fruit  large,  roundish.  Skin  greenish-yellow.  Flesh  whitish, 
juicy,  soft,  sweet,  and  tolerably  pleasant.  October,  and  may  be 
kept  for  a  month  longer. 

CRAWFORD.     Thomp.  Man. 

A  Scotch  fruit,  of  second  quality ;  the  chief  merit  of  which 
is  its  hardiness  in  a  cold  climate. 

Fruit  middle-sized,  obovate.  Skin  light  yellow,  tinged  with 
brown  in  the  sun.  Flesh  white,  buttery,  sweet,  and  of  a  toler- 
ably pleasant  flavour.  August. 

CROFT  CASTLE.     Thomp. 

An  English  variety,  peculiar  in  its  shape,  and  especially  so  in 
its  flavour ;  very  productive.  Fruit  medium.  Skin  pale  green- 
ish-yellow. Flesh  juicy,  crisp,  and  sweet.  October. 

CUMBERLAND.     Man.  Ken. 

A  native  fruit,  in  Cumberland,  Rhode  Island. 

Fruit  rather  large,  obovate.  Skin  orange  yellow,  pale  red 
cheek.  Flesh  white,  buttery,  and  tolerably  juicy.  September 
and  October. 

DJ  AMOUR. 

Ah!  Mon  Dieu.    0.  JDuh.  Lind.        Mon  Dieu. 
Poire  d' Amour. 

A  French  pear  of  small  size,  obovate.  Skin  pale  yellow, 
nearly  covered  with  red.  Flesh  white,  juicy,  and  sweet, 
October. 

DOYENNE  ROSE.     C.  A.  H. 

Fruit  above  medium,  obovate,  obscurely  pyriform.  Skin  yel- 
low, beautifully  shaded  with  crimson.  Stem  short-;  cavity 
small.  Calyx  small ;  deep,  regular  basin.  Flesh  white,  coarse, 
granular,  with  very  little  flavour.  Rots  at  the  core.  Last  of 
October. 


572 


THE    PEAR. 


DUCHESSE  DE  MARS.    Thomp. 

Duchesse  de  Mars. 

A  French  variety,  of  nearly  medium  size,  obovate.  Skin  dull 
yellow,  with  a  brown  russet.  Flesh  melting,  juicy,  with  a  per- 
fumed flavour.  October,  November. 

DUNMORE.     Thomp. 

The  Dunmore  is  a  large  pear,  raised  by  Knight.  It  is  a 
strong-growing  tree,  and  bears  exceedingly  well. 

Fruit  large,  oblong-obovate,  rather  swollen  on  one  side.  Skin 
greenish,  dotted  and  speckled  with  smooth,  brownish-red  russet. 
Flesh  yellowish-white,  buttery,  melting,  with  a  rich  flavour; 
often  astringent,  and  rots  at  the  core. 

EARLY  DENZALONIA. 

Silliman's  Russet? 

American.  Origin  unknown.  Fruit  small,  roundish-oblate. 
Skin  grey  or  brown  russet.  Stalk  short  and  thick,  small,  open 
cavity.  Calyx  open ;  basin  shallow.  Flesh  white,  coarse,  sweet, 
and  rich ;  sometimes  without  flavour,  and  sometimes  very  good. 
Last  of  August. 

EASTNOR  CASTLE. 

Fruit  medium,  roundish.  Skin  green,  and  thick.  Flesh 
jrreenish-white,  juicy,  melting.  December. 

ECHASSERIE.    0.  Duh.  Lind.  Nois. 

Echasserie.     Tlwmp.        Bezi  L'Echasserie. 
Bezi  d'Echassey.  Jagdbirne. 

A  French  pear  of  second  quality;  productive. 

Fruit  of  medium  size,  roundish-oval.  Skin  smooth,  pale 
green,  yellowish  at  maturity,  slightly  dotted  with  grey.  Flesh 
melting,  buttery,  with  a  sweet,  perfumed  flavour.  January  to 
April. 

EDWARDS. 

Raised  by  Governor  Edwards.     A  very  good  baking  fruit. 

Fruit  medium,  nearly  round,  Bergamot-shape.  Colour  yel- 
low, sometimes  shaded  with  crimson.  Stalk  short  and  thick. 
Calyx  closed ;  basin  deep,  uneven.  Flesh  coarse,  granular,  not 
tender.  September. 

EMERALD.     Thomp. 
A  Belgian  variety,  variable,  sometimes  good. 


THE    PEAR.  573 

Fruit  of  medium  size,  obovate,  rather  square  in  figure,  one- 
sided, and  somewhat  knobby.     Skin  green,  dotted  with  brown, 
<*and  having  a  pale-brown  cheek.     Flesh  melting,  buttery,  and 
sweet.     December. 

EPINE  D'jSrE.     Thomp.  Lind. 

Summer  Thorn.        Fondante  Musque'e. 
Satin  Vert. 

Fruit  medium,  pyriform.  Skin  greenish-yellow.  Flesh  ten- 
der, melting,  with  a  sweet,  musky,  peculiar  flavour.  Last  of 
August  and  first  of  September. 

EYEWOOD.     Thomp. 

A  seedling  of  Mr.  Knight's.    Tree  vigorous  and  hardy. 
Fruit  of  medium  size,  oblate  or  flattened ;  skin  much  covered 
with  russet.     Flesh  buttery,  rich,  and  excellent. 

FINE  GOLD  OF  SUMMER.     Coxe. 
Fin  Or  d'&e". 

Fruit  small,  roundish.  Skin  yellow,  with  a  beautiful  red 
cheek.  Flesh  juicy,  good  flavour,  not  rich;  very  productive. 
Middle  of  August. 

FORME  DE  DELICES.    Thomp. 

A  new  Flemish  pear,  received  from  the  London  Horticultural 
Society.  Young  shoots  stout,  upright,  yellowish-green. 

Fruit  medium,  obovate.  Skin  rough,  yellowish,  with  dull 
russet.  Flesh  buttery,  melting,  somewhat  dry,  but  sweet.  Last 
of  October. 

FORTUNEE.     Bon.  Jard.  Thomp.  Al.  Pom. 

Episcopal.  La  Fortunes  de  Parmentier. 

La  Fortune^  de  Paris.        Bergamotte  Fortune^. 

Raised  by  M.  Parmentier  of  Enghien ;  has  so  far  only  proved 
a  cooking  fruit. 

Fruit  below  medium  size,  roundish,  depressed.  Skin  covered 
with  grey  russet.  Flesh  white,  juicy  and  sprightly,  but  not 
high  flavoured.  December  to  April. 

FOSTER'S  ST.  MICHAEL. 

Fruit  medium,  roundish-ovate.  Stalk  medium,  in  a  small 
cavity.  Calyx  nearly  closed,  stiff;  basin  shallow.  Skin  yel- 
low. Flesh  coarse,  somewhat  astringent.  September. 


574  THE    PEAR. 

FRANC  REA.L  D'HIVER.     Thornp. 
Franc  R6al.    Lind.  0.  Duh.        Fin  Or  d'Hiver.  • 

The  Winter  Franc  Real  is  a  good  cooking  pear,  bears  well, 
and  grows  upright,  with  wavy  leaves. 

Fruit  of  medium  size,  roundish.  Skin  yello>  speckled  with 
russet  brown,  and  having  a  brownish  cheek.  Flesh  crisp  and 
firm.  In  use  from  December  to  March. 

FREDERIC  DE  WURTEMBURG.     Van  Mons.  Nois. 
Frederick  of  Wurtemburg.        Vermilion  d'&e". 

One  of  Van  Mons'  seedlings;  a  very  handsome  and  sometimes 
very  good  fruit,  but  often  poor;  growth  unthrifty. 

Fruit  large,  one-sided,  pyriform,  rather  uneven  in  its  surface. 
Skin  deep  yellow  at  maturity,  with  a  remarkably  rich  crimson 
cheek.  Flesh  white,  juicy,  melting  and  sweet;  and  when  in 
perfection,  buttery  and  delicious.  September. 

GENDESHEIM.     Thomp.  Lind. 

A  Flemish  pear,  of  not  very  good  quality. 

Fruit  large,  obtuse-pyriform.  Skin  pale  greenish-yellow,  a 
little  russet.  Flesh  rather  gritty  near  the  core,  elsewhere  but- 
tery. October  and  November. 

GILO  GIL.    Lind.  Thomp. 

Gile-o-gile.  Garde  d'Ecosse. 

Poire  a  Gobert.         Jilogil. 

A  large,  showy  French  pear,  only  fit  for  cooking. 

Fruit  large,  roundish.  Skin  thickly  covered  with  russet,  with 
a  reddish-russet  cheek.  Flesh  very  firm  and  crisp.  November 
to  February. 

GREAT  CITRON  OF  BOHEMIA.   Man.  in  H.  M. 
Citronenbirne  Bomische  grosse,  punctirte.     Baum.  Cat 

Fruit  small,  oblong,  yellow.  Flesh  sugary,  juicy,  a  little  coarse- 
grained, and  not  much  flavour.  Ripens  the  last  of  September. 

GREEN  PEAR  OF  YAIR.     Thomp. 
Green  Yair. 

The  green  pear  of  Yair  is  a  European  fruit,  which  proves 
but  little  worthy  of  cultivation  here. 

Fruit  of  medium  size,  obovate ;  skin  green ;  fle/sh  juicy,  but 
not  high  flavoured  or  rich.  September 


THE    PEAR.  575 


GUSTIN'S  SUMMER. 

Fruit  small,  roundish.  Skin  yellow.  Flesh  white  sweet,  with- 
out much  flavour.  First  of  September. 

HARBISON'S  LARGE  FALL. 
Rushmore's  Bon  Chretien. 

Fruit  Large,  pale  yellow.  Great  bearer.  Fine  old  baking 
pear,  but  not  a  table  fruit. 

NEWTOWN    VIRGALIEU. 

Native  of  Long  Island,  a  baking  pear.  November  and  De- 
cember. 

HESSEL.     Thomp. 
Hazel 

A  Scotch  pear,  very  productive.  Fruit  small,  obovate.  Skin 
yellowish-green.  Flesh  whitish,  juicy,  of  little  or  no  value. 
First  of  September. 

HUGUENOT. 

A  fruit  of  second  quality,  originated  by  Mr.  Johonnot,  of 
Salem.  It  bears  abundantly,  but  is  rather  dry,  and  not  worthy 
of  general  cultivation.  Young  shoots  strong,  upright,  yellow- 
ish-brown. 

Fruit  medium,  roundish.  Skin  smooth,  pale  yellow,  sprinkled 
with  large  spots  of  bright-red.  Flesh  white,  fine-grained,  hall 
breaking,  sweet,  but  wanting  in  flavour  and  juice.  October. 

HULL.    Hov.  Mag. 

Originated  in  the  town  of  Swanzey,  Mass. 

Fruit  of  medium  size,  obovate.  Skin  yellowish-green,  a  good 
deal  sprinkled  with  russet.  Flesh  white,  a  little  coarse-grained, 
but  melting,  juicy,  with  a  sweet,  slightly  perfumed  flavour. 

HUNT'S  CONNECTICUT. 

An  American  fruit  for  kitchen  use.  Medium,  oblate,  yellow- 
ish-green, coarse,  dry,  and  sweet. 

IVES'  WINTER. 

Raised  by  Prof.  Ives,  of  New  Haven.  Fruit  medium,  depress- 
ed, pyriform.  Skin  thick,  yellowish,  sprinkled  with  russet. 
Stem  large  and  long,  in  an  abrupt  cavity.  Calyx  open,  in  a 
large  basin.  Flesh  white,  coarse,  and  granular.  December. 


576 


THE    PEAR. 


JALOUSIE.     Duh.  Nois.  Thomp. 

Fruit  rather  large,  roundish  to  obovate,  and  more  frequently 
pyriform.  Skin  rough,  of  the  deepest  russet;  ruddy  in  the  sun. 
Flesh  a  little  coarse-grained,  soft,  sweet,  and  of  pleasant  flavour 
Last  of  September. 

KING  EDWARD'S.     Thomp. 
Jackman's  Melting.    Man. 

Fruit  large,  pyriform,  tapering  gradually  to  the  stalk.  Skin 
rather  rough,  yellow,  red  cheek.  Flesh  yellowish,  buttery,  melt 
ing,  and  good,  when  the  season  is  favourable.  October. 

KING'S  SEEDLING. 

Medium  size,  oblate,  angular.     Skin  yellowish-green,  rough. 
Stalk  in  a  cavity.    Calyx  open ;  basin  shallow.     Flesh  greenish 
white,  granular,  juicy,  sugary,  aromatic,  perfumed.     October. 

KNIGHT'S  MONARCH.     Thomp. 

This  pear,  so  far,  has  proved  entirely  worthless.  Very  pro- 
ductive, a  late  keeper,  but  does  not  ripen.  It  may  succeed 
south. 

KNIGHT'S  SEEDLING.  (R.- 1.)     Hov.  Mag.  N.  E.  Jar. 

Raised  by  Mr.  Knight,  of  Rhode  Island. 

Fruit  medium,  oblate,  turbinate.  Skin  yellowish-green,  rough. 
Stalk  long,  inserted  by  a  slight  cavity.  Calyx  closed,  in  a  shal- 
low basin.  Flesh  juicy  and  sweet.  October. 

LEON  LE  CLERC.     Thomp. 
L6on  le  Clerc  de  Laval.    Nois.        Blanc-per-ne. 

This  is  a  good  cooking  pear,  large  size,  and  very  distinct  from 
the  celebrated  "  Van  Mons  Leon  le  Clerc."  In  favourable  sea- 
sons it  is  of  tolerable  quality  for  the  table. 

Fruit  large,  obovate,  but  swollen  at  the  crown,  and  narrow- 
ing a  good  deal  at  the  stalk.  Skin  yellow,  smooth,  a  little 
glossy,  with  russety  spots  at  either  end,  and  some  large  dots. 
Calyx  large,  with  long,  straight,  narrow  divisions,  and  placed  in 
a  slight  basin.  Stalk  an  inch  and  a  half  long,  pretty  stout, 
swollen  at  its  point  of  insertion.  Flesh  white,  juicy,  crisp,  and 
rather  firm,  with  a  tolerably  pleasan*  flavour.  December  to 
ApriL 


THE    PEAR. 


577 


LITTLE  MUSCAT.     Thomp.  Lind.  Mill. 

ittle  Musk.    )  Muscat  Petit. 

Petit  Muscat  >•  Coxe.         Sept-en-gueule. 


Little  Musk.  Muscat  Petit.      )  n   _  , 

.  J  w 
Primitive. 


This  very  little  French  pear,  well  known  in  many  of  our  gar- 
dens, is  allowed  a  place  there,  chiefly,  because  it  is  the  earliest 
of  all  pears,  ripening  at  the  beginning  of  July.  Fruit  very  small, 
turbinate.  Skin  yellow,  with  a  dull,  red  cheek.  Flesh  break- 
ing, sweet,  with  a  slight  musk  flavour.  Shoots  dark  brown  ; 
vrery  productive. 

LOCKE.     Hov.  Mag. 
Locke's  New  Beurre. 

This  is  a  native  fruit,  originated  by  James  Locke,  West  Cam- 
bridge, Mass.  Fruit  medium,  roundish,  obovate.  Skin  dull  yel- 
lowish-green, slightly  mottled  with  spots  of  darker  green  and 
bits  of  russet.  Flesh  greenish-white,  melting,  and  juicy,  with  a 
sprightly,  vinous  flavour.  November  and  December. 

LOUISE  BONNE.     0.  Duh.  Lind.  Thomp. 
Louise  Bonne  Real.         St.  Germain  Bianc. 

An  old  French  winter  pear.  Fruit  large,  pyriform,  a  little 
rounded  towards  the  stalk.  Skin  smooth,  pale  green.  Flesh 
white,  rather  coarse-grained,  melting,  sweet,  and  pretty  good. 
December. 

MANSUETTE.     Duh. 
Solitaire.       Beurre  de  Semur. 

Fruit  large,  short,  pyriform.  Skin  greenish-yellow.  Flesh 
half  melting,  juicy,  somewhat  astringent  ;  a  baking  pear.  Sep- 
tember. 

MARIE  LOUISE  NOVA.     Van  Mons.  Ken. 

This  variety  was  sent  by  Van  Mons  to  Mr.  Manning.  It  will 
by  no  means  bear  a  comparison  with  the  Marie  Louise,  though 
in  some  seasons  a  very  good  fruit.  The  wood  is  very  strong 
and  dark  coloured.  Fruit  rather  large,  regular,  pyriform,  up- 
right. Skin  smooth,  yellow,  with  a  brownish-red  cheek.  Flesh 
at  first  melting,  juicy,  and  sometimes  rich,  but  quickly  decays. 
Last  of  September. 

MARTIN  SEC.     Thomp.  Bivort. 

Rousselette  d'Hiver. 

Tree  vigorous,  very   productive.     Fruit  small,  high-bulged, 
25 


578  THE    PEAR. 

pyriform.     Skin  deep  yellow,  shaded  with  crimson,  and  consi- 
derably covered  with  russet.     Stem  long,  curved.     Calyx  open, 
basin  very  small.     Flesh  granular,  half-breaking,  with  an  agree-, 
able  flavour ;  excellent  for  cooking.     November  to  February. 

MARCH  BERGAMOTTE. 

One  of  Mr.  Knight's  seedlings.  Fruit  small  or  medium.  Co- 
lour green,  with  small  grey  dots  and  large  patches  of  russet. 
Stalk  long,  straight,  in  a  cavity  like  that  of  an  apple.  Flesh 
coarse,  greenish,  of  no  decided  excellence. 

McVEAN. 

Origin,  Monroe  County,  N.  Y. 

Tree  very  vigorous,  very  productive.  Fruit  large,  oblate,  de- 
pressed-pyriform ;  very  broad  at  calyx.  Skin  yellow,  dotted  and 
patched  with  russet.  Flesh  juicy,  but  somewhat  astringent. 
October. 

MESSIRE  JEAN.     0.  Duh.  Mill.  Thomp. 

Monsieur  Jean.  Messire  Jean  Dore". 

Messire  Jean  Gris.  Mr.  John. 

Messire  Jean  Blanc.         John. 

An  old  French  pear,  but  rather  coarse-grained  and  gritty. 
Shoots  dark  grey.  Fruit  of  medium  size,  turbinate.  Skin  some- 
what rough,  yellow,  nearly  covered  with  brown  russet.  Flesh 
gritty,  white,  crisp,  juicy,  and  breaking,  with  a  very  sweet  fla- 
vour. November  and  December. 

MICHAUX.     Man.  in  H.  M. 

Compte  de  Michaux. 

Fruit  of  medium  size,  nearly  round.  Skin  light  yellowish- 
green,  with  a  faint  blush  on  the  sunny  side.  Flesh  white,  half 
buttery,  juicy,  sweet,  but  second  rate.  September  and  October. 

MOCCAS.     Thomp. 

Originated  by  Mr.  Knight.  A  good  grower;  productive,  but 
not  of  good  quality. 

Fruit  medium,  obovate.  Skin  green,  sprinkled  with  small 
dots.  Flesh  juicy,  but  not  rich.  December. 

MUSCAT  EGBERT.     Thomp.  0.  Duh.  Lind. 
Poire  a  la  Reine.  Musk  Robine.     Lind. 

D'Ambre.  Early  Queen, 

St.  Jean  Musquee  Gros.         Queen's  Pear. 

A  larger  and  better  (than  Little)  Muscat.  Middle  of  July, 
and  lasts  only  a  few  days. 


THE    PEAK.  579 

Fruit  small,  turbinate.  Skin  greenish-yellow.  Flesh  white, 
tender,  juicy,  and  pleasant. 

NAUMKEAG.    Man. 

A  native  of  Salem,  Mass.  In  wood  and  leaf  it  resembles  the 
Brown  Beurre.  Fruit  medium,  roundish.  Skin  yellow  russet. 
Flesh  juicy,  melting,  but  rather  astringent  in  flavour.  Bears 
abundantly.  October. 

OLIVER'S  RUSSET. 

Fruit  below  medium,  roundish.     Skin  rough,  cinnamon  rus 
set,  on  yellow  ground,  with  a  blush.     Stalk  in  a  cavity ;  basin 
small.     Flesh  whitish,  coarse,  without  much  flavour.     Last  of 
September. 

ORANGE  BERGAMOTTE.     Coxe. 

Fruit  medium,  broadly  turbinate.  Skin  rough,  yellow.  Flesh 
firm,  rather  acid  for  eating,  but  excellent  for  baking.  Septem- 
ber. 

ORANGE  D'HIVER. 
Winter  Orange. 

Fruit  medium ;  an  old  pear,  very  productive ;  not  desirable 
for  table,  but  a  good  baking  pear.  November,  December. 

FAILLE  AU.     Van  Mons.     Man  in  H.  M. 

A  Belgian  pear,  of  good  quality,  but  rather  coarse-grained. 
Fruit  medium,  turbinate.  Skin  rough,  greenish-yellow  with 
patches  of  russet.  Flesh  juicy,  sweet.  Early  in  September. 

PENNSYLVANIA. 

Smith's  Pennsylvania. 

The  Pennsylvania  is  a  seedling,  originated  by  J.  B.  Smith, 
Esq.,  of  Philadelphia,  a  well  known  amateur. 

Fruit  of  medium  size,  obovate,  a  good  deal  narrowed  towards 
the  stalk.  Skin  brown  russet,  nearly  covering  a  dull  yellow 
ground,  and  becoming  russet-red  on  the  sunny  side.  Flesh  yel- 
lowish-white, not  very  fine  grained,  juicy,  half  melting,  sweet, 
perfumed,  musky  flavour.  Middle  and  last  of  September. 

PITT'S  PROLIFIC. 

Pitt's  Surpasse  Marie.     Ken. 

Surpass  Maria  Louise,  (incorrectly  of  some  American  gardens.) 

An  English  fruit  of  medium  size,  oblong-pyriform.  Skin  yel- 
low, a  little  russeted.  Flesh  juicy,  soft,  sweet,  rather  coarse, 
and  of  indifferent  quality.  September. 


580  THE    PEAR. 


POPE'S  SCARLET  MAJOR. 

Fruit  rather  large,  obovate,  yellow,  with  a  bright  red  cheek. 
Flesh  white,  breaking,  and  rather  dry.  Last  of  August. 

POPE'S  QUAKER. 

Fruit  very  fair,  middle  sized,  oblong-pyriform,  smooth,  yellow- 
russet,  juicy,  melting  and  pleasant.  October.  Both  these  pears 
are  natives  of  Long  Island,  N.  Y. 

PRINCESS  MARIA.    Van  Mons. 

Fruit  pyramidal,  below  medium.  Skin  yellowish,  nearly 
covered  with  russet.  Stalk  large  and  curved,  fleshy  at  its  junc- 
tion, in  a  small  cavity.  Calyx  open,  basin  small.  Flesh  rather 
coarse,  sweet,  and  agreeable.  October. 

PRINCESS  OF  ORANGE.     Lind.  Thomp.  P.  Mag. 
Prin(vsse  d'Orange.  Princesse  Conquete. 

A  Flemish  variety,  raised  by  the  Count  Coloma,  in  1802. 
Fruit  medium,  roundish.  Skin  cinnamon  russet  in  the  shade, 
bright  reddish-russet  in  the  sun.  Flesh  pale  yellowish-white, 
crisp,  juicy,  astringent.  October  and  November. 

PRINCESS  CHARLOTTE.     Am.  Pom. 

Raised  by  Esperen.  A  vigorous  tree,  productive.  Fruit  me- 
dium, depressed-pyriform.  Color  greenish.  Stalk  stout  and 
long  in  a  cavity  ;  basin  broad  and  shallow.  Of  great  excellence 
in  Belgium,  but  hitherto  worthless  here.  October,  Noveinber. 

QUEEN  OF  THE  Low  COUNTRIES.     Ken.  Man.  in  IT.  M. 
Reine  des  Pays  Bas.     Van  Mons. 

Fruit  large,  often  very  large,  broad  pyriform,  tapering  ab- 
ruptly to  the  stalk.  Skin  in  the  shade  dull  yellow,  dotted  and 
russeted  around  the  eye,  and  overspread  with  fine  dark  red  on 
the  side  next  the  sun. 

Flesh  white,  buttery,  melting,  and  juicy,  with  a  rich,  sub-acid 
vinous  flavour.  Variable,  sometimes  poor.  Early  in  October. 

REINE  CAROLINE.     Thomp. 

A  European  pear,  only  fit  for  cooking.  Fruit  of  medium  size, 
narrow-pyriform.  Skin  yellow  with  a  brownish-red  cheek. 

Flesh  white,  crisp,  rather  dry  and  indifferent  in  quality.  No 
vcmber. 


THE    PEAK.  581 


ROUSSELET  DE  MEESTER.     Van  Mons.  Mar/  in  H.  M. 

Ferdinand  de  Meester  ?     Nois. 
Surpasse  Meurice. 

Fruit  medium,  roundish.  Skin  pale-yellow,  fed  next  the  sun 
Flesh  juicy,  sugary,  coarse,  not  rich.  October. 

ROUSSELET  HATIF.     O.  Duh.  Thomp. 

Early  Catharine.     Coxe.          Early  Rousselet.     Lind. 

Kattern,   of  Boston.  Perdreau. 

Cyprus  Pear.  Poire  de  Chypre.   Poit. 

The  Rousselet  Hatif,  better  known  in  our  markets  as  the 
Early  Catharine  Pear,  though  not  a  first  rate  fruit,  has  good 
qualities  as  an  early  variety.  Productive,  long  slender  branches, 
Fruit  rather  small,  pyriform.  Skin,  when  fully  ripe,  yellow,  with 
a  brownish-red  cheek. 

Flesh  a  little  coarse-grained,  sweet,  pleasant,  and  slightly  per- 
fumed. Ripens  the  middle  of  August,  apt  to  rot  at  the  core. 
Young  shoots  stout,  olive  coloured. 

ROUSSELET  DE  RHEIMS.     0.  Duh.  Thomp. 

Rousselet.  Petit  Rousselet.     Nois. 

Spice  or  Musk  Pear. 

This  French  pear,  originally  from  Rheims,  is  supposed  to 
have  been  the  parent  of  our  Seckel.  There  is  a  pretty  strong 
resemblance  in  the  colour,  form,  and  flavour  of  the  two  fruits, 
but  the  Seckel  is  much  the  most  delicious.  The  growth  is  quite 
different,  and  this  pear  has  remarkably  long  and  thrifty  dark- 
brown  shoots.  It  is  sugary,  and  with  a  peculiarly  aromatic, 
spicy  flavour,  and  if  it  were  only  buttery,  would  be  a  first  rate 
fruit.  Fruit  small,  turbinate,  obovate,  inclining  to  pyriform.  Skin 
yellowish-green  with  brownish-red  and  russety  specks. 

Flesh  breaking  or  half  buttery,  with  a  sweet,  rich,  aromatic 
flavour.  Ripe  at  the  beginning  of  September,  subject  to  rot  at 
the  core. 

STONE.     Hov.  Mag. 

Origin,  Ohio.  Tree  vigorous  and  productive.  Fruit  large, 
broad-pyriform,  uneven.  Skin  bright  yellow  with  a  sunny  cheek, 
Stalk  large,  long,  and  curved.  Calyx  large ;  basin  open,  broad 
and  shallow. 

Flesh  white,  somewhat  buttery,  slightly  astringent.     August. 

ST.  DENIS. 
Tree  vigorous,  with  long,  dark-reddish  branches.     Fruit  small, 


582  THE    PEAR. 

turbinate,  angular.  Skin  yellowish,  considerably  shaded  with 
crimson,thickly  sprinkled  with  crimson  dots.  Stalk  long.  Calyx 
open  ;  broad,  shallow,  uneven  basin.  Flesh  breaking,  a  little 
coarse,  sweet,  and  aromatic ;  rots  at  the  core  unless  gathered 
«arly.  Last  of  August. 

SUCRE  VERT.     Thomp.  Brivort. 
Green  Sugar. 

Fruit  medium  or  small,  oblate,  inclining  to  turbinate.  Skin 
green.  Stalk  medium,  fleshy  at  its  insertion  in  a  very  slight 
cavity  ;  basin  shallow.  Flesh  juicy,  melting,  sweet,  and  plea- 
sant. October. 

SUGAR  TOP.     Thomp. 

July  Pear.         Prince's  Sugar. 
Prince's  Sugar  Top. 

Fruit  roundish-top-shaped.  Skin  smooth,  yellow.  Flesh 
white,  somewhat  juicy  and  breaking,  sweet,  but  with  little  fla- 
vour. Last  of  July. 

SuCREE  DE    HOYERSWERDA.      Thomp. 
Sugar  of  Hoyersworda. 

A  pleasant  German  pear,  of  peculiar  flavour,  good  when 
ripened  in  the,  house.  It  bears  immense  crops.  Fruit  small, 
obovate.  Skin  pale  yellowish-green,  thickly  sprinkled  with 
greenish-russet  dots. 

Flesh  white,  quite  juicy,  with  a  sweet  and  piquant  flavour. 
It  does  not  keep  long.  Last  of  August. 

SUMMER  ST.  GERMAIN.  Thomp. 

Short's  Saint  Germain.  Saint  Germain  de  Martin. 

St.  Germain  d'^te.     N.  Duh. 

A  pleasant,  juicy,  summer  pear,  of  second  rate  flavour,  bear- 
ing large  crops. 

Fruit  of  medium  size,  obovate.  Skin  pale  green  all  over  the 
surface.  Stalk  an  inch  and  a  quarter  long,  obliquely  inserted. 
Calyx  large,  in  a  basin  scarcely  sunken.  Flesh  juicy,  tender, 
with  a  very  slight  acid.  Last  of  August. 

SUMMER  FRANC  REAL.     Thomp.  Lind.  P.  Mag. 

Franc  Real  d'HJte.     Lid.  Gros  Micet  d'£te\ 

Fondante.     Knoop.  Green  Chisel? 

Green  Sugar. 

Fruit  of  medirm  size,  obovate,  but  largest  in  the  middle,  and 
tapering  each  \\  ay.  Skin  pale  yellowish-green,  dotted  with 


THE    PEAR.  68£ 

small,  browniuh-green  dots.     Flesh  white,  fine  grained,  buttery, 
sugary.     Core  large.     Ripe  early  in  September. 

SUMMER  ROSE. 

Epine  Rose.     Dhu.  Nois.         Poire  de  Rose. 

Caillot  Rosat  d'Ete".  Epine  d'Ete  Couleur  Rose. 

Thorny  Rose.     Mill.  Rosenbirne,  of  the  Germans. 

Ofirnon  )  * 

E Jine  d'Ete.  f  ^angVy  of  some. 

Fruit  medium,  roundish.  Skin  faint  yellow,  with  a  red  rus- 
set cheek.  Flesh  white,  coarse.  Last  of  August,  not  eatable. 

SUMMER  BON  CHRETIEN.     Mill.  Thomp.  Lind.  P.  Mag. 

Bon  Chretien  d'Ete.     0.  Duh.  Musk  Summer  Bon  Chretien.      Coxe. 

Gratioli.  )       ,. .,  Sommer  Apothekerbirne.        )        , .-, 

Gratioli  d'Ete.        }-  Jj£2J  Sommer  Gute  Christenbirne.  V  ^ ' 

Gratioli  di  Roma.  \  Itahans-  Die  Sommer  Ohristebirne.       )  Germans- 

Summer  Good  Christian.  Large  Sugar,  of  some. 

This  is  one  of  the  oldest  pea.rs,  having  been  cultivated  for 
the  last  two  centuries,  all  over  Europe.  It  is  common  with  us, 
but  the  stock  is  generally  somewhat  diseased. 

Fruit  large,  irregularly  bell-shaped  or  pyriform,  with  swollen, 
knobby  sides.  Skin  yellow,  with  an  orange-blush.  Flesh  yel- 
lowish, coarse  grained,  very  juicy,  and  of  a  pleasant,  simply 
sweet  flavour.  Last  of  August,  or  early  in  September. 


SUPERFONDANTE.       Thomp. 

Fruit  of  medium  size,  obovate.  Skin  smooth,  pale  yellow, 
marked  with  russet.  Flesh  white,  buttery,  melting,  and  good 
October. 

SWAN'S  EGG.     Thomp.  Lind. 
Moor-fowl  Egg,  incorrectly  of  some  Boston  gardens. 

Fruit  small,  oval.  Skin  pale  green,  washed  with  pale  brown 
on  the  sunny  side,  and  dotted  with  brownish  specks.  Flesh 
soft,  juicy,  with  a  sweet  somewhat  musky  flavour.  October. 

SYLVANGE.     Nois.  Thornp. 
Bergamotte  Sylvange.         Green  Sylvange.     Lind. 

Fruit  roundish-obovate,  shaped  like  a  bergamot.  Skin  rough, 
pale  green,  with  a  slightly  darker  green  cheek.  Flesh  greenish- 
white,  juicy,  tender  and  melting,  with  a  sweet,  agreeable 
flavour.  October,  and  keeps  a  long  time. 


584  THE    i'EAK, 


TlLLINGTON. 

A  seedling  of  Mr.  Knight's,  hardly  medium  in  size,  obovate 
Skin  thick,  rough,  dark  green,  tinged  with  brown  next  the  sun. 
Flesh  coarse,  of  not  more  than  second-rate  quality.  October. 

VALLEE  FRANCIIE.     Thomp,  Duh. 

De  Yallee.     Nois.  Poit.        Bonne  de  Keinzheim. 
De  Keinzheim. 

Fruit  medium,  obovate,  or  turbinate.  Skin  yellowish-green , 
Flesh  white,  not  fine  grained,  quite  juicy,  but  not  buttery,  and 
of  a  simple  sweet  flavour.  Last  of  August. 

VAN  MONS  LEON  LE  CLERC. 

Van  Mons  Leon  le  Clerc  was  originated  by  M.  Leon  le  Clerc, 
an  amateur  cultivator,  of  Laval,  in  France,  who,  in  naming  it 
desired  to  couple  his  own  name,  with  that  of  his  friend,  Dr, 
Van  Mons — "  le  grand  pretre  de  Pomona."  Its  shoots  strong 
upright,  olive. 

Tree  cankers  badly,  and  the  fruit  generally  cracks,  so  that  it 
is  scarcely  worth  cultivating. 

Fruit  large,  oblong-obovate.  Skin  yellowish,  much  mingled 
with  brown  over  nearly  the  whole  surface,  and  slightly  russeted 
near  the  stalk.  Stalk  an  inch  arid  a  half  long,  rather  stout, 
obliquely  inserted,  with  little  depression.  Calyx  small,  open, 
set  in  a  shallow  basin.  Flesh  yellowish-white,  buttery,  and 
melting,  with  a  sugary  flavour.  October  and  Nevember. 

VIRGOULEUSE.     O.  Duh.  Poit.  Thomp. 
Poire-glace.         Chambrette.         Bujaleuf. 

An  excellent  old  French  variety,  which,  in  consequence  of  its 
indifferent  crops,  is  scarcely  cultivated  in  the  middle  states. 

Fruit  medium,  pyriform.  Skin  very  smooth,  yellowish-green 
at  maturity,  sprinkled  with  numerous  gray  or  reddish  dots. 
Flesh  white,  buttery,  melting,  and  of  good  flavour.  November 
to  January. 

WILLIAM  EDWARDS'.     Wilder.  Mss. 

A  seedling  of  Ex-Gov.  Edwards,  of  New  Haven,  very  pro- 
ductive, and  a  good  baking  fruit,  but  not  juicy  or  melting 
enough  for  the  dessert. 

Fruit  of  medium  size,  obtuse-pyriform,  terminating  rather  ab- 
ruptly at  the  stalk.  Skin  yellow,  and  at  maturity,  profuseJy 


THE    PEAK.  585 

dotted  with  red  ani  russet  points  or  dots  on  the  sunny  side. 
Flesh  yellowish -white,  buttery,  sugary.     September. 

WINDSOR.     Lind.  Thomp. 

Summer  Bell.         Cuisse  Madame,  of  some. 
Konge. 

The  Windsor  is  an  old  European  pear,  very  commonly  known 
in  some  parts  of  this  country,  as  the  Summer  Bell  pear.  It  is, 
however,  only  a  cooking  fruit.  The  tree  is  remarkable  for  its 
stout,  perfectly  upright  dark-brown  shoots. 

Fruit  large,  pyriform,  or  bell-shaped,  widest  above  the  middle, 
narrowing  to  the  eye.  Skin  yellowish -green.  "Flesh  white, 
tender,  or  soft,  coarse-grained,  with  a  somewhat  astringent 
juice.  Rots  at  the  core.  Last  of  August. 

YAT.     Lind.  Thomp. 
Yutte. 

A  Dutch  pear.  The  trees  have  slender,  drooping  branches. 
Fruit  small,  turbinate.  Skin  brown  russet.  Flesh  white,  ten- 
der, juicy,  with  a  sugary,  perfumed  flavour.  Rots  quickly. 
September. 

Selection  of  choice  Pears  to  ripen  in  succession,  from  July  to 
April. — Doyenne  d'Ete  Madeline,  Bloodgood,  Dearborn's  Seed- 
ling, Beurre  Giftard,  Rostiezer,  Ott,  Bartlett,  Tyson,  Osbands' 
Sumner,  Belle  Lucrative,  Flemish  Beauty,  Beurre  Bosc,  Doy- 
enne White,  Doyenne  Boussock,  Beurre  d'Anjou,  Seckel,  Ur- 
baniste,  Sheldon,  Church,  Beurre  Diel-Dix,  Beurre  Langelier, 
Lawrence,  Winter  Nelis,  Beurre  d'Aremberg,  Beurre  Gris  d'Hi- 
ver  Nouveau,  Easter  Beurre. 

Selection  of  Pears  for  a  cold  climate. — Doyenne  d'Ete,  Blood- 
good,  Rostiezer,  Fulton,  Heathcote,  Buff  urn,  Beurre  Bosc, 
Flemish  Beauty,  Louise  Bonne  de  Jersey  on  quince,  Belle 
Lucrative,  Urbaniste,  McLaughlin,  Dix,  Beurre  Diel,  Beurre 
d'Amanlis,  White  Doyenne,  Lewis,  Winter  Nelis,  Princes  St. 
Germain,  Glou  Morceau  on  quince,  Jaminette,  Vicar  of  Wink- 
field,  Doyenne  d'Hiver  Nouveau. 

Selection  of  Pears  for  dwarfs  on  quince  stocks. — Belle  Lucra- 
tive, Beurre  d'Amanlis,  Beurre  Diel,  Beurre  Langelier,  Beurre 
d'Anjou,  Duchesse  d'Angouleme,  Doyenne  d'Ete,  Doyenne 
Boussock,  Easter  Beurre,  Figue  d'Alen9on,  Glou  Morceau, 
Louise  Bonne  de  Jersey,  Napoleon,  Nouveau  Poiteau,  Rostiezer, 
Soldat  Laboureur,  St.  Michael  Archangel.  Urbaniste,  Uvedale's 
St.  Germain  or  Pound  (for  baking),  Vicar  of  Winkfield,  White 
Doyenne. 

25* 


580  THE    PEAR. 


List  of  untested  foreign  varieties  promising  well : — 

Abbe  Edouard.  Gideon  Paridant. 

Alexandrina.  Henri  Bivort. 

Avocat  Allard.  Jules  Bivort. 

Bergamotte  Esperen.  Laure  de  G-lymes. 

Bezy  de  L'Ermite.  Leopold  1st. 

Beurre  Kennes.  Madame  Eliza. 

Bon  Gustave.  Madame  Ducar. 

Comte  de  Paris--  Madame  Adelaide  De  Reves. 

Colmar  Delah^Rr  Marechal  Dillon. 

Cassante  de  Mars.  Mignonne  d'Hiver. 

Desire  Cornells.  Nouvelle  Fulvie  Gregoire. 

Docteur  Lantier.  Poire  Peche. 

De  Tongres.  Prince  Albert. 

Doyen  Dillen.  Philippe  Goes. 

Doyenne  Defais.  Souvenir  d'Esperen. 

Dupuy  Charles.  Souveraine  d'Printems. 

Emily  Bivort.  Theodore  Van  Mons. 

Gustave  Bivort.  Iris  Gregoire. 

Gros  Rousselet  d'Aout. 

[We  are  indebted  to  our  friend  Louis  E.  Berckmans,  the  Bel- 
gian Pomologist,  for  the  following  lists  of  fruits,  made  at  our 
request,  and  feel  assured  they  will  give  general  satisfaction.] 

A  list  of  pear  trees,  of  fine  appearance,  of  vigorous  growth, 
of  a  natural  pyramidal  shape  (or  easily  kept  in  that  form),  of 
good  bearing  disposition,  with  fruit  of  good  or  best  quality;  in 
a  word,  best  adapted  to  a  lawn,  or  garden  walk,  where  orna- 
ment and  beauty  are  required,  as  well  as  the  more  essential 
qualities  of  a  pear  tree. 

1st  List. — For  Beauty  of  Form. 

On  Quince  or  Pear  Stock.  On  Pear  Stock,  or  Double-worked. 

Beurre  Laugelier.  Andrews. 

Beurre  Superfin.  Buffum. 

Belle  Lucrative.  Belle  E pine  Dumas 

Fsperine.  Capsheaf. 

Fig  of  Angers.  Frederica  Bremer. 

Glou-morceau.  Kingsessing. 

Nouveau  Poiteau.  Lawrence. 

St.  Michael  Archangel.  Onondaga. 

Urbaniste.  Oswego  Beurre. 

Vicar  of  Winkfield.  Sterling. 
"Walker. 

2d  List. — Trees  not  quite  so  fine  as  Pyramids. 

On  Quince  and  Pear.  Pear  Slock,  or  Doubk-worked. 

Beurre  Diel.  Beurre  Clairgeau. 

Beurre  d'Anjou.  Boston. 

Baronne  de  Mello.  Brandy  wine. 


THE  PEAR.                                                          585 

On  Quince  and  Pear.  Pear  Stock,  or  Doubk-worked 

Bonne  d'Ezee.  Dix. 

Duchesse  d'Angouleme.  Doyenne"  Boussock. 

Do}renne  Gris.  Fondante  de  Malines. 

Howell.  Flemish  Beauty. 

Jaminette.  Frankford. 

Louise  Bonne  de  Jersey.  Fulton. 

Meriam.  Graslin. 

Ott's  Seedling.  General  Taylor. 

Stevens's  Genesee.  Heathcote. 

Theodore  Van  Mons.  Hericart.    t 

Niles. 

Pratt. 

Wadleigh. 

Sorts  not  sufficiently  tested,  but  of  a  fine  pyramidal  and  or 
namental  form  : — 

On  Pear  Stock,  or  Double-worked. 

Albertine.  Doyenne  du  Cornice. 

Alexandre  Lambr6.  Esther  Conte. 

Abbe  Edouard.  Felix  de  Liem. 

Arlequin  Musque".  Fondante  de  Noel. 

Amand  Bivort.  Gedeon  Paridant. 

Alexandrina.  Gros  Colmar  Van  Mons. 

Bon  Gustave.  Gustave  Bivort. 

Beurre  Berckmans.  Henkel. 

Beurre  Hamecher.  Henri  Van  Mons. 

Beurre  Rouge  Tardif  Juive. 

Beurre  Burnicq.  Leon  Leclerc  de  LavaL 

Bergamotte  Esperen.  Louis  Dupont. 

';          Sageret.  Marechal  Pelissier. 

Bezv  de  Printemps.  Monseigneur  Affre. 

Bezy  de  L'Ermite.  Prince  Albert. 

Belle  du  Grand  Montrouge.  Philippe  Goes. 

Bois  Napoleon.  Poire  Peche. 

C'onite  de  Paris.  Parfum  d'Aout 

Cliarles  Frederick.  Pius  the  IXth. 
Charles  (or  Charlotte)  de  Bou-      Souvenir  d'Esperen. 

logne.  Souveraine  de  Printemps. 

Conseiller  Ranwez.  Surpasse  Fortunee. 

Colmar  Josse  Smet.  Tea. 

Desire  Cornelis.  Ursule  Van  Mons. 
De  Lamartine. 


Straggling  trees  of  drooping  and  irregular  habits,  or  bearing 
upon  the  extremities  of  the  branches  : — 

BeurrS  Gifiart.  Madeleine. 

Beurr6  d'Amanlis.  Marie  Louise. 

Catillac.  Passe  Colmar. 

Columbia.  Poire  Morel. 

Colmar  Nelis.  Rostieyer. 

Chancellor.  St.  Ghislain. 
Josephine  Malines. 


588  THE 


Although  these  sorts  can  be  reduced  and  kept  in  pyramidal 
shape,  they  are  not  so  well  fitted  for  it,  and  will  never  bear  so 
well,  if  they  bear  at  all. 


CHAPTER    XXII. 

<^p 

THE    PEACH. 

Persica  vulgaris,  Dec. ;  Rosacea  of  botanists. 

Pfaher,  of  the  French;  Pfirschbaum,  German;  Persickkeboom,  Dutch;  Per 
sica,  Italian ;  and  El  Melocoton,  Spanish. 

THE  peach  tree  is  a  native  of  Persia  and  China,  and  was» 
brought  from  the  former  country  to  Italy  by  the  Romans  in  the 
time  of  the  Emperor  Claudius.  It  was  considerably  cultivated 
in  Britain  as  early  as  the  year  1550,  and  was  introduced  to  this 
country  by  the  early  settlers  somewhere  about  1680.  From 
Persia,  its  native  country,  its  name  in  all  languages — Persico — 
Pecher — peach — has  evidently  been  derived. 

The  peach  is  a  rather  smali  fruit  tree,  with  narrow,  smooth, 
serrated  leaves,  and  pink  blossoms.  It  is  more  tender  and  of 
shorter  duration  than  most  other  of  the  fruits  usually  grown  in 
temperate  climates.  It  is  never  raised  in  England,  and  not 
generally  in  France,  without  the  aid  of  walls.  Even  at  Mon- 
treuil,  near  Paris,  a  village  whose  whole  population  is  mainly 
employed  in  cultivating  the  peach  for  market,  it  is  grown  entirely 
upon  whitewashed  walls.  China  and  the  United  States  are, 
therefore,  the  only  temperate  countries  where  the  peach  and  the 
apple  both  attain  their  highest  perfection  in  the  open  orchard. 
The  peaches  of  Pekin  are  celebrated  as  being  the  finest  in  the 
world,  and  of  double  the  usual  size.* 

It  is  a  curious  fact  in  the  history  of  the  peach,  that  with  its 
delicious  flavour  were  once  coupled,  in  the  East,  certain  notions 
of  its  poisonous  qualities.  This  idea  seems  vaguely  to  have 
accompanied  it  into  Europe,  for  Pliny  mentions  that  it  was  sup- 
posed that  the  king  of  Persia  had  sent  them  into  Egypt  to  poison 
the  inhabitants,  with  whom  he  was  then  at  war.  As  the  peach 
and  the  almond  are  closely  related,  it  has  been  conjectured  by 
Mr.  Knight  that  the  poisonous  peaches  referred  to  were  swollen 
almonds,  which  contain  a  considerable  quantity  of  prussic  acid. 
But  it  is  also  worth  remarking  that  the  peach  tree  seems  to  hold 

*  The  Horticultural  world,  since  our  intercourse  has  been  put  upon  a 
more  favourable  footing  with  the  "  Celestial  Empire,"  are  looking  with  great 
eagerness  to  the  introduction  of  many  valuable  plants  and  trees,  the  Chi- 
nese being  the  most  curious  and  skilful  of  merely  practical  gardeners. 


THE  I'.:AC;I.  589 

very  much  the  same  place  in  the  ancient  Chinese  writings,  that 
the  tree  of  knowledge  of  the  old  Scriptures,  and  the  golden 
Hesperides  apples  of  the  heathens,  do  in  the  early  history  of  the 
western  nations.  The  traditions  of  a  peach  tree,  the  fruit  of 
which  when  eaten  conferred  immortality,  and  which  bore  only 
once  in  a  thousand  years — and  of  another  peach  tree  of  know- 
ledge, which  existed  in  the  most  remote  period  on  a  mountain 
guarded  by  a  hundred  demons,  the  fruit  of  which  produced 
death — are  said  to  be  distinctly  preserved  in  some  of  the  early 
Chinese  writings.  Whatever  may  have  been  the  nature  of  these 
extraordinary  trees,  it  is  certain  that,  as  Lord  Bacon  says,  "  not 
a  slip  or  sucker  has  been  left  behind."  We  must  therefore  con- 
tent ourselves  with  the  delight  which  a  fine  peach  of  modern 
times  affords  to  the  palate  and  the  eye. 

We  believe  there  is  at  the  present  time  no  country  in  the 
world  where  the  peach  is  grown  in  such  great  quantities  as  in 
the  United  States.*  North  of  a  line  drawn  from  the  Mohawk 
river  to  Boston,  comprising  most  of  the  Eastern  States,  they  do 
not  indeed  flourish  well,  requiring  some  artificial  aid  to  produce 
regular  crops ;  but  in  all  the  Middle,  Southern,  and  Western 
States,  they  grow  and  produce  the  heaviest  crops  in  every  garden 
and  orchard.  Thousands  of  acres  in  New  Jersey,  Delaware  and 
Maryland,  are  devoted  to  this  crop  for  the  supply  of  the  markets 
of  New  York  and  Philadelphia ;  and  we  have  seen,  in  seasons  of 
great  abundance,  whole  sloop  loads  of  fruit  of  second  quality,  or 
•slightly  decayed,  thrown  into  the  North  river  in  a  single  morn- 
ing. The  market  price  usually  varies  from  fifty  cents  to  four 
dollars  per  bushel,  according  to  the  abundance  of  the  crop,  and 
to  the  earliness  or  lateness  of  the  season  at  which  they  are 
offered ;  one  hundred  and  fifty  cents  being  considered  a  good 
retail  price.  Many  growers  in  New  Jersey  have  orchards  of 
from  10,000  to  20,000  trees  of  different  ages,  and  send  to  market 
in  good  seasons  as  many  bushels  of  fruit  ^rom  the  bearing  trees. 
When  the  crop  is  not  universally  abundant,  the  profits  are  very 
large  ;  if  the  contrary,  they  are  often  very  little.  But,  as  in  some 
districts,  especially  in  New  Jersey,  peaches  are  frequently  grown 
on  land  too  light  to  produce  good  crops  of  many  other  kinds,  the 
investment  is  a  good  one  in  almost  all  cases.  Undoubtedly, 
however,  the  great  peach-growing  district  of  the  United  States 
will  one  day  be  the  valleys  of  the  Ohio  and  Mississippi.  With 
an  equally  favourable  climate,  that  portion  of  the  country  pos- 
sesses a  much  finer  soil,  and  the  flavour  of  its  peaches  is  unusual- 
ly rich  and  delicious. 

The  very  great  facility  with  which  the  peach  grows  in  this 

*  It  will  amuse  our  readers  to  read  in  Mclntosh's  work,  "  The  Orchard," 
that  "  the  Americans  usually  eat  the  clingstones,  while  they  reserve  the 
freestones  for  feeding  the  pigs  ! " 


590  THE    PEACH 

country,  and  the  numerous  crops  it  produces,  almost  without 
care,  have  led  to  a  carelessness  of  cultivation  which  has  greatly 
enfeebled  the  stock  in  the  eastern  half  of  the  Union,  and,  as  we 
shall  presently  show,  has,  in  many  places,  produced  a  disease 
peculiar  to  this  country.  This  renders  it  necessary  to  give  some 
additional  care  and  attention  to  the  cultivation  of  the  peach  ;  and 
with  very  trifling  care,  this  delicious  fruit  may  be  produced  in 
great  abundance  for  many  successive  years. 

USES.  Certainly  no  one  expects  us  to  write  the  praises  of  the 
peach  as  the  most  delicious  of  fruits.  "  To  gild  refined  gold" 
would  be  a  task  quite  as  necessary,  and  if  any  one  doubts  the 
precise  rank  which  the  peach  should  take  among  the  different 
fruits  of  even  that  cornucopian  month — September — and  wishes 
to  convince  us  of  the  higher  flavour  of  a  Seckel  or  a  Belle  Lucra- 
tive pear,  we  will  promise  to  stop  his  mouth  and  his  argument 
with  a  sunny-cheeked  and  melting  "  George  the  Fourth,"  or 
luscious,  "  Rareripe !"  No  man  who  lives  under  a  warm  sun 
will  hesitate  about  giving  a  due  share  of  his  garden  to  peaches,  if 
he  have  no  orchard;  and  even  he  who  lives  north  of  the  best  In- 
dian corn  limits,  ought  to  venture  on  a  small  line  of  espalier,  for 
the  sake  of  the  peach.  In  pies  and  pastry,  and  for  various 
kinds  of  preserving,  the  peach  is  everywhere  highly  esteemed. 
At  the  south  and  west,  where  peaches  are  not  easily  carried  to 
market,  a  considerable  quantity  of  peach  brandy  is  annually 
distilled  from  them,  but  we  believe  by  no  means  so  much  as 
formerly.  Hogs  are  fattened,  in  such  districts,  on  the  refuse  of 
the  orchard  and  distillery. 

In  Western  New-York,  and  indeed  in  most  parts  of  the  coun- 
try where  peaches  are  largely  cultivated,  the  fruit  is  dried,  and 
in  this  state  sent  to  market  in  very  large  quantities.  The  dry- 
ing is  performed,  on  a  small  scale,  in  spent  ovens ;  on  a  large 
scale,  in  a  small  drying  house  heated  by  a  stove,  and  fitted  up 
with  ventilated  drawers.  These  drawers,  the  bottoms  of  which 
are  formed  of  laths,  or  narrow  strips  sufficiently  open  to  allow 
the  air  to  circulate  through  them,  are  filled  with  peaches  in  halves. 
They  are  cut  in  two  without  being  peeled,  the  stones  taken  out, 
and  the  two  halves  placed  in  a  single  layer  with  the  skin  down- 
ward. In  a  short  time  the  heat  of  the  drying  house  will  com- 
plete the  drying,  and  the  drawers  are  then  ready  for  a  second 
filling.  Farther  south  they  are  spread  upon  boards  or  frames, 
and  dried  in  the  sun  merely ;  but  usually  with  the  previous  pre- 
paration of  dipping  the  peaches  (in  baskets)  for  a  few  minutes 
in  boiling  water  before  halving  them. 

The  leaf  of  the  peach,  bruised  in  water  and  distilled,  gives  the 
peach  water,  so  much  esteemed  by  many  for  flavouring  articles 
of  delicate  cookery  ;  and  steeped  in  brandy  or  spirits,  they  com- 
municate to  it  the  flavour  of  Noyeau.  Indeed  a .  very  good 
imitation  of  the  celebrated  Noyeau  is  made  in  this  way,  by  using 


THE    PEACH.  591 

the  best  white  brandy,  which,  after  being  thus  flavoured,  if 
sweetened  with  refined  sugar  mixed  with  a  small  quantity  of 
milk,  and  afterwards  decanted. 

PROPAGATION.  The  peach  is  the  most  easily  propagated  of  all 
fruit  trees.  A  stone  planted  in  the  autumn  will  vegetate  in  the 
ensuing  spring,  grow  three  or  four  feet  high,  and  may  be  budded 
in  August  or  September.  Two  years  from  this  time,  if  left  undis- 
turbed, it  will  usually  produce  a  small  crop  of  fruit,  and  the  nexl 
season  bear  very  abundantly,  unless  the  growth  is  over-luxuriant. 

In  nursery  culture,  it  is  customary  to  bury  the  peach  stones, 
in  autumn,  in  some  exposed  spot,  in  thick  layers,  covered  with 
earth.  Here  they  are  allowed  to  lie  all  winter.  As  early  in 
the  spring  as  the  ground  is  in  fine  friable  condition,  the  stones 
are  taken  out  of  the  ground,  cracked,  and  the  kernels  sown  in 
mellow,  prepared  soil,  in  the  nursery  rows  where  they  are  to 
grow.  They  should  be  covered  about  an  inch  deep.  Early  in 
the  following  September  they  will  be  fit  for  budding.  This  is 
performed  with  great  ease  on  the  peach,  and  grafting  is  there- 
fore seldom  or  never  resorted  to  in  this  country,  except  at 
the  south.  The  buds  should  be  inserted  quite  near  the  ground. 
The  next  season  the  stock  should  be  headed  back  in  March,  and 
the  trees  will,  in  good  soil,  grow  to  the  height  of  a  man's  head  in 
one  year.  This  is,  by  far,  the  .best  size  for  transplanting  the 
peach — one  year  old  from  the  bud. 

For  northern  latitudes,  for  cold  soils,  and  for  training,  the 
plum  stock  is  much  preferable  to  the  peach  for  budding  the  fine 
varieties.  In  England  the  plum  stock  is  universally  employed. 
The  advantage  gained  thereby  is,  not  only  greater  hardihood, 
but  a  dwarfer  and  neater  habit  of  growth,  for  their  walls.  In 
France,  some  of  the  best  cultivators  prefer  the  almond  stock, 
and  we  have  no  doubt,  as  it  would  check  the  over-productive- 
ness of  the  peach,  it  would  be  desirable  to  employ  it  more 
generally  in  this  climate.  Still,  healthy  peach  stocks  afford  the 
most  natural  foundation  for  the  growth  of  standard  orchard 
trees.  At  the  same  time  we  must  protest  against  the  indiscri- 
minate employment  (as  is  customary  with  some  nurserymen) 
of  peach  stones  from  any  and  every  source.  With  the  present 
partially  diseased  state  of  many  orchards  in  this  country,  this  is 
a  practice  to  be  seriously  condemned ;  and  more  especially  as, 
with  a  little  care,  it  is  always  easy  to  procure  stones  from  sec- 
tions of  country  where  the  Yellows  is  not  prevalent. 

For  rendering  the  peach  quite  dwarf,  the  Mirabelle  plum 
stock  is  often  employed  abroad. 

SOIL  AND  SITUATION.  The  very  best  soil  for  the  peach  is  a 
rich,  deep,  sandy  loam ;  next  to  this,  a  strong,  mellow  loam  ; 
then  a  light,  thin,  sandy  soil ;  and  the  poorest  is  a  heavy,  com- 
pact clay  soil.  We  are  very  well  aware  that  the  extensive  and 
profitable  appropriation  of  thousands  of  acres  of  the  lightest 


592  THE    PEACH. 

sandy  soil  in  New  Jersey  and  Delaware,  has  led  many  to  believe 
that  this  is  the  best  soil  for  the  peach.  But  such  is  not  the  fact, 
and  the  short  duration  of  this  tree  in  those  districts  is  unques- 
tionably owing  to  the  rapidity  with  which  the  soil  is  impoverished. 
We  have,  on  the  contrary,  seen  much  larger,  finer,  and  richer 
flavoured  peaches,  produced  for  a  long  time  successively,  on  mel- 
low loam,  containing  but  little  sand,  than  upon  any  other  soil 
whatever. 

It  is  a  well-founded  practice  not  to  plant  peach  orchards  suc- 
cessively upon  the  same  site,  but  always  to  choose  a  new  one. 
From  sixteen  to  twenty-five  feet  apart  may  be  stated  as  the  lim- 
its of  distance  at  which  to  plant  this  tree  in  orchards — more 
space  being  required  in  warm  climates  and  rich  soils  than  under 
the  contrary  circumstances.  North  of  New  York  it  is  better  al- 
ways to  make  plantations  in  the  spring,  and  it  should  be  done 
pretty  early  in  the  season.  South  of  that  limit  it  may  usually 
be  done  with  equal  advantage  in  the  autumn. 

In  districts  of  country  where  the  fruit  in  the  blossom  is  liable 
to  be  cut  off  by  spring  frosts,  it  is  found  of  great  advantage  to 
make  plantations  on  the  north  sides  of  hills,  northern  slopes  or 
elevated  grounds,  in  preference  to  warm  valleys  and  southern 
aspects.  In  the  colder  exposures  the  vegetation  and  blossoming 
of  the  tree  is  retarded  until  after  all  danger  of  injury  is  past. 
Situations  near  the  banks  of  large  rivers  and  inland  lakes  are 
equally  admirable  on  this  account,  and  in  the  garden  where  we 
write,  on  the  banks  of  the  Hudson,  the  blossoms  are  not  injured 
once  in  a  dozen  years,  while  on  level  grounds  only  five  miles 
in  the  interior,  they  are  destroyed  every  fourth  or  fifth  season. 

With  regard  to  the  culture  of  peach  orchards,  there  is  a 
seeming  disparity  of  opinion  between  growers  at  the  north  and 
south.  Most  of  the  cultivators  at  the  south  say,  never  plough 
or  cultivate  an  orchard  after  it  has  borne  the  first  crop.  Plough- 
ing bruises  the  roots,  enfeebles  the  trees,  and  lessens  the  crop. 
Enrich  the  ground  by  top  dressings,  and  leave  it  in  a  state  of 
rest.  The  best  northern  growers  say,  always  keep  the  land  in 
good  condition, — mellow  and  loose  by  cultivation, — and  crop  it 
very  frequently  with  the  lighter  root  and  field  crops.  Both  are 
correct,  and  it  is  not  difficult  to  explain  the  seeming  difference 
of  opinion. 

The  majority  of  the  peach  orchards  south  of  Philadelphia,  it 
will  be  recollected,  grow  upon  a  thin,  light  soil,  previously  rather 
impoverished.  In  such  soils,  it  is  necessarily  the  case,  that  the 
roots  lie  near  the  surface,  and  most  of  the  food  derived  by  them 
is  from  what  is  applied  to  the  surface,  or  added  to  the  soil. 
Ploughing  therefore,  in  such  soils,  wounds  and  injures  the  roots, 
and  cropping  the  ground  takes  from  it  the  scanty  food  annually 
applied  or  already  in  the  soil,  which  is  not  more  than  sufficient 
for  the  orchard  alone.  In  a  stronger  and  deeper  soil,  the  roots 


THE    PEACH.  593 

of  the  peach  tree  penetrate  farther,  and  are,  mostly,  out  of  the 
reach  of  serious  inj»ry  by  the  plough.  Instead  of  losing  by 
being  opened  and  exposed  to  the  air,  the  heavier  soil  gains 
greatly  in  value  by  the  very  act  of  rendering  it  more  friable, 
while  at  the  same  time  it  has  naturally  sufficient  heart  to  bear 
judicious  cropping  with  advantage,  father  than  injury,  to  the 
trees.  The  growth  and  luxuriance  of  an  orchard  in  strong  land, 
kept  under  tillage,  is  surprisingly  greater  than  the  same  allowed 
to  remain  in  sod.  The  difference  in  treatment,  therefore,  should 
always  adapt  itself  to  the  nature  of  the  soil.  In  ordinary  cases, 
the  duration  of  peach  orchards  in  the  light  sandy  soil  is  rarely 
more  than  three  years  in  a  bearing  state.  In  a  stronger  soil, 
with  proper  attention  to  the  shortening  system  of  pruning,  it 
may  be  prolonged  to  twenty  or  more  years. 

PRUNING.  It  has  always  been  the  prevailing  doctrine  in  this 
country  that  the  peach  requires  no  pruning.  It  has  been  allow- 
ed to  grow,  to  bear  heavy  crops,  and  to  die,  pretty  much  in  its 
own  way.  This  is  very  well  for  a  tree  in  its  native  climate, 
and  in  a  wild  state  ;  but  it  must  be  remembered  that  the  peach 
comes  from  a  warmer  country  than  ours,  and  that  our  peaches 
of  the  present  day  are  artificial  varieties.  They  owe  their  origin 
to  artificial  means,  and  require  therefore  a  system  of  culture  to 
correspond. 

In  short,  we  view  this  absence  of  all  due  care  in  the  manage- 
ment of  the  peach  tree,  after  it  comes  into  bearing,  as  the  prin- 
cipal original  cause  of  its  present  short  duration,  and  th^e 
disease  which  preys  upon  it  in  many  of  the  older  parts  of  the 
country.  We  therefore  earnestly  desire  the  attention  of  peach 
growers  to  our  brief  hints  upon  a  regular  system  of  pruning  this 
valuable  tree.  Of  course  we  speak  now  of  common  standard 
trees,  in  the  orchard  or  garden. 

A  peach  tree,  left  to  itself  after  being  planted,  usually  comes 
into  bearing  the  third  or  fourth  year,  and  has  a  well-shaped, 
rounded  head,  full  of  small  bearing  branches,  and  well  garnish- 
ed with  leaves.  It  must  be  borne  in  mind  that  the  fruit  is  only 
borne  on  the  young  shoots 
of  the  previous  summer's 
growth.  In  a  young  tree 
these  are  properly  distributed 
throughout.  But  in  a  cou- 
ple of  seasons,  the  tree  be- 
ing left  to  itself,  the  growth 
being  mostly  produced  at  the 
ends  of  the  principal  branch- 
es, the  young  shoots  in  the 
interior  of  the  head  of  the 
tree  die  out.  The  conse-  A  peach  tree  without  pruning,  as  am- 
quence  is,  that  in  a  short  monly  seen. 


594  THE    PEACH, 

time  the  interior  of  the  tree  is  filled  with  long  lean  branches, 
with  only  young  shoots  at  their  extremities.  Any  one  can  see 
that  such  a  tree  can  be  provided  with  but  half  the  number  of 
healthy  strong  shoots  for  bearing,  that  one  would  have  if  filled 
throughout  with  vigorous  young  wood.  The  sap  flows  tardily 
through  the  long  and  rigid  branches,  and  not  half  leaves  enough 
are  provided  to  secure  the  proper  growth  of  the  fruit.  And, 
finally,  all  the  fruit  which  the  tree  yields  being  allowed  to  remain 
at  the  ends  of  the  branches,  they  often  break  under  its  weight. 

Now,  we  propose  to  substitute  for  this,  what  is  generally 
known  as  the  shorteniny-in  system  of  pruning.  We  affirm, 
both  from  its  constant  success  abroad,  and  from  our  own  expe- 
rience and  observation  in  this  country,  that  putting  its  two  dis- 
eases out  of  the  question  (which  we  will  presently  show  how  to 
avert),  the  peach  may  be  continued  in  full  vigour  and  produc- 
tion in  any  good  soil,  for  from  ten  to  thirty  years. 

Let  us  take  a  healthy  tree  in  the  orchard  or  garden,  in  its 
first  blossoming  year.  It  is  usually  about  6  to  8  feet  high,  its 
well-shaped  head  branching  out  about  three  feet*  from  the 
ground.  It  has  never  yet  been  trimmed  except  to  regulate  any 
deformity  in  its  shape,  and  this  is  so  much  the  better. 

At  the  end  of  February,  or  as  early  in  the  spring  as  may  be, 
we  commence  pruning.  This  consists  only  of  shortening-in, 
i.  e.,  cutting  off  half  the  last  year's  growth  over  the  whole  out- 
side of  the  head  of  the  tree,  and  also  upon  the  inner  branches. 
As  the  usual  average  growth  is  from  one  to  two  feet,  we  shall 
necessarily  take  off  from  six  to  twelve  inches.  It  need  not  be 
done  with  precise  measurement ;  indeed,  the  strongest  shoots 
should  be  shortened ^back  most,  in  order  to  bring  up  the  others, 
and  any  long  or  projecting  limbs  that  destroy  the  balance  of  the 
head  should  be  cut  back  to  a  uniform  length.  This  brings  the 
tree  into  a  well-rounded  shape.  By  reducing  the  young  wood 
one  half,  we  at  the  same  moment  reduce  the  coming  crop  one 
half  in  number.  The  remaining  half,  receiving  all  the  sus- 
tenance of  the  tree,  are  of  double  the  size.  The  young  shoots, 
which  start  out  abundantly  from  every  part  of  the  tree,  keep  it 
well  supplied  with  bearing  wood  for  the  next  year,  while  the 
greater  luxuriance  and  size  of  the  foliage,  as  a  necessary  conse- 
quence, produces  larger  and  higher  flavoured  fruit.f  Thus, 

*  We  think  low  heads  much  preferable  to  high  ones  on  many  accounts. 
They  shade  the  root,  which  insects  are  therefore  much  less  liable  to  at- 
tack, and  they  are  more  within  reach  both  for  pruning  and  gathering. 

f  It  is  well,  in  shortening-back,  to  cut  off  the  shoot  close  above  a  wood- 
lud  rather  than  a  blossom-bud.  Few  persons  are  aware  how  much  the 
size  and  beauty  of  the  fruit  depends  on  the  size  and  vigour  of  the  leaves. 
"We  have  seen  two  peach  trees  of  the  same  age  side  by  side,  one  unpruned, 
and  the  other  regularly  shortened-in,  and  both  bearing  about  four  bushels. 
That  of  the  latter  was,  however,  of  double  the  size,  and  incomparably 
finer. 


THE    PEACH.  595 

while  we  have  secured  against  the  prevalent  evil,  an  over-crop, 
we  have  also  provided  for  the 
full  nourishment  of  the  present 
year's  fruit,  and  induced  a  sup- 
ply of  fruit-bearing  shoots 
throughout  the  tree,  for  the  next 
season. 

This  course  of  pruning  is  fol- 
lowed regularly,  every  year,  for 
the  whole  life  of  the  tree.  It  is 
done  much  more  rapidly  than 
one  would  suppose;  the  pruned  A  peach  tree  pruned  by  the  shorten- 
wounds  are  too  small  to  cause  ing-in  mode. 

any  gum  to  flow ;  and  it  is  done 

at  the  close  of  winter,  when  labour  is  worth  least  to  the  culti- 
vator. 

The  appearance  of  a  tree  pruned  in  this  way,  after  many 
years  of  bearing,  is  a  very  striking  contrast  to  that  of  the  poor 
skeletons  usually  seen.  It  is,  in  fact,  a  fine  object,  with  a  thick, 
low,  bushy  head,  filled  with  healthy  young  wood,  and  in  the 
summer  with  an  abundance  of  dark-green,  healthy  foliage,  and 
handsome  fruit.  Can  any  intelligent  man  hesitate  about  adopt- 
ing so  simple  a  course  of  treatment  to  secure  such  valuable 
results?  We  recommend  it  with  entire  confidence  to  the 
practice  of  every  man  in  the  country  that  cultivates  a  peach 
tree.  After  he  has  seen  and  tasted  its  good  effects,  we  do  net 
fear  his  laying  it  aside.* 

*  "While  this  is  going  through  the  press,  our  attention  is  drawn  to  the 
following  remarkable  examples  of  the  good  effects  of  regular  pruning, 
which  we  translate  from  the  leading  French  Journal  of  Horticulture.  "We 
ask  the  attention  of  our  readers  to  these  cases,  especially  after  perusing 
our  remarks  on  the  Yellows  and  its  cause: 

"  M.  Duvilliers  laid  before  the  Royal  Society  of  Horticulture  an  account 
of  some  old  peach  trees  that  he  had  lately  seen  at  the  Chateau  de  Villiers, 
near  Ferte-Aleps  (Seine-  et-Oise).  These  trees,  eight  in  number,  are  grow- 
ing upon  a  terrace  wall,  which  they  cover  perfectly,  and  yield  abundant 
crops.  The  gardener  assured  M.  Duvilliers  that  they  had  been  under  his 
care  during  the  thirty  years  that  he  had  been  at  the  chateau ;  that  they 
were  as  large  when  he  first  saw  them  as  at  present,  and  that  he  supposed 
them  to  be  at  least  sixty  years  old.  We  cannot  doubt  (says  the  editor)  that 
it  is  to  the  annual  pruning  that  these  peach  trees  owe  this  long  life',  for  the 
peach  trees  that  are  left  to  themselves  in  the  latitude  of  Paris  never  live  beyond 
twenty  or  thirty  years.  M.  Duvilliers  gave  the  accurate  measurement  ot 
the  trunks  and  branches  of  these  trees,  and  stated,  what  it  is  more  inter- 
esting to  know,  that  although  all  their  trunks  are  hollow,  like  those  ot 
old  willows,  yet  their  vigour  and  fertility  are  still  quite  unimpaired.  (An- 
nales  de  la  Societe  d' Horticulture,  tome  xxx.  p.  58.) 

In  volume  25,  page  67,  of  the  same  journal,  is  an  account  of  a  remark- 
able peach  tree  in  the  demesne  of  M.  Joubert,  near  Villeneuve  le  Roi 
(departement  de  i'Yonne).  It  is  trained  against  one  of  the  wings  of  the 
oiansion,  covers  &.  large  space  with  its  branches,  and  the  circumference  ol 


oOG  THE  PEACH. 

Training  the  peach  tree  against  walls  or  espaliers  is  but  little 
practised  in  this  country,  except  in  the  neighbourhood  of  Boston, 
Espalier  tiaining,  on  a  small  scale,  is  however  highly  worthy  of 
the  attention  of  persons  desiring  this  fruit  in  the  colder  parts  of 
the  country,  where  it  does  not  succeed  well  as  a  standard. 
Everywhere  in  New-England  excellent  crops  may  be  pro- 
duced in  this  way.  Full  directions  for  training  the  peach,  with 
illustrations,  are  given  in  page  38. 

INSECTS  AND  DISEASES.  For  a  considerable  time  after  the 
peach  was  introduced  into  America,  it  was  grown  everywhere 
south  of  the  40°  of  latitude,  we  may  say  literally  without  cul- 
tivation. It  was  only  necessary  to  plant  a  stone  in  order  to 
obtain,  in  a  few  years,  and  for  a  long  time,  an  abundance  of 
fruit.  Very  frequently  these  chance  seedlings  were  of  excellent 
quality,  and  the  finer  grafted  varieties  were  equally  luxuriant.  In 
our  new  western  lands  this  is  now  true,  except  where  the  disease 
is  carried  from  the  east.  But  in  the  older  Atlantic  states,  two 
maladies  have  appeared  within  the  last  twenty  years,  which, 
beacuse  they  are  little  understood,  have  rendered  this  fine  fruit 
tree  comparatively  short-lived,  and  of  little  value.  These  are 
the  PeacJi.-borer,  and  the  Yellows. 

The  PEACH-BORER,  or  Peach-worm  (^Egeria  exitiosa,  Say), 
does  great  mischief  to  this  tree  by  girdling  and  devouring  tho 
whole  circle  of  bark  just  below  the  surface  of  the  ground,  when 
it  soon  languishes  and  dies. 

The  insect  in  its  perfect  state  is  a  slender,  dark-blue,  four- 
winged  moth,  somewhat  like  a  wasp.  It  commences  depositing 
its  eggs  in  the  soft  and  tender  bark  at  the  base  of  the  trunk, 
usually  about  the  last  of  June,  but  at  different  times,  from  June 
to  October.  The  egg  hatches  and  becomes  a  small  white  borer 
or  grub,  which  eventually  grows  to  three-fourths  of  an  inch 
long,  penetrates  and  devours  the  bark  and  sap  wood,  and,  after 
passing  the  winter  in  the  tree,  it  enfolds  itself  in  a  cocoon  under 
or  upon  the  bark,  and  emerges  again  in  a  perfect  or  winged 
form  in  June,  and  commences  depositing  its  eggs  for  another 
generation. 

It  is  not  difficult  to  rid  our  trees  of  this  enemy.  In  fact, 
nothing  is  easier  to  him  who  is  willing  to  devote  a  few  moments 
every  season  to  each  tree.  The  eggs  which  produce  the  borer, 
it  will  be  recollected,  are  deposited  in  the  soft  portion  of  bark 
just  at  the  surface  of  the  earth.  Experience  has  conclusively 

its  trunk,  taken  at  some  distance  from  the  ground,  is  two  feet  and  a  half. 
It  is  known  to  be,  actually,  of  more  than  93  years'  growth,  and  is  believed  to 
be  more  than  100  years  old.  It  is  still  in  perfect  health  and  vigour.  It 
is  growing  in  strong  soil,  but  it  has  been  regularly  subjected  to  a  uni- 
form and  severe  system  of  pruning,  equivalent  to  our  shorten! ug-in  mode. 
Where  can  any  peach  tree,  of  half  this  age,  be  found  in  the  United  States, 
naturally  a  much  more  favourable  climate  for  it  than  that  of  France  ? 


THE    PEACH.  5^*7 

proved  that  if  a  small  quantity,  say  half  a  peck  of  air-slaked 
lime,  is  heaped  around  the  trunk  of  each  tree  at  the  end  of  May 
and  suffered  to  remain  till  October,  the  peach-borer  will  not  at- 
tack it.  It  has  been  tried  most  successfully  in  large  orchards, 
where  the  protected  trees  have  long  remained  sound,  while 
those  unprotected  have  been  speedily  destroyed  by  the  borer. 
The  remedy  undoubtedly  lies  chiefly  in  covering  the  most  vul- 
nerable portion  of  the  tree  from  the  attack  of  the  insect ;  and 
therefore  persons  have  been  more  or  less  successful  with  ashes, 
charcoal,  clay,  mortar,  and  other  protectives.  But  we  recom- 
mend for  this  purpose  air-slaked  lime  or  ashes,*  because  these 
more  fully  answer  the  purpose  as  protectives,  and  when  spread 
over  the  surface,  as  they  should  be  every  autumn,  they  form  the 
best  fertilizers  for  the  peach  tree. 

This  is  the  easiest  and  the  most  successful  mode,  and  it 
should  not  be  neglected  a  single  season.  Many  careful  and 
rigid  cultivators  prefer  a  regular  examination  of  the  trees  every 
spring  and  autumn.  On  removing  the  earth,  for  a  few  inches, 
the  appearance  of  gum  or  castings  quickly  indicates  where  the 
borer  has  made  his  lodging.  A  few  moments  with  the  knife 
will  then  eradicate  the  insect  for  the  season.  This  is  a  very 
effectual  mode,  but  not,  on  the  whole,  so  simple  or  so  good  as 
the  other,  because  the  tree  is  always  left  exposed  to  attack,  and 
to  consequent  injury,  before  the  insect  is  dislodged. 

THE  YELLOWS.  This  most  serious  malady  seems  to  belong 
exclusively  to  this  country,  and  to  attack  only  the  peach  tree. 
Although  it  has  been  the  greatest  enemy  of  the  peach  planter 
for  the  last  thirty  years — rendering  the  life  of  the  tree  uncer- 
tain, and  frequently  spreading  over  and  destroying  the  orchards 
of  whole  districts — still  little  is  known  of  its  nature,  and  nothing 
with  certainty  of  its  cause.  Many  slight  observers  have  con- 
founded it  with  the  effects  of  the  peach-borer,  but  all  persons 
who  have  carefully  examined  it,  know  that  the  two  are  totally 
distinct.  Trees  may  frequently  be  attacked  by  both  the  yel- 
lows and  the  borer,  but  hundreds  die  of  the  yellows  when  the 
most  minute  inspection  of  the  roots  and  branches  can  discover 
no  insect  or  visible  cause.  Still  we  believe  proper  cultivation 
will  entirely  rid  our  gardens  and  orchards  of  this  malady ;  an/ 
this  belief  is  in  part  borne  out  by  experiments  under  our  own 
inspection.  In  order  to  combat  it  successfully,  it  is  necessary 
that  the  symptoms  should  be  clearly  understood. 

Symptoms.  The  Yellows  appears  to  be  a  corstitutional  dis- 
ease, no  external  cause  having  yet  been  assigned  for  it.  Its  in- 
fallible symptoms  are  the  following  : 

1.  The  production  upon  the  branches  of  very  slender,  wiry 
shoots,  a  few  inches  long,  and  bearing  starved,  diminutive  leaves. 

*  Bleached  ashes. 


598  THE    PEACH. 

These  shoots  are  not  protruded  from  the  extremities,  l)iit  from 
latent  buds  on  the  main  portions  of  the  stein  and  larger 
branches.  The  leaves  are  very  narrow  and  small,  quite  distinct 
from  those  of  the  natural  size,  and  are  either  pale-yellow  or  des 
titute  of  colour. 

2.  The  premature  ripening  of  the  fruit.  This  takes  place 
from  two  to  four  weeks  earlier  than  the  proper  season.  The 
first  season  of  the  disease  it  grows  nearly  to  its  natural  size;  the 
following  season  it  is  not  more  than  half  or  a  fourth  of  that 
size  ;  but  it  is  always  marked  externally  (whatever  may  be  the 
natural  colour)  with  specks  and  large  spots  of  purplish  red. 
Internally,  the  flesh  is  more  deeply  coloured,  especially  around 
the  stone,  than  in  the  natural  state. 

Either  of  the  foregoing  symptoms  (and  sometimes  the  second 
appears  a  season  in  advance  of  the  first)  are  undeniable  signs 
of  the  yellows,  and  they  are  not  produced  by  the  attacks  of  the 
worm  or  other  malady.  We  may  add  to  them  the  following 
additional  remarks. 

It  is  established  beyond  question,  that  the  yellows  is  always 
propagated  by  budding  or  grafting  from  a  diseased  tree ;  that 
the  stock,  whether  peach  or  almond,  also  takes  the  disease,  and 
finally  perishes ;  and  that  the  seeds  of  the  diseased  trees  pro- 
duce young  trees  in  which  the  yellows  sooner  or  later  break  out. 
To  this  we  may  add  that  the  peach,  budded  on  the  plum  or 
apricot,  is  also  known  to  die  with  the  yellows. 

The  most  luxuriant  and  healthy  varieties  appear  most  liable 
to  it.  Slow-growing  sorts  are  rarely  affected. 

Very  frequently  only  a  single  branch,  or  one  side  of  a  tree, 
will  be  affected  the  first  season.  But  the  next  year  it  invariably 
spreads  through  its  whole  system.  Frequently,  trees  badly 
affected  will  die  the  next  year.  But  usually  it  will  last,  growing 
more  and  more  feeble  every  year,  for  several  seasons.  The  roots, 
on  digging  up  the  tree,  do  not  appear  in  the  least  diseased. 

The  soil  does  not  appear  materially  to  increase  or  lessen  the 
liability  to  the  Yellows,  though  it  first  originated,  and  is  most 
destructive,  in  light,  warm,  sandy  soils.  Trees  standing  in  hard 
trodden  places,  as  in  or  b}  a  frequented  side-walk,  often  outlive 
all  others. 

Lastly,  it  is  the  nearly  universal  opinion  of  all  orchardists 
that  the  YeLows  is  a  contagious  disease,  spreading  gradually, 
but  certainly,  from  tree  to  tree  through  whole  orchards.  It 
was  conjectured  by  the  late  William  Prince  that  this  takes  place 
when  the  trees  are  in  blossom,  the  contagion  being  carried 
from  tree  to  tree  in  the  pollen  by  bees  and  the  wind.  This 
view  is  a  questionable  one,  and  it  is  rendered  more  doubtful  by 
the  fact  that  experiments  have  been  made  by  dusting  the  pol- 
len of  diseased  trees  upon  the  blossoms  of  healthy  ones  without 
communicating  the  Yellows. 


THE    PEACH.  599 

We  consider  the  contagious  nature  of  this  malady  an  unset 
tied  point.  Theoretically,  we  are  disinclined  to  believe  it,  as  we 
know  nothing  analogous  to  it  in  the  vegetable  kingdom.  But 
on  the  other  hand,  it  would  appear  to  be  practically  true,  and 
for  all  practical  purposes  we  would  base  our  advice  upon  the 
supposition  that  the  disease  is  contagious.  For  it  is  only  in 
those  parts  of  the  Atlantic  States  where  every  vestige  of  a  tree 
showing  the  Yellows  is  immediately  destroyed,  that  we  have 
seen  a  return  of  the  normal  health  and  longevity  of  the  tree.* 

Cause  of  the  Yellows.  No  writer  has  yet  ventured  to  assign 
a  theory,  supported  by  any  facts,  which  would  explain  the  cause 
of  this  malady.  We  therefore  advance  our  opinion  with  some 
diffidence,  but  yet  not  without  much  confidence  in  its  truth. 
.  We  believe  the  malady  called  the  Yellows  to  be  a  constitu- 
tional taint  existing  in  many  American  varieties  of  the  peach, 
and  produced,  in  the  first  place,  by  bad  cultivation  and  the  con- 
sequent exhaustion  arising  from  successive  over-crops.  After- 
wards it  has  been  established  and  perpetuated  by  sowing  the 
seeds  of  the  enfeebled  tree  either  to  obtain  varieties  or  for 
stocks. 

Let  us  look  for  a  moment  into  the  history  of  the  peach  cul- 
ture in  the  United  States.  For  almost  a  hundred  years  after 
this  tree  was  introduced  into  this  country  it  was  largely  culti- 
vated, especially  in  Virginia,  Maryland,  and  New  Jersey,  as  we 
have  already  stated,  in  perfect  freedom  from  such  disease,  and 
with  the  least  possible  care.  The  great  natural  fertility  of  the 
soil  was  unexhausted,  and  the  land  occupied  by  orchards  was 
seldom  or  never  cropped.  Most  of  the  soil  of  these  States, 
however,  though  at  first  naturally  rich,  was  light  and  sandy,  and 
in  course  of  time  became  comparatively  exhausted.  The  peach 
tree,  always  productive  to  an  excess  in  this  climate,  in  the  im- 

*  The  following  extract  from  some  remarks  on  the  Yellows  by  that 
careful  observer,  Noyes  Darling,  Esq.,  of  New  Haven,  Ct.,  we  recommend 
as  worthy  the  attention  of  those  who  think  the  disease  contagious.  They 
do  not  seem  to  indicate  that  the  disease  spreads  from  a  given  point  of  con- 
tagion, but  breaks  out  in  spots.  It  is  clear,  to  our  mind,  that  in  this,  and 
hundreds  of  other  similar  cases,  the  disease  was  inherent  in  the  trees,  they 
being  the  seedlings  of  diseased  parents. 

"  When  the  disease  commences  in  a  garden  or  orchard  containing  a  con- 
siderable number  of  trees,  it  does  not  attack  all  at  once.  It  breaks  out 
in  patches  which  are  progressively  enlarged,  till  eventually  all  the  trees 
become  victims  to  the  malady.  Thus  in  an  orchard  of  two  and  a  half 
acres,  all  the  trees  were  healthy  in  1827.  The  next  year  two  trees  on 
the  west  side  of  the  orchard,  within  a  rod  of  each  other,  took  the  Yellows. 
In  1829,  six  trees  on  the  east  side  of  the  orchard  were  attacked ;  five  of 
them  standing  within  a  circle  of  four  rods  diameter.  A  similar  fact  is  now 
apparent  in  rny  neighbourhood.  A  fine  lot  of  200  young  trees,  last  year 
in  perfect  health,  now  show  disease  in  two  spots  near  the  opposite  ends 
of  the  lot,  having  exactly  six  diseased  trees  in  each  patch  contiguous  to 
each  other ;  while  all  the  other  trees  are  free  from  any  marks  of  disease." 
—  Cultivator. 


600  THE    PEACH. 

, 

poverished  soil  was  no  longer  able  to  recruit  its  energies  by  an 
nual  growth,  and  gradually  became  more  and  more  enfeebled 
and  short-lived.  About  1800,  or  a  few  years  before,  attention 
was  attracted  in  the  neighbourhood  of  Philadelphia  to  the  sud- 
den decay  and  death  of  the  orchards  without  apparent  cause. 
From  Philadelphia  and  Delaware  the  disease  gradually  extended 
to  New  Jersey,  where,  in  1814,  it  was  so  prevalent  as  to  destroy 
a  considerable  part  of  all  the  orchards.  About  three  or  four 
years  later  it  appeared  on  the  banks  of  the  Hudson  (or  from 
1812  to  1815),  gradually  and  slowly  extending  northward  and 
westward,  to  the  remainder  of  the  State.  Its  progress  to  Con- 
necticut was  taking  place  at  the  same  time,  a  few  trees  here  and 
there  showing  the  disease,  until  it  became  well  known  (though 
not  yet  generally  prevalent)  throughout  most  of  the  warmer 
parts  of  New  England. 

It  should  be  here  remarked  that,  though  the  disease  had  beeu 
considerably  noticed  in  Maryland  and  the  Middle  States  pre- 
viously, yet  it  was  by  no  means  general  until  about  the  close  of 
the  last  war.  At  this  time  wheat  and  other  grain  crops  bore 
very  high  prices,  and  the  failing  fertility  of  the  peach-orchard 
soils  of  those  States  was  suddenly  still  more  lowered  by  a  heavy 
system  of  cropping  between  the  trees,  without  returning  any- 
thing to  the  soil.  Still  the  peach  was  planted,  produced  a  few 
heavy  crops,  and  declined,  from  sheer  feebleness  and  want  of 
sustenance.  As  it  was  the  custom  with  many  orchardists  to 
raise  their  own  seedling  trees,  and  as  almost  all  nurserymen 
gathered  the  stones  indiscriminately  for  stocks,  it  is  evident  that 
the  constitutional  debility  of  the  parent  trees  would  naturally  be 
inherited  to  a  greater  or  less  degree  by  the  seedlings.  Still  the 
system  of  allowing  the  tree  to  exhaust  itself  by  heavy  and  re- 
peated crops  in  a  light  soil  was  adhered  to,  and  generation  after 
generation  of  seedlings,  each  more  enfeebled  than  the  former, 
at  last  produced  a  completely  sickly  and  feeble  stock  of  peach 
trees  in  those  districts. 

The  great  abundance  of  this  fruit  caused  it  to  find  its  way 
more  or  less  into  all  the  markets  on  the  sea-coast.  The  stones 
of  the  enfeebled  southern  trees  were  thus  carried  north,  and, 
being  esteemed  by  many  better  than  those  of  home  growth, 
were  everywhere  more  or  less  planted.  They  brought  with 
them  the  enfeebled  and  tainted  constitution  derived  from  the 
parent  stock.  They  reproduced  almost  always  the  same  disease 
in  the  new  soil ;  and  thus,  little  by  little,  the  Yellows  spread  from 
its  original  neighbourhood,  below  Philadelphia,  to  the  whole 
northern  and  eastern  sections  of  the  Union.  At  this  moment 
it  is  slowly  but  gradually  moving  west ;  though  the  rich  and 
deep  soils  of  the  western  alluvial  bottoms  will,  perhaps,  for  a 
considerable  time,  even  without  care,  overpower  the  original 
taint  of  the  trees  and  stones  received  from  the  east. 


THE    PEACH.  601 

Let  us  now  look  a  little  more  closely  into  the  nature  of  this 
enfeebled  state  of  the  peach  tree,  which  we  call  the  Yellows. 

Every  good  gardener  well  knows  that  if  he  desires  to  raise  a 
healthy  and  vigorous  seedling  plant,  he  must  select  the  seed 
from  a  parent  plant  that  is  itself  decidedly  healthy.  Lindley 
justly  and  concisely  remarks,  "  All  seeds  will  not  equally  pro- 
duce vigorous  seedlings ;  but  the  healthiness  of  the  new  plant 
will  correspond  with  that  of  the  seed  from  which  it  sprang.  For 
this  reason  it  is  not  sufficient  to  sow  a  seed  to  obtain  a  given 
plant ;  but  in  all  cases,  when  any  importance  is  attached  to  the 
result,  the  plumpest  and  healthiest  seeds  should  be  selected,  if 
the  greatest  vigor  is  required  in  the  seedling,  and  feeble  or  less 
perfectly  formed  seeds,  when  it  is  desirable  to  check  natural 
luxuriance."* 

Again,  Dr.  Van  Mons,  whose  experience  in  raising  seedling 
fruit  trees  was  more  extensive  than  that  of  any  other  man,  de- 
clares it  as  his  opinion  that  the  more  frequently  a  tree  is  repro- 
duced continuously  from  seed,  the  more  feeble  and  short-lived 
is  the  seedling  produced. 

Still  more,  we  all  know  that  certain  peculiarities  of  constitu- 
tion, or  habit,  can  be  propagated  by  grafting,  by  slips,  and  even 
by  seeds.  Thus  the  'variegated  foliage,  which  is  a  disease  of 
some  sort,  is  propagated  for  ever  by  budding,  and  the  disposi- 
tion to  mildew  of  some  kinds  of  peaches  is  continued  almost 
always  in  the  seedlings.  That  the  peach  tree  is  peculiarly  con  • 
stant  in  any  constitutional  variation,  the  Nectarine  is  a  well 
known  proof.  That  fruit  tree  is  only  an  accidental  variety  of 
the  peach,  and  yet  it  is  continually  reproduced  with  a  smooth 
skin  from  seed. 

Is  it  not  evident,  from  these  premises,  that  the  constant  sow- 
ing of  the  seeds  of  an  enfeebled  stock  of  peaches  would  naturally 
produce  a  sickly  and  diseased  race  of  trees  ?  The  seedlings  will 
at  first  often  appear  healthy,  when  the  parent  had  been  only 
partially  diseased,  but  the  malady  will  sooner  or  later  show  itself, 
and  especially  when  the  tree  is  allowed  to  produce  an  over-crop. 

That  poor  soil,  and  over-bearing,  will  produce-  great  debility 
in  any  fruit  tree,  is  too  evident  to  need  much  illustration. 
Even  the  apple,  that  hardiest  orchard  tree,  requires  a  whole 
year  to  recover  from  the  exhaustion  of  its  powers  caused  by  a 
full  crop.  The  great  natural  luxuriance  of  the  peach  enables  it 
to  lay  in  new  fruit  buds  while  the  branches  are  still  loaded  with 
fruit,  and  thus,  except  in  strong  soil,  if  left  to  itself,  it  is  soon 
enfeebled.f 

*  Theory  of  Horticulture. 

•j-  The  miserably  enfeebled  state  of  some  kinds  of  pears  on  the  sea-coast, 
arising  from  unsuitable  climate  and  the  continual  propagation  by  grafting 
from  the  same  debilitated  stock,  is  only  a  fair  parallel  to  the  Yellows  in 
the  peach  tree 

26 


602  THE    PEACH. 

There  are  some  facts,  in  our  every-day  obse  -vation,  which 
may  be  adduced  in  proof  of  this  theory.  In  the  first  place,  the 
varieties  of  this  tree  always  most  subject  to  this  disease  are  the 
yellow  peaches ;  and  they,  it  is  well  known,  also  produce  the 
heaviest  crops.  More  than  nine-tenths  of  the  victims,  when 
the  disease  first  appeared,  were  the  yellow-fleshed  peaches.  On 
the  other  hand,  the  white-fleshed  kinds  (those  Avhite  and  red 
externally)  are  much  more  rarely  attacked ;  in  some  parts  of 
the  country  never.  They  are  generally  less  vigorous,  and  bear 
more  moderate  crops.  And  it  is  well  worth  remarking  that 
certain  fine  old  sorts,  the  ends  of  the  'branches  of  which  have  a 
peculiar,  mildewed  appearance,  (such  as  the  old  Red  Rareripe, 
the  Early  Anne,  &c.,)  which  seems  to  check  the  growth  with- 
out impairing  the  health,  are  rarely,  if  ever,  attacked  by  the 
Yellows.  Slow-growing  and  moderately  productive  sorts,  like 
the  Nutmeg  peaches,  are  almost  entirely  exempt.  We  know 
an  orchard  in  the  adjoining  county,  where  every  tree  has 
gradually  died  with  the  Yellows,  except  one  tree  which  stood  in 
the  centre.  It  is  the  Red  Nutmeg,  and  is  still  in  full  vigour.  It 
is  certainly  true  that  these  sorts  often  decay  and  suddenly  die, 
but  we  believe  chiefly  from  the  neglect  which  allows  them  to 
fall  a  prey  to  the  Peach  Borer.  Indeed  the  frequency  with 
which  the  Borer  has  been  confounded  with  the  Yellows  by 
ignorant  observers,  renders  it  much  more  difficult  to  arrive  at 
any  correct  conclusions  respecting  the  contagious  nature  of  the 
latter  disease. 

It  may  be  said,  in  objection  to  these  views,  that  a  disease  which 
is  only  an  enfeeblement  of  the  constitution  of  a  tree,  would  not 
be  sufficient  to  alter  so  much  its  whole  nature  and  duration  as 
the  Yellows  has  done  that  of  the  peach.  The  answer  to  this  is, 
that  the  debility  produced  in  a  single  generation  of  trees,  pro- 
bably would  not  have  led  to  such  effects,  or  to  any  settled  form 
of  constitutional  disease.  But  it  must  be  borne  in  mind  that 
the  same  bad  management  is  to  a  great  extent  going  on  to  this 
day,  the  whole  country  over.  Every  year,  in  the  month  of 
August,  the  season  of  early  peaches,  thousands  of  bushels  of 
fruit,  showing  the  infallible  symptoms  of  the  Yellows — a  spotted 
skin,  &c. — are  exposed  and  sold  in  the  markets  of  New-York, 
Philadelphia  and  Boston.  Every  year  more  or  less  of  the 
stones  of  these  peaches  are  planted,  to  produce,  in  their  turn,  a 
generation  of  diseased  trees,  and  every  successive  generation  is 
even  more  feeble  and  sickly  than  the  last !  Even  in  the  north, 
so  feeble  has  the  stock  become  in  many  places,  that  an  excessive 
crop  of  fine  fruit  is  but  too  frequently  followed  by  the  Yellows. 
In  this  total  absence  of  proper  care  in  the  selection  both  of  the 
seed  and  the  trees,  followed  by  equal  negligence  of  good  culti- 
vation, is  it  surprising  that  the  peach  has  become  a  tree  com- 
paratively difficult  to  preserve,  and  proverbially  short-lived  ! 


THE    PEAUH.   *  603 

Abroad,  it  is  well  known  that  the  peach  is  always  subjected 
to  a  regular  system  of  pruning,  and  is  never  allowed  to  produce 
an  over-crop.  It  is  not  a  little  singular,  both  that  the  Yellows 
should  never  have  originated  there,  and  that,  notwithstanding 
the  great  number  of  American  varieties  of  this  fruit  that  have 
been  repeatedly  sent  to  England  and  are  now  growing  there,  the 
disease  has  never  extended  itself,  or  been  communicated  to 
other  trees,  or  even  been  recognized  by  English  or  French 
horticulturists.  We  must  confess  these  facts  appear  to  us  strong 
proofs  in  favour  of  our  opinion  as  to  the  nature  and  origin  of 
the  malady. 

Remedy  for  the  Yellows.  It  may  seem  to  many  persons  a 
difficult  task  to  rid  ourselves  of  so  wide-spread  a  malady  as 
this,  yet  we  are  confident  that  a  little  perseverance  and  care  will 
certainly  accomplish  it.  In  the  present  uncertainty  with  regard 
to  its  contagious  nature,  it  is  much  the  wisest  course  to  reject 
"  the  benefit  of  the  doubt,"  and  act  upon  the  principle  that  it  is 
so.  We  know  at  the  present  moment  several  gardens,  where 
the  trees  are  maintained  in  good  health  by  immediately  rooting 
out  and  destroying  every  tree  as  soon  as  it  shows  marked 
symptoms  of  the  malady. 

1.  We  would  therefore  commence  by  exterminating,  root  and 
branch,  every  tree  which  has  the  Yellows.     And  another  tree 
should  not  be  planted  in  the  same  spot  without  a  lapse  of  several 
years,  or  a  thorough  removal  of  the  soil. 

2.  The  utmost  care  should  be  taken  to  select  seeds  for  plant- 
ing from  perfectly  healthy  trees.     Nurserymen  to  secure  this 
should  gather  them  from  the  latest  ripening  varieties,  or  procure 
them  from  districts   of  the  country  where  the  disease  is  .not 
known. 

3.  So  far  we  have  aimed  only  at  procuring  a  healthy  stock  of 
trees.     The  most  important  matter  remains  to  be  stated — how 
to  preserve  them  in  a  healthy  state. 

The  answer  to  this  is  emphatically  as  follows  :  pursue  steadily \ 
from  the  first  bearing  year,  the  shortening-in  system  cf  pruning 
already  explained.  This  will  at  once  secure  your  trees  against 
the  possibility  of  over-bearing,  and  its  consequences,  and  main- 
tain them  in  vigour  and  productiveness  for  a  long  time.*  It 
will,  in  short,  effectually  prevent  the  Yellows  where  it  does  not 
already  exist  in  the  tree.  To  whoever  will  follow  these  precau- 
tions, pursue  this  mode  of  cultivation,  and  adopt  at  the  same 

*  The  following  remarks,  directly  in  point,  are  from  Loudon's  last  work: 
"  The  effect  of  shortening  the  shoots  of  the  peach  is  not  merely  to  throw 
more  sap  int./  the  fruit,  but  to  add  vigour  to  the  tree  generally,  by  in- 
creasing the  power  of  the  roots  relatively  to  the  branches.  The  peach 
being  a  ^short-lived  tree,  it  has  been  justly  remarked  by  Mr.  Tiiompson,  were 
it  allowed  to  expend  all  its  accumulated  sap  every  year,  it  would  soon  exhaust 
itself  and  die  of  old  age."  Suburban  Horticulturist. 


604  THE    PEACH. 

time  the  remedy  for  the  Borer  already  suggested,  we  will  con< 
fidently  insure  healthy,  vigorous,  long-lived  trees,  and  the  finest 
fruit.  Will  any  reasonable  man  say  that  so  fine  a  fruit  as  the 
peach  does  not  fully  merit  them  ? 

Whether  the  system  of  shortening-in  and  careful  culture  will 
prevent  the  breaking  out  of  the  Yellows  when  constitutionally 
latent  in  the  tree,  we  will  not  yet  undertake  to  say.  A  few  more 
experiments  will  prove  this.  In  slight  cases  of  the  disease  we 
believe  that  it  may.  Of  one  thing,  howrever,  we  are  certain  :  it 
has  hitherto  failed  entirely  to  reclaim  trees  in  which  the  malady 
had  once  broken  out.  Neither  do  we  know  of  any  well  at- 
tested case  of  its  cure,  after  this  stage,  by  any  means  what- 
ever.* Such  cases  have  indeed  been  reported  to  us,  and  pub- 
lished in  the  journals,  but,  when  investigated,  they  have 
proved  to  have  been  trees  suffering  by  the  effects  of  the  borer 
only. 

A  planter  of  peach  trees  must,  even  with  care,  expect  to  see 
a  few  cases  of  Yellows  occasionally  appear.  The  malady  is 
too  widely  extended  to  be  immediately  vanquished.  Occasion- 
ally, trees  having  the  constitutional  taint  will  show  themselves 
where  least  suspected;  but  when  the  peach  is  once  properly 
cultivated,  these  will  every  day  become  more  rare  until  the  ori- 
ginal health  and  longevity  of  this  fruit  tree  is  again  established. 

THE  CURL  is  the  name  commonly  given  to  a  malady  which 
often  attacks  the  leaves  of  the  peach  tree.  It  usually  appears 
in  the  month  of  May  or  June.  The  leaves  curl  up,  become 
thickened  and  swollen,  with  hollows  on  the  under,  and  reddish 
swellings  on  the  upper  side,  and  finally,  after  two  or  three 
weeks,  fall  off.  They  are  then  succeeded  by  a  new  and  healthy 
crop  of  foliage.  This  malady  is  caused  by  the  punctures  of 
very  minute  aphides,  or  plant  lice,  (Aphis  Persicce?)  which  at- 
tack the  under  side  of  the  leaves.  Although  it  does  not  appear 
materially  to  injure  either  the  tree  or  the  crop,  yet  it  greatly 
disfigures  it  for  a  time.  In  orchards,  perhaps  few  persons  will 
trouble  themselves  to  destroy  the  insect,  but  in  gardens  it  is 
much  better  to  do  so.  A  mixture  of  whale-oil  soap,  or  strong 
soft  soap  and  water,  with  some  tobacco  stems  boiled  in  it,  and 
the  whole  applied  to  the  branches  from  below  with  a  syringe 
or  garden  engine,  will  soon  rid  the  tree  of  the  insects  for  one 
or  more  years.  It  should  be  done  when  the  leaves  are  a  third 
grown,  and  will  seldom  need  repeating  the  same  season. 

VARIETIES.  The  variety  of  fine  peaches  cultivated  abroad  is 
about  fifty ;  and  half  this  number  embraces  all  that  are  highly 


*  All  the  specific  applications  to  the  root  of  such  substances  as  salt,  ley. 
brine,  saltpetre,  urine,  &c.,  recommended  for  this  disease,  are  founded  on 
their  good  effects  when  applied  against  the  borer.  They  have  aot  been 
found  of  any  value  fo *  the  Yellows. 


THE    PEACH. 


605 


esteemed  and  generally  cultivated  in  Europe.  Innumerable 
seedlings  have  been  produced  in  this  country,  and  some  of  them 
are  of  the  highest  excellence.  One  or  two  of  our  nurserymen's 
catalogues  enumerate  over  a  hundred  kinds,  chiefly  of  native 
origin.  Half  of  these  are  second  rate  sorts,  or  merely  local  va- 
rieties of  no  superior  merit,  and  others  are  new  names  for  old 
sorts  or  seedlings  newly  produced,  and  differing  in  no  essential 
respects  from  old  varieties.  It  is  very  desirable  to  reduce  the 
collection  of  peaches  to  reasonable  limits,  because,  as  this  fruit 
neither  offers  the  same  variety  of  flavour  nor  the  extent  of  season 
as  the  apple  and  pear,  a  moderate  number  of  the  choicest  kinds, 
ripening  from  the  earliest  to  the  latest,  is  in  every  respect  bet- 
ter than  a  great  variety,  many  of  which  must  necessarily  be 
second  rate. 

It  is  worthy  of  remark  that  most  of  our  American  varieties,  ot 
the  first  quality,  have  proved  second  rate  in  England.  This  is 
owing  to  the  comparative  want  of  sun  and  heat  in  their  cli- 
mate. Indeed  our  finest  late  peaches  will  not  ripen  at  all  ex- 
cept under  glass,  and  the  early  varieties  are  much  later  than 
with  us.  On  the  other  hand,  many  of  the  best  European  sorts 
are  finer  here  than  in  England,  and  we  have  lately  endeavoured 
to  introduce  all  of  the  foreign  sorts  of  high  quality,  both  with 
the  view  of  improving  our  collection,  and  because  we  believe 


\ 


Fig.  211.      Characters  in  the  leaves  of  peaches. 


606  THE    PEACH. 

they  are  generally  purer  and  healthier  in  constitution  than 
of  our  own  native  kinds. 

In  the  description  of  peaches  and  nectarines  the  form  and 
outlines  of  many  kinds  are  so  nearly  similar  that  we  are 
obliged  to  resort  to  other  characteristics  to  distinguish  the 
varieties.  The  two  most  natural  classes  into  which  the  kinds 
of  this  fruit  are  divided,  are  freestones  and  clingstones,  (melt- 
crs  and  pavies,  of  the  English ;)  the  flesh  of  the  former  part- 
ing freely  from  the  stone,  that  of  the  latter  adhering. 

Next  to  this,  the  strongest  natural  distinction  is  found  in  the 
leaves  of  the  peach.  At  the  base  of  the  leaves  of  certain  kinds 
are  always  found  small  glands,  either  round  and  regular,  or  ob- 
long and  irregular,  while  the  leaves  of  certain  other  kinds  have 
no  glands,  but  are  more  deeply  cut  or  serrated  on  the  margin. 
These  peculiarities  of  the  foliage  are  constant,  and  they  aid  us 
greatly  in  recognising  a  variety  by  forming  three  distinct 
classes,  viz. :  1.  Leaves  serrated  and  without  glands,  Fig.  211,  a. 
2.  Leaves  with  small  round  or  globose  glands,  I.  3.  Leaves 
with  large,  irregular,  reniform  glands,  c. 

This  distinction  of  leaves  is  valuable,  because  it  not  only  as- 
sists us  when  we  have  the  fruit  before  us,  but  it  may  be  referred 
to,  for  the  sake  of  verifying  an  opinion,  at  any  time  during  the 
season  of  foliage. 

There  is  also  another  class  of  characteristics  to  be  found  in 
the  blossoms  which  is  constant  and  valuable ;  though  not  so 
much  so  as  that  of  the  leaves,  because  it  can  only  be  referred  to 
for  a  few  days  in  the  spring.  The  blossoms  afford  two  well 
marked  sub-divisions :  1st.  Large  flowers,  always  red  in  the 
centre,  and  pale  at  the  margin  ;  2d.  Small  flowers,  tinged  with 
dark  at  the  margin.* 

The  most  desirable  peaches  for  market  growers  in  this  coun- 
try are  very  early  and  very  late  kinds.  These  command 
double  the  price  in  market  of  kinds  ripening  at  the  middle  sea- 
son. For  New  England,  and  the  north,  only  the  earliest  kinds 
are  desirable,  as  the  late  ones  seldom  mature  well. 

We  shall  divide  peaches  into  three  classes.  1.  Freestone 
Peaches  with  pale  flesh.  2.  Freestone  Peaches  with  deep  yellow 
flesh.  3.  Clingstone  Peaches. 

*  Lindley  makes  a  third  division,  embracing  a  few  sorts  with  blossoms 
of  an  intermediate  size.  But  it  is  of  no  practical  value,  as  any  doubt  as 
to  which  of  the  two  divisions  any  blossom  belongs  is  immediately  set  at 
rest  by  the  colour  of  the  blossom. 


THE    PEACH.  601 

CLASS  I. 
Freestone  Peaches,  with  pale  flesh. 

ACTON  SCOTT.     Lind.  Thomp. 

The  Acton  Scott  is  an  English  peach,  raised  by  Mr.  Knight. 
It  is  an  excellent  early  fruit,  and  will  thrive  and  ripen  well  at 
the  north. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  rather 
narrow  and  depressed  at  the  top,  with  a  shallow  suture.  Skin 
rather  woolly,  pale  yellowish-white,  with  a  marbled,  bright  red 
cheek.  Flesh  pale  quite  to  the  stone,  melting,  sugary,  and  rich, 
with  sometimes  a  slight  bitter  flavour.  Middle  of  August. 
Flowers  large. 

ASTOR.     Floy. 

An  American  peach,  which  originated  in  New  York.  It  is 
good,  but  hardly  first  rate ;  not  very  productive. 

Leaves  with  globose  glands.  Fruit  large,  rather  flattened 
or  broad,  and  slightly  sunk  at  the  top ;  suture  well  marked. 
Skin  pale  yellowish-white,  with  a  deep  red  cheek.  Stone  small. 
Flesh  melting,  very  juicy,  sweet,  and  of  excellent  flavour.  Ripens 
the  last  week  in  August.  Flowers  large. 

BALDWIN'S  LATE. 

Glands  reniform.  Flowers  small.  Fruit  large,  oblong,  with 
a  distinct  swollen  point.  Skin  greenish-white,  with  a  slight  red 
cheek.  Flesh  very  firm,  juicy,  melting,  and  well  flavoured. 
Freestone.  Ripe  the  last  of  October,  and  will  keep  a  long  time. 
Disseminated  by  Dr.  Baldwin,  of  Montgomery.  (White's  Gard.) 

BARRINGTON.     P.  Mag.  Thomp.  Lind. 
Buckingham  Mignonne.         Colonel  Ausleys. 

A  handsome,  very  fine,  and  very  hardy  English  peach.  The 
tree  is  vigorous  and  healthy.  The  fruit  ripens  at  the  medium 
season,  about  a  week  after  the  Royal  George. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  inclining 
to  ovate,  and  rather  pointed  at  the  top,  with  a  moderate  suture 
on  one  side.  Skin  pale  yellowish-white,  with  a  deep  red,  mar- 
bled cheek.  Flesh  but  slightly  tinged  with  red  at  the  stone; 
melting,  juicy,  very  rich,  and  of  the  first  quality.  Stone  rugged, 
dark  brown.  Beginning  of  September.  Flowers  large. 

BATCHELDER. 
Origin,  Haverhill,  Mass.     Hardy  and  productive  ;  said  to  pro- 


608  THE    PKA.CI1. 

duce  the  same  from  seed.  Fruit  large,  round.  Skin  white,  with 
a  deep  blush.  Flesh  white,  melting,  juicy,  very  pleasant  vinous 
flavour.  Last  of  September.  (Cole.) 

BAUGH. 

Leaves  with  reniform  glands.  Fruit  medium,  roundish,  ter- 
minated with  a  small  point;  suture  obscure.  Flesh  pale  yellow, 
almost  white  (pure  white  at  the  stone),  with  a  slight  blush  to- 
wards the  sun.  Flesh  yellowisji-white,  melting,  and  juicy,  with 
a  sweet,  pleasant  flavour;  separates  from  the  stone.  Ripens  the 
first  of  October.  (White's  Gard.) 

BELLEGARDE.     0.  Duh.  Lind.  Thomp. 

Galande.  )  Nois  and  the 

Noir  de  Montreuil.  J      French. 
Violette  Hative,  "I     .  Brentford  Mignonne. 


"I 


Yioletto  Hative  Grosse,  I  UL    ,"7       Ronald's  Mignonne. 

French  Royal  George,  Large  Violet. 

Smooth-leaved  Royal  George,  J  gar<  sns'       Early  Garlande,  (of  some.) 
Early  Royal  George,  )  incorrectly  of  some 
Red  Magdalen,  }  American  gardens. 

This  very  excellent  French  peach  is  the  one  most  highly 
esteemed  by  the  Montreuil  growers,  who  supply  the  Paris  mar- 
kets, and  it  is  equally  valued  by  the  English.  It  is  also  one  of 
the  handsomest  and  most  delicious  fruits  here. 

Leaves  with  globose  glands.  Fruit  large,  round,  and  regular, 
the  suture  shallow,  the  top  slightly  hollowed,  and  having  a  lit- 
tle projecting  point.  Skin  pale  yellowish-green,  with  a  rich  red 
cheek,  often  streaked  with  darker  purple.  Flesh  slightly  mark- 
ed with  red  at  the  stone,  a  little  firm,  but  very  melting,  juicy, 
rich,  and  high-flavoured.  Stone  rather  large.  End  of  August, 
and  first  of  September.  Flowers  small. 

BREVOORT. 

Brevoort's  Morris. 

Brevoort's  Seedling  Melter.     Floy. 

One  of  the  richest  and  most  delicious  of  American  peaches, 
and  one  of  the  favourite  sorts  for  garden  cultivation.  It  was 
raised  some  years  ago  by  Henry  Brevoort,  Esq.,  of  New  York. 
Bears  regular,  moderate  crops. 

Leaves  with  reniform  glands.  Fruit  medium  or  large,  round, 
and  rather  broad,  with  a  distinct  suture,  deep  at  the  top.  Skin 
pale  yellowish-white,  often  a  little  dingy,  with  a  bright  red 
cheek.  Flesh  rather  firm,  slightly  red  at  the  stone,  rich,  sugary, 
and  high-flavoured.  First  of  September.  Flowers  small. 


THE    PEACH.  609 

BELLE  DE  VITRY.     Duh.  Lincl.  Thomp. 
Admirable  Tardive.        Bellis.    Mil. 

This  is  not  the  Belle  de  Vitry  of  most  of  our  gardens,  which 
is  the  Early  Admirable  ;  it  is  quite  distinct,  also,  from  the  Late 
Admirable;  but  is  the  Belle  de  Vitry  described  by  Duhamel, 
and  is  a  very  firm-fleshed  and  excellent  French  variety,  little 
known  in  this  country. 

Leaves  serrated,  without  glands.  Fruit  middle  size,  rathei 
broad,  with  a  deep  suture,  the  top  depressed.  Skin  pale  yel- 
lowish-white, tinged  and  marbled  with  bright  and  dull  red. 
Flesh  rather  firm,  red  at  the  stone,  melting,  juicy,  and  rich. 
Ripens  here  the  last  of  September.  Flowers  small. 

BRIGGS. 

Origin,  Dedham,  Mass.  Hardy  and  productive.  Fruit  large, 
roundish  ;  suture  continued  almost  round  it.  Skin  white,  nearly 
covered  with  bright  red.  Flesh  white,  tinged  with  red  at  the 
stone ;  very  juicy,  of  a  rich,  sweet,  slightly  vinous  flavour.  Free- 
stone. From  first  to  middle  of  September.  (Cole.) 

CAMBRIDGE  BELLE. 
Hovey's  Cambridge  Belle. 

Raised  by  Hovey  &  Co.,  Boston,  Mass. 

Fruit  large,  roundish.  A  beautiful  peach,  with  a  clear  waxen 
skin,  and  a  blush  on  the  exposed  side,  and  of  a  rich,  brisk,  deli- 
cious flavour.  Freestone.  Ripe  early  in  September.  (Hov. 
Mag.) 

CARPENTER'S  WHITE. 

Raised  by  William  S.  Carpenter,  upper  part  of  New  York 
City. 

Tree  vigorous  and  productive ;  leaves  very  large,  serrulate, 
with  globose  glands.  Fruit  very  large  and  round.  Skin  white, 
with  a  slight  shade  of  green.  Flesh  white  to  the  stone,  juicy, 
melting,  rich,  and  of  excellent  flavour ;  separates  from  the  stone. 
Ripens  about  the  middle  of  October,  and  promises  to  be  a 
valuable  late  market  variety.  (P.  B.  Mead,  MS.) 

CHANCELLOR.    Mill.  Lind.  Thomp. 

Chancelliere,  var.  0.  Duh.         Stewart's  Late  Galande 
Noisette.  Edgar's  Late  Melting. 

Late  Chancellor. 

The  Chancellor  is  a  celebrated  French  peach,  long  cultivated 
and  highly  esteemed  abroad.  It  is  said  to  have  been  origin- 
ated by  M.  de  Se^uier,  of  Paris,  then  Chancellor  of  France. 

26* 


610  .THE    PEACH. 

Leaves  with  reniform  glands.  Fruit  large,  oval,  with  a  well- 
marked  suture.  Skin  pale  yellowish-white,  with  a  dark  crimson 
cheek.  Flesh  very  deep  red  next  the  stone,  melting,  and  pos- 
sessing a  rich,  vinous  flavour.  Stone  oblong.  Middle  of  Sep- 
tember. Flowers  small. 

CLINTON. 

A  native  variety,  of  second  rate  flavour. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  round- 
ish, a  little  depressed  at  the  top,  but  nearly  without  suture. 
Skin  pale  yellowish-white,  with  a  red  cheek  marked  by  broken 
stripes  of  dull  red.  Flesh  scarcely  stained  at  the  stone,  juicy, 
and  good.  Last  of  August.  Flowers  large. 

COLE'S  EARLY  RED. 

A  new  American  peach,  which  is  a  very  fruitful  and  excel- 
lent variety  for  market  culture. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  roundish, 
with  but  little  suture.  Skin  pale  in  the  shade,  but  nearly  all 
covered  with  red,  becoming  dark  red  on  the  sunny  side.  Flesh 
melting,  juicy,  rich,  and  very  sprightly.  Beginning  to  the  mid- 
dle of  August.  Flowers  small. 

COOLEDGE'S  FAVOURITE.     Man.  Ken, 
Cooledge's  Early  Red  Rareripe. 

This  most  popular  early  New  England  peach  was  raised 
from  seed  by  Mr.  J.  Cooledge,  of  Watertown,  Mass.  It  is  un- 
usually productive,  and  a  very  bright  coloured,  handsome  peach, 
of  excellent  quality ;  and  its  hardiness  renders  it  valuable  at  the 
north. 

Leaves  with  globose  glands.  Fruit  large,  roundish  (the  su- 
ture prominent  at  the  top  only),  but  rather  the  largest  on  one 
side.  Skin  clear,  smooth,  white,  with  a  fine  crimson  mottled 
cheek.  Flesh  very  melting  and  juicy,  with  a  rich,  sweet,  and 
high  flavour.  Middle  of  August.  Flowers  small. 

COLUMBUS,  JUNE. 

Glands  globose.  Flowers  small.  Fruit  medium  to  large, 
flattened  or  slightly  hollowed  at  the  apex;  suture  shallow. 
Skin  pale  yellowish-white,  with  a  rich  red  cheek.  Flesh  slightly 
red  at  the  stone,  melting,  juicy  arid  high-flavoured,  excellent. 
Ripens  here  20th  June.  Productive.  Free.  (White's  Gard.) 

DOUBLE  MONTAGNE.     Lind.  Thomp. 

Double  Mountain.         Montagne. 
Montauban. 

A  high-flavoured  and  beautiful  peach,  much  resembling  the 


THE    PEACH.  611 

Noblesse.  It  is  of  French  origin,  and  is  a  favourite  variety 
with  the  English  gardeners.  We  think  it  one  of  the  finest 
peaches  in  this  climate. 

Leaves  serrated,  without  glands.  Fruit  of  medium  size, 
roundish,  but  somewhat  narrower  at  the  top.  Skin  pale  green- 
ish-white, with  a  soft  red  cheek,  which  is  marbled  with  darker 
red  at  maturity.  Flesh  white  to  the  stone,  very  delicate  and 
melting,  with  a  plentiful  and  high-flavoured  juice.  Stone  ovate 
and  rugged.  Middle  of  August.  Flowers  large. 

DRUID  HILL. 

Originated  by  Lloyd  N.  Rogers,  Esq.,  of  Druid  Hill,  near 
Baltimore.  The  tree  is  unusually  vigorous,  the  shoots  and 
leaves  very  large,  and  it  bears  abundantly.  The  very  late  sea- 
son of  its  maturity  renders  it  valuable,  as  most  of  the  luscious 
sorts  are  then  gone. 

Leaves  with  globose  glands.  Fruit  large,  roundish;  the  ca- 
vity at  the  stalk  rather  narrow,  the  suture  very  slight,  and  the 
swollen  point  distinct,  but  scarcely  prominent.  Skin  pale  green- 
ish-white, clouded  with  red  on  the  sunny  side.  Flesh  greenish- 
white,  purple  at  the  stone,  very  juicy  and  melting,  with  an  ex- 
ceedingly rich,  high  vinous  flavour.  Stone  long  and  rather 
compressed,  much  furrowed.  Ripens  from  the  20th  of  Septem- 
ber to  the  1st  of  October.  Flowers  small. 

EARLY  ANNE.     Lind.  Thomp. 
Anne.     Lang.  Forsyth.         Green  Nutmeg. 

The  Early  Anne  is  an  old  and  familiar  English  sort.  It  is 
the  first  peach  of  any  value  that  ripens,  the  Red  and  White 
Nutmegs  being  too  small,  and  of  indifferent  flavour;  and  the 
Early  Anne,  itself,  is  so  inferior  to  the  Early  Tillotson  (which 
ripens  at  the  same  time),  that  it  will  soon  scarcely  be  cultivated, 
except  by  amateurs.  The  tree  is  of  slender  growth. 

Leaves  serrated,  without  glands.  Fruit  rather  small,  round. 
Skin  white,  with  a  faint  tinge  of  red  next  the  sun.  Flesh  white 
to  the  stone,  soft,  melting,  sweet,  and  of  pleasant  flavour.  Last 
of  July,  and  first  of  August.  Flowers  large,  nearly  white. 

Fay's  Early  Anne,  a  seedling  of  the  above  by  Lincoln  Fay, 
of  Chautauque  Co.,  N.  Y.,  is  larger  and  better:  ripens  a  week  or 
two  later,  and  just  before  Early  York  (serrate).  Skin  whitish, 
sometimes  slightly  tinged  with  red.  Flesh  white,  juicy,  melt- 
ing, and  very  good. 

EARLY  TILLOTSON.  N 

The  Early  Tillotson  is  considered  by  many  persons  one  of  the 
best  of  the  very  early  freestone  peaches,  It  is  a  variety  from 


612  TjJE    PEACH. 

central  New  York,  first  introduced  to  notice  by  our  friend,  J.  J. 
Thomas,  of  Macedon,  Wayne  county.  It  is  considered  a  native 
of  that  part  of  the  State. 

This  has  not  succeeded  well  here,  and  most  cultivators  at  the 
north  have  discontinued  it.  It  mildews  badly,  grows  slowly, 
and  is  not  productive.  At  the  south  it  is  one  of  their  very  best 
early  peaches,  and  in  many  localities  it  has  proved  fine. 

Leaves  deeply  serrated,  without  glands.  Fruit  of  medium 
size,  round.  Skin  nearly  covered  with  red,  the  ground-colour, 
pale  yellowish-white,  being  thickly  dotted  with  red,  and  the 
exposed  cheek  being  a  dark  red.  Flesh  whitish,  but  red  at  the 
stone,  to  which,  though  a  freestone,  it  partially  adheres,  melt- 
ing, juicy,  with  a  rich,  highly  excellent  flavour.  It  ripens  the 
middle  of  August.  Flowers  small. 

EARLY  YORK. 

Early  Purple.        Pourpree  Hdtive. 
Serrate  Early  York. 

The  Early  York  has  long  been  the  most  popular  of  early 
peaches  in  this  country.  It  is  at  least  a  week  earlier  than  the 
(true)  Royal  George,  more  melting  and  juicy,  though  not  quite 
so  rich,  and  deserves  a  place  in  every  garden*.  In  unfavourable 
soil,  the  ends  of  the  branches  are  a  little  liable  to  mildew  ;  but 
the  tree  is  very  hardy  and  productive.  There  are  one  or  two 
newer  seedlings  raised  from  this,  and  bearing  the  same  name, 
in  New  Jersey,  which  are  rather  more  thrifty  for  the  orchard, 
but  do  not  possess  the  high  flavour  of  the  old  kind.  They  are 
easily  known  from  it  by  the  absence  of  glands  in  the  leaves  and 
by  the  large  flowers  of  the  true  sort.  It  is  quite  distinct  from 
the  Red  Rareripe,  which  is  large,  broader,  deeply  marked  with 
a  suture,  later  in  ripening  and  richer  flavoured. 

Leaves  serrated,  without  glands.  Fruit  of  medium  size, 
roundish,  inclining  a  little  to  ovate,  with  a  slight  suture  only. 
Skin  very  thin,  pale  red  thickly  dotted  over  a  pale  ground  in 
the  shade,  but  quite  dark  red  in  the  sun.  Flesh  greenish-white, 
remarkably  tender  and  melting,  full  of  rich,  sprightly  juice.  Ri- 
pens about  the  1  8th  of  August.  Flowers  large. 

EARLY  NEWINGTON  FREESTONE. 


This  is  a  large,  and  exceedingly  high-flavoured,  early  peach  , 
indeed,  we  consider  it  without  a  superior  at  its  season.  It  is 
quite  distinct  from  the  other  Newingtons,  which  are  clings  and 
rather  late,  while  this  is  early  and  generally  parts  from  the 
stone,  though  it  frequently  happens  that  some  of  the  fruit  on 


THE     PEACH.  613 

the  same  tree  adheres  partially  or  wholly  to  the  stone;  and 
this  peculiarity  (common,  so  far  as  we  know,  to  but  one  other 
kind)  is  one  of  its  constant  characteristics.  It  has  been  culti- 
vated here,  and  disseminated  for  the  last  twenty  years,  and  we 
suppose  it  to  be  an  American  variety.  The  tree  is  only  a  mo- 
derate bearer.  Leaves  with  globose  glands.  Fruit  rather  large, 
round,  with  a  distinct  suture,  and  one  half  the  fruit  always  the 
larger.  Skin  pale  yellowish-white,  dotted  and  streaked  with 
red,  the  cheek  a  rich  red.  Flesh  white,  but  red  at  the  stone, 
to  which  many  particles  adhere.  If  not  fully  ripe,  it  has  the 
habit  of  a  cling.  Flesh  juicy,  melting,  with  a  rich  vinous  fla- 
vour. Ripens  directly  after  the  Early  York,  about  the  24th  of 
August.  Flowers  small. 

EARLY  SWEET  WATER.     Floy.  Thomp. 
Sweet  "Water.        Large  American  Nutmeg. 

A  very  early,  and  very  agreeable  white  peach,  among  tne 
best  of  its  season,  as  it  ripens  early  in  August,  not  long  after 
the  Early  Anne,  and  ten  days  or  more  before  the  Early  York. 
It  is  an  American  peach,  raised  from  a  stone  of  the  Early  Anne. 
It  is  so  much  larger  and  superior  to  the  Early  Anne,  or  any  of 
the  Nutmeg  peaches,  that  it  has  almost  driven  them  out  of  our 
gardens.  The  tree  is  thrifty  and  productive,  with  pale  shoots, 
and  nearly  white  blossoms. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  some- 
times large,  roundish,  with  a  slight  suture.  Skin  pale  white, 
very  seldom  with  a  faint  blush  when  fully  exposed.  Flesh  white, 
slightly  stained  at  the  stone,  melting,  juicy,  sweet,  and  of  very 
agreeable  flavour.  Ripe  about  the  8th  of  August.  Stone 
small.  Flowers  large. 

Early  Sweet  Water  (Prince's)  is  distinct  from  this,  and  Mr. 
Prince  says  equally  valuable. 

EARLY  MALDEN. 

Raised  by  James  Dougall,  Canada  West.  Has  not  proved 
as  good  here  as  serrate  Early  York,  but  much  like  it  in  growth. 
Flowers  small.  Leaves  glandless.  Fruit  medium,  roundish,  one 
side  enlarged ;  suture  distinct  on  one  side.  Skin  whitish,  mostly 
shaded  with  red  in  the  sun.  Flesh  white,  juicy,  melting,  spright* 
ly.  Freestone.  Middle  of  August. 


EARLY  ADMIRABLE.    Lind.  Thomp. 

Admirable.        L' Admirable. 
Belle  de  Yitry,  (Bon  Jardinier.) 

A  very  excellent  French  peach,  wrongly  known  by  many  in 


014  «I!E     PEACH 

this  country  as  the  Belle  de  Vitry,  which  is  a  distinct  variety. 
We  find  it  early,  and  very  prolific. 

Leaves  with  globose  glands.  Fruit  not  quite  round.  Skin 
pale  yellowish-white,  with  a  lively  red  cheek.  Flesh  red  next 
the  stone,  melting,  and  juicy,  with  a  good,  rich,  sweet  flavour. 
Middle  of  August.  Flowers  large. 

EARLY  CHELMSFORD. 
Mammoth. 

Leaves  glandless.  Fruit  large,  roundish ;  suture  clear  round, 
deep  on  one  side.  Skin  white,  with  a  bright  red  cheek.  Flesh 
white,  very  melting  and  juicy;  of  a  very  delicious,  slightly 
vinous  flavour.  Freestone.  20th  to  last  of  August.  Hardy, 
vigorous,  and  productive;  one  of  the  best,  handsomest,  and  largest 
of  early  peaches.  (Cole.)  It  also  succeeds  well  at  the  south,  and 
is  one  of  their  most  profitable  market  varieties. 

EDWARD'S  LATE  WHITE. 

From  Dr.  Baldwin,  Montgomery,  Alabama.  Fruit  large, 
roundish,  depressed  at  the  summit.  Suture  distinct ;  point  at 
the  apex  small  and  slightly  sunken.  Skin  moderately  downy, 
white,  with  a  beautiful  waxen  red  cheek.  Flesh  white,  red  at 
the  stone,  slightly  adherent ;  sweet,  juicy,  and  of  excellent  fla- 
vour. Ripe  first  of  October,  and  continues  all  the  month.  (Wrn. 
N.  White,  MS.) 

EMPEROR  OF  RUSSIA.     Floy.  Thomp.   • 

Cut-Leaved.  Serrated. 

New  Cut-Leaved         Unique. 

A  very  rich  and  fine-flavoured  peach,  raised  by  Mr.  Floy,  in 
1812.  Its  growth  is  slow,  and  its  shoots  are  inclined  to  be- 
come mildewed.  It  is  rather  a  shy  bearer  here.  The  leaves 
are  very  deeply  cut,  or  serrated  on  the  edges. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish,  and 
broad,  with  one  half  more  swollen  than  the  other.  Skin  downy, 
dull  yellowish-white,  with  a  dark  red  cheek.  Flesh  yellowish- 
white,  rather  firm,  rich,  and  high -flavoured.  Last  of  August* 
Flowers  small. 

FAVOURITE.    Coxe. 
Favourite  Red. 

A  capital  orchard  fruit,  of  large  size,  hardy,  and  a  most  abun- 
dant bearer.  It  is  a  very  good  native  peach,  though  not  of  high 
flavour. 

Leaves  with  obscure,  globose  glands,  often  with  none.  Fruit 
large,  oblong  or  oval.  Skin  white,  rather  downy,  much  covered 


THE     PEACH.  615 

with  red,  which  becomes  a  very  dark  red  when  fully  exposed 
in  the  sun.  Flesh  red  at  the  stone,  a  little  firm,  but  juicy,  with 
a  good,  vinous,  but  not  rich  flavour.  Second  week  in  Septem- 
ber. Flowers  small. 

Fox's  SEEDLING. 

A  good  and  productive  late  peach,  a  native  of  New-Jersey. 

Leaves  with  globose  glands.  Fruit  round,  a  little  compressed 
cavity  at  the  stalk  narrow.  Skin  white,  with  a  red  cheek 
Flesh  melting,  juicy,  sweet,  and  good.  Middle  of  September 
Flowers  small. 

FULKERSON. 

Fulkerson's  Early. 

Originated  with  R.  P.  Fulkerson,  Ashland,  Ohio.  Hardy  and 
productive.  Fruit  medium,  obtuse,  rounded ;  sides  irregular, 
unequal ;  suture  half  round.  Skin  whitish,  rich  red  cheek. 
Flesh  whitish-yellow,  tinged  with  red  at  the  pit.  Juicy,  rich, 
sweet,  and  high-flavoured.  Freestone.  20th  August.  (Elliott.) 

GEORGE  THE  FOURTH.     Floy.  Lind.  Thomp. 

This  is  certainly  the  most  popular  peach  for  garden  culture 
in  the  United  States.  It  is  large,  bears  regular  and  moderate 
crops,  is  of  the  highest  flavour,  and  the  tree  is  unusually  hardy 
and  vigorous,  succeeding  well  in  all  parts  of  the  country.  No 
garden  should  be  without  it.  The  original  tree  stood,  not  long 
since,  in  the  garden  of  Mr.  Gill,  Broad-street,  New-York. 

Leaves  large,  with  globose  glands,  often  obscure.  Fruit  large, 
round,  deeply  divided  by  a  broad  suture,  and  one  half  a  little 
larger  than  the  other.  Skin  pale  yellowish-white,  finely  dotted 
with  bright  red,  and  deepening  into  a  rich  dark-red  cheek  on 
one  side.  Flesh  pale,  marked  with  red  at  the  stone  (which  is 
small),  melting,  very  juicy,  with  a  remarkably  rich,  luscious 
flavour.  Ripens  the  last  of  August.  Flowers  small. 

Large  Early  York,  Honest  John,  and  Haine's  Early  Red,  are 
said  tcTbe  synonymous  with  this.  Further  trial  is  necessary  to 
decide. 

GORGAS. 

Originated  with  Benjamin  Gullis,  Philadelphia.  Growth  vig- 
orous. Leaf  glandless.  Flowers  small.  Size  rather  large,  round- 
ish, with  a  small  swollen  point  at  the  apex.  Skin  yellowish- 
white,  clouded,  and  blotched  with  red  on  the  exposed  surface ; 
lull  greenish  on  the  shaded  parts.  Suture  indistinct;  cavity 
ieep  and  wide.  Flesh  whitish,  slightly  stained  at  the  stone ; 
•uicy,  non-adherent.  Flavour  saccharine,  and  exceedingly  lus« 


616 


PEACH. 


cious  ;  quality  "  best."     Maturity  about  20th  September.     (Dr 
W.  D.  Brinckle,  MS.) 

GREEN  CATHARINE. 

Origin  uncertain.  Glands  globose.  Flowers  small.  Fruit 
large,  roundish.  Skin  pale  green,  with  a  red  cheek  only  when 
exposed  to  the  sun.  Flesh  greenish-white,  red  at  the  stone, 
very  juicy,  melting,  and  very  good  flavour.  Freestone.  .Re- 
quires a  warm  season  to  bring  it  to  perfection.  Ripe  from  the 
first  to  middle  of  September. 


GROSSE  MIGNONNE. 

Royal  Kensington. 
Grimwood's  Royal  George. 

New  Royal  George. 

Large  French  Mignonne. 
French  Mignonne. 
Swiss  Mignonne. 
Purple  Avant. 
Early  Purple  Avant. 
Early  May. 
Early  Vineyard. 
Neil's  Early  Purple. 
Johnson's  Early  Purple. 


O.  Duh.  Lind.  Thomp. 

Vineuse  de  Fromentin. 
H  *e      1     Mignonne. 

Veloutee  de  Merlet. 

Vineuse. 

Pourpree  de  Normandie. 

Belle  Beaute. 

Belle  Bausse. 

La  Royal  (of  some}. 

Pourpree  Hative  (of  some}. 

Ronald's  Seedling  Galande. 

Royai  Sovereign. 

Superb  Royai. 


The  Grosse  Mignonne  is  certainly  the  "  world  renowned"  r/I 
peaches.  In  France,  its  native  country,  in  England,  in  America,, 
in  short  everywhere,  it  is  esteemed  as  one  of  the  most  delicious 
of  varieties.  It  is  a  good  and  regular  bearer,  a  large  and  hand- 
some fruit,  is  a  favourite  for  those  who  have  to  grow  peaches 
under  glass,  and  ripens  the  best  crops  even  in  a,  rather  unfavour- 
able climate,  like  that  of  Boston.  The  great  number  of  names 
by  which  it  is  known  abroad  (and  we  have  not  quoted  all), 
proves  the  universality  of  its  cultivation. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  always 
somewhat  depressed,  and  marked  with  a  hollow  suture  at  the 
top.  Skin  pale  greenish-yellow,  mottled  with  red,  and  having 
a  purplish  red  cheek.  Flesh  yellowish-white,  marked  with  red 
at  the  stone,  melting,  juicy,  with  a  very  rich,  high,  vinous  fla- 
vour. Stone  small,  and  very  rough.  Middle  of  August,  before 
the  Royal  George.  Flowers  large. 

HAINES'  EARLY  RED. 

An  early  peach,  originated  in  New  Jersey,  of  very  fine  fla- 
vour, and  so  hardy  and  productive  as  to  be  a  popular  orchard 
fruit. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  round,  de* 
pressed  at  the  top,  with  a  well-marked  suture  extending  round 
the  fruit  one  half  larger  than  the  other.  Skin  pale  white 


THE    PEACH.  617 

marked  with  red,  and  nearly  covered  with  deep  red.  Flesh 
greenish-white,  very  juicy,  melting,  sweet,  and  well-flavoured, 
Middle  of  August.  Flowers  small. 

HASTINGS'  RARERIPE. 

Origin  unknown.  Globose  glands.  Flowers  small.  Fruit 
above  medium,  round,  often  a  little  flattened.  Skin  yellowish- 
white,  having  a  purplish-red  cheek  on  the  sunny  side,  shaded 
off  with  specks  of  the  same  colour.  Productive,  juicy,  and  of 
delicious  flavour.  Middle  of  September.  (Manning.) 

HATIVE  DE  FERRIERES. 

A  new  early  French  variety.  Fruit  medium,  roundish ;  su- 
ture shallow ;  one  side  a  little  enlarged.  Skin  white,  nearly 
covered  with  rich  red.  Flesh  white,  slightly  tinged  at  the  stone, 
juicy,  melting,  with  a  sweet,  rich,  vinous  flavour.  Freestone. 
Ripe  last  of  August,  just  after  Early  York. 

HENRY  CLAY. 

A  southern  peach,  introduced  and  described  in  the  Horticul 
turist  by  Rev.  A.  B.  Lawrence,  Woodville,  Miss.  Fruit  very 
large.  Skin  deep  purple  in  the  sun,  shading  to  bright  pink 
and  creamy  white.  Flesh  grayish-white,  delicate,  tender,  pecu- 
liar flavour,  partaking  slightly  of  pine-apple  and  strawberry 
First  of  August ;  September  at  the  North.  Freestone. 

JANE. 
Baxter's  Seedling,  No.  1. 

Origin,  Philadelphia,  Pa.  Fruit  large,  ten  and  one-half  inches 
in  circumference ;  roundish,  oblate,  greenish  yellowish-white, 
with  a  red  cheek.  Free.  Flavour  delicious ;  quality  very  good 
to  best.  Season,  last  of  September  and  first  of  October.  (Ad. 
Int.  Rep.) 

JONES'  EARLY. 

Raised  by  S.  T.  Jones,  Staten  Island,  N.  Y.  Globose  glands. 
Fruit  medium,  roundish;  suture  shallow,  distinct,  extending 
around  the  fruit.  Skin  yellowish-white,  tinged  with  pale  red 
in  the  sun.  Flesh  yellowish-white,  slight  red  at  the  stone,  juicy, 
rich,  and  excellent.  Middle  of  August.  (Hov.  Mag.) 

JONES'  LARGE  EARLY. 
Raised  by  T.  S.  Jones.    Glands  reniform.    Fruit  large,  round- 


618  THE    PEACH. 

ish,  flattened  at  each  end ;  suture  deep,  one  half  a  little  large? 
than  the  other.  Skin  delicate  white,  broadly  shaded  with  deep 
crimson  in  the  sun.  Flesh  white,  pink  at  the  stone,  very  juicy, 
rich,  sprightly,  and  delicious.  Freestone.  Middle  of  August 
(Hov.  Mag.) 

KENRICK'S  HEATH.     Ken. 
Freestone  Heath. 

A  large,  showy,  oblong  peach,  often  growing  to  the  largest 
size,  and  a  very  hardy  tree,  but  the  quality  of  the  fruit  is  only 
second  rate.  This  sort,  which  is  a  native  of  New-England,  is 
vigorous,  and  bears  large  crops.  It  is  quite  distinct  from  the 
celebrated  Heath  Cling. 

Leaves  with  reniform  glands.  Fruit  very  large,  oblong,  with 
a  slight  suture,  and  a  small  swollen  point  at  the  top.  Skin  pale 
greenish-white,  with  a  purplish  red  cheek.  Flesh  greenish- 
white,  deep  red  at  the  stone,  a  little  coarse,  melting,  quite  juicy, 
with  a  pleasant  sub-acid  flavour.  Middle  of  September.  Flow- 
ers small. 

LADY  PARHAM. 

Glands  reniform.  Flowers  small.  Fruit  large,  roundish,  one 
side  larger  than  the  other,  depressed  at  the  summit ;  suture  dis- 
tinctly marked,  the  swollen  point  small.  Skin  yellowish-white, 
downy.  Flesh  pale,  red  at  the  stone,  firm,  with  a  rich,  vinous 
flavour,  resembling  Baldwin,  but  superior.  Middle  of  October. 
Freestone.  (W.  N.  White,  MS.) 

LA  GRANGE. 

The  La  Grange  is  a  white  freestone  peach,  of  very  late  matu- 
rity, large  size,  and  fine  flavour.  It  was  originated  from  seed 
five  or  six  years  ago  in  the  garden  of  Mr.  John  Hulse,  Burling- 
ton, New-Jersey. 

Its  late  period  of  maturity,  its  colour,  its  productiveness,  and 
size,  have  already  given  it  <|uite  a  reputation  among  the  exten- 
sive gmwers  of  New- Jersey,  and  it  is  undoubtedly  a  most  valua- 
ble fruit,  not  only  for  the  table  but  for  preserving  at  the  most 
desirable  period  for  this  purpose,  late  in  the  season.  It  was 
first  brought  into  notice  and  disseminated  by  Mr.  Thomas  Han- 
cock. 

Leaves  with  reniform  glands.  Fruit  large,  oblong,  shaped 
somewhat  like  the  Heath  Cling.  Skin  greenish-white,  with 
occasionally  some  red  on  the  sunny  side.  Flesh  pale,  juicy, 
melting,  very  rich,  sweet,  high-flavoured,  and  delicious.  Last 
of  Sept  jmber,  and  beginning  of  October.  Flowers  small. 


THE    PEACH.  619 


LATE  ADMIRABLE.    Lind.  Thomp. 

Eoyale.    0.  Duh.  Teton  de  Yenus. 

La  Royale.  French  Bourdine. 

Peche  Royale.  Judd's  Melting. 

Bourdine.  Motteux's. 

Boudin.  Pourpree  Tardive,  )  incorrectly 

Narbonne.  Late  Purple,  )    of  some. 

"  The  Late  Admirable,"  says  Mr.  Thompson,  "  is  one  of  the 
very  best  of  late  peaches,  and  ought  to  be  in  every  collection;" 
an  opinion  in  which  we  fully  concur.  It  is  one  of  those  deli- 
cious sorts  that,  originating  a  long  time  ago  in  France,  have 
received  the  approval  of  the  best  cultivators  everywhere.  It  is 
hardy  and  productive  in  this  climate. 

Leaves  with  globose  glands.  Fruit  very  large,  roundish,  in- 
clining to  oval,  with  a  bold  suture  dividing  the  fruit  pretty  deep 
ly  all  round,  and  a  small,  acute,  swollen  point  at  the  top.  Skin 
pale  yellowish-green,  with  a  pale  red  cheek,  marbled  with  darker 
red.  Flesh  greenish-white,  but  red  at  the  stone ;  very  juicy, 
melting,  and  of  delicate,  exquisite  flavour.  Middle  of  Septem- 
ber. Flowers  small. 

MADELEINE  DE  COURSON.     Thomp.  Lelieur.  Lind. 

Red  Magdalen  (of  Miller).         Madeleine  Rouge.    0.  Duh. 
True  Red  Magdalen.  Rouge  Paysanne. 

French  Magdalen. 

The  Red  Magdalen  of  Courson  is  a  favourite  old  French 
peach,  very  little  known  in  this  country ;  the  Red  Magdalen  of 
many  of  our  gardens  being  either  a  spurious  sort,  or  the  Royal 
George.  It  is  an  excellent,  productive  peach,  hardy,  and  worthy 
of  more  general  cultivation. 

Leaves  serrated,  without  glands.  Fruit  of  medium  size,  or 
rather  below  it,  round,  flattened,  with  a  deep  suture  on  one  side. 
Skin  pale  yellowish-white,  with  a  lively  red  cheek.  Flesh  white, 
slightly  red  at  the  stone,  juicy,  and  melting,  with  a  rich,  vinous 
flavour.  Middle  and  last  of  August.  Flowers  large. 

MALTA.     Lind.  Thomp.  P.  Mag. 

Peche  Malte.     0.  Duh.        Balian. 

Malte  de  Nbrmandie.  Ttelle  de  Paris. 

A  most  delicious,  old  European  peach,  of  unsurpassable  fla- 
vour. The  tree  is  not  a  great  bearer,  but  it  is  hardy  and  long 
lived,  and  richly  deserves  a  place  in  every  garden.  There  is  a 
spurious  sort  sold  under  this  name  in  the  united  States,  which 
is  easily  known  by  its  globose  glands.  The  fruit  of  the  Malta 
keeps  well  after  being  gathered. 

Leaves  serrated,  without  glands.     Fruit  of  rather  large  size, 


620  THE    PEACH. 

roundish,  flattened,  with  a  broad,  shallow  suture  on  one  side, 
Skin  pale,  dull  green,  marked  on  the  sunny  side  with  broken 
spots,  and  blotches  of  dull  purple.  Flesh  greenish,  with  a  little 
dark  red  at  the  stone,  very  juicy  and  melting,  with  a  peculiarly 
rich,  vinous,  piquant,  and  delicious  flavour.  Last  of  August. 
Flowers  large. 

MORRIS'S  RED  RARERIPE. 

Morris  Red.  ) 

Red  Rareripe.  >•  Of  some. 

Large  Red  Rareripe.      ) 

This  very  popular  and  well-known  American  peach  has  the 
reputation  of  having  originally  been  disseminated  from  the  gar- 
den of  Robert  Morris,  Esq.,  of  Philadelphia.  It  is  everywhere 
justly  esteemed  for  its  acknowledged  good  flavour,  beauty,  and 
productiveness.  Mr.  Kenrick,  and  some  other  American  writers, 
have  erred  in  supposing  it  synonymous  with  the  Grosse  Mi- 
gnonne,  which  is  quite  different,  both  in  the  colour  of  its  skin 
and  flesh  as  well  as  in  its  flavour  and  blossoms. 

Leaves  with  small  globose  glands.  Fruit  large,  roundish,  a 
little  depressed  at  the  top,  with  a  moderately  well-marked  suture. 
Skin  fine  pale  greenish-white,  a  little  dotted,  and  with  a  lively, 
rich  red  cheek.  Flesh  pale,  greenish-white,  quite  red  at  the 
stone,  very  melting  and  jnicy,  with  a  sweet  and  rich  flavour. 
Last  of  August.  Flowers  small. 

MORRIS'S  WHITE  RARERIPE. 

Morris's  White.  (     Of  vari-  }  White  Melocoton. 

White  Rareripe.  J  ous  Ame-  (  Cole's  White  Melocoton. 

Luscious  White  Rareripe.  1  rican  gar-  (  Freestone  Heath. 

Lady  Ann  Steward.  '  dens.  )  Morris's  White  Freestone.  Floy. 

Morris's  White  Rareripe,  a  native,  is  the  most  popular  and 
well-known  white  peach,  and  is  everywhere  cultivated  in  this 
country,  eitheis  under  this  or  some  of  the  other  names  quoted 
above.  It  is  a  rich  fruit  in  a  warm  climate,  but  is  not  quite  so 
high  flavoured  at  the  north  or  east.  The  tree  is  vigorous  and 
healthy,  and  bears  fair  crops.  In  some  sections  tender  and 
variable  in  quality. 

Leaves  with  reniform  glands.  Fruit  rather  large,  oval;  su- 
ture only  of  moderate  depth,  swollen  point  small.  Skin  rather 
downy,  greenish-white  on  all  sides  at  first,  but  white  with  a 
creamy  tint  when  fully  ripe;  and,  when  fully  exposed,  some- 
times with  a  slightly  purple  cheek.  Flesh  white  to  the  stone, 
a  little  firm,  melting-Juicy,  sweet,  and  rich.  Middle  of  Septem- 
ber. Flowers  small. 

MORRISANIA  POUND.     Thomp. 
Hoffman's  Pound.    Floy.         Morrison's  Pound. 
A  very  large  and  late  variety,  originated,  many  years  ago,  by 


THE    PEACH.  021 

Martin  Hoffrr.an,  Esq.,  but  first  disseminated  from  the  garden  ol 
Gouverneur  Morris,  of  Morrisania,  near  New  York.  It  is  a  good 
fruit,  but  its  place  has  been  taken,  of  late,  by  other  more  popu- 
lar sorts. 

Leaves  with  globose  glands.  Fruit  very  large  and  heavy, 
nearly  round.  Skin  dull  greenish-white,  with  a  brownish-red 
cheek.  Flesh  pale  yellow,  firm,  juicy,  sugary,  and  rich  in 
flavour.  Ripens  the  middle  and  last  of  September.  Flowers 
small. 

MOLDEN'S  WHITE. 

Origin,  Molden  Mountain,  on  the  Chesapeake  ;  a  fine  white 
peach,  valuable  for  its  lateness. 

Fruit  large,  oblong;  suture  on  one  side,  distinct;  one  side 
usually  a  little  larger  than  the  other.  Skin  creamy  white,  rare- 
ly with  a  tinge  of  red.  Flesh  white  to  the  stone,  juicy,  sweet, 
melting,  and  excellent.  Separates  from  the  stone.  Ripe  last  of 
September,  and  first  of  October.  (Thos.  Harvey,  MS.) 

• 
MOORE'S  FAVOURITE. 

Origin,  garden  of  H.  R.  Moore,  Chelsea,  Mass.  Tree  hardy, 
vigorous. 

Glands  globose.  Fruit  large,  roundish;  suture  round  the 
fruit.  Skin  white,  with  a  broad,  bright  blush.  Flesh  white, 
fine,  juicy,  of  a  rich  vinous  flavour;  stone  small.  Free.  Sep- 
tember 1st  to  15th.  (Cole.) 

MOORE'S  JUNE. 

Below  medium,  globular ;  suture  shallow ;  cavity  deep.  Skin 
yellowish,  nearly  covered  in  the  shade  with  red  dots  and  mar- 
blings,  and  deep  red  in  the  sun.  Flesh  white,  marbled  with  red 
from  the  skin  to  the  stone  in  the  darker  coloured  ones,  but  red 
only  at  the  stone  where  grown  in  the  shade,  juicy,  vinous,  plea- 
santly flavoured  and  good.  Last  of  June  and  first  of  July. 
Flowers  small.  Glands  reniform.  (Freestone.)  Or  gin,  Athens, 
Ga.  (Wm.  N.  White,  MS.) 

MONTGOMERY'S  LATE. 

Glands  reniform.  Flowers  large.  Fruit  large,  round,  de- 
pressed at  apex;  suture  shallow,  but  distinct.  Skin  downy,  yel- 
lowish-white, dotted  with  red  and  having  a  dull  red  cheek. 
Flesh  pale  white,  red  at  the  stone,  very  juicy,  melting,  and  of  very 
fine  flavour.  Ripens  the  first  of  September,  and  continues  near- 
ly all  the  month.  Separates  from  the  stone.  A  hardy  and 
desirable  kind.  (Wm.  N.  White,  MS.) 


322  THE    PEACH. 


NIVETTE.     0.  Duh.  Lind.  Thomp. 

Nivette  Yeloutep.         VeloutSe  Tardive. 
Dorsetshire. 

The  Nivette  is  an  excellent  French  variety,  much  resembling 
the  Late  Admirable. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  inclining 
to  oval ;  suture  shallow,  and  the  top  slightly  depressed.  Skin 
pale  green,  with  a  lively  red  cheek.  Flesh  pale  green,  but  deep 
red  at  the  stone,  juicy,  melting,  and  very  rich.  Beginning  and 
middle  of  September.  Flowers  small. 

NOBLESSE.     Lang.  Lind.  Thomp. 

*        Vanguard.         Mellish's  Favourite. 
Lord  Montague's  Noblesse. 

An  English  peach  of  the  highest  reputation,  and  which  in 
this  country  is  esteemed  wherever  known,  as  one  of  the  largest, 
most  delicious,  affd  most  valuable  varieties.  The  tree  is  bnrdy 
and  productive,  and  every  cultivator  should  possess  it.  In 
England  it  is  one  of  the  favourite  kinds  for  forcing  and  wall  cul- 
ture, yielding  regular  and  abundant  crops  of  beautiful,  pale  fruit. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish  ob- 
long, a  little  narrowed  at  the  top,  and  terminated  by  an  »^ute 
swollen  point.  Skin  slightly  downy,  pale  green  throughout, 
marked  on  the  cheek  with  delicate  red,  clouded  with  darker  red. 
Flesh  pale  greenish-white  to  the  stone,  melting,  very  juicy,  with 
a  very  high  and  luscious  flavour.  Last  of  August.  Flower* 
large. 

NUTMEG,  RED.     Mill.  Lind.  Thomp. 

Avant  Rouge.      0.  Duh.         Brown  Nutmeg. 
Avant  Peche  de  Troyes.          Early  Red  Nutmeg. 
Red  Avant. 

The  Red  Nutmeg  is  a  very  small  and  inferior  peach,  which 
has  long  been  cultivated  solely  on  account  of  its  earliness.  It 
is  now  seldom  seen  in  our  gardens,  being  abandoned  for  better 
sorts.  It  is  desirable,  however,  in  a  complete  collection.  Both 
this  and  the  following  are  European  varieties.  The  tree  grows 
slowly,  and  is  of  dwarf  habit. 

Leaves  small,  with  reniform  glands.  Fruit  small,  roundish, 
with  a  distinct  suture,  terminating  in  a  small,  round,  swollen 
point  at  the  top.  Skin  pale  yellow,  with  a  bright,  rich  red 
cheek.  Flesh  yellowish-white,  red  at  the  stone,  with  a  sweet 
and  rather  pleasant  flavour.  Middle  and  last  of  J.ily.  Flowers 
large. 


THE    PEACH.  623 


NUTMEG,  WHITE.     Mill.  Lind.  Thomp. 

Avant  Blanche.     0.  Duh.        White  Avant. 
Early  White  Nutmeg. 

The  White  Nutmeg  resembles  the  foregoing  in  its  general 
habit,  being  dwarfish,  and  of  slender  growth.  It  is  the  small- 
est of  peaches,  the  flavour  is  inferior,  and  it  is  only  esteemed 
by  curious  amateurs  as  ripening  a  few  days  earlier  than  any 
other  variety. 

Leaves  serrated,  without  glands.  Fruit  very  small,  rather 
oval,  with  a  deep  suture  extending  a  little  more  than  half  round. 
Skin  white,  or  rarely  with  a  pale  blush.  Flesh  white  to  the 
stone,  with  a  sweet  and  slightly  musky,  pleasant  flavour.  Ri- 
pens about  the  10th  or  15th  of  July.  Flowers  large. 

OLDMIXON  FREESTONE.     Pom.  Man. 
Oldmixon  Clearstone.     Coxe. 

A  large  American  peach,  of  late  maturity  and  rich  flavour. 
It  was,  we  believe,  raised  either  from  a  stone  of  the  Catherine 
Cling,  or  the  Oldmixon  Cling,  the  latter  having  been  brought 
to  this  country  many  years  ago  by  Sir  John  Oldmixon.  It  bears 
good  crops,  and  is  a  valuable  variety. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  or  slight- 
ly oval,  one  side  swollen,  and  the  suture  visible  only  at  the  top ; 
cavity  but  slightly  sunk  at  the  stalk.  Skin  pale  yellowish- 
white,  marbled  with  red,  the  cheek  a  deep  red.  Flesh  white, 
but  quite  red  at  the  stone,  tender,  with  an  excellent,  rich,  su- 
gary and  vinous  flavour.  Beginning  of  September.  Flowers 
small. 

PRESIDENT.     P.  Mag.  Lind.  Thomp. 

One  of  the  best  of  our  peaches,  and  a  capital  variety.  .  On 
ginated,  several  years  ago,  on  Long  Island. 

Leaves  with  globose  glands.  Fruit  large,  roundish-oval,  the 
suture  shallow.  Skin  very  downy,  pale  yellowish-green,  with 
a  dull  red  cheek.  Flesh  white,  but  deep  red  at  the  stone,  very 
juicy,  melting,  rich  and  high-flavoured.  Stone  very  rough. 
Middle  of  September.  Flowers  small. 

PRESIDENT  CHURCH. 

Raised  by  the  Rev.  A.  Church,  President  of  Franklin  Col- 
lege, Ga.  Glands  reniform.  Fruit  large,  roundish,  inclining  to 
oval;  suture  shallow,  often  a.  mere  line,  with  a  small  point  at  the 
apex,  which  is  rarely  depressed.  Skin  pale  red  in  the  shade, 
beautifully  mottled  and  washed  with  dark  red  in  the  sun.  Flesh 
white,  pale  red  at  the  stone,  very  juicy,  melting,  and  of  delicious 


0~±  THE     PEACH. 

flavour ;   an  acquisition.     Middle  of  September.     (Ga.  Pom.  S 
Rep.) 

PRINCE'S  PARAGON. 

Tree  very  vigorous  and  very  productive.  Fruit  large,  oval. 
Skin  yellowish-green,  shaded  with  red.  Flesh  juicy,  luscious, 
and  fine  flavour.  Separates  from  the  stone.  Ripens  about  the 
middle  of  September.  (Wm.  R.  Prince,  MS.) 

RED  RARERIPE. 

Large  Red  Rareripe,  of  some. 
Early  Red  Rareripe. 

This  remarkably  fine  early  peach  is  a  very  popular  one  with 
us,  and  has  been  cultivated  for  many  years  in  this  State.  It 
strongly  resembles  the  Royal  George,  and  we  believe  it  an  Ame- 
rican seedling  from  that  variety,  which  is,  however,  distinct,  and 
superior  in  flavour. 

It  must  be  observed,  that  this  is  totally  different  both  from 
the  Early  York  and  Morris's  Red  Rareripe,  with  which  it  is 
often  confounded  by  some  nurserymen.  The  fruit  is  larger, 
broader,  and  a  week  later  than  the  first;  and  its  serrated  leaves, 
and  different  flavour,  separate  it  widely  from  the  latter.  Ends 
of  the  branches  sometimes  slightly  mildewed. 

Leaves  serrated,  without  glands.  Fruit  rather  large,  globu- 
lar, but  broad,  depressed,  and  marked  with  a  deep,  broad  suture, 
extending  nearly  round  the  whole  fruit.  Skin  white,  mottled, 
and  marked  with  numerous  red  dots,  and  the  cheek  of  a  rich 
dark  red.  Flesh  whitish,  but  red  at  the  stone,  melting,  juicy, 
very  rich  and  high-flavoured.  Middle  and  last  of  August.  Flow- 
ers small. 

RARERIPE,  LATE  RED. 

Prince's  Red  Rareripe. 

This  noble  American  fruit,  the  Late  Red  Rareripe,  is  unques- 
tionably one  of  the  very  finest  of  all  peaches,  even  surpassing 
often  the  Late  Admirable.  Its  large  size  and  great  excellence, 
its  late  maturity,  and  its  productiveness  and  vigour,  all  unite  to 
recommend  it  to  universal  favour.  The  rather  greyish  appear- 
ance of  the  fruit  serves  to  distinguish  it,  at  first  sight,  from  all 
others. 

Leaves  with  globose  glands.  Fruit  large  and  heavy,  round- 
ish-oval, suture  depressed  only  at  the  top,  where  the  swollen 
point  is  distinctly  sunken.  Skin  downy,  pale  greyish-yellow, 
thickly  marbled  and  covered  with  reddish  spots ;  the  cheek  dull, 
deep-red,  distinctly  mottled  with  fawn-coloured  specks.  Flesh 
white,  but  deep-red  at  the  stone ;  very  juicy,  melting,  and  of  an 
unusually  rich,  luscious,  high  flavour,  not  surpassed  by  any 
other  peach.  First  to  the  10th  of  September.  Flowers  small, 


THE    PEACH.  625 


ROSEBANK. 

Eaised  by  James  Dougall,  Windsor,  Canada  West.  Tree 
healthy,  moderate  bearer.  Fruit  large,  round;  suture  deep. 
Skin  greenish-white,  with  a  beautiful  dark-red  mottled  cheek. 
flesh  whitish,  juicy,  melting,  rich,  and  excellent.  Separates 
from  the  stone.  Last  of  August. 


ROYAL  CHARLOTTE.     Thomp. 

te,  Lind.   "j  Madeleine  Roug 

Grimwood's  Royal  Charlotte,  \  *>  ^     Madeleine  Rouge  a  Moyenne 
.*5* 


New  Royal  Charlotte,  Lind.  "  Madeleine  Rouge  Tardive,  ~) 

I 
f 

Lord  Nelson's,  *o*j        Madeleine  a  Petite  Fleur,      J 


New  Early  Purple,  I.*5*         Pleur, 

* 


Lord  Fauconberg's  Mignonne, 

A  very  excellent  peach,  and  a  favourite  variety  with  all  Euro- 
pean gardeners.  Its  leaves  are  more  coarsely  and  deeply  ser- 
rated than  those  of  other  varieties. 

Leaves  serrated,  without  glands.  Fruit  rather  large,  inclining 
to  ovate,  being  rather  broader  at  the  base  than  at  the  top  ;  the 
suture  of  moderate  size.  Skin  pale  greenish-white,  with  a  deep- 
red  marbled  cheek.  Flesh  white,  but  pale  red  at  the  stone  ; 
melting,  juicy,  rich,  and  excellent.  Beginning  of  September. 
Flowers  small. 


ROYAL  GEORGE.     P.  Mag.  Lind.  Thomp. 
Early  Royal  George.         Red  Magdalen. 
Millet's  Mignonne.  Madeleine  Rouge  a  Petite  Fleur, 

Lockyer's  Mignonne.         French  Chancellor,  ) 
Griffin's  Mignonne.  Early  Sourdine,        >  incorrectly  of  some. 

Superb.  Double  Swalsh,        ) 

Few  of  the  early  peaches  surpass  in  flavour  and  beauty  the 
Royal  George.  It  is  one  of  the  finest  European  varieties,  and 
attains  the  highest  flavour  with  us.  The  points  of  its  shoots 
are  a  little  inclined  to  mildew,  which  is  entirely,  in  our  climate, 
prevented  by  the  shortening-in  pruning.  It  is  a  regular  and 
moderate  bearer. 

Leaves  serrated,  without  glands.  Fruit  above  the  middle 
size,  or  rather  large,  globular,  broad,  and  depressed,  the  suture 
deep  and  broad  at  the  top,  and  extending  round  two-thirds  of 
the  fruit.  Skin  pale,  or  white,  thickly  sprinkled  with  red  dots, 
and  the  cheek  of  a  broad,  rich,  deep  red,  slightly  marbled.  Flesh 
whitish,  but  very  red  at  the  stone,  melting,  juicy,  very  rich,  and 
of  the  highest  flavour.  From  the  20th  to  the  last  of  August. 
Flowers  small. 

SCOTT'S  EARLY  RED. 

Scott's  Early  Red  is  a  new  variety,  of  very  excellent  flavour, 
and  a  prolific  bearer,  which  we  have  lately  received  from  New 
Jersey. 

27 


C2G  THE    PEACH. 

Leaves  with  obscure  globose  glands.  Fruit  of  medium  size, 
roundish,  a  little  depressed,  the  suture  distinctly  marked,  but 
not  deep.  Skin  pale  greenish-white,  but  much  covered  with  red, 
which  is  mottled  with  fawn-coloured  dots.  Flesh  whitish,  very 
juicy,  with  a  rich  and  luscious  flavour.  Middle  of  August. 
Flowers  small. 

SCOTT'S  MAGNATE. 

A  noble  variety  of  the  Red  Rareripe.  Glands  reniform.  Fruit 
very  large,  round,  depressed.  Skin  pale  yellow,  with  a  dark- 
red  cheek.  Flesh  white,  luscious,  and  well-flavoured.  Ripens 
early  in  September.  (Prince's  MS.) 

SCOTT'S  NECTAR. 

Another  very  fine  seedling  from  the  Red  Rareripe.  Glands 
globose.  Fruit  large,  round,  somewhat  depressed.  Colour  red, 
shaded  on  pale  yellow  ground,  and  bright  red  next  the  sun. 
Flesh  white,  very  sweet,  and  of  the  highest  flavour.  Ripens  early 
in  September.  (Prince's  MS.) 

•  SNOW. 

The  Snow  peach  is  a  remarkably  fair  and  beautiful  fruit,  of 
American  origin,  which  has  but  lately  made  its  appearance  in 
our  gardens.  The  fruit  and  blossoms  are  white,  and  the  foliage 
and  wood  of  a  light  green.  It  is  a  very  hardy,  productive,  and 
desirable  variety. 

Leaves  with  reniform  glands.  Fruit  large,  globular ;  suture 
faintly  marked,  except  at  the  top.  Skin  thin,  clear,  beautiful, 
white  on  all  sides.  Flesh  white  to  the  stone,  juicy,  and  melting, 
with  a  sweet,  rich,  and  sprightly  flavour.  Beginning  of  Septem- 
ber. Flowers  small. 

STRAWBERRY. 
Kose. 

The  strawberry  peach  we  received  from  Mr.  Thomas  Han- 
cock, of  Burlington,  proprietor  of  one  of  the  most  respectable 
and  extensive  nurseries  in  New  Jersey.  It  is  esteemed  one  of 
the  very  finest  early  varieties  for  orchard  culture  in  that  State. 
It  is  quite  distinct  from  the  Early  York. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  oval, 
the  cavity  at  the  stem  deeply  sunk,  the  suture  extending  half 
round.  Skin  marbled  with  deep  red  over  almost  the  whole  sur- 
face. Flesh  whitish,  melting,  juicy,  rich,  and  of  very  delicious 
flavour.  Middle  of  August.  Flowers  small. 

STETSON'S  SEEDLING. 
Raised  by  N.  Stetson,  Bridgewater,  Mass.     Globose  glands; 


THE    PEACH.  627 

Flowers  small.  Fruit  large,  roundish  ;  suture  indistinct.  Skin 
greenish-white,  marbled,  and  shaded  with  crimson  in  the  sun. 
Flesh  white,  pink  at  the  stone,  very  melting,  juicy,  brisk,  rich, 
and  luscious.  Freestone.  Ripens  from  middle  to  last  of  Sep- 
tember. (Hov.  Mag.) 

STUMP  THE  WORLD. 

Fruit  very  large,  roundish,  a  little  oblong.  Skin  creamy- 
white,  with  a  bright-red  cheek;  suture  shallow,  rather  more 
than  half  round.  Flesh  white,  juicy,  and  high-flavoured ;  very 
productive.  A  fine  market  variety. 

VAN  ZANDT'S  SUPERB. 

Originated  in  the  garden  of  R.  B.  Van  Zandt,  Long  Island. 
Fruit  medium  size,  oval.  Skin  nearly  smooth,  white,  delicately 
marbled  with  red,  giving  it  a  waxen  hue ;  the  beauty  and 
smoothness  of  the  skin  approximate  in  appearance  to  that  of  a 
nectarine.  Flesh  melting  and  delicious ;  separates  from  the 
stone.  Ripens  in  August.  Very  productive.  (Wm.  R.  Prince, 
MS.)  This  is  the  true  variety,  and  distinct  from  the  one  for- 
merly described  in  this  work. 

WALTER'S  EARLY. 

Walter's  Early  is  esteemed  as  one  of  the  most  popular  early 
varieties  for  orchards  in  New  Jersey,  where  it  originated.  It  is 
remarkably  well  adapted  to  the  light  sandy  soil  of  that  State, 
bearing  abundant  crops  of  excellent  fruit. 

Leaves  with  globose  glands.  Fruit  large,  roundish.  Skin 
white,  with  a  rich  red  cheek.  Flesh  whitish,  a  little  touched 
with  red  at  the  stone,  melting,  juicy,  sweet,  and  of  very  agree- 
able flavour.  Ripens  about  the  20th  of  August. 

WALBURTON  ADMIRABLE. 

An  English  variety,  which  is  found  very  good  here. 

Flowers  small.  Fruit  large,  roundish  ;  suture  medium.  Skin 
greenish-white,  finely  shaded  with  dark-red  in  the  sun.  Flesh 
white,  a  little  stained  at  the  stone ;  juicy,  melting,  with  a  rich, 
sweet  flavour.  Middle  and  last  of  September. 

WARD'S  LATE  FREE. 

A  fine  late  American  variety ;  vigorous  and  productive ; 
valuable  for  market.  Glands  reniform.  Flowers  small.  Fruit 
rather  large,  roundish,  inclining  to  oval.  Skin  white,  with  a 
beautiful  crimson  cheek.  Flesh  white,  slightly  tinged  with  red 
at  the  stone,  juicy,  melting,  rich,  and  excellent.  Freestone. 
First  of  October.  Weld's  Freestone  may  prove  the  same. 


628  THE    PEACH. 


WASHINGTON.     Floy. 
"Washington  Red  Freestone.    Ken. 

The  Washington  is  a  handsome  and  very  delicious  peach,  of 
American  origin.  It  was  named  and  first  introduced  to  notice 
by  Mr.  Michael  Floy,  nurseryman,  New  York,  about  forty  years 
ago.  The  fruit  ripens  late ;  the  tree  is  vigorous,  hardy,  and 
productive,  and  it  is  altogether  a  valuable  variety. 

Leaves  with  globose  glands.  Fruit  large,  broad,  depressed, 
with  a  broad,  deep  suture  extending  nearly  round  it.  Skin  very 
thin,  yellowish-white,  with  a  deep  crimson  cheek.  Flesh  pale 
yellowish-white,  very  tender,  juicy,  and  melting,  with  a  sweet, 
rich,  and  luscious  flavour.  It  often  adheres  slightly  to  the 
stone,  which  is  quite  small.  Middle  of  September.  Flowers 
small. 

WHITE  IMPERIAL. 

The  White  Imperial  is  a  new  fruit,  of  most  estimable  quality. 
We  consider  it  quite  a  valuable  variety  for  every  garden  north 
of  New  York,  as  its  flavour  is  very  excellent.  It  is  hardy  and 
vigorous,  and  bears  good  and  regular  crops. 

This  fine  peach  originated  (it  is  believed,  from  the  Noblesse) 
in  the  garden  of  David  Thomas,  of  Cayuga  county,  N.  Y.,  so 
long  known  for  his  skill  and  science  as  an  amateur  horticulturist. 
It  was  first  made  known  to  us  by  his  son,  J.  J.  Thomas,  of  Ma- 
cedon,  N.  Y.  Leaves  with  globose  glands.  Fruit  rather  large, 
broad,  depressed,  hollowed  at  the  summit,  with  a  wide,  deep 
cavity  at  the  stem ;  the  suture  moderately  deep,  and  the  fruit 
enlarged  on  one  of  its  sides.  Skin  yellowish-white,  with  only  a 
slight  tinge  of  red  next  the  sun.  Flesh  nearly  white,  very  melt- 
ing and  juicy,  of  a  very  delicate  texture,  and  the  flavour  sweet 
and  delicious.  Ripens  among  the  earliest,  a  few  days  after  the 
Early  York,  about  the  25th  of  August.  Flowers  small. 

WHITE-BLOSSOMED  INCOMPARABLE.     P.  Man.  Thomp. 

White  Blossom.         Willow  Peach. 

This  is  a  native  fruit,  of  second  quality,  much  inferior,  both 
in  flavour  and  appearance,  to  the  Snow  peach.  Its  seeds  very 
frequently  produce  the  same  variety.  The  flowers  are  white, 
the  leaves  are  of  a  light  green,  and  the  wood  pale  yellow. 
Leaves  with  reniform  glands.  Fruit  large,  oval.  Skin  fair, 
white  throughout.  Flesh  white  to  the  stone,  melting,  juicy, 
sweet,  and  pleasant.  Beginning  of  September.  Flowers  large, 
white. 


THE    PEACH.  629 

CLASS  II. 
Freestone  Peaches  with  Deep  Yellow  Flesh* 

ABRICOTEE.     Thomp.  0.  Dub. 

Fellow  Admirable.  Admirable  Jaune.     0.  Duh.  Nois. 

Apricot  Peach.  D'Abricot. 

Grosse  Jaune  Tardive.         D'Orange.     (Orange  Peach.     Ken.) 

The  Apricot  Peach  (or  Yellow  Admirable,  as  it  is  more  fre- 
quently called)  is  an  old  French  variety,  but  little  cultivated  in 
this  country,  though  deserving  of  attention  in  the  Middle  States, 
It  ripens  very  late,  and  is  thought  to  have  a  slight  apricot  fla- 
vour. It  grows  with  moderate  vigour,  and  bears  abundantly. 

Leaves  with  reniform  glands.  Fruit  large,  roundish-oval, 
with  a  small  suture  running  on  one  side  only.  Skin  clear  yel- 
low all  over,  or  faintly  touched  with  red  next  the  sun.  Flesh 
yellow,  but  a  little  red  at  the  stone,  firm,  rather  dry,  with  a 
sweet  and  agreeable  flavour.  Stone  small.  Ripens  at  the  be- 
ginning of  October.  Flowers  large. 

BERGEN'S  YELLOW. 

Bergen's  Yellow  is  a  native,  we  believe,  of  Long  Island.  It  is 
very  large,  and  of  very  delicious  flavour.  It  is  darker  coloured, 
more  depressed  in  form,  rather  finer  flavoured,  and  ripens  some 
days  later  than  the  Yellow  Rareripe,  which  it  much  resembles. 
It  is  a  moderate,  but  good  bearer.  It  is  earlier,  and  much  supe- 
rior to  the  Melocoton,  and  its  glands  distinguish  it,  also,  from 
that  variety. 

Leaves  with  reniform  glands.  Fruit  large  (often  measuring 
nine  inches  in  circumference),  globular,  depressed,  and  broad; 
the  suture  well  marked,  and  extending  more  than  half  round. 
Skin  deep  orange,  dotted  with  some  red,  and  with  a  very  broad, 
dark-red  cheek.  Flesh  deep  yellow,  melting,  juicy,  and  of  rich 
and  luscious  flavour.  Ripens  at  the  beginning  of  September. 
Flowers  small. 

COLUMBIA.     Coxe. 

Pace. 

The  Columbia  is  a  singular  and  peculiar  peacn.  It  was 
raised  by  Mr.  Coxe,  the  author  of  the  first  American  work  on 

*  Nearly  all  this  class  are  of  American  origin,  and  the  Yellow  Alberge 
of  Europe  is  the  original  type.  They  are  not  so  rich  as  Class  I.,  and  re- 
quire our  hot  summers  to  bring  out  their  flavour.  In  a  cold  climate,  the 
acid  is  always  prevalent.  Hence  they  are  inferior  in  England,  and  at  the 
northern  limits  of  the  peach  in  this  country 


630  THE    PEACH. 

fruit  trees,  from  a  seed  brought  from  Georgia.  It  is  a  very  ex 
cellent  fruit,  which  every  amateur  will  desire  to  have  in  his  gar- 
den. The  tree  is  not  a  very  rapid  grower,  and  bears  only  mo- 
derate crops,  being,  of  course,  all  the  less  subject"  to  speedy  de- 
cay. The  young  wood  is  purple. 

Leaves  with  reniform  glands.  Fruit  large,  globular,  broad 
and  much  depressed,  the  suture  distinct,  extending  half  way 
round.  Skin  rough  and  rather  thick,  dull  dingy  red,  sprinkled 
with  spots  and  streaks  of  darker  red.  Flesh  bright  yellow,  of 
the  texture,  as  Coxe  remarks,  of  a  very  ripe  pineapple,  rich,  jui- 
cy, and  of  very  excellent  flavour.  Ripens  from  the  beginning  to 
the  middle  of  September. 

CRAWFORD'S  EARLY  MELOCOTON. 
Early  Crawford.     Ken.        Crawford's  Early. 

This  is  the  most  splendid  and  excellent  of  all  early  yellow- 
fleshed  peaches,  and  is  scarcely  surpassed  by  any  other  variety 
in  size  and  beauty  of  appearance.  As  a  market  fruit,  it  is  per- 
haps the  most  popular  of  the  day,  and  it  is  deserving  of  the 
high  favour  in  which  it  is  held  by  all  growers  of  the  peach.  It 
was  originated,  a  few  years  ago,  by  William  Crawford,  Esq.,  of 
Middletown,  New  Jersey.  The  tree  is  vigorous,  very  fruitful, 
and  hardy. 

Leaves  with  globose  glands.  Fruit  very  large,  oblong,  the 
swollen  point  at  the  top  prominent ;  the  suture  shallow.  Skin 
yellow,  with  a  fine  red  cheek.  Flesh  yellow,  melting,  sweet, 
rich,  and  very  excellent.  It  ripens  here  the  last  week  in  Au- 
gust. Flowers  small. 

CRAWFORD'S  LATE  MELOCOTON. 
Crawford's  Superb  Malacatune. 

Crawford's  Late  Melocoton,  from  the  same  source  as  the  fore- 
going, is  one  of  the  most  magnificent  American  peaches.  We 
think  it  unsurpassed  by  any  other  yellow-fleshed  variety,  and 
deserving  of  universal  cultivation  in  this  country.  As  a  splen- 
did and  productive  market  fruit,  it  is  unrivalled,  and  its  size, 
beauty  and  excellence,  will  give  it  a  place  in  every  garden. 

Leaves  with  globose  glands.  Fruit  very  large,  roundish,  with 
a  shallow  but  distinct  suture.  Skin  yellow,  with  a  fine  dark- 
red  cheek.  Flesh  deep  yellow,  but  red  at  the  stone,  juicy  and 
melting,  with  a  very  rich  and  excellent  vinous  flavour.  Ripens 
from  the  20th  to  the  last  of  September.  Flowers  small. 

ELIZA  PEACH. 
Origin,  Philadelphia.     Leaves  large,  with   reniform  glands. 


THE    PEACH.  63 1 

Fruit  medium,  round,  terminating  in  a  nipple.  Skin  yellow, 
with  a  mottled  red  cheek.  Flesh  yellow,  red  at  the  stone, 
which  is  free.  Last  of  September.  (W.  D.  Brinckle  in  Pom.) 

HATCH. 

Oiiginated  with  S.  0.  Hatch,  Franklin,  Conn. ;  hardy  and  va- 
luable at  the  North.  Glands  globose.  Fruit  roundish,  pointed ; 
suture  shallow.  Skin  deep  yellow;  blush  in  the  sun.  Flesh 
yellow,  melting,  sweet  and  excellent.  Freestone.  First  of  Sep- 
tember. (Cole.) 

JACQUES'  RARERIPE. 
Jacques'  Yellow  Rareripe. 

Origin,  Mass.  A  large  yellow  peach,  of  medium  quality  and 
productive.  Glands  reniform.  Flowers  small.  Fruit  large, 
roundish,  compressed;  suture  shallow.  Skin  dark  yellow,  most- 
ly shaded  with  dull  red.  Flesh  yellow,  red  at  the  stone,  juicy, 
slightly  subacid.  Freestone.  Middle  of  September. 

LINCOLN. 

Origin,  Lincoln,  Mass.;  very  hardy  and  productive.  Glands 
globose.  Fruit  large,  roundish;  suture  large.  Skin  rich  yel- 
low, mostly  covered  with  dark  purplish  red,  much  downy. 
Flesh  yellow,  with  a  tinge  of  red  at  the  stone,  juicy,  of  a  very 
rich,  sweet  and  excellent  flavour.  Freestone.  From  first  to 
last  of  September.  (Cole.) 

MERRIAM. 

Glands  globose.  "Fruit  very  large,  short,  oval.  Skin  light 
yellow,  bright  red  cheek.  Flesh  yellow,  red  at  the  stone,  melt- 
ing, very  juicy,  of  a  sweet  luscious  flavour.  First  of  October. 
(Cole.) 

MRS.  POINSETTE. 

Origin,  South  Carolina.  Tree  vigorous  and  productive. 
Globose  glands.  Fruit  large,  globular,  with  a  regular  suture. 
Skin  yellowish,  inclining  on  the  exposed  side  to  a  brownish  tint, 
veined  with  red.  Flesh  of  rich  yellow,  juicy,  melting,  and  of 
first  quality;  partially  adherent.  Ripens  from  1st  to  12th  of 
August  in  South  Carolina.  (William  Summer.) 

OWEN. 
Owen's  Lemon  Rareripe. 

Origin,  garden  of  J.  Owen,  Cambridge,  Mass.  Glands  globose, 
Fruit  large,  roundish:  suture  largo.  Skin  rich  yellow,  mostly 


632  THE    PEACH. 

covered  with  dark  red  or*  purplish  red  in  the  sun.  Flesh  \el- 
low,  red  at  the  stone,  tender,  very  juicy,  of  a  delicious  saccha- 
rine, and  slightly  subacid  flavour.  Freestone.  Middle  to  last 
of  September.  (Cole.) 

PRINCB'S  EXCELSIOR. 

Originated  with  William  R.  Prince,  Flushing,  Long  Island. 
Fruit  very  large,  round;  suture  slight,  a  mere  line,  ending  in  a 
flattened  depression  at  top,  where  there  is  a  slight  cavity,  and  a 
little  abortive  mamelon.  Skin  a  most  splendid  pure  bright 
orange  colour.  Flesh  golden  yellow  to  the  stone,  very  rich,  lus- 
cious, aromatic,  apricot,  or  exquisite  orange  flavour,  sweet  and 
rich ;  separates  freely  from  the  stone.  Ripens  middle  of  Octo- 
ber: well  suited  to  the  South.  (W.  R.  Prince's  MS.) 

POOLE'S  LARGE  YELLOW.     Ken. 
Poole's  Late  Yellow  Freestone. 

A  very  large  peach,  of  the  Melocoton  family.  It  lately  ori- 
ginated near  Philadelphia,  and  bears  fine  crops. 

Leaves  with  reniform  glands.  Fruit  large,  roundish,  with  a 
suture  extending  from  the  base  to  the  top.  Skin  deep  yellow, 
with  a  dark-red  cheek.  Flesh  yellow,  but  red  at  the  stone,  rich, 
juicy,  and  of  excellent  flavour.  Ripens  last  of  September. 

RED  CHEEK  MELOCOTON.*     Pom.  Man. 

Malagatune.  Yellow  Malocoton. 

Malacatune.  Yellow  Malagatune. 

Hogg's  Melocoton.         Red  Cheek  Malocoton.     Coxe. 

The  Melocoton  (or  Malagatune,  as  it  is  commonly  called)  is 
almost  too  well  known  to  need  description.  Almost  every  or- 
chard and  garden  in  the  country  contains  it,  and  hundreds  of 
thousands  of  bushels  of  the  fruit  are  raised  and  sent  to  market 
in  this  country,  every  year.  It  is  a  beautiful  and  fine  fruit  in 
favourable  seasons, though  in  unfavourable  ones  the  acid  frequent- 
ly predominates  somewhat  in  its  flavour.  It  is  an  American 
seedling,  and  is  constantly  reproducing  itself  under  new  forms, 
most  of  the  varieties  in  this  section  having,  directly  or  indirect- 
ly, been  raised  from  it;  the  finest  and  most  popular  at  the  pre- 
sent time,  being  Crawford's  Early  and  Late  Melocotons,  both 
greatly  superior,  in  every  respect,  to  the  original  Melocoton. 

Leaves  with  globose  glands.  Fruit  large,  roundish  oval,  with 
a  swollen  point  at  the  top.  Skin  yellow,  with  a  deep-red  cheek. 

*  Melocoton  is  the  Spanish  for  Peach. 


THE    PEACH.  633 

Flesh  deep  yellow,  red  at  the  stone,  juicy,  melting,  with  a  good, 
nch,  vinous  flavour.     First  of  September.     Flowers  small. 

REEVES'  FAVOURITE. 

Raised  by  Samuel  Reeves,  Salem,  New  Jersey;  a  hardy  and 
productive  kind.  Glands  globose.  Flowers  small.  Fruit  large, 
roundish,  inclining  to  oval,  with  a  swollen  point.  Skin  yellow, 
with  a  fine  red  cheek.  Flesh  deep  yellow,  red  at  the  stone,  jui- 
cy, melting,  with  a  good,  vinous  flavour.  Freestone.  Middle 
of  September. 

SCOTT'S  NONPAREIL. 

Origin,  Burlington,  New  Jersey.  Resembles  Crawford's  Late, 
but  sweeter.  Glands  globose.  Fruit  large,  roundish,  slightly 
oblong;  suture  medium.  Skin  deep  yellow,  with  a  fine  dark- 
red  cheek.  Flesh  yellow,  red  at  the  stone,  juicy,  sweet,  with  a 
rich  and  excellent  vinous  flavour.  Freestone.  Last  of  Septem- 
ber. 

SMITH'S  FAVOURITE. 

Tree  vigorous,  hardy,  and  productive:  grown  by  Calvin  Smith, 
Lincoln,  Mass.  Glands  reniform.  Fruit  large,  roundish ;  suture 
deep.  Skin  yellow,  mostly  covered  with  deep,  rich  red.  Flesh 
yellow,  juicy,  sweet,  rich,  and  delicious  flavour.  One  of  the  best 
for  general  culture  and  market.  Freestone.  Middle  to  last  of 
September.  (Cole.) 

SMOCK  FREESTONE.     Ken. 
St.  George. 

It  was  originated  not  long  since  by  Mr.  Smock,  of  Middleton, 
New  Jersey,  the  centre  of  extensive  peach  cultivation. 

Leaves  with  reniform  glands.  .Fruit  large,  oval,  narrowed 
towards  the  stalk,  and  rather  compressed  on  the  sides.  Skin 
light  orange  yellow,  mottled  with  red,  or  often  with  a  dark-red 
cheek,  when  fully  exposed.  Flesh  bright  yellow,  but  red  at  the 
stone ;  moderately  juicy  and  rich.  Ripens  last  of  September 
and  first  of  October. 

SUSQUEHANNA. 

Griffith. 

Originated  with  Mr.  Griffith,  on  the  banks  of  the  Susquehan- 
na.  A  very  large,  handsome  fruit,  and  is  a  special  favourite  iv 
that  section.  Fruit  very  large,  nearly  globular.  Skin  rich  yel- 
low, with  a  beautiful  red  cheek,  nearly  covering  the  whole  sur- 
face. Flesh  yellow,  sweet,  juicy,  with  a  rich,  vinous  flavour. 
Ripens  from  the  first  to  thu  middle  of  September.  It  is  said  tc 
be  the  best  of  all  the  yellow-fleshed  peaches. 

27* 


634  THE    PEACH. 


TITUS. 

Originated  with  Mrs.  Sarah  Titus,  Philadelphia.     Size  large, 
roundish.     Skin  fair  yellow,  with  a  rich  cheek;  cavity  open. 
Flesh  yellow,  red  next  the  stone,  juicy,  non-adherent.     Flavour 
luscious ;  quality  "  best."     Maturity,  middle  to  last  of  Septera 
her.     Freestone.     (Interm.  Rep.) 

TUFTS'  RARERIPE. 

Originated  with  Bernard  Tufts,  Billerica,  Mass.  Very  hardy, 
vigorous,  and  productive.  Glands  globose.  Fruit  medial,  round- 
ish. Skin  yellowish,  with  a  bright-red  cheek.  Flesh  yellow, 
melting,  very  sweet  and  luscious.  Freestone.  Middle  to  last  of 
September.  (Cole.) 

YELLOW  ALBERGE.  Thomp. 

Alberge  Jaune.    0.  Duh.        Purple  Alborge.    Ldnd. 
Peche  Jaune.  Bed  Alberge. 

Gold  Fleshed.  Golden  Mignonne. 

Yellow  Rareripe,  of  many  American  gardens. 

The  Yellow  Alberge  is  an  old  French  variety,  and  one  of  the 
earliest  of  the  yellow-fleshed  peaches.  It  is  no  doubt  the  origi- 
nal sort  from  which  our  Melocotons  and  Yellow  Rareripes  have 
sprung  in  this  country.  It  has  only  a  second-rate  flavour,  except 
in  rich,  warm  soils,  and  is  not  comparable  to  the  Yellow  Rare- 
ripe in  size  or  quality. 

Leaves  with  globose  glands.  Fruit  of  medium  size,  roundish, 
with  a  well-marked  furrow  running  half  round.  Skin  yellow, 
with  a  deep  purplish-red  cheek.  Flesh  yellow,  but  deep  red 
at  the  stone;  soft,  juicy,  sweet,  with  a  pleasant  vinous  flavour. 
Middle  of  August,  Flowers  small. 

The  ROSANNA  (Lind.  Thomp.),  Alberge  Jaune,  of  many  French 
gardens,  and  Yellow  Alberge  of  some  gardens  here,  differs  from 
the  above  only  in  having  reniform  glands,  and  ripening  ten  or 
twelve  days  later.  Flavour  second  rate. 

YELLOW  RARERIPE. 
Large  Yellow  Rareripe.         Marie  Antoinette. 

One  of  the  finest  very  early  yellow-fleshed  peaches.  It  is  an 
American  seedling,  produced  about  a  dozen  years  ago,  and  well 
deserves  the  extensive  cultivation  it  receives,  both  in  the  orchard 
and  garden. 

Leaves  with  globose  glands.  Fruit  large,  roundish,  the  su- 
ture slightly  depressed,  extending  more  than  half  round ;  the 
swollen  point  at  the  top  small. 


THE    PEACH.  636 

Skin  deep  orange  yellow,  somewhat  dotted  with  red,  the  cheek 
rich  red,  shaded  off  in  streaks.  Flesh  deep  yellow,  but  red  at  the 
stone,  juicy,  melting,  with  a  rich  and  excellent  vinous  flavour. 
Ripens  from  the  25th  to  the  30th  of  August.  Stone  small. 
Flowers  small. 


CLASS  III. 
Clingstone  Peaches  (or  Pavies). 

BLOOD  CLINGSTONE.   Floy. 
Claret  Clinkstone.        Blood  Cling. 

The  Blood  Clingstone  is  a  very  large  and  peculiar  fruit,  of  no 
value  for  eating,  but  esteemed  by  many  for  pickling  and  pre- 
serving ;  the  flesh  very  red,  like  that  of  a  beet.  This  is  an 
American  seedling,  raised  many  years  ago  from  the  French 
Blood  Clingstone — SANGUINOLE  A  CHAIR  ADHERENTE.  It  is  a 
much  larger  fruit  than  the  original  sort,  which  has  large  flowers, 
otherwise  they  are  the  same  in  all  respects. 

Leaves  with  reniform  glands.  Fruit  often  very  large,  round- 
ish, oval,  with  a  distinct  suture.  Skin  very  downy,  of  a  dark, 
dull,  clouded,  purplish  red.  Flesh  deep  red  throughout,  firm 
and  juicy — not  fit  for  eating.  September  to  October.  Flowers 
small. 

There  is  a  FRENCH  BLOOD  FREESTONE  (Sanguinole,  Sanguine, 
Cardinale,  or  Betrave,  Duh.  Thomp.)  of  the  same  nature,  and 
used  for  the  same  purpose  as  this,  but  smaller  in  size,  and  not 
equal  to  it  for  cooking.  Leaves  without  glands. 

BLANTON  CLING. 

Leaves  large.  Glands  reniform.  Fruit  large,  and  shaped  like 
Lemon  Cling,  with  the  same  projecting,  swollen  point.  Skin 
rich  orange,  with  a  slightly  reddened  cheek.  Flesh  orange  yel- 
low, firm,  but  full  of  a  delicious,  vinous  juice.  Later  and  better 
than  Lemon  Cling.  Reproduces  itself  from  seed.  Ripens  10th 
August.  (White's  Gard.) 

BORDEAUX  CLING. 

Raised  from  a  stone  brought  from  Bordeaux.  Fruit  large, 
oblong,  or  oval ;  a  little  one-sided ;  suture  shallow.  Skin  very 
downy,  lemon  yellow,  with  a  red  cheek.  Flesh  yellow,  red  at 
the  stone  (to  which  it  clings),  juicy,  melting,  and  of  an  excellent 
vinous  flavour  :  one  of  the  best  of  its  season.  First  of  August 
(Wm.  N.  White,  MS.) 


636  THE    PEACH. 


CATHERINE.     Lang.  Lind.  P.  Mag.  Thorp. 

The  Catherine  Cling  is  a  very  fine  old  English  variety,  oi 
excellent  quality,  but  not,  we  think,  equal  to  the  Large  White 
Clingstone,  a  native  seedling,  so  much  esteemed  in  the  Middle 
States. 

Leaves  with  reniform  glands.  Fruit  large,*roundish  oval,  more 
swollen  on  one  side  than  the  other,  and  terminated  by  a  small 
swollen  point  at  the  top.  Skin  pale  yellowish-green,  much 
sprinkled  with  red  dots ;  the  exposed  cheek  of  a  bright,  lively 
red,  streaked  with  darker  red.  Flesh  firm,  yellowish-white,  but 
dark-red  at  the  stone,  to  which  it  adheres  very  closely ;  juicy, 
rich,  and  excellent.  Middle  and  last  of  September.  Flowers 
small.  » 

CHINESE  CLING. 

Reniform  glands.  Flowers  small.  Fruit  large,  globular ;  sides 
compressed  ;  suture  quite  shallow.  Skin  creamy-white,  shaded 
and  marbled  with  fine  red.  Flesh  white,  red  at  the  stone  (which 
is  adherent),  very  juicy,  melting,  with  a  rich,  excellent  vinous 
flavour.  Ripens  first  to  middle  of  September.  At  the  south, 
from  the  middle  of  July  to  first  of  August. 

Tree  vigorous  and  productive.     Imported  from  China. 

DONAHOO  CLING. 

From  Mr.  Donahoo,  Clark  county,  Ga.  Glands  reniform. 
Fruit  very  large,  roundish ;  suture  quite  deep  on  one  side,  and 
visible  entirely  around  the  fruit;  apex  depressed.  Skin  creamy- 
white,  beautifully  dotted  and  tinged  with  red  in  the  sun. 
Flesh  white  to  the  stone,  exceedingly  juicy,  excelling  the  Heath 
Cling  in  tenderness  of  texture,  and  equally  rich  and  luscious, 
and  a  most  desirable  variety.  Ripens  from  10th  to  20th  Sep 
tember.  (Ga.  Pom.  S.  Rep.) 

ELMIRA  CLING. 

Originated  with  Dr.  M.  W.  Phillips,  Miss.  Glands  reniform. 
Flowers  small.  Fruit  large,  oval,  depressed ;  suture  rather  shal- 
low on  one  side.  Skin  white,  with  a  greenish-yellow  tinge, 
quite  downy.  Flesh  white,  tinged  with  red  at  the  stone,  to 
which  it  adheres;  sweet  and  good.  Early  in  August.  (Wm.  N. 
White,  MS.) 

FLEWELLEN  CLING. 

Fruit  large,  globular,  depressed  at  the  apex.  Skin  downy, 
yellowish'white,  mostly  overspread  with  shades  of  red ;  dark, 
dull  purplish-red  in  the  sun,  the  lighter  tints  of  red  somewb  it 


THE    PEACH. 


637 


in  stripes.  Flesh  yellowish-white,  red  at  the  stone,  to  which  it 
firmly  adheres,  very  juicy,  sweet,  and  high  flavoured;  a  desir- 
able early  cling.  First  of  August.  (Win.  N.  White,  MS.) 

HORTON'S  DELICIOUS. 

Fruit  large,  roundish,  inclining  to  oval,  depressed  at  apex, 
point  very  small,  and  within  the  depression;  suture  shallow. 
Skin  moderately  downy,  of  a  rich,  creamy  white,  with  a  faint 
blush  in  the  sun.  Flesh  white  to  the  stone,  with  the  exact  fla- 
vour of  a  Heath  Cling ;  quality  "best."  From  first  to  middle  of 
October.  (Ga.  Pom.  S.  Kept.) 

HYSLOP. 

Hyslop's  Clingstone. 

Origin  unknown;  an  American  variety,  hardy  and  productive. 
Glands  reniform.  Flowers  small.  Fruit  large,  roundish,  inclin- 
ing to  oval.  Skin  white,  with  a  crimson  cheek.  Flesh  very 
juicy,  melting,  with  a  rich,  vinous  flavour;  adheres  to  the 
stone.  First  of  October. 

HEATH.     Coxe. 

Heath  Clingstone.         Fine  Heath. 
Red  Heath. 

The  most  superb  and  most  delicious  of  all  late  Clingstones. 
It  seldom  ripens  in  New  England,  but  here",  and  to  the  south- 
ward, it  is  one  of  the  most  valuable  kinds,  of  very  large  size,  and 
the  very  finest  flavour. 

Coxe  informs  us  that  this  is  a  seedling  produced  in  Maryland 
from  a  stone  brought  by  Mr.  Daniel  Heath  from  the  Mediterra- 
nean ;  and  it  is  frequently  still  propagated  from  the  stone,  with 
out  variation,  in  that  State.  The  tree  is  vigorous,  long  lived, 
and  moderately  productive ;  with  the  shortening-in  mode  of 
pruning,  the  fruit  is  always  large  and  fine,  otherwise  often  poor. 
This  tree  is  well  deserving  of  a  place  on  the  espalier  rail  or  wall, 
at  the  north. 

Leaves  nearly  smooth  on  the  edges,  with  reniform  glands 
Fruit  very  large,  oblong,  narrowing  to  both  ends,  and  terminat- 
ing at  the  top  with  a  large  swollen  point;  the  suture  distinct  on 
one  side.  Skin  downy,  cream-coloured  white,  with  a  faint 
blush  or  tinge  of  red  in  the  sun,  or  a  brownish  cheek.  Flesh 
greenish-white,  very  tender  and  melting,  exceedingly  juicy, 
with  the  richest,  highest,  and  most  luscious  flavour,  surpassed 
by  no  other  variety.  It  adheres  very  closely  to  the  stone.  It 
ripens  in  October,  and  frequently  keeps  for  a  month  after  being 
gathered.  Flowers  small. 

BAYNE'S  NEW  HEATH  is  a  recent  seedling,  very  similar  in  all 


638  THE    PEACH. 

respects,  originated  by  Dr.  Bayne,  of  Alexandria,  D.  C.     It  is 
considered  rather  finer  by  some. 

HULL'S  ATHENIAN. 

From  Henry  Hull,  Jr.,  Athens,  Ga.  Fruit  very  large,  oblong, 
depressed  at  apex ;  suture  a  mere  line.  Skin  very  downy,  yellow- 
ish-white, marbled  with  dull  red  in  the  sun.  Flesh  white,  pale 
red  at  the  stone,  rather  firm  and  rich,  with  a  high,  vinous  fla- 
vour ;  a  great  acquisition.  October.  (Ga.  Pom.  S.  Kept.) 

INCOMPARABLE.     Lind.  Thomp. 

Pavie  Admirable.   Bon.  Jard.   Ken.       Late  Admirable  Cling. 
Larger  than  the  Catherine,  which  it  resembles.     It  is"  inferior 
to  it  and  several  others  in  flavour,  and  is  only  worthy  of  cultiva- 
tion for  market. 

Leaves  with  reniform  glands.  Fruit  large,  roundish,  one  side 
enlarged.  Skin  pale  yellowish-white,  light  red  on  the  exposed 
side.  Flesh  yellowish-white,  red  at  the  stone,  juicy,  melting, 
and  of  agreeable  flavour.  Last  of  September.  Flowers  small. 

JACKSON  CLING. 

Raised  by  Mrs.  L.  A.  Franklin,  Athens,  Ga.  Fruit  large,  ob- 
long, with  a  very  large,,swollen  point.  Skin  rich  dark  yellow, 
covered  with  dark  red  in  the  sun.  Flesh  rather  firm,  orange- 
yellow,  and  dark  red  at  the  stone ;  juicy,  sprightly,  rich,  and 
delicious;  quality  "best."  Last  of  August.  (Ga.  Pom.  S.  Rep.) 

LARGE  WHITE  CLINGSTONE. 

New  York  "White  Clingstone.   Floy.      .  "Williamson's  New  York. 
Selby's  Cling. 

The  Large  White  Clingstone  is  by  far  the  most  popular  of  this 
class  of  peaches  in  this  State,  and  in  New  England.  We  think 
it  superior  to  the  Catherine  and  Old  Newington,  and  only  sur- 
passed in  flavour  by  the  Oklmixon  Cling  and  the  Heath  Cling. 

This  variety  was  raised  about  forty  years  ago  by  David  Wil- 
liamson, a  nurseryman,  in  New  York,  and  was  first  described  by 
Floy  as  the  New  York  Clingstone.  But  as  it  is  universally 
known  now  by  the  present  title,  we  have  placed  the  original 
names  as  synonymes.  The  light  colour  and  excellent  quality 
of  this  fruit  render  it  the  greatest  favourite  for  preserving  in 
brandy  or  sugar.  The  tree  is  remarkably  hardy  and  long  lived; 
rarely  if  ever  being  attacked  by  the  yellows.  It  bears  regular 
and  good  crops. 

Leaves  with  globose  glands.  Fruit  large,  round  ;  the  suture 
slight,  and  the  swollen  point  at  the  top  small.  Skin  white  (in- 
clining to  yellow  only  when  over-ripe),  dotted  with  red  on  the 
sunny  side,  or  with  a  light-red  cheek  when  fully  exposed.  Flesh 


THE    PEACH.  639 

whitish,  tender,  very  melting,  full  of  juice,  which  is  very  sweet, 
luscious,  and  high  flavoured.  Beginning  and  middle  of  Septem- 
ber. Flowers  small. 

LATE  YELLOW  ALBERGE.     Pom.  Man. 

October  Yellow.        Algiers  Yellow. 
Algiers  Winter. 

A  very  late  Clingstone  peach,  entirely  yellow,  scarcely  good 
for  eating,  but  esteemed  by  some  for  preserving.  It  was  origin- 
ally introduced  from  the  south  of  France,  and  has  been  consi- 
derably cultivated  here,  but  we  have  abandoned  it.  The  Heath 
Cling  is  in  every  way  greatly  its  superior. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  round- 
ish-oval, with  a  small,  distinct  suture.  Skin  downy,  green  till 
the  last  of  September,  but  at  maturity  being  yellow.  Flesh 
yellow  to  the  stone,  very  firm,  rather  juicy,  sweet.  October. 
Flowers  large. 

LEMON  CLINGSTONE.     Floy.  Thomp. 

Kennedy's  Carolina.    Pom.   Man.       Long  Yellow  Pineapple.    Coxe. 
Kennedy's  Lemon  Clingstone.  Pineapple  Clingstone. 

Largest  Lemon.  Yellow  Pineapple. 

The  Lemon  Clingstone  is  one  of  the  largest  and  most  beauti- 
ful of  all  the  yellow-fleshed  clings;  and  though  of  course  inferior 
in  flavour  to  the  white-fleshed,  is  deserving  of  its  universal  popu- 
larity. It  is  originally  a  native  of  South  Carolina,  and  was 
brought  from  thence  by  a  Mr.  Kennedy,  of  New  York,  before 
the  war  of  the  Revolution.  There  are  now  many  seedlings  re- 
produced from  it,  but  none  superior  to  the  original.  This  is  a 
very  productive,  hardy  tree. 

Leaves  long,  with  reniform  glands.  Fruit  large,  oblong,  nar- 
rowed at  the  top,  and  having  a  large,  projecting,  swollen  point, 
much  like  that  of  a  lemon.  Skin  fine  yellow,  with  a  dark  brown- 
ish-red cheek.  Flesh  firm,  yellow,  slightly  red  at  the  stone, 
adhering  firmly,  with  a  rich,  sprightly,  vinous,  sub-acid  flavour. 
Middle  and  last  of  September.  Flowers  small. 

OLD  NEWINGTON.     Lang.  Lind.  Thomp. 

Ne  wington.     Parkinson.     (1629.) 
Large  Newington.     Coxe. 

A  celebrated  English  Clingstone,  which  has  been  in  cultiva- 
tion more  than  200  years,  and  still  is  perhaps  the  best  in  the 
English  climate.  Although  excellent,  it  is  not  so  generally  es- 
teemed here  as  the  Large  White  Cling  and  Oldmixon  Cling- 
stone. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish,  the 
suture  slight.  Skin  pale  yellowish -white,  with  a  fine  red  cheek, 
marked  with  streaks  of  darker  red.  Flesh  pale  yellowish- 


640  THE    PEACH. 

white,  deep  red  at  the  stone,  to  which  it  always  adheres  very 
firmly;  melting,  juicy,  and  rich.  Ripens  about  the  15th  of 
September.  Flowers  large. 

OLDMIXON  CLINGSTONE.     Coxe. 
Oldmixon  Cling. 

The  Oldmixon  Clingstone  is  certainly  one  of  the  highest  fla 
voured  of  all  peaches  known  in  this  country,  where  it  is  raised 
in  perfection,  and  should  have  a  place  in  every  good  garden ; 
indeed  we  consider  this,  the  Large  White  Cling,  and  the  Heath 
Cling,  as  being  the  sorts  among  the  most  desirable  of  this  class 
of  peaches  for  small  collections. 

Leaves  with  globose  glands.  Fruit  large,  roundish-oval,  the 
suture  distinct  only  at  the  top,  on  one  side  of  which  the  fruit  is 
slightly  enlarged.  Skin  yellowish-white,  dotted  with  red,  or 
with  a  red  cheek,  varying  from  pale  to  lively  red.  Flesh  pale 
white,  very  melting  and  juicy,  with  an  exceedingly  rich,  lus- 
cious, high  flavour.  First  of  September.  Flowers  small. 

ORANGE  CLINGSTONE. 

The  Orange  Cling  is  a  very  large,  handsome,  and  excellent 
fruit,  somewhat  resembling  the  Lemon  Cling  in  colour,  but  glo- 
bular in  form,  rather  richer  in  flavour,  and  quite  a  distinct  sort. 

Leaves  large,  serrated,  without  glands.  Fruit  large,  round, 
the  suture  distinctly  marked,  and  extending  nearly  round  the 
fruit ;  swollen  point  at  the  top,  none.  Skin  deep  orange,  with 
a  rich  dark-red  cheek.  Flesh  dark  yellow,  rather  firm,  juicy, 
with  rich,  vinous  flavour.  September.  Flowers  small. 

PAVIE  DE  POMPONE.     Bon.  Jard.   Lelieur.   Thomp. 

Monstrous  Pomponne.  )  ,- .    ,        Pavie  Rouge  de 
Monstrous  Pavie.          f  Pomponne.    0.  Duh. 

Pavie  de  Pomponne  Grosse.  Pavie  Camu. 

Pavie  Monstrueux.  Gros  Melocoton. 

Gros  Persique  Eouge. 

A  very  large  and  magnificent  old  French  Clingstone,  not  so 
well  known  in  this  country  as  it  deserves.  The  fruit  is  very 
solid  in  flesh,  and  much  sweeter  here  than  in  France.  The  tree 
is  of  very  strong  growth. 

Leaves  with  reniform  glands.  Fruit  very  large,  roundish 
oval,  with  a  well-marked  suture  extending  to  the  top,  and  ter- 
minating there  in  an  obtuse  swollen  point.  Skin  yellowish- 
white,  a  good  deal  covered  with  the  broad,  very  deep  red  colour 
of  its  cheek.  Flesh  firm,  yellowish-white,  deep  red  at  the  stone, 
to  which  it  adheres  very  firmly,  and  which  is  rather  small ; 
juicy,  flavour  sweet  and  good.  First  of  October.  *  Flowers  large. 


THE    PEACH.  64j 


PRINCE'S  CLIMAX. 

Originated  on  the  farm  of  George  Mitchell,  Flushing,  Long 
Island ;  very  productive.  Fruit  large,  oval.  Skin  yellow,  with 
a  crimson  cheek,  and  two-thirds  mottled  with  crimson.  Flesh 
yellow,  very  rich,  aromatic,  pineapple  flavour ;  adheres  to  the 
stone.  Ripens  the  middle  and  end  of  September.  (William  R. 
Prince's  MS.) 

SHANGHAE. 

Trees  of  this  variety  and  Chinese  Cling  were  sent  to  this 
country  by  the  late  Mr.  Winchester,  while  British  Consul  at 
Shanghae.  Tree  vigorous.  Glands  reniform.  Flowers  large. 
Fruit  large,  oval,  truncate ;  suture  distinct,  extending  from  the 
base  to  beyond  the  apex,  deepening  very  much  at  the  apex,  so 
as  to  form  quite  a  cavity.  Skin  greenish-yellow,  quite  downy, 
sometimes  a  little  mottled,  or  shaded  with  pale  red.  Flesh 
greenish-yellow,  very  melting,  juicy,  adhering  to  the  stone,  with 
a  high,  vinous  flavour.  Ripens  from  first  to  middle  of  Septem- 
ber. At  the  south,  last  of  July  and  first  of  August. 

SMITH'S  NEWINGTON.     Lind.  Thomp. 

Early  Newington,  ^  of  the 

Smith's  Early  Newington,  J  English. 
Early  Newington.     Coxe. 

This  is  one  of  the  best  early  Clingstone  peaches.  It  is  of 
English  origin,  and  is  little  cultivated  in  this  country.  The 
Early  Newington  of  our  gardens  as  generally  known  (see  Early 
Newington  Freestone),  is  earlier  and  a  very  much  finer  variety, 
with  reniform  glands,  being  a  partial  Clingstone,  but  most  fre- 
quently parting  from  the  flesh,  has  quite  supplanted  it. 

Leaves  serrated,  without  glands.  Fruit  middle-sized,  rather 
oval,  narrower  at  the  top,  and  one  half  a  little  enlarged.  Skin 
pale  straw-colour,  with  a  lively  red  cheek  streaked  with  purple. 
Flesh  firm,  pale  yellow,  but  light  red  at  the  stone,  to  which  it 
adheres  closely  ;  juicy,  and  of  very  good  quality.  Last  of  Au- 
gust. Flowers  large. 

What  Mr.  Thompson  calls  "Newington  of  the  Americans"  is 
a  seedling  cling  with  globose  glands,  and  of  second  quality,  quite 
distinct  from  our  Early  Newington  Freestone. 

STEPHENSON  CLING. 

From  Thomas  Stephenson,  Clark  county,  Ga.  Fruit  large, 
roundish  ;  suture  distinct.  Skin  very  downy,  of  a  creamy  tint, 
shaded  with  flesh-colour — the  tint  deepening  in  the  sun  to  a 
dark,  dull,  purplish  red  where  fully  exposed.  Flesh  white,  some- 
whaj  tinged  with  red,  and  deep  red  at  the  stone.  Flesh  very 


642  THE    PEACH. 

tender,  melting,  ju'iy,  and  of  a  delicious  vinous  flavour;  quality 
"  best."     September  first     (G.  Pom.  S.  Rep.) 

TlPPECANOE. 

Hero  of  Tippecanoe. 

A  new,  very  large,  and  handsome  Clingstone,  originated  by 
Mr.  George  Thomas,  of  Philadelphia,  and  first  exhibited  before 
the  Horticultural  Society  there  in  1840.  Its  lateness  and  beauty 
render  it  a  valuable  kind. 

Leaves  with  reniform  glands,  the  shoots  dark  purplish-red. 
Fruit  very  large,  nearly  round,  a  little  compressed  on  the  sides 
Skin  yellow,  with  a  fine  red  cheek.  Flesh  yellow,  juicy,  with 
a  good  vinous  flavour.  It  ripens  from  the  20th  to  the  last  of 
September.  Flowers  small. 

WASHINGTON  CLINGSTONE. 

An  American  variety,  remarkably  juicy  and  sweet.  Although 
Thompson  finds  it  third  rate  in  England,  it  is  here  scarcely  sur- 
passed. To  use  the  expressive  words  of  one  of  our  friends  in 
Maryland,  a  good  judge  of  fruit,  "there  is  nothing  better  than 
this  peach  out  of  Paradise."  It  is  neither  handsome  nor  pre- 
possessing externally. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  round- 
ish. Skin  yellowish-green,  marked  with  grey  specks,  and  with 
a  slight  tinge  of  red  on  the  sunny  side.  Flesh  very  juicy,  ten- 
der, and  melting,  with  a  very  sweet  and  luscious  flavour.  Last 
of  September.  Flowers  small. 

Curious  or  Ornamental  Varieties. 

DOUBLE  BLOSSOMED.    Thomp. 

Double  Flowering  Peach.       Pecher  a  Fleurs  Doubles.    Bon.  Jard. 
Rose  Flowering.  Pecher  a  Fleurs  Semi-Doubles.    0.  Duh. 

The  Double  Blossomed  peach  is,  when  in  full  bloom,  one  of 
the  gayest  and  most  beautiful  of  fruit  trees,  and  blooming  with 
its  lovely  companion,  the  Double  Flowering  Cherry,  finds  a 
place  in  all  our  pleasure-grounds  and  ornamental  plantations. 
Its  flowers  are  three  times  the  size  of  those  of  the  common 
peach,  of  a  lively  rose  colour,  nearly  full  double,  and  so  thickly 
disposed  on  the  branches  as  to  be  very  striking  and  showy. 
They  are  produced  at  the  usual  season,  or  a  few  days  later. 

This  sort  is  rendered  more  dwarf  for  shrubberies,  by  budding 
it  upon  the  Mirabelle,  or  the  Cherry  Plum  stock. 

The  haves  have  reniform  glands.  The  fruit,  which  is  spar- 
ingly produced,  is  roundish-oval,  pale  greenish -yellow,  faintly 
tinged  with  red,  freestone,  and  of  indifferent  flavour. 


THE    PEACH.  643 


FLAT  PEACH  OF  CHINA.     Lind.  Thomp. 

Chinese  Peach.        Java  Peach. 
Peen  To. 

A  very  singular  variety,  from  China,  where  the  gardeners  af- 
fect all  manner  of  vegetable  curiosities.  The  fruit  is  of  small 
size,  about  two  inches  in  diameter,  and  so  much  flattened  at  the 
ends  that  only  the  skin  and  the  flat  stone  remains,  the  fleshy 
part  being  crowded  on  either  side.  The  tree  is  of  rather  dwarf- 
ish habit,  and  holds  its  leaves  very  late.  The  fruit  is  of  very 
good  flavour,  and  is  well  worthy  of  a  place  in  the  gardens  of 
the  curious.* 

Leaves  with  reniform  glands.  Fruit  small,  so  much  flattened 
as  to  form  a  deep  hollow  at  both  ends,  having  at  the  top  a  sin- 
gular broad,  rough,  five-angled  eye.  Skin  pale  yellowish-green, 
mottled  with  red  on  one  side.  Flesh  pale  yellow,  with  a  circle 
of  red  round  the  stone  (from  which  it  separates),  sweet,  juicy, 
with  a  slight  noyeau  flavour.  Beginning  of  September.  Flow- 
ers large. 

WEEPING  PEACH. 
.Reid's  Weeping  Peach. 

A  peculiar  variety,  with  pendent,  weeping  branches,  and  a 
habit  much  like  that  of  the  weeping  ash.  It  was  lately  origi- 
nated by  Mr.  William  Reid,  the  skilful  nurseryman  at  Murray 
Hill,  near  New  York.  To  display  itself  to  advantage,  it  should 
be  grafted  six  or  eight  feet  high,  on  the  clean  stem  of  a  peach 
or  plum  stock.  Reniform  glands.  Flowers  large. 

Selection  of  choice  peaches,  to  furnish  in  succession.  Free- 
stones :  Early  York,  Early  Newington,  Cooledge's  Favourite, 
George  4th,  Grosse  Mignonne,  Crawford's  Early,  Brevoort,  Old- 
mixon  Free,  Morris  White,  Bellegarde,  Nivette,  Ward's  Lato 
Free,  Noblesse,  Late  Red  Rareripe,  Bergen's  Yellow,  Druid 
Hill.  Clingstones:  Large  White,  Oldmixon  and  Heath  Clings. 

Selection  of  hardy  sorts,  for  a  northern  latitude  :  Tuft's 
Early,  Early  Chelmsford,  White  Imperial,  Moore's  Favourite, 
Lincoln,  Red  Cheek  Malagatune,  Snow,  Smith's  Favourite,  Tuft's 
Rareripe,  Clinton,  Kenrick's  Heath,  Crawford's  Early,  Oldmixon 
Cling. 

Selection  of  peaches,  furnished  by  Wm.  N.  White,  Athens, 
Ga.,  that  have  proved  best  in  that  State,  and  ripen  in  succession 
from  first  of  July  to  first  of  November,  and  will  probably  suit 
most  localities  at  the  south  : 

*  This  variety  has  been  several  times  imported  to  this  country  and  lost 
ou  the  way.  Should  any  one  of  our  amateurs  now  possess  it,  we  shall  be 
much  gratified  to  receive  buds  of  it. 


644  THE    NECTARINE. 

Early  Anne,  Early  Tillotson,  Early  York  (serrate),  Early 
Chelmsford,  Large  Early  York,  Van  Zandt's  Superb,  Crawford's 
Early,  George  the  4th,  Stump  the  World,  Crawford's  Late,  Late 
Admirable,  Druid  Hill,  La  Grange,  Montgomery's  Late,  Presi- 
dent Church,  Edwards'  Late  White,  Baugh,  Lady  Parham, 
Pride  of  Autumn,  Baldwin's  Late. 

A  succession  of  the  best  clingstones  for  Georgia,  ripening 
from  the  last  of  July  to  first  of  November*  (Wm.  N.  White) : 

Flewellen  Cling,  Bordeaux,  Large  White,  Oldmixon,  Lemon, 
Blanton,  Jackson,  Tippecanoe,  Catherine,  Raymond,  Heath, 
Donahoo,  Stephenson,  Horton's  Delicious,  Hull's  Athenian. 


CHAPTER  XXIII. 

THE    NECTARINE. 
Persica  vulgaris  (v.)  Lccvis.  Dec.    Rosacece,  of  Botanists. 

THE  Nectarine  is  only  a  variety  of  the  peach  with  a  smooth 
skin  (Peche  lisse,  or  Brugnon  of  the  French).  In  its  growth, 
habit,  and  general  appearance,  it  is  impossible  to  distinguish  it 
from  the  peach  tree.  The  fruit,  however,  is  rather  smaller, 
perfectly  smooth,  without  down,  and  is  one  of  the  most  wax- 
like  and  exquisite  of  all  productions  for  the  dessert.  In  flavour 
it  is  perhaps  scarcely  so  rich  as  the  finest  peach,  but  it  has  more 
piquancy,  partaking  of  the  noyeau  or  peach-leaf  flavour. 

The  Nectarine  is  known  in  Northern  India,  where  it  is  called 
moondla  aroo  (smooth  peach).  It  appears  to  be  only  a  distinct, 
accidental  variety  of  the  peach,  and  this  is  rendered  quite  cer- 
tain since  there  are  several  well-known  examples  on  record  of 
both  peaches  and  nectarines  having  been  produced  on  the  same 
branchf — thus  showing  a  disposition  to  return  to  the  natural 
form.  Nectarines,  however,  usually  produce  nectarines  again  on 
sowing  the  seeds;  but  they  also  occasionally  produce  peaches. 
The  Boston  Nectarine  originated  from  a  peach  stone. 

The  Nectarine  appears  a  little  more  shy  of  bearing  in  this 
country  than  the  peach,  but  this  arises  almost  always  from  the 
destruction  of  the  crop  of  fruit  by  the  curculio,  the  destroyer  of 
all  smooth-skinned  stone  fruit  in  sandy  soils.  It  is  quite  hardy 
here  wherever  the  peach  will  thrive,  though  it  will  not  generally 
bear  large  and  fine  fruit,  unless  the  branches  are  shortened-in 
annually,  as  we  have  fully  directed  for  the  peach  tree. 

*  Southern  people  generally  prefer  clings  to  freestones. 

f  See  London  Gardener's  Magazine,  vol.  1,  p.  471;  vol.  14,  p.  53. 


THE    NECTAUIXE.  645 

With  this  easy  system  of  pruning,  good  crops  are  readily  ob- 
tained wherever  the  curculio  is  not  very  prevalent. 

The  culture  of  the  Nectarine  is,  in  all  respects,  precisely  simi- 
lar to  that  of  the  peach,  and  its  habits  are  also  completely  the 
same.  It  is  longer  lived  and  hardier,  when  budded  on  the 
plum,  but  still  the  nurserymen  here  usually  work  it  on  the  peach 
stock. 


CLASS  I. 
freestone  Nectarines.    (Peches  lisses, 

[The  same  characters  are  used  as  in  describing  peaches,  for  which  the 
reader  is  referred  to  that  part.] 

BOSTON.     Thomp. 

Lewis's  |  JT 

Perkins' Seedling.  j"A 

This  American  seedling  is  the  largest  and  most  beautiful  of 
all  nectarines.  It  was  raised  from  a  peach  stone  by  Mr.  T. 
Lewis,  of  Boston.  The  fruit,  though  not  of  high  flavour,  is  ex- 
cellent, the  tree  very  hardy  and  productive,  and  one  of  the  best 
for  general  standard  culture.  Mr.  Perkins'  seedling,  raised  from 
the  original  Lewis  tree,  is  quite  identical,  and  we  adopt  the 
name  of  "  Boston"  Nectarine  as  the  standard  one. 

Leaves  with  globose  glands.  Fruit  large  and  handsome,  round- 
ish-oval. Skin  bright  yellow,  with  very  deep  red  cheek,  shaded 
off  by  a  slight  mottling  of  red.  Flesh  yellow  to  the  stone 
(which  is  small  and  pointed),  sweet,  though  not  rich,  with  a 
pleasant  and  peculiar  flavour.  First  of  September.  Flowers 
small. 

Due  DU  TELLIER'S.     Lind.  Thomp. 

Due  Tilliera.          Duke  de  Tilley. 
Due  de  Tello.         Du  Tilly's. 

A  very  excellent  Nectarine,  considerably  resembling  the  El- 
ruge,  but  a  much  greater  bearer. 

Leaves  with  reniform  glands.  Fruit  rather  large,  roundish- 
oblong,  being  slightly  narrowed  at  the  top,  and  broad  at  the 
base  or  stalk.  Skin  pale  green,  with  a  marbled,  purplish- red 
cheek.  Flesh  greenish-white,  pale  red  at  the  stone,  melting, 
juicy,  sweet,  and  good.  Last  of  August.  Flowers  small. 

DOWNTON.     Thomp.  - 

The  Downton  is  a  seedling  raised  by  Mr.  Knight.  It  is,  in 
quality  appearance,  and  season,  an  intermediate  variety  be- 


046  THE    NECTARINE. 

tween  the  Yiolette  Hative  and  the  Elruge,  ripening  a  few  days 
earlier  than  the  latter. 

Leaves  with  reniform  glands.  Fruit  large,  roundish-oval. 
Skin  pale  green,  with  a  deep  violet-red  cheek.  Flesh  pale  green, 
slightly  red  at  the  stone;  melting,  rich,  and  very  good.  Ripens 
about  the  25th  of  August.  Flowers  small. 

ELRUGE.     Thoinp. 

Common  Elruge.  )  *• .    ,      Anderson's,  )          of  some 
Cfaremont.  )    .  Temple's,       )  English  gardens. 

Oatlands.  Peterborough  k  incorrectly  °f  manV 

Spring  Grove.  g  '  }  American  gardens. 

The  Elruge  is  everywhere  esteemed  as  one  of  the  very  finest 
Nectarines.  It  is  an  English  variety  which  has  been  a  good 
while  cultivated,  and,  with  the  Violette  Hative,  is  considered  in- 
dispensable in  every  collection.  In  this  country,  when  the  young 
wood  is  annually  shortened-in,  it  bears  good  crops  on  standard 
trees,  which  ripen  finely. 

Without  this  precaution,  like  almost  all  other  nectarines,  the 
fruit  is  small,  poor,  and  ripens  imperfectly. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  roundish 
oval,  the  suture  slight,  except  at  the  top,  where  it  is  distinctly 
marked.  Skin  with  a  pale-green  ground,  but  when  fully  ex- 
posed, it  is  nearly  covered  with  deep  violet,  or  blood-red,  dotted 
with  minute  brownish  specks.  Flesh  pale  green  to  the  stone, 
or  slightly  stained  there  with  pale  red ;  melting,  very  juicy,  with 
a  rich,  high  flavour.  Stone  oval,  rough,  of  a  pale  colour.  Last 
of  August  and  beginning  of  September.  Flowers  small. 

FAIRCHILD'S.     Lind.  Thomp. 
Fan-child's  Early. 

A  very  small,  indifferent  sort,  only  valued  for  its  earliness,  and 
scarcely  worth  cultivating  when  compared  with  the  following. 

Leaves  with  reniform  glands.  Fruit  small,  about  an  inch 
and  a  fourth  in  diameter,  round,  slightly  flattened  at  the  top. 
Skin  yellowish -green,  with  a  bright  red  cheek.  Flesh  yellow 
to  the  stone,  rather  dry,  with  a  sweet,  but  rather  indifferent  fla- 
vour. Beginning  of  August.  Flowers  small. 

HUNT'S  TAWNY.     Thomp. 

Hunt's  Large  Tawny,  )  ,  .    , 
Hunt's  Early  Tawny,   \M 

This  is  the  best  very  early  Nectarine.  It  is  a  very  distinct 
sort,  with  serrated  leaves,  and  was  originated  in  England  about 
thirty  years  ago.  It  is  worthy  of  general  cultivation,  as  it  is  not 
only  early,  but  hardy,  and  an  abundant  bearer. 


THE    NECTARINE.  647 

Leaves  serrated,  without  glands.  Fruit  nearly  of  medium  size, 
roundish-ovate,  being  considerably  narrowed  at  the  top,  where 
there  is  a  prominent  swollen  point ;  and  the  fruit  is  slightly  en- 
larged on  one  side  of  the  suture.  Skin  pale  orange,  with  a  dark- 
red  cheek,  mottled  with  numerous  russety  specks.  Flesh  deep 
orange,  juicy,  melting,  rich,  and  very  good.  It  ripens  from  the 
5th  to  the  15th  of  August.  Flowers  small. 

(The  accidental  variation  of  this  sort,  described  as  Hunt's 
Large  Tawny,  does  not  seem  to  have  been  permanently  different 
from  this.) 

HARDWICKE  SEEDLING.     Thomp. 
Hardwicke's  Seedling. 

Was  raised  at  Hardwicke  House,  in  Suffolk,  England,  and  has 
the  reputation  of  being  "  one  of  the  best  and  hardiest  of  necta- 
rines, and  a  very  excellent  bearer." 

Leaves  with  globose  glands.  Fruit  very  large,  roundish,  in- 
clining to  oval,  and  resembling  the  Elruge.  Skin  pale  green, 
with  a  deep  violet  red  cheek.  Flesh  pale  green,  slightly  marked 
with  red  at  the  stone,  juicy,  melting,  rich,  and  high  flavoured. 
End  of  August. 

MURREY.     Ray.  Thomp. 
Muny.     Lind.        Black  Murry. 

The  Murrey  is  an  old  English  Nectarine,  which,  though  of 
good  quality,  is  rather  a  poor  bearer,  and  is  little  known  or  cul- 
tivated in  this  country. 

Leaves  with  reniform  glands.  Fruit  of  medium  size,  round- 
ish-ovate, slightly  swollen  on  one  side  of  the  suture.  Skin  pale 
green,  with  a  dark-red  cheek.  Flesh  greenish-white,  melting, 
sweet,  and  of  good  flavour.  Stone  almost  smooth.  Ripens  about 
the  20th  of  August.  Flowers  small. 

NEW  WHITE.     Thomp. 

Neat's  White.     Lind.        Flanders. 
Cowdray  White.  Emerton's  New  White. 

Large  White. 

The  New  White  is  the  finest  light-skinned  variety,  and  is  a 
beautiful,  hardy,  and  excellent  nectarine,  bearing  abundant  crops. 
It  is  an  English  seedling,  raised  by  the  Rev.  Mr.  Neate,  near 
London. 

Leaves  with  reniform  glands.  Fruit  rather  lar^e,  nearly 
round,  skin  white,  with  occasionally  a  slight  tinge  of  red  when 
exposed.  Flesh  white,  tender,  very  juicy,  with  a  rich,  vinous 
flavour.  The  stone  is  small.  Ripens  early  in  September.  Flow- 
ers large. 


648  THE    NECTARINE. 


OLD  WHITE.     Lind.  Thomp. 

This  nectarine  is  supposed  to  have  been  introduced  from  Asia 
into  England  about  sixty  years  ago.  It  is  much  like  the  fore- 
going in  flavour,  perhaps  a  little  richer,  but  it  is  less  hardy  and 
productive. 

Leaves  with  reniform  glands.  Fruit  rather  large,  roundish- 
oval.  Skin  white,  slightly  tinged  with  red.  Flesh  white,  ten- 
der, jtficy,  and  rich.  Early  in  September.  Flowers  large.  t 

PITMASTON'S  ORANGE.     Lind.  Thomp. 
Williams'  Orange.         "Williams'  Seedling. 

The  Pitmaston  Orange,  which  is  considered  the  best  yellow- 
fleshed  nectarine,  was  raised  in  1816  by  John  Williams,  of  Pit- 
maston, near  Worcester,  England.  The  tree  is  vigorous. 

Leaves  with  globose  glands.  Fruit  large,  roundish-ovate,  the 
base  (towards  the  stalk)  being  broad,  and  the  top  narrow,  and 
ending  in  an  acute  swollen  point.  Skin  rich  orange-yellow, 
with  a  dark  brownish-red  cheek,  streaked  at  the  union  of  the 
two  colours.  Flesh  deep  yellow,  but  red  at  the  stone ;  melting, 
juicy,  rich,  sweet,  and  of  excellent  flavour.  The  stone  is  rather 
small.  Ripens  middle  and  last  of  Augnst.  Flowers  large. 

PETERBOROUGH.     Mill.  Lind.  Thomp. 
Late  Green.       -Vermash  (of  some). 

This  is  the  latest  nectarine  known.  It  is  rather  small,  and  of 
inferior  quality,  and  scarcely  deserves  cultivation  except  to  make 
complete  a  large  collection. 

Leaves  with  reniform  glands.  Fruit  rather  small,  roundish. 
Skin  mostly  green,  or  slightly  tinged  with  dingy  red  on  the  sun- 
ny side.  Flesh  greenish-white  to  the  stone,  somewhat  juicy,  and 
of  tolerable  flavour.  It  ripens  early  in  October.  Flowers  small. 

STANWICK. 

A  new  late  variety,  highly  extolled ;  but  we  are  not  aware  of 
its  having  fruited  except  under  glass  in  this  country,  and  it  is 
doubtful  if  it  will  ripen  at  the  north  in  the  open  air.  At  the 
south,  probably,  it  will  prove  an  acquisition. 

It  was  grown  in  England  from  a  stone  brought  from  Syria, 
and  is  described  in  the  Journal  of  the  London  Horticultural 
Society  as  above  medium  size,  roundish-oval,  slightly  heart- 
shape  at  base.  Skin  pale  greenish-white,  shaded  into  deep,  rich 
violet  in  the  sun.  Flesh  white,  tender,  juicy,  rich,  sugary,  and 
without  the  slightest  trace  of  prussic-acid  flavour. 


THE    NECTARINE.  649 

VIOLETTE  HATIVE.     Lind.  Thomp. 

Petite  Violet  Hative.     0.  Duh. 


Early  Violet. 

Violet  P.  Mag. 

Early  Brugnon. 

Brugnon  Red  at  the  Stone.  , 

Hampton  Court. 

Large  Scarlet. 

New  Scarlet. 

Aromatic. 


Brugnon  Hatif. 
Violette  Angervillieres. 
Violette  Musquee. 
Lord  Selsey's  Elruge. 
Violet  Red  at  the  Stone. 
Violet  Musk. 


The  Violette  Hative,  or  Early  Violet  Nectarine,  everywhere 
takes  the  highest  rank  among  nectarines.  It  is  of  delicious  fla- 
vour, fine  appearance,  hardy,  and  productive.  Externally,  the 
fruit  is  easily  confounded  with  that  of  the  Elruge,  but  it  is  rea- 
dily distinguished  by  its  dark  coloured  stone,  and  the  deep  red 
flesh  surrounding  it.  The  fruit  is  usually  rather  darker  colour- 
ed. It  is  of  French  origin,  and  has  been  long  cultivated. 

Leaves  with  reniform  glands.  Fruit  rather  large,  roundish, 
narrowed  slightly  at  the  top,  where  it  is  also  marked  with  a 
shallow  suture.  Skin  pale  yellowish-green  in  the  shade,  but, 
when  exposed,  nearly  covered  with  dark  purplish  red,  mottled 
with  pale  brown  dots.  Flesh  whitish,  but  much  rayed  with  red 
at  the  stone.  The  latter  is  roundish,  the  furrows  not  deep,  and 
the  surface  reddish -brown.  The  flesh  is  melting,  juicy,  rich, 
and  very  high  flavoured.  It  ripens  about  the  last  of  August. 
Flowers  rather  small. 

The  VIOLETTE  GROSSE  (Thomp.)  resembles  the  foregoing  in 
leaves  and  flowers,  and  general  appearance.  The  fruit  is,  how- 
ever, larger,  but  not  so  richly  flavoured. 


CLASS  II. 
CLINGSTONE  NECTARINES,  (Brugnons,  Fr.) 

BROOMFIELD. 

Lewis,  (incorrectly  of  some.) 

A  handsome  clingstone  nectarine,  of  second  quality.  It  is  an 
accidental  seedling,  which  sprung  up  in  the  garden  of  Henry 
Broomfield,  Esq.,  of  Harvard,  Mass. 

Leaves  with  obscure,  reniform  glands.  Fruit  large,  roundish. 
Skin  rather  dull  yellow,  with  a  dull  or  rather  dingy  red  cheek. 
Flesh  yellow,  and  adheres  closely  to  the  stone,  juicy,  rather 
pleasant,  but  not  high  flavoured.  First  to  the  middle  of  Sep- 
tember. Flowers  small. 

9« 


650  THE    NECTARINE. 


GOLDEN.     Lang.  Mill.  Thomp 
Orange.         Fine  Gold-fleshed. 

A  very  handsome  looking  nectarine,  but  of  decidedly  indif- 
ferent quality  when  compared  with,  many  others.  Its  >vaxen 
appearance,  when  fully  ripe,  is  very  beautiful.  It  is  an  old  Eng- 
lish variety. 

.  Leaves  with  reniform  glands.  Fruit  of  medium  size,  round- 
ish-ovate. Skin  of  a  fine  bright,  waxen  yellow  colour,  with  a 
small  scarlet  cheek.  Flesh  orange-yellow,  firm,  juicy,  sweet, 
and  tolerably  good.  It  ripens  about  the  10th  of  September. 
Flowers  small. 

PRINCE'S  GOLDEN  NECTARINE  is  of  much  larger  size.  It  ri- 
pens about  a  week  later,  but  is  also  only  of  second  quality. 
Leaves  with  reniform  glands.  Flowers  large. 

NEWINGTON.     Lang.  Mill.  Thomp. 

Scarlet  Newington.  Lind.        Anderson's. 
Scarlet.  Anderson's  Round. 

Old  Newington.  Rough  Roman. 

Smith's  Newington.  Brugnon  de  Newington. 

French  Newington.  D'Angleterre. 

Sion  Hill. 

A  very  good  clingstone  nectarine,  of  English  origin.  It 
should  be  allowed  to  hang  on  the  tree  till  it  begins  to  shrivel, 
when  the  flavour  is  much  improved. 

Leaves  serrated,  without  glands.  Fruit  rather  large,  round- 
ish. Skin  pale  greenish-yellow,  nearly  covered  with  red,  mar- 
bled with  dark  red.  Flesh  firm,  pale,  but  deep  red  next  the 
stone,  juicy,  sweet  and  rich,  with  an  excellent  vinous  flavour. 
Ripens  about  the  10th  of  September.  Flowers  large. 

NEWINGTON  EARLY.     Lind.  Thomp. 

Early  Black  Newington.  Lucombe's  Black. 

New  Dark  Newington.  Lucombe's  Seedling. 

New  Early  Newington.  Early  Black. 
Black. 

The  Early  Newington  is  one  of  the  best  of  clingstone  necta- 
rines. It  is  not  only  a  richer  flavoured  fruit  than  the  old  New- 
ington, but  it  is  larger,  dark-coloured,  and  earlier. 

Leaves  serrated,  without  glands.  Fruit  large,  roundish,  ovate, 
a  little  enlarged  on  one  side  of  the  suture,  and  terminating  with 
an  acute  swollen  point  at  the  top.  Skin  pale  green  in  its 
ground,  but  nearly  covered  with  bright  red,  much  marbled  and 
mottled  with  very  dark  red,  and  coated  with  a  thin  bloom.  Flesh 
greenish  white,  but  deep  red  at  the  stone,  juicy,  sugary,  rich  and 
very  excellent.  Beginning  of  September.  Flowers  large. 


THE    QUINCE.  651 


RED  ROMAN.     FORSYTH.     Lind.  Thomp. 

Old  Roman.         Brugnon  Violette  Musquee.     0.  Duh. 
Roman.  Brugnon  Musquee. 

The  Red  Roman  is  a  very  old  European  variety,  having  been 
enumerated  by  Parkinson,  in  1629.  It  is  still  esteemed,  both 
in  Europe  and  this  country,  as  one  of  the  richest  and  best  of 
clingstone  nectarines.  The  tree  healthy  and  productive. 

The  Newington  is  frequently  sold  for  the  Red  Roman  in  this 
country,  and  the  true  Roman  is  comparatively  scarce. 

Leaves  with  reniform  glands.  Fruit  large,  roundish,  a  little 
flattened  at  the  top.  Skin  greenish  yellow,  with  a  brownish, 
muddy,  red  cheek,  which  is  somewhat  rough,  and  marked  with 
brown  russety  specks.  Flesh  firm,  greenish  yellow,  and  deep 
red  at  the  stone,  juicy,  with  a  rich,  high,  vinous  flavour.  Ripen- 
ing early  in  September.  Flowers  large. 

Selection  of  choice  hardy  Nectarines  for  a  small  Garden. — 
Early  Violet,  Elruge,  Hardwicke  Seedling,  Hunt's  Tawny,  Bos- 
ton, Roman,  New  White. 


CHAPTER  XXIV. 


THE    QUINCE. 

Cydonia  vulgaris,  Dec  ;  Bosacece,  of  Botanists. 

Coignassier,  of  the  French  ;    Quitteribaum,  German  ;  Kivepeer,  Dutch  ; 
Cotogno,  Italian  ;  and  Nembrillo,    Spanish. 

THE  Quince  is  a  well-known,  hardy,  deciduous  tree,  of  small 
size,  crooked  branches,  and  spreading,  bushy  head.  It  is  indi- 
genous to  Germany  and  the  south  of  Europe  ;  and  it  appears 
first  to  have  attracted  notice  in  the  city  of  Cydon,  in  Crete  or 
Candia  —  whence  its  botanical  name,  Cydonia.  The  fruit  is  of 
a  fine  golden  yellow,  and  more  nearly  resembles  that  of  the 
orange  than  any  other.  It  was  even  more  highly  esteemed  by 
the  Greeks  and  Romans,  for  preserving,  than  by  us.  "  Quinces," 
says  Columella,  "  not  only  yield  pleasure,  but  health." 

The  Quince  seldom  grows  higher  than  fifteen  feet,  and  is 
usually  rather  a  shrub  than  a  tree.  Its  large  white  and  pale 
pink  blossoms,  which  appear  rather  later  than  those  of  other 
fruit  trees,  are  quite  ornamental  ;  and  the  tree,  properly  grown, 
is  very  ornamental  when  laden  in  October  and  November  with 
its  ripe  golden  fruit. 

Uses.  —  The  Quince  is,  in  all  its  varieties,  unfit  for  eating  raw. 


652  THE    QUINCE. 

It  is,  however,  much  esteemed  when  cooked.  For  preserving 
it  is  everywhere  valued,  and  an  excellent  marmalade  is  also 
made  from  it.  Stewed,  it  is  very  frequently  used,  to  communi- 
cate additional  flavour  and  piquancy  to  apple-tarts,  pies,  or 
other  pastry.  In  England,  wine  is  frequently  made  from  the 
fruit,  by  adding  sugar  and  water,  as  in  other  fruit  wines ;  and  it 
is  a  popular  notion  there,  that  it  has  a  most  beneficial  effect 
upon  asthmatic  patients.  Dried  Quinces  are  excellent. 

In  this  country,  large  plantations  are  sometimes  made  of  the 
Quince  ;  and  as  it  is  in  good  soil,  a  plentiful  bearer,  it  is  consi- 
dered one  of  the  most  valuable  market  fruits.  The  Apple 
quince  is  the  most  productive  and  saleable ;  but  as  the  Pear 
quince  ripens,  and  can  be  sent  to  market  much  later,  it  fre- 
quently is  the  most  profitable. 

Propagation. — The  Quince  is  easily  propagated  from  seed, 
layers,  or  cuttings.  From  seeds  the  quince  is  somewhat  liable 
to  vary  in  its  seedlings,  sometimes  proving  the  apple-shaped  and 
sometimes  the  pear-shaped  variety.  Cuttings,  planted  in  a 
shaded  situation,  early  in  the  spring,  root  very  easily,  and  this 
is  perhaps  the  simplest  and  best  way  of  continuing  a  good  va- 
riety. The  better  sorts  are  also  frequently  budded  on  common 
seedling  quince  stocks,  or  on  the  common  thorn. 

Quince  stocks  are  extensively  used  in  engrafting  or  budding  the 
Pear,  when  it  is  wished  to  render  that  tree  dwarf  in  its  habit. 

Soil  and  Culture. — The  Quince  grows  naturally  in  rather 
moist  soil,  by  the  side  of  rivulets  and  streams  of  water.  Hence 
it  is  a  common  idea  that  it  should  always  be  planted  in  some 
damp  neglected  part  of  the  garden,  where  it  usually  receives 
little  care,  and  the  fruit  is  often  knotty  and  inferior. 

This  practice  is  a  very  erroneous  one.  No  tree  is  more  bene- 
fited by  manuring  than  the  quince.  In  a  rich,  mellow,  deep 
soil,  even  if  quite  dry,  it  grows  with  thrice  its  usual  vigour,  and 
bears  abundant  crops  of  large  and  fair  fruit.  It  should,  there- 
fore, be  planted  in  deep  and  good  soil,  kept  in  constant  cultiva- 
tion, and  it  should  have  a  top-dressing  of  manure  every  season, 
when  fair  and  abundant  crops  are  desired.  As  to  pruning,  or 
other  care,  it  requires  very  little  indeed— an  occasional  thinning 
out  of  crowding  or  decayed  branches,  being  quite  sufficient. 
Thinning  the  fruit,  when  there  is  an  overcrop,  improves  the  size 
of  the  remainder.  Ten  feet  apart  is  a  suitable  distance  at  which 
to  plant  this  tree. 

The  Quince,  like  the  apple,  is  occasionally  subject  to  the 
attacks  of  the  borer,  and  a  few  other  insects,  which  a  little  care 
will  prevent  or  destroy.  For  their  habits  we  refer  the  reader  to 
the  apple. 

Varieties. — Several  varieties  of  the  common  Quince  are  enu- 
merated in  many  catalogues,  but  there  are  in  reality  only  three 
distinct  forms  of  this  fruit  worth  enumerating,  viz. : 


THE    QUINCE.  653 


1.  APPLE-SHAPED  QUINCE.     Thomp. 

Orange  Quince.          Cydonia  v.  Mali£}rmis,  Hort.  Brit. 
Coignassier  Maliforme,  of  the  French. 

This  is  the  most  popular  variety  in  this  country.  It  bears 
large  roundish  fruit,  shaped  much  like  the  apple,  which  stews 
quite  tender,  and  is  of  very  excellent  flavour.  It  also  bears  most 
abundant  crops.  Leaves  oval. 

There  are  several  inferior  varieties  of  the  apple  quince.  The 
true  one  bears  fruit  of  the  size  of  the  largest  apple,  fair  and 
smooth,  and  a  fine  golden  colour. 

2.  PEAR-SHAPED  QUINCE.     Thomp. 

Oblong  Quince.         Coignassier  pyriforme,  of  the  French. 
Cydonier  sub.  v.  pyriform,  Hort.  Brit. 

The  pear-shaped  quince  is  dryer  and  of  firmer  texture  than 
the  foregoing.  It  is  rather  tough  when  stewed  or  cooked,  the 
flesh  is  less  lively  in  colour,  and  it  is  therefore  much  less  esteem- 
ed than  the  apple-shaped  variety.  The  fruit  is  of  medium  size, 
oblong,  tapering  to  the  stalk,  and  shaped  much  like  a  pear.  The 
skin  is  yellow.  The  leaves  are  oblong-ovate.  It  ripens  about  a 
fortnight  later,  and  may  be  preserved  in  a  raw  state  considera- 
bly longer. 

3.  PORTUGAL  QUINCE.     Thomp. 

Cydonia  Lusitanica.     Hort.  Brit. 
Coignassier  de  Portugal,  of  the  French. 

The  Portugal  quince  is  rather  superior  to  all  others  in  quality, 
as  it  is  less  harsh,  stews  much  better,  and  is  altogether  of  milder 
flavour,  though  not  fit  for  eating  raw.  For  marmalade  and 
baking  it  is  much  esteemed,  as  its  flesh  turns  a  fine  purple  or 
deep  crimson  when  cooked. 

The  leaf  of  the  Portugal  Quince  is  larger  and  broader  than 
that  of  the  common  quince,  and  the  growth  of  the  tree  is 
stronger.  The  fruit  is  of  the  largest  size,  oblong.  The  skin  is 
in  colour  not  so  deep  an  orange  as  that  of  the  other  sorts. 

The  Portugal  Quince  is  unfortunately  a  shy  bearer,  which  is 
the  reason  why  it  has  never  been  so  generally  cultivated  as  the 
Apple  Quince. 

REA'S  SEEDLING. 
Yan  Slyke. 

A  new  Seedling  raised  by  Joseph  Rea,  Coxsackie,  Greene  Co., 
New  York.  It  is  a  superb  fruit  averaging  one-third  larger  than 
the  apple  or  orange  quince,  of  the  same  form  and  colour,  fair 


654  THE    QUINCE. 

and  handsome  and  equally  as  good,  and  by  some  preferred  tc 
the  apple  quince  for  culinary  purposes.  Tree  healthy,  a  thrifty 
grower  and  productive — an  acquisition.* 

Ornamental  Varieties. — There  are  two  or  three  ornamental 
varieties  of  the  quince,  which  are  natives  of  China  and  Japan, 
and  are  now  among  the  most  common  and  attractive  of  our 
garden  shrubs.  They  are  the  following : — 

JAPAN  QUINCE. 

Cydonia  Japonica.     Dec. 
Pyrus  Japonica.     Thunberg. 

The  Japan  Quince  is  a  low  thorny  shrub,  with  small  dark 
green  leaves.  It  is  the  most  brilliant  object  in  the  shrubbery, 
during  the  month  of  April,  the  branches  being  clothed  with 
numerous  clusters  of  blossoms,  shaped  like  those  of  the  quince, 
but  rather  larger,  and  of  the  brightest  scarlet.  The  fruit  which 
occasionally  succeeds  these  flowers,  is  dark  green,  very  hard, 
and  having  a  peculiar  and  not  unpleasant  smell.  It  is  entirely 
useless. 

The  WHITE,  or  BLUSH  JAPAN  QUINCE  (C.  jap.  fl.  albo),  re- 
sembles the  foregoing,  except  that  the  flowers  are  white  and 
pale  pink,  resembling  those  of  the  common  apple-tree. 

CHINESE  QUINCE. 
Cydonia  Sinensis.     Dec. 

We  have  had  this  pretty  shrub  in  our  garden  for  several 
years,  where  it  flowers  abundantly,  but  has,  as  yet,  produced  no 
fruit.  The  leaves  are  oval,  somewhat  like  those  of  the  common 
quince,  but  with  a  shining  surface.  The  flowers  are  rosy  red, 
rather  small,  with  a  delicate  violet  odour,  and  have  a  very 
pretty  effect  in  the  month  of  May,  though  much  less  showy 
than  those  of  the  Japan  Quince.  The  fruit  is  described  as 
large,  egg-shaped,  with  a  green  skin  and  a  hard  dry  flesh,  not 
of  any  value  for  eating.  The  leaves  assume  a  beautiful  shade 
of  red  in  autumn. 

*  In  the  fall  of  1835,  Mr.  Rea  sent  two  baskets  to  New  York,  contain- 
ing about  half  a  bushel  each,  whi:h  brought  him  line  dollars.  One 
basket  had  36  quinces  in,  and  sold  for  five  dollars,  vnd  the  other  (40) 
brought  four  dollars. 


THE  RASPBERRY  ASD  BLACKBERRY.  655 


CHAPTER  XXV. 
THE  RASPBERRY  AND  BLACKBERRY. 

1.  THE  RASPBERRY. 

Rubtts  Ido&us,  4:  Rosacem,  of  botanists. 

Framboisier,   of  the  French ;    Himbeerstrauch,    German ;    Framboos, 
Dutch ;  Rova  ideo,  Italian ;  and  Frambueso,  Spanish. 

THE  Raspberry  is  a  low  deciduous  shrub,  which  in  several 
forms  is  common  in  the  woods  of  both  Europe  and  America. 
The  large  fruited  varieties  most  esteemed  in  our  gardens  have 
all  originated  from  the  long  cultivated  Rubus  idceus,  or  Mount 
Ida  bramble,  which  appears  first  to  have  been  introduced  into 
the  gardens  of  the  South  of  Europe  from  Mount  Ida.  It  is  now 
quite  naturalized  in  some  parts  of  this  country.  Besides  this, 
we  have  in  the  woods  the  common  black  raspberry,  or  thimble- 
berry  (Rubus  occidentalis,  L.),  and  the  red  raspberry  (Rubus 
strigosus,  Michx.),  with  very  good  fruit. 

The  name  raspberry  (Raspo,  Italian)  is  probably  from  the 
rasping  roughness  of  prickly  wood.  The  term  raspis  is  still 
used  in  Scotland. 

USES. — The  raspberry  is  held  in  general  estimation,  not  only 
as  one  of  the  most  refreshing  and  agreeable  sub-acid  fruits  for 
the  dessert,  but  it  is  employed  by  almost  every  family  in  making 
preserves,  jams,  ices,  sauces,  tarts  and  jellies ;  and  on  a  larger 
scale  by  confectioners  for  making  syrups,  by  distillers  for 
making  raspberry  brandy,  raspberry  vinegar,  &c.  Raspberry 
wine,  made  in  the  same  way  as  that  of  currant^  is  considered 
the  most  fragrant  and  delicious  of  all  home-made  wines. 

Succeeding  the  strawberry  at  the  beginning  of  summer,  when 
there  is  comparatively  little  else,  this  is  one  of  the  most  in- 
valuable fruits,  and,  with  the  strawberry,  generally  commands 
the  attention  of  those  who  have  scarcely  room  for  fruit  trees.  It 
e,  next  to  the  strawberry,  one  of  the  most  wholesome  berries, 
*nd  not  being  liable  to  undergo  the  acetous  fermentation  in  the 
stomach,  it  is  considered  beneficial  in  cases  of  .gout  or  rheu- 
matism. 

PROPAGATION. — The  raspberry  is  universally  propagated  by 
suckers,  or  offsets,  springing  up  from  the  main  roots.  Seeds 
are  only  planted  when  new  varieties  are  desired.  The  seedlings 
come  into  bearing  at  two  or  three  years  of  age. 

SOIL  AND  CULTURE. —  The  best  soil  is  a  rich  deep  loam,  rather 
moist  than  dry,  but  the  raspberry  will  thrive  well  in  any  soil  that 


656  THE  RASPBERRY  AND  BLACKBERRY. 

is  rich  and  deep,  provided  it  is  fully  exposed  to  the  sun  and 
air. 

In  making  a  plantation  of  raspberries,  choose,  therefore,  an 
open  sunny  quarter  of  the  garden,  where  the  soil  is  good  and 
deep.  Plant  the  suckers  or  canes  in  rows,  from  three  to  four 
feet  apart,  according  to  the  vigour  of  the  sort.  Two  or  three 
suckers  are  generally  planted  together,  to  form  a  group  or  stool, 
and  these  stools  may  be  three  feet  apart  in  the  rows. 

The  plantation  being  made,  its  treatment  consists  chiefly  in 
a  single  pruning,  every  year,  given  early  in  the  spring.  To 
perform  this,  examine  the  stools  in  April,  and  leaving  the 
strongest  shoots  or  suckers,  say  about  six  or  eight"  to  each  stool, 
cut  away  all  the  old  wood,  and  all  the  other  suckers  (except 
such  as  are  wanted  for  new  plantations).  The  remaining  shoots 
should  have  about  a  foot  of  their  ends  cut  off,  as  this  part  of 
the  wood  is  feeble  and  worthless.  With  a  light  top-dressing  of 
manure,  the  ground  should  then  be  dug  over,  and  little  other 
care  will  be  requisite  during  the  season. 

When  very  neat  culture  and  the  largest  fruit  are  desired, 
more  space  is  left  between  the  rows,  and  after  being  pruned, 
the  canes  are  tied  to  long  lines  of  rods  or  rails,  like  an  espalier, 
by  which  means  they  are  more  fully  exposed  to  the  sun  and 
light,  and  the  ground  between  the  rows  is  kept  cropped  with 
small  vegetables. 

A  fine  late  crop  of  raspberries  is  readily  obtained  by  cutting 
down  the  canes  over  the  whole  stool,  in  the  spring,  to  within  a 
few  inches  of  the  ground.  They  will  then  shoot  up  new  wood, 
which  comes  into  bearing  in  August  or  September. 

We  have  found  a  light  application  of  salt  given  with  the 
top-dressing  of  manure  in  the  spring,  to  have  a  most  beneficial 
effect  on  the  vigour  of  the  plants,  and  the  size  of  the  fruit. 

A  plantation  of  raspberries  will  be  in  perfection  at  the  third 
year,  and  after  it  has  borne  about  five  or  six  years,  it  must  be 
broken  up,  and  a  new  one  formed,  on  another  plot  of  ground. 

All  the  raspberries  except  the  hardy  American  varieties 
should  be  pruned  in  the  fall.  After  which  bend  the  canes 
gently  on  the  ground,  and  cover  them  an  inch  or  two  deep 
with  earth  ;  let  them  remain  in  the  spring  until  the  cold  winds 
are  over,  or  until  the  buds  begin  to  swell,  then  take  them  up 
and  tie  them  to  stakes  or  frames. 

Varieties. — The  finest  raspberries  in  general  cultivation  for 
the  dessert,  are  the  red  and  white  Antwerp,  Fastollf,  Orange, 
Gushing,  French  and  Franconia. 

The  common  American  Red  is  most  esteemed  for  flavouring 
liqueurs  or  making  brandy,  and  the  American  Black  is  preferred 
by  most  persons  for  cooking.  The  Ever-bearing  and  the  Ohio 
Ever-bearing,  are  valuable  for  prolonging  the  season  of  this 
fruit  till  late  frosts. 


THE  RASPBERRY  AND  BLACKBERRY.          65V 


ANTWERP  RED. 

Old  Bed  Antwerp.  Rowland's  Eed  Antwerp. 

Knevett's  Antwerp.  Framboisier  a  Gros  Fruit. 

True  Red  Antwerp.  Burley. 

This  is  the  common  Red  Antwerp  of  England  and  this 
country,  and  is  quite  distinct  from  the  North  River  variety, 
which  is  shorter  in  growth,  and  has  a  conical  fruit. 

Canes  strong  and  tall,  spines  light  red,  rather  numerous  and 
pretty  strong.  Fruit  large,  nearly  globular,  or  obtuse-conical. 
Colour  dark-red,  with  large  grains,  and  covered  with  a  thick 
bloom.  Flesh  juicy,  with  a  brisk  vinous  flavour. 

ANTWERP.     Hudson  River. 
New  Red  Antwerp. 

Origin  unknown,  but  as  far  as  we  have  been  able  to  trace  it, 
was  first  brought  to  this  country  by  the  late  Mr.  Briggs,  of 
Poughkeepsie,  N.  Y.,  about  forty  years  since,  who  obtained  it 
from  the  garden  of  the  Duke  of  Bedford,  England,  who  is  said 
to  have  paid  a  guinea  for  two  plants. 

Its  firmness  of  flesh  and  parting  readily  from  the  germ,  toge- 
ther with  its  productiveness,  renders  it  the  most  popular  variety 
for  market. 

Canes  short,  but  of  sturdy  growth,  almost  spineless,  of  a  very 
peculiar  grey,  or  mouse  colour.  Fruit  large,  conical.  Flesh 
firm,  rather  dull-red,  with  a  slight  bloom ;  not  very  juicy,  but  of 
a  pleasant,  sweet  flavour. 

ANTWERP  YELLOW.     Thomp.  Lind. 
"White  Antwerp.        Double-Bearing  Yellow. 

The  Yellow  Antwerp  is  a  large,  light-coloured  raspberry,  and 
with  a  high  cultivation,  a  good  sort,  but  greatly  surpassed  by 
the  Orange. 

Fruit  large,  nearly  conical,  pale-yellow,  sweet,  and  of  good 
flavour.  Canes  strong  and  vigorous,  light-yellow,  sometimes 
with  many  bristles  or  spines,  often  nearly  smooth ;  productive. 

AMERICAN  RED. 

Common  Red.        English  Red  (of  some). 
Red  Prolific. 

The  Common  Red  Raspberry  is  a  native  of  this  and  all  the 
middle  states.  It  ripens  nearly  a  week  earlier  than  the  Antwerps, 
bears  well,  and  though  inferior  in  flavour  and  size  to  these  sorts, 
is  esteemed  by  many  persons,  particularly  for  flavouring  liqueurs. 

Fruit  of  medium  size,  roundish,  lightered,  pleasant,  sub-acid  in 
28* 


658  THE    RASPBERRY    AND    BLACKBERRY. 

flavour.  Shoots  very  vigorous,  long,  upright,  aud  branching; 
grows  from  six  to  ten  feet  high.  Light  shining  brown,  with 
purplish  spines.  Leaves  narrow,  light-green. 

AMERICAN  BLACK. 

Common  Black-Cap.         Black  Raspberry. 
Thimble-Berry.  Rubus  Occideutalis. 

This  raspberry,  common  in  almost  every  field,  with  long,  ram- 
bling, purple  shoots,  and  flattened,  small  black  berries,  is  every- 
where known.  It  is  frequently  cultivated  in  gardens,  where,  if 
kept  well  pruned,  its  fruit  is  much  larger  and  finer.  Its  rich, 
acid  flavour  renders  it,  perhaps,  the  finest  sort  for  kitchen  use 
— tarts,  puddings,  &c.  It  ripens  later  than  other  raspberries. 

The  AMERICAN  WHITE  resembles  the  foregoing  in  all  respects, 
except  in  the  colour  of  its  fruit,  which  is  pale-yellow  or  white. 

BARNET 

Cornwall's  Prolific.        Lord  Exmouth's. 
Cornwall's  Seedling.       Large  Red. 

An  old  English  variety  of  some  merit,  but  has  not  succeeded 
well  here. 

Fruit  large,  roundish  ;  conical,  bright,  purplish-red  ;  pleasant 
flavour.  Canes  long,  yellowish-green,  branching. 

BRENTFORD  CANE. 

English.  Fruit  medium,  oval,  conical,  dull  dark-red ;  inferior 
to  the  best ;  not  productive. 

COL.  WILDER. 

Originated  with  Dr.  Brinckle,  Philadelphia.  Fruit  large, 
roundish,  semi-transparent,  yellowish-white,  or  cream-colour; 
pleasant  light  flavour,  but  not  rich ;  strong  white  spines ;  leaf 
much  crimped  ;  productive,  and  a  good  grower. 

COPE. 

Raised  by  Dr.  Brinckle.  Fruit  large,  conical ;  crimson,  red 
spines;  foliage  of  a  lighter  green,  and  more  deeply  serrated 
than  any  other  of  his  seedlings.  (Wilder 'in  Hort.) 

CRETAN  RED. 

A  rather  late  variety,  of  medium  quality.  Fruit  of  medium 
size,  globular,  inclining  to  conical,  deep  purplish-red ;  sub-acid, 
and  good. 


THE    RASPBERRY    AND    BLACKBERRY.  659 


GUSHING. 

Originated  with  Dr.  Brinckle,  Philadelphia.  Fruit  roundish, 
conical,  regular  in  form;  crimson,  with  a  thin  bloom;  sprightly 
rich  acid  flavour ;  parts  freely  from  the  germ ;  moderate  grow- 
er; leaf  much  plaited;  very  productive,  and  occasionally  pro- 
duces a  second  crop.  This  is  one  of  the  finest  sorts  for  pre- 
serving. 

EMILY. 

A  seedling  of  Col.  Wilder.  Large,  conical ;  sometimes  round, 
often  shouldered,  which  distinguishes  it  from  the  other  varieties ; 
light-yellow  ;  vigorous  grower  ;  very  productive ;  white  spines. 

FASTOLLF. 

The  Fastollf  raspberry  is  an  English  variety  of  high  reputa- 
tion. It  derives  its  name  from  having  originated  near  the  ruins 
of  an  old  castle,  so  called,  in  Great  Yarmouth. 

Fruit  very  large ;  obtuse,  or  roundish-conical,  bright  purplish- 
red  ;  rich  and  high  flavoured ;  slightly  adhering  to  the  germ  in 
picking.  Canes  strong,  rather  erect,  branching ;  light  yellow- 
ish-brown, with  few  pretty  strong  bristles. 

FRANCONIA. 

This  was  imported  from  Vilmorin,  of  Paris,  under  this  name, 
by  S.  G.  Perkins,  Esq.,  of  Boston,  some  years  ago.  Its  crops 
are  abundant,  the  fruit  is  firm,  and  bears  carriage  to  market 
well ;  and  it  ripens  about  a  week  later  than  Red  Antwerp.  It 
is  one  of  the  finest  for  preserving. 

Fruit  large,  obtuse-conical,  dark  purplish-red,  of  a  rich  acid 
flavour ;  much  more  tart  and  brisk  than  that  of  the  Red  Ant- 
werp. Canes  strong,  spreading,  branching,  yellowish-brown, 
with  scattered,  rather  stout  purple  spines  ;  leaves  rather  large, 
very  deep  green. 

FRENCH. 
Vice-President  French. 

Originated  with  Dr.  Brinckle.  A  little  later  than  most  sorts; 
a  very  productive,  vigorous  grower,  and  promises  to  become  an 
excellent  market  variety,  as  well  as  for  family  use. 

Fruit  large,  roundish,  or  very  obtuse-conical ;  deep-red,  thin 
bloom,  juicy,  sweet,  mild,  and  fine  flavour  :  grains  large ;  sepa- 
rates freely  from  the  germ ;  crimson  spines,  not  very  strong ; 
leaf  large,  rather  flat,  regular,  dark-green. 

FULTON. 
A  seedling  of  the  French.     Raised  by  Dr.  Brinckle.     Fruit 


060  THE  RASPBERRY  AND  BLACKBERRY. 

large,   round,  crimson;    productive;    a  vigorous   grower;    red 
spines.     (Wilder  in  Hort.) 

GEN.  PATTERSON. 

A  seedling  of  the  Col.  Wilder.  Raised  by  Dr.  Brinckle, 
Fruit  large,  round,  crimson;  does  not  part  readily  from  tho 
stem ;  vigorous  grower ;  very  productive ;  red  spines.  (Hort.) 

KNEVET'S  GIANT. 

This  is  one  of  the  strongest-growing  varieties ;  very  produc- 
tive, and  of  excellent  flavour.  Canes  strong,  erect;  spines  small, 
reddish,  very  few.  Fruit  of  the  largest  size,  obtuse-conical,  deep- 
red,  firm  in  texture,  and  hangs  a  little  to  the  germ  in  picking; 
berries  sometimes  double,  giving  them  a  cockscomb  appearance. 

MAGNUM  BONUM. 

A  white  or  yellowish  fruit,  of  large  size ;  rather  firm  flesh, 
and  finely  flavoured ;  similar  to  the  Old  Yellow  Antwerp ;  very 
productive  and  vigorous. 

NORTHUMBERLAND  FILLBASKET. 

A  new  foreign  variety.  A  strong,  vigorous  grower,  with  nu- 
merous rather  strong  crimson-coloured  spines. 

Fruit  somewhat  globular  or  obtuse-conical,  deep-red,  with  a 
good,  pleasant,  slightly-acid  flavour ;  productive. 

NOTTINGHAM  SCARLET. 

An  old  English  variety,  of  medium  size,  obtuse-conical,  red, 
good  flavour. 

ORANGE. 
Brinckle's  Orange. 

Originated  with  Dr.  Brinckle.  Fruit  large,  conical,  some- 
times ovate ;  beautiful  orange  colour,  and  one  of  the  very  best 
now  cultivated;  very  productive;  strong  grower;  leaf  quite 
sportive  in  form ;  strong,  white  spines,  and  often  reproduces  its 
kind  from  seed. 

THUNDERER. 

Foreign.  Strong  grower;  canes  erect;  spines  red;  not  nu- 
merous; productive.  Fruit  rather  large,  obtuse-conical,  deep- 
red  ;  rather  acid  flavour. 

WALKER. 
Raised  by  Dr.  Brinckle.     Fruit  large,  round,  deep  crimson, 


THE  RASPBERRY  AND  BLACKBERRY.          661 

solid ;  adheres  firmly  to  the  stem ;  keeps  long  in  perfection  on 
the  plant ;  bears  carriage  well.  Promises  to  be  valuable  as  a 
market  variety.  Red  spines.  (Hort.) 

WOODWARD. 

Raised  by  Dr.  Brinckle.  This  is  one  of  the  smallest  varieties, 
though  larger  than  the  ordinary  wild  raspberry.  Fruit  round, 
sometimes  roundish-ovate ;  crimson ;  red  spines  5  has  ripened 
as  early  as  the  10th  of  June.  (Wilder  in  Hort.) 

AUTUMNAL  RASPBERRIES. 

The  ever-bearing  foreign  varieties  have  not  given  general 
satisfaction  in  this  country ;  our  dry,  hot  summers  seem  to  be 
unfavourable  for  a  full  crop.  Cut  the  canes  to  the  ground  in 
the  spring,  and  the  young  shoots  will  give  a  fair  crop  in  the 
autumn,  if  the  season  is  moist  and  favourable.  They  are  only 
worthy  the  attention  of  amateurs. 

BELLE  DE  FONTENAY, 

A  dwarf-growing  variety  with  large  and  deep  green  leaves ; 
bears  large  fruit  all  the  autumn  of  good  flavour,  but  requires 
warm  soil  and  exposure.  (Hort.) 

CATAWISSA. 

A  native  of  Columbia  Co.,  Penn.  Vigorous  and  very  pro- 
ductive. Fruit  medium  size,  flattened  ;  dark  crimson,  covered 
with  thick  bloom  ;  flavour  sprightly,  rather  acid,  more  suited  to 
the  amateur  than  for  general  cultivation.  Commences  ripening 
about  the  first  of  August,  and  continues  in  use  a  long  time. 

DOUBLE  BEARING. 
Perpetual  Bearing.        Late  Liberian. 

A  variety  of  the  Antwerp ;  formerly  esteemed  for  its  habit 
of  bearing  late  in  the  season ;  but  is  now  surpassed  by  better 
kinds. 

LARGE  FRUITED  MONTHLY. 
River's  New  Large  Monthly. 

Fruit  above  medium  size,  roundish- conical ;  crimson.  Flesh 
soft,  sweet,  and  excellent.  Canes  moderately  strong,  upright ; 
spines  red,  stout,  and  numerous. 

MERVEILLE  DE  QUATRE  SAISONS. 

Large,  bright-red,  and  is  of  all  the  autumnal  Raspberries,  tne 
most  abundant  bearer ;  its  spikes  of  fruit  are  often  twelve  or 
eighteen  inches  long,  and  produced  till  the  end  of  October.  (Hort.) 


662  THE  RASPBERRY  AND  BLACKBERRY. 


MERVEILLE  DE  QUATRE  SAISONS. 

Yellow  fruit,  a  new  variety,  raised  from  the  above.  It  bears 
abundantly  in  the  autumn,  and  its  fruit  is  sweet  and  well  fla- 
voured. (Hort.) 

OHIO,  EVERBEARING. 
Ohio  Raspberry.     Ken. 

This  is  a  native  of  Ohio,  and  was  first  made  known  to  .Eastern 
cultivators  by  Mr.  Long-worth,  of  Cincinnati,  though,  we  believe, 
it  had  been  cultivated  for  some  time  previous,  at  a  Quaker  settle- 
ment in  Ohio.  It  is  precisely  like  the  American  Black  Rasp- 
berry, or  Black-cap,  in  all  respects,  except  that  it  has  the  valua- 
ble property  of  bearing  abundant  crops  of  fine  fruit,  till  late  in 
the  season.  We  have  seen  a  quart  gathered  from  a  single  plant, 
on  the  1st  day  of  November.  It  deserves  a  place  in  every  large 
garden. 

VICTORIA.  (Roger's.) 

"  Large  dark-red,  habit  rather  dwarf,  bears  abundantly,  and 
very  good."  (Riv.  Cat.) 

THE  BLACKBERRY. 

There  are  several  species  of  the  Bramble  indigenous  to  this 
country,  which  produce  eatable  fruit,  but  the  best  for  the  table, 
or  for  cooking,  are  the  Low  Blackberry,  a  trailing  shrub,  and 
the  following  varieties  of  the  High  Blackberry. 

The  fruit  is  larger  than  that  of  the  Raspberry,  with  fewer  and 
larger  grains,  and  a  brisker  flavour.  It  ripens  about  the  last  of 
July,  or  early  in  August,  after  the  former  is  past,  and  is  much 
used  by  all  classes  in  this  country.  The  sorts  are  seldom  culti- 
vated in  gardens,  as  the  fruit  is  produced  in  such  great  abun- 
dance in  a  wild  state  ;  but  there  is  no  doubt  that  varieties  of 
much  larger  size,  and  greatly  superior  flavour,  might  be  pro- 
duced by  sowing  the  seeds  in  rich  garden  soil,  especially  if  re- 
peated for  two  or  three  successive  generations. 

Low  BLACKBERRY. 

Trailing  Blackberry.         Dewberry. 
Rubus  Canadensis.     Lin. 

A  low  trailing,  prickly  shrub,  producing  large  white  blossoms 
in  May,  and  very  large  roundish-oblong  black  fruit  in  midsum- 
mer. Leaflets  from  three  k>  five  in  number.  The  fruit,  when 
in  good  soil,  and  fully  exposed  to  the  sun,  is  high  flavoured, 
sweet,  and  excellent. 


THE  RASPBERRY  AND  BLACKBERRY.  663 


HIGH  BLACKBERRY. 

Bush  Blackberry. 
•  Eubus  Villosus.     Tor.  and  Gray. 

This  is  an  erect  growing  blackberry,  the  stems  tall,  and  more 
or  less  branching.  In  its  foliage  it  resembles  the  foregoing,  but 
its  flowers,  which  are  white,  are  smaller.  The  fruit  is  also 
smaller,  rounder,  not  so  dark-coloured  (being  reddish-black),  and 
though  good,  is  seldom  so  juicy  or  high-flavoured. 

There  is  a  variety,  cultivated  abroad,  with  white  fruit. 

DORCHESTER. 

Introduced  to  notice  by  the  late  Capt.  Lovett,  of  Beverly, 
Mass.,  nearly  equal  in  size  to  New  Rochelle,  of  a  more  elongated 
form,  grains  rather  smaller,  somewhat  sweeter,  and  producing 
large  crops  of  high-flavoured  fruit ;  a  vigorous  grower. 

Fruit  large,  oblong,  conic  ;  sometimes  measuring  an  inch  and 
a  quarter  in  length,  of  a  deep  shining  black.  The  berries  should 
be  fully  matured  before  they  are  gathered  ;  it  bears  carriage 
well.  Ripens  about  the  first  of  August. 

NEW  ROCHELLE. 
Seacor's  Mammoth.  Lawton. 

This  remarkable  variety  was  found  by  Lewis  A.  Seacor,  in  its 
native  wildness  by  the  road-side  in  the  town  of  New  Rochelle, 
Westchester  Co.,  N.  Y.  It  is  of  very  vigorous  growth,  with 
strong  spines  which  belong  to  the  bramble ;  is  hardy  and  ex- 
ceedingly productive.  Fruit  very  large,  oval,  and  when  fully 
ripe,  intensely  black ;  when  mature,  the  fruit  is  very  juicy,  rather 
soft  and  tender  with  a  sweet  excellent  flavour ;  when  gathered 
too  early  it  is  acid  and  insipid.  The  granules  are  larger,  con- 
sequently the  fruit  is  less  seedy  than  any  other  variety.  Ripens 
about  the  first  of  August,  and  continues  in  use  five  or  six  weeks. 

NEWMAN'S  THORNLESS. 

A  new  variety  discovered  by  Jonas  Newman,  Ulster  Co.,  N. 
Y.  Promises  to  be  valuable  ;  growth  not  so  vigorous  as  New 
Rochelle  and  Dorchester,  but  produces  abundantly  of  good-sized 
oval  berries  of  excellent  flavour ;  the  canes  have  but  few  spines 
or  thorns  in  comparison  to  the  others,  which  is  an  important  con- 
sideration. An  excellent  variety,  and  an -acquisition  for  the  gar- 
den and  family  use.  Ripens  about  the  first  of  August. 

Ornamental  Varieties. — The  "  Double  White  Blossomed," 
and  "Double  Pink-blossomed  Brambles"  are  beautiful  climb- 


664  THE    STRAWBERRY. 

ing  shrubs,  of  remarkably  luxuriant  growth,  which  may  be  train- 
ed for  agieat  length  in  a  season,  and  are  admirably  adapted  for 
covering  walls  and  unsightly  buildings.  The  flowers  are  like 
small  double  roses,  and  are  produced  in  numerous  clusters  in 
June,  having  a  very  pretty  effect.  North  of  New  York  these 
climbers  are  rather  tender  in  severe  winters. 

The  ROSE  FLOWERING  BRAMBLE  (Rubus  odoratus)  is  a  very 
pretty  native  shrub,  with  large  broad  leaves,  and  pleasing  rose- 
coloured  flowers,  and  groups  well  with  other  shrubs  in  ornamen- 
tal plantations. 


CHAPTER  XXVI. 


THE    STRAWBERRY. 

Fragaria  (of  species)  L.     Rosacea,  of  botanists. 

Prosier,  of  the  French;  Erdbeerpflanze,  German;  Aadbezie,  Dutch;  Pianta 
di  Fragola,  Italian;  and  Fresa,  Spanish. 

THE  Strawberry  is  the  most  delicious  and  the  most  whole- 
some of  all  berries,  and  the  most  universally  cultivated  in  all 
gardens  of  northern  climates.  It  is  a  native  of  the  temperate 
latitudes  of  both  hemispheres, — of  Europe,  Asia,  North  arid 
South  America ;  though  the  species  found  in  different  parts  of 
the  world  are  of  distinct  habit,  and  have  each  given  rise,  through 
cultivation,  to  different  classes  of  fruit — scarlet  strawberries,  pine 
strawberries,  wood  strawberries,  hautbois,  &c. 

The  name  of  this  fruit  is  popularly  understood  to  have  arisen 
from  the  common  and  ancient  practice  of  laying  straw  between 
the  plants  to  keep  the  fruit  clean.  In  the  olden  times,  the  vari- 
ety of  strawberries  was  very  limited,  and  the  garden  was  chiefly 
supplied  with  material  for  new  plantations  from  the  woods. 
Old  Tusser,  in  his  "  Five  Hundred  Points  of  Good  Husbandry," 
points  out  where  the  best  plants  of  his  time  were  to  be  had,  and 
turns  them  over  with  an  abrupt,  farmer-like  contempt  of  little 
matters,  to  feminine  hands : — 

"  Wife,  into  the  garden,  and  set  me  a  plot, 
With  strawberry  roots,  of  the  best  to  be  got ; 
Such  growing  abroad,  among  thorns  in  the  wood, 
Well  chosen  and  picked,  prove  excellent  good." 

The  strawberry  belongs  properly  to  cold  climates,  and  though 
well  known,  is  of  comparatively  little  value  in  the  south  of 
Europe.  Old  Roman  and  Greek  poets  have  not,  therefore,  sung 
its  praises ;  but  after  that  line  of  a  northern  bard, 

"A  dish  of  ripe  strawberries,  smothered  in  cream," 


THE    STRAWBERRY.  665 

which  we  consider  a  perfect  pastoral  idyl  (as  the  German  school 
would  say)  in  itself,  nothing  remains  to  be  wished  for.  We 
have  heard  of  individuals  who  really  did  not,  by  nature,  relish 
strawberries,  but  we  confess  that  we  have  always  had  the  same 
doubts  of  their  existence  as  we  have  of  that  of  the  unicorn. 

Ripe,  blushing  strawberries,  eaten  from  the  plant,  or  served 
with  sugar  and  cream,  are  certainly  Arcadian  dainties  with  a 
true  paradisiacal  flavour,  and,  fortunately,  they  are  so  easily 
grown  that  the  poorest  owner  of  a  few  feet  of  ground  may  have 
them  in  abundance. 

To  the  confectioner  this  fruit  is  also  invaluable,  communi- 
cating its  flavour  to  ices,  and  forming  several  delicate  preserves. 
In  Paris  a  cooling  drink,  bavaroise  a  la  grecque,  is  made  of  the 
juice  of  strawberries  and  lemons,  with  the  addition  of  sugar  and 
water. 

The  strawberry  is  perhaps  the  most  wholesome  of  all  fruits, 
being  very  easy  of  digestion,  and  never  .growing  acid  by  fer- 
mentation, as  most  other  fruits  do.  The  often-quoted  instance 
of  the  great  Linnaeus  curing  himself  of  the  gout  by  partaking 
freely  erf  strawberries — a  proof  of  its  great  wholesomeness — is  a 
letter  of  credit  which  this  tempting  fruit  has  long  enjoyed,  for 
the  consolation  of  those  who  are  looking  for  a  bitter  concealed 
under  every  sweet. 

PROPAGATION  AND  SOIL.  The  strawberry  propagates  itself 
very  rapidly  by  runners  *  which  are  always  taken  to  form  new 
plantations  or  beds.  These  are  taken  off  the  parent  plants  early 
in  spring,  and  either  planted  at  once  where  they  are  to  grow, 
or  put  out  in  nursery  beds,  or  rows,  to  get  well  established  for 
the  next  spring-bearing.  When  the  parent  plants  have  become 
degenerated,  or  partially  or  wholly  barren,  we  should  avoid 
taking  the  runners  from  such,  and  choose  only  those  which  grow 
from  the  most  fruitful  ones.  In  order  to  be  sure  of  the  latter 
point,  it  is  only  necessary  to  mark  the  best- bearing  plants  by 
small  sticks  pushed  into  the  bed  by  the  side  of  each  when  the 
fruit  is  in  perfection.  Some  varieties,  as  the  Prolific  Hautbois, 
the  English  Wood,  and  the  Large  Early  Scarlet,  are  not  liable 
to  this  deterioration,  and  therefore  it  is  not  necessary  to  select 
the  runners  carefully ;  but  others,  as  the  Pine  strawberries,  and 
some  of  the  Scarlets,  are  very  liable  to  it;  and  if  the  runners  are 
taken  and  planted  promiscuously,  the  beds  so  made  will  be  near- 
ly barren. 

The  best  soil  for  the  strawberry  is  a  deep,  rich  loam. .  Deep 
it  must  be,  if  large  berries  and  plentiful  crops  are  desired ;  and 
the  wisest  course,  therefore,  where  the  soil  is  naturally  thin,  lies 
in  trenching  and  manuring  the  plot  of  ground  thoroughly,  be- 

*  Excepting  the  Bush  Alpines,  which  have  no  runners,  and  are  propa- 
gated by  division  of  the  roots. 


666  THE    STRAWBERRY. 

fore  putting  out  the  plants.  But  even  if  this  is  not  necessary- 
it  should  be  dug  deeply,  and  well  enriched  with  strong  manure 
beforehand. 

The  best  exposure  for  strawberries  is  an  open  one,  fully  ex- 
posed to  the  sun  and  light. 

CULTURE  IN  Rows.  The  finest  strawberries  are  always  ob- 
tained when  the  plants  are  kept  in  rows,  at  such  a  distance 
apart  as  to  give  sufficient  space  for  the  roots,  and  abundance  of 
light  and  air  for  the  leaves. 

In  planting  a  plot  of  strawberries  in  rows,  the  rows  should  b& 
two  feet  apart,  and  the  plants,  of  the  large-growing  kinds,  two 
feet  from  each  other  in  the  rows ;  of  the  smaller-growing  kinds, 
from  one  foot  to  eighteen  inches  is  sufficient.  The  runners  must 
be  kept  down  by  cutting  them  off  at  least  three  times  a  year, 
and  the  ground  must  be  maintained  in  good  order  by  constant 
dressing.  During  the  first  year,  a  row  of  any  small  vegetables 
may  be  sown  in  the  spaces  between  the  rows.  Every  autumn, 
if  the  plants  are  not  luxuriant,  a  light  coat  of  manure  should  be 
dug  in  between  the  rows ;  but  if  they  are  very  thrifty,  it  must 
be  omitted,  as  it  would  cause  them  to  run  too  much  to  leaf. 

A  light  top-dressing  of  leaves,  or  any  good  compost,  applied 
late  in  the  fall,  though  not  necessary,  greatly  promotes  the 
vigour  of  the  plants,  and  secures  the  most  tender  kinds  against 
the  effects  of  an  unusually  cold  winter.  Before  the  fruit  ripens, 
the  ground  between  the  rows  should  be  covered  with  straw,  or 
light  new-mown  grass,  to  keep  it  clean. 

A  plantation  of  this  kind  in  rows  will  be  found  to  bear  the 
largest  and  finest  fruit,  which,  being  so  fully  exposed  to  the  sun, 
will  always  be  sweeter  and  higher-flavoured  than  that  grown  in 
crowded  beds.  A  plantation  in  rows  is  generally  in  full  perfec- 
tion the  third  year,  and  must  always  be  renewed  after  the  fourth 
year. 

CULTURE  IN  ALTERNATE  STRIPS.  A  still  more  easy  and  eco- 
nomical mode  is  that  of  growingthe  strawberry  in  alternate  strips. 

Early  in  April,  or  in  August,  being  provided  with  a  good 
stock  of  strong  young  plants,  select  a  suitable  piece  of  good 
deep  soil.  Dig  in  a  heavy  coat  of  stable  manure,  pulverizing 
well  and  raking  the  top  soil.  Strike  out  the  rows,  three  feet 
apart,  with  a  line.  The  plants  should  now  be  planted  along 
each  line  about  a  foot  apart  in  the  row.  They  will  soon 
send  out  runners,  and  these  runners  should  be  allowed  to  take 
possession  of  every  alternate  strip  of  three  feet — the  other  strip 
being  kept  bare  by  continually  destroying  all  -runners  upon  it, 
the  whole  patch  being  kept  free  of  all  weeds.  The  occupied 
strip  or  bed  of  runners  will  now  give  a  heavy  crop  of  strawber- 
ries, and  the  open  strip  of  three  feet  will  serve  as  an  alley  from 
which  to  gather  the  fruit.  After  the  crop  is  over,  dig  and  pre- 
pare this  alley  or  strip  for  the  occupancy  of  the  new  runners 


THE    STRAWBERRY.  667 

for  the  next  season's  crop.  The  runners  from  the  old  strip  will 
now  speedily  cover  the  new  space  allotted  to  them,  and  will 
perhaps  require  a  partial  thinning  out  to  have  them  evenly  dis- 
tributed. As  soon  as  this  is  the  case,  say  about  the  middle  of 
August,  dig  under  the  whole  of  the  old  plants  with  a  light  coat 
of  manure.  The  surface  may  be  then  sown  with  turnips  or 
spinage,  which  will  come  off  before  the  next  season  of  fruits. 

In  this  way  the  strips  or  beds,  occupied  by  the  plants,  are  re- 
versed every  season,  and  the  same  plot  of  ground  may  thus  be 
continued  in  a  productive  state  for  many  years. 

Both  of  the  above  modes  are  so  superior  to  the  common  one 
of  growing  them  more  closely  in  beds,  that  we  shall  not  give 
any  directions  respecting  the  latter. 

It  may  be  remarked  that  the  Alpine  and  European  Wood 
strawberries  will  do  well,  and  bear  longer  in  a  rather  shaded 
situation.  The  Bush-Alpine,  an  excellent  sort,  having  no 
runners,  makes  one  of  the  neatest  borders  for  quarters  or  beds 
in  the  kitchen  garden,  and  produces  considerable  fruit  till  the 
season  of  late  frosts.  If  the  May  crop  of  blossoms  is  taken 
off,  they  will  give  an  abundant  crop  in  September,  and  they  are, 
therefore,  very  desirable  in  all  gardens. 

To  accelerate  the  ripening  of  early  kinds  in  the  open  garden 
it  is  only  necessary  to  plant  rows  or  beds  on  the  south  side  of  a 
wall  or  tight  fence.  A  still  simpler  mode,  by  which  their 
maturity  will  be  hastened  ten  days,  is  that  of  throwing  up 
a  ridge  of  soil  three  feet  high,  running  east  and  west,  and 
planting  it  in  rows  on  the  south  side.  (The  north  side  may 
also  be  planted  with  later  sorts,  which  will  be  somewhat  retarded 
in  ripening.)  The  best  early  sorts  for  this  purpose  are  Jenny 
Lind,  and  Large  Early  Scarlet. 

Staminate  and  Pistillate  Plants. — A  great  number  of  expe- 
riments have  been  made,  and  a  great  deal  has  been  written 
lately,  in  this  country,  regarding  the  most  certain  mode  of  pro- 
ducing large  crops  of  this  fruit.  On  one  hand  it  is  certain  that, 
with  the  ordinary  modes  of  cultivation,  many  fine  kinds  of 
strawberries  have  disappointed  their  cultivators  by  becoming 
barren ;  on  the  other,  it  is  equally  certain,  that,  by  the  mode 
of  cultivation  practised  at  Cincinnati,  large  crops  may  be 
obtained  every  year. 

The  Cincinnati  cultivators  divide  all  Strawberries  into  two 
classes,  characterized  by  their  blossoms.  The  first  of  these  they 
call  staminate  (or  male),  from  the  stamens  being  chiefly  de- 
veloped ;  the  second  are  called  pistillate  (or  female),  irom  the 
pistils  being  chiefly  developed. 

The  first  class,  to  which  belong  various  sorts,  as  Keen's  Seed- 
ling, British  Queen,  etc.,  usually  in  this  climate  bear  uncertain 
crops,  from  the  fact  that  only  a  part  of  the  blossoms  develop  the 
pistils  sufficiently  to  swell  into  perfect  fruit. 


6*68  THE    STRAWBERRY. 

The  second  class,  to  which  belong  various  other  sorts,  such 
as  Hovey's  Seedling,  Black  Prince,  etc.,  prcducing  only  pistil- 
'  bearing  flowers,  do  not  set  fruit  at  all  when  grown  quite  apart 
by  themselves ;  but  when  grown  near  a  proper  number  of 
staminate  plants,  so  as  to  be  duly  fertilized  by  them,  they  bear 
much  larger  crops,  of  much  more  perfect  berries,  than  can  be 
produced  in  this  climate  in  any  other  way. 

This  is  no  longer  a  matter  of  theory,  for  the  market  of  Cin- 
cinnati, in  which  are  sold  six  thousand  bushels  of  strawberries 
annually,  is  supplied  more  abundantly  and  regularly  than  per- 
haps any  other  in  the  world,  by  this  very  mode  of  culture. 

In  planting  strawberry  beds,  it  is  important,  therefore,  to 
the  cultivator,  to  know  which  are  the  staminate,  and  which  the 
pistillate,  varieties — as  they  are  found  to  be  permanent  in  these 
characters.  We  have,  accordingly,  designated  these  traits  in 
the  descriptions  of  the  varieties  which  follow. 

Upon  the  relative  proportion  of  staminates  to  pistillate  plants, 
cultivators  are  not  absolutely  agreed.  Where,  however,  such 
hardy  sorts  as  the  Large  Early  Scarlet,  or  Boston  Pine,  are 
chosen  for  starninates,  it  is  sufficient  to  plant  one-eighth  as  many 
of  these  as  of  pistillates,  to  insure  a  full  crop  of  the  latter. 
When  staminate  sorts,  like  Keen's  Seedling,  or  like  less  hardy 
kinds,  are  chosen,  then  the  proportion  should  be  one-third  to 
two-thirds  of  pisti Hates. 

Thus,  in  planting  in  the  alternate-strip  mode,  let  every  twelve 
feet  of  each  strip  be  planted  with  Hovey's  Seedling  (pistillate), 
and  the  succeeding  four  feet  with  Large  Early  Scarlet.  A  very 
little  trouble,  bestowed  when  the  runners  are  extending  across 
the  open  spaces,  will  preserve  the  proportion  good  from  year  to 
year.  The  appearance  of  a  plat,  planted  in  this  way,  will  be  as 
follows  :  S  represents  staminate,  and  P  pistillate,  varieties. 

In  planting  in  beds,  the  same  course  may  be  adopted, 

or,  what  is  perhaps  better,   every  third  or  fourth  bed! 

8  s  s        may  be  entirely  staminate,  and  the  rest  pistillate  sorts1 

P  P  P       (the  beds  in  this  case  being  supposed  to  be  side  by 

P  P  P       side). 

Nothing  is  easier  than  to  distinguish  the  two  classes 
P  P  P  of  strawberries  when  in  blossom.  In  one,  the  stami- 
nate, the  long  yellow  anthers  (a),  bearing  the  fine  dust 
p  p  p  or  pollen,  are  abundant ;  in  the  other,  the  pistillate, 
p  p  p  only  the  cluster  of  pistils  (b),  looking  like  a  very  minute 
8  8  I  green  strawberry,  is  visible — (that  is  to  the  common 
1 1  s  observer,  for  the  wanting  organs  are  merely  rudimen- 
888  tary,  and  not  developed). 


THE    STRAWBERRY.  669 

Strawberry  Blossoms. 


Perfect  blossom.  Staminate  blossom.  PMlate  blossom. 

Besides  these,  there  is  really  a  third  class,  quite  distinct,  the 
blossoms  of  which  are  regularly  hermaphrodite,  or  perfect,  in 
themselves,  and  which  always  bear  excellent  crops — though  not 
perhaps  so  large  as  some  of  the  most  prolific  of  the  pistillates  do 
when  fertilized.  To  this  belong  the  Common  English  Wood 
Strawberries  and  the  Alpines.  Hence,  these  old  inhabitants 
of  the  gardens  have,  from  their  uniform  productiveness,  long 
been  favourites  with  many  who  have  not  understood  the  cha- 
racter and  habits  of  the  larger  staminate  and  pistillate  varieties. 
No.  1  as  above  shows  the  blossom  of  this  class  of  strawberries. 

VARIETIES. — The  varieties  of  this  fruit  are  very  numerous, 
indeed  quite  unnecessarily  so  for  all  useful  purposes.  They 
have  chiefly  been  originated  abroad  within  the  last  thirty  years. 
The  different  species  from  which  the  varieties  have  been  raised, 
have  given  a  character  to  certain  classes  of  Strawberries, 
pretty  distinctly  marked.  Thus,  from  our  own  Wild  Straw- 
berry, or  Virginia  Scarlet,  as  it  is  called  abroad,  have  originated 
the  Scarlet  Strawberries ;  from  the  Pine  or  Surinam  Straw- 
berry has  been  raised  the  class  called  Pines.  From  the 
common  Wood  Strawberry  of  Europe,  another  class,  com- 
prising the  Woods  and  Alpines.  Besides,  there  are  the  Haut- 
bois,  from  a  sort,  a  native  of  Bohemia,  the  Chili  Strawberries, 
from  South  America,  the  Green  Strawberries,  and  the  Black 
Strawberries. 

Of  these  the  Pines  and  the  Scarlets  are  the  largest  and  highest 
flavoured.  The  Wood  and  Alpine  Strawberries  are  valuable 
for  bearing  a  long  time>  and  parting  freely  from  the  hull  or  stalk, 
in  picking. 

CLASS  I. 

Scarlet  and  Pine  Strawberries  comprising  suck  Varieties  as  a  re 
most  generally  esteemed. 

BOSTON  PINE. 

Raised  by  C.  M.  Hovey,  Boston,  Mass.  This  fine  early  straw- 
berry, to  have  it  in  perfection,  requires  rich,  deep  soil,  and  to  be 
grown  in  hills  or  bunches  eighteen  or  twenty  inches  apart  each 


C70 


THE    STRAWBERRY. 


way.  Flowers  pistillate.  Fruit  rather  large,  roundish,  slightly 
conical ;  colour  deep  glossy  crimson.  Flesh  rather  firm,  juicy, 
rich,  and  of  excellent  flavour — an  uncertain  variety  in  many 
places.  On  rich,  deep,  gravelly  soil,  we  have  seen  it  in  the 
greatest  perfection. 

BURR'S  NEW  PINE. 

Raised  by  Mr.  Burr,  Columbus,  Ohio.  Vines  moderately 
vigorous,  productive  ;  flowers  pistillate.  Fruit  medium,  regular, 
roundish-conical  ;  colour  light  crimson.  Flesh  tender,  juicy, 
with  a  sweet,  rich,  aromatic  flavour. 

This  fine  early  variety  is  suited  for  the  amateur  and  family  use 
(the  surface  being  too  tender  for  market  purpose).  It  requires 
high  cultivation  and  good  care  ;  with  such  treatment,  the  grower 
is  well  paid.  It  is  rather  tender  in  many  localities  ;  extremes 
of  heat  and  cold  affect  it. 

CRIMSON  CONE. 
Scotch  Pine  Apple.         Dutchberry. 

An  old  and  beautiful  variety,  much  grown  for  the  New  York 
market :  a  hardy,  vigorous  grower,  productive ;  flowers  pistillate. 
Fruit  medium,  regular,  elongated-conic.  Colour  deep  crimson  ; 
seeds  deeply  imbedded.  Flesh  rather  firm,  sprightly,  with  a  rich 
ncid  flavor ;  rather  late  in  ripening.  One  of  the  best  for  preserving. 


Jlovey's  Seedling. 


THE    STRAWBERRY.  67 1 


HOVEY'S  SEEDLING.    Hov.  Mag. 

This  splendid  Strawberry  was  raised  in  1834,  by  Messrs.  Ho- 
vey,  seedsmen,  of  Boston,  and  is  undoubtedly,  for  this  climate, 
one  of  the  finest  of  all  varieties.  The  vines  are  unusually  vigor- 
ous and  hardy,  producing  very  large  crops,  and  the  fruit  is  al- 
ways of  the  largest  size  and  finely  flavoured.  It  is  well  known 
at  the  present  moment  throughout  all  the  states,  and  has  every- 
where proved  superior  for  all  general  purposes,  to  any  other 
large-fruited  kind.  The  leaves  are  large,  rather  light  green,  and 
the  fruit-stalk  long  and  erect. 

Fruit  very  large,  roundish  oval,  or  slightly  conical,  deep  shin- 
ing scarlet,  seeds  slightly  imbedded ;  flesh  firm,  with  a  rich, 
agreeable  flavour.  It  ripens  about  the  medium  season,  or  a  few 
days  after  it.  Flowers  pistillate. 

JENNY'S  SEEDLING. 

An  American  variety,  hardy,  vigorous,  and  productive.  Flow- 
ers pistillate.  Fruit  large,  roundish,  conical  ;  colour  rich  dark- 
red.  Flesh  firm,  rich,  sprightly  subacid.  An  excellent  variety 
for  market  and  preserving. 

LARGE  EARLY  SCARLET. 

Early  Virginia. 

An  American  variety ;  one  of  the  earliest ;  an  abundant  bearer ; 
popular  in  many  sections.  Flowers  staminate.  Fruit  medium 
or  below,  roundish  ovate,  regularly  formed ;  light  scarlet,  seeds 
deeply  imbedded.  Flesh  tender,  of  a  rich  excellent  flavour. 

LONGWORTH'S  PROLIFIC. 

Schneicke's  Seedling. 

Originated  at  Cincinnati  on  the  lands  of  Mr.  Long  worth  in 
the  Garden  of  Eden  by  Mr.  Schneicke.  Flowers  hermaphrodite. 
Vines  vigorous  and  very  productive  ;  foot-stalks  long,  stout ; 
leaves  large,  not  very  thick,  considerably  ruffled.  Fruit  large, 
roundish,  broad  at  base,  sometimes  oblate ;  colour  light-crimson. 
Flesh  firm,  scarlet,  with  numerous  rays  (the  remains  of  the  fila- 
ments). Flavour  rich,  briskly  acid. 

M'AVOY'S  SUPERIOR. 
M'Avoy's,  No.  12.     ' 

Origin,  Cincinnati,  on  the  lands  of  Mr.  Longworth.  Flowers 
pistillate  ;  vines  hardy,  very  vigorous  and  very  productive  ; 
leaves  broad  and  dark  ;  foot-stalks  long  and  stout ;  trusses  large 
and  full.  Fruit  large,  roundish,  irregularly  oblate,  more  or  less 


672  THE    STRAWBERRY. 

necked.  Colour  light  crimson,  becoming  deep  crimson  at  fthl 
maturity.  Flesh  deep  scarlet,  tender,  very  juicy,  with  an  exceed- 
ingly rich,  vinous  flavour ;  surface  of  the  fruit  rather  tender, 
and  will  not  bear  long  carriage. 

WALKER'S  SEEDLING. 

Raised  by  Samuel  Walker,  Roxbury,  Mass.  A  very  hand 
some,  excellent,  and  productive  variety.  Flowers  staminate. 
Fruit  medium  to  large ;  regular,  generally  conic.  Colour  very 
deep  crimson,  becoming  maroon  at  maturity,  glossy.  Flesh  deep 
crimson,  tender,  juicy,  with  a  fine,  rich,  brisk  acid  flavour. 


CLASS  II. 

Comprising  varieties  of  very  good  quality — some  suited  to  cer- 
tain localities,  and  many  not  yet  well  tested. 

ADMIRAL  DUNDAS.     (Myatts.) 

An  English  variety,  of  vigorous  habit.  Flowers  staminate. 
Fruit  large,  irregular,  or  somewhat  flattened,  or  angular  shape 
in  the  large  berries,  and  conical  in  the  smaller  ones.  Colour, 
pale  scarlet.  Flesh  moderately  firm,  juicy,  with  a  good  but  not 
high  flavour.  (Hov.  Mag.) 

AJAX.     (Nicholson's.) 

An  English  variety.  A  large,  dark-coloured  fruit,  of  a  blunt, 
ovate  form,  with  a  deep-coloured  flesh,  well-flavoured  and  good. 
Vines  not  hardy.  (Hov.  Mag.) 

ALICE  MAUD. 

A  foreign  variety.  Flowers  staminate.  Plant  strong  and 
vigorous ;  requires  plenty  of  room,  deep  and  rich  cultivation,  to 
succeed  well.  Mr.  John  Saul,  of  Washington,  says  it  is  grown 
extensively  around  that  city  by  the  market  gardeners,  and  is 
one  of  their  best  for  that  purpose.  Fruit  large,  conical.  Colour, 
dark,  glossy  scarlet.  Flesh  light  scarlet,  juicy,  rich,  and  excel- 
lent. 

BICTON  PINE. 

A  new  English  variety,  but  too  tender  for  our  climate.  Fruit 
large,  roundish.  Colour  white,  with  a  tinge  of  pink  on  the 
sunny  side.  Flesh  tender,  delicate,  mild  and  pleasant,  but  not 
rich. 

BLACK  PRINCE. 
Black  Imperial. 

A  foreign  variety,  and,  when  in  perfection,  of  the  best  quality 


THE    STRAWBERRY.  6 3 

It  generally  does  best  on  a  stiff,  heavy  loam.  Variable.  In  some 
localities,  fine ;  in  others,  insipid,  sour,  and  worthless.  Flowers 
pistillate ;  vines  vigorous  and  productive.  Fruit  large,  regular, 
roundish,  or  ovate  depressed.  Colour  very  deep  crimson,  al- 
most black,  glossy.  Flesh  deep  crimson,  rather  firm ;  rich  and 
high-flavoured. 

BISHOP'S  ORANGE. 
Bishop's  New.        Orange  Hudson  Bay. 

American.  Flowers  pistillate;  vines  hardy,  vigorous,  and 
productive.  Fruit  medium,  conical,  regular.  Colour  light  scar- 
let, approaching  orange.  Flesh  rather  firm,  rich,  and  excellent 
Requires  good  cultivation. 

BRITISH  QUEEN. 
Hyatt's  British  Queen. 

Raised  by  Mr.  Myatt,  England.  Flowers  staminate,  plant 
vigorous;  foliage  large,  rather  tender,  affected  with  extremes  of 
heat  and  cold:  requires  deep,  rich  cultivation,  and  should  be 
grown  in  hills  to  bring  it  to  perfection,  and  is  then  productive  ; 
but  with  ordinary  care  is  a  shy  bearer,  and  not  worth  growing. 
Fruit  very  large,  roundish,  conical ;  occasionally  cockscomb- 
shaped,  of  a  beautiful  shining  scarlet.  Flesh  rather  firm,  juicy, 
rich,  and  excellent. 

BRIGHTON  PINE. 

Raised  by  Mr.  Scott,  of  Brighton,  Mass.  Said  to  be  early, 
hardy,  and  productive.  Fruit  large,  conical,  deep  crimson,  rich, 
sprightly  flavour.  % 

BURR'S  SEEDLING. 
Burr's  Old  Seedling.        Burr's  Staminate. 

Raised  by  Mr.  Burr,  Columbus,  Ohio.  Staminate;  vines 
hardy,  vigorous,  and  productive.  Fruit  rather  large,  roundish, 
inclining  to  conic.  Colour  light  scarlet.  Flesh  tender,  juicy, 
with  a  mild,  pleasant  flavour. 

CAPT.  COOK. 

An  English  variety  of  large  size,  somewhat  resembling  the 
British  Queen,  but  not  quite  so  large :  the  colour  is  dark  and 
rich.  (Hov.  Mag.) 

CRYSTAL  PALACE. 

An  English  variety  of  vigorous  growth ;  hardy,  and  requires 
plenty  of  room.  Fruit  large,  very  conical,  regular;  brilliant-, 

29 


674  THE    STRAWBERRY. 


glossy  scarlet.   Flesh  firm,  fine-grained,  juicy,  and  high-fla  roured, 
(Hov.  Mag.) 

GUSHING. 

Raised  by  Dr.  W.  D.  Brinckle,  Philadelphia.  Fruit  medium, 
roundish,  conical.  Colour  light  scarlet.  Flesh  tender,  with  a 
sprightly,  pleasant  flavour.  Moderately  productive. 

DIADEM. 

Raised  by  William  R.  Prince.  Pistillate ;  very  large,  showy, 
rounded,  beautiful  light  scarlet ;  pleasant  flavour ;  a  remarkably 
fine  and  beautiful  berry.  Plant  very  robust,  vigorous,  and  hardy. 
Very  productive.  (Pr.  Cat.) 

Due  DE  BRABANT. 

From  Belgium.  Fruit  large,  conical;  bright  scarlet,  good 
flavour ;  tolerably  productive  and  early. 

FILL-BASKET. 

A  new  English  variety ;  said  to  be  very  productive  and  valua- 
ble as  a  market  fruit.  Very  large,  roundish;  dark  scarlet;  beau- 
tiful ;  good  flavour.  (Hov.  Mag.) 

GERMANTOWN. 
Young's  Seedling. 

Originated  with  Mr.  G.  Young,  a  market  gardener  of  Ger- 
matitown,  near  Philadelphia.  Said  to  be  the  best  in  cultivation 
for  market  purposes.  Plant  vigorous,  hardy ;  very  productive, 
and  continues  a  long  time  in  bearing.  Fruit  very  large,  regular, 
roundish,  conical.  Colour  rich  dark  crimson.  Flesh  rather 
firm,  sweet,  rich,  and  high-flavoured.  Pistillate. 

GENESEE. 

Raised  by  Ellwanger  and  Barry,  Rochester,  <N.  Y.  Hardy, 
vigorous,  moderately  productive.  Staminate.  Fruit  rather  large, 
roundish,  somewhat  oblate ;  largest  at  centre ;  tapering  towards 
base  and  apex ;  generally  necked.  Colour  scarlet,  inclining  to 
crimson.  Flesh  tender,  juicy,  mild  and  pleasant ;  not  rich. 

GOLIATH.     (Kitley's.) 

Flowers  staminate;  plant  vigorous  and  hardy.  Fruit  very 
large,  irregular ;  bright  scarlet,  rich,  high  flavour,  and,  like  all 
the  English  varieties,  requires  plenty  of  room  and  high  culture, 


THE    STRAWBERRY.  675 


HOOKER. 

Raised  by  H.  E.  Hooker,  Rochester,  N.  Y.,  and  is  highly 
esteemed  in  that  vicinity.  Flowers  hermaphrodite  ;  plant  vigor- 
ous, hardy,  and  productive,  foliage  large  and  broad ;  foot  stalks 
long  and  rather  stout.  Fruit  large,  broadly  conical,  regular, 
very  large,  specimens,  sometimes  cockscomb-shaped  or  depress- 
ed. Colour  deep  crimson,  almost  maroon,  with  a  polished  sur- 
face, which  is  rather  soft.  Flesh  deep  crimson,  rather  tender, 
juicy,  with  a  fine  rich  flavour. 

HUDSON. 

Hudson's  Bay.  American  Scarlet. 

Late  Scarlet.  York  River  Scarlet. 

An  old  American  variety,  formerly  much  cultivated  for  the 
markets  ;  but  other  and  larger  kinds  are  taking  its  place.  Flow- 
ers pistillate.  Fruit  medium,  conical  ;  sometimes  with  a  neck. 
Colour  rich,  dark  shining  red  ;  seeds  deeply  imbedded.  Flesh 
firm,  of  a  high,  but  brisk  acid  flavour.  Good  for  preserving. 

IMPERIAL  CRIMSON. 

Raised  by  W.  R.  Prince.  Flowers  pistillate.  Fruit  large  ; 
short  cone,  or  rounded  ;  colour  dark  scarlet  or  crimson.  Flesh 
firm,  sweet,  and  fine  flavour,  productive.  First  rate.  (Win.  R. 
Prince.) 

IMPERIAL  SCARLET. 

Raised  by  Wm.  R.  Prince.  Flowers  pistillate.  Plant  very 
vigorous,  foliage  large,  pale  green,  luxuriant  ;  very  valuable  «for 
the  size  and  beauty  of  its  fruit,  and  for  its  other  qualities.  Fruit 
very  large ;  obtuse-cone  or  rounded,  scarlet,  handsome,  juicy, 
and  sprightly  flavour ;  firm  for  market,  productive.  (Pr.  Cat.) 

IOWA. 

"Washington. 

A  Seedling  of  the  Western  Praries.  Flowers  staminate  ; 
plant  hardy,  vigorous,  and  very  productive.  Fruit  medium  to 
large,  roundish  ;  light  orange-scarlet.  Flesh  tender,  juicy,  very 
acid — an  early  variety. 

JENNY  LIND.  * 

Raised  by  Isaac  Fay,  Cambridgeport,  Mass.  Flowers  stami 
nate;  vines  hardy,  vigorous,  and  productive;  an  early  variety. 
Fruit  medium,  conical.  Colour  rich  crimson,  glossy,  Flesh 
rather  firm,  juicy,  rich,  sprightly,  subacid. 


676  THE    STRAWBERRY. 

KEEN'S  SEEDLING. 
Keen's  Black  Pine.         Murphy's  Child. 

An  old  well-known  English  sort  of  the  finest  quality,  but  does 
not  generally  succeed  here.  Flowers  staminate.  Fruit  large, 
roundish,  often  cockscomb-shaped,  dark  purplish -scarlet,  surface 
•polished.  Flesh  firm,  with  a  rich  high  flavour. 

LE  BARON. 

Raised  by  Wm.  R.  Prince.  Fruit  early,  very  large,  obtuse- 
cone,  dark  scarlet,  not  showy,  sweet,  rich,  melting,  highest  fla- 
vour of  all  the  largest  varieties  ;  very  productive  for  one  of  its 
sexuality,  and  continues  a  long  time  in  bearing.  Hermaphro- 
dite. (Pr.  Cat.) 

9 

McAvoY's  EXTRA  RED. 
McAvoy's  No  1. 

Same  origin  as  Superior.  Flowers  pistillate  ;  vines  hardy, 
vigorous,  and  very  productive.  Fruit  large,  irregularly  oblate, 

generally  necked.     Colour  deep  scarlet.      Flesh  tender,  juicy ; 
avour  exceedingly  acid.     Excellent  for  preserving. 

METHVEN  SCARLET. 

Methven  Castle.  Southampton  Scarlet. 

"Warren's  Seedling.          Keen's  Seedling,  (of  some) 

An  English  variety  of  large  sizes,  roundish  or  cockscomb-shap- 
ed, rather  dull  scarlet.  Flesh  soft,  and  of  indifferent  flavour ; 
pistillate. 

MOYAMENSING. 

Raised  by  Gerhard  Schmitz,  of  Philidelphia.  Pistillate,  mo- 
derately vigorous  and  productive.  Fruit  medium  to  large, 
broadly  conical,  deep  crimson ;  seeds  numerous,  deeply  imbedded. 
Flesh  red,  rather  firm,  pretty  briskly  acid,  much  like  Hudson, 
and  may  prove  a  good  market  variety. 

MONROE  SCARLET. 

Raised  by  Ellwanger  &  Barry,  Rochester,  N.  Y.  Flowers  pis- 
tillate, plant  vigorous,  and  productive.  Fruit  rather  large,  round- 
ish, light  scarlet.  Flesh  tender,  juicy,  and  of  very  good  flavour. 

NECKED  PINE. 
Unique  Prairie.          Pine  Apple. 

An  American  variety,  rather  early,  medium  size,  conical,  with 
a  neck ;  light  scarlet.  Flesh  tender,  sprightly,  rather  acid , 
productive.  Pistillate. 


THE    STRAWBERRY.  677 


OMER  PACHA. 

A  foreign  variety.  Fruit  large,  roundish,  or  cockscomfcrshaped. 
Colour  bright  red.  Flesh  solid,  juicy,  sweet ;  flavour  resembling 
the  old  pine;  strong  habit  and  prolific.  (Hov.  Mag.) 

ORANGE  PROLIFIC. 

Raised  by  Ellwanger  &  Barry,  Rochester,  N.  Y.  Flowers  pis- 
tillate ;  vines  hardy,  vigorous,  very  productive.  Fruit  large, 
roundish,  sometimes  oblate,  often  necked ;  deep  crimson  ;  seeds 
deeply  imbedded.  Flesh  somewhat  firm,  with  a  brisk,  rather 
acid  flavour. 

PENNSYLVANIA. 

Raised  by  Gerhard  Schmitz,  of  Philadelphia.  Pistillate,  plant 
moderately  vigorous,  not  productive.  Fruit  medium  to  large, 
broadly  conical,  deep  crimson.  Flesh  red,  very  similar  to  Moya- 
mensing. 

PRINCE'S  CLIMAX. 

Raised  by  Wm.  R.  Prince,  Flushing,  Long  Island.  Pistillate. 
Very  large,  conical,  beautiful  bright  scarlet,  a  splendid  fruit, 
good  flavour,  very  productive,  estimable  ;  plant  vigorous,  with 
pale-green  foliage.  (Pr.  Cat.) 

PRINCE  OF  WALES. 

An  English  fruit  of  large  size,  with  a  bright  deep  red,  glossy 
surface,  and  a  delicate  solid  flesh,  somewhat  acid.  (Hov.  Mag.) 

PRINCE'S  MAGNATE. 

Raised  by  Wm.  R.  Prince.  Fruit  very  large,  rounded,  and 
some  berries  compressed ;  scarlet ;  rich  flavour,  productive, 
highly  valuable,  a  very  distinct  fruit ;  plant  hardy  and  vigorous, 
with  large  broad  foliage.  Flowers  pistillate.  (Pr.  Cat.) 

RIVAL  HUDSON. 

Raised  by  Mr.  Burr,  Columbus,  Ohio,  an  improvement  on 
the  old  Hudson  ;  plant  hardy  and  productive — Pistillate.  Fruit 
medium,  conical.  Colour  deep  crimson.  Flesh  firm,  with  a 
brisk  sub-acid  flavour. 

Ross's  PHCENIX. 

Raised  by  Alexander  Ross,  Hudson,  N.  Y.  Staminate ;  does 
not  succeed  unless  with  deep,  rich  soil,  and  good  cultivation. 
Fruit  large,  generally  cockscomb-shaped,  Colour  very  dark 
red.  Flesh  firm  and  high  flavoured. 


678  THE    STRAWBERRY. 


RUBY. 

English,  medium  size ;  bright  coloured  berry  of  a  long  ovate 
form,  similar  in  shape  to  Scott's  Seedling.  Flesh  juicy,  rich, 
and  excellent;  not  very  hardy.  (Hov.  Mag.) 

SCARLET  NONPAREIL. 

English ;  very  large,  pretty  regularly  formed ;  roundish,  coni- 
cal ;  bright  glossy  red  ;  saccharine,  and  rich,  with  a  highly 
perfumed  flavour.  (Hov.  Mag.) 

SCARLET  CONE. 

Raised  by  Ellwanger  &  Barry,  Rochester.  N.  Y.  Pistillate ; 
plant  vigorous  and  very  productive.  Fruit  large,  perfectly  coni- 
cal, bright  scarlet,  beautiful.  (Ell.  &  Barry's  Cat.) 

SCOTT'S  SEEDLING. 

Raised  by  Mr.  J.  Scott,  of  Brighton,  Mass.  Flowers  herma- 
phrodite. A  beautiful,  rather  early,  hardy  and  productive  va- 
riety. Fruit  rather  large,  elongated-conic,  regular ;  light  crim- 
son or  scarlet.  Flesh  pale-red,  not  very  juicy,  nor  high  fla- 
voured. 

SIR  HARRY. 

A  Seedling  of  the  British  Queen,  impregnated  with  Keen's 
Seedling ;  considered  the  most  valuable  of  all  the  English  va- 
rieties. The  berries  are  very  large,  of  a  thick  cockscomb  form, 
large  calyx,  and  stout  fruit  stems.  Colour  deep  dark  red,  or 
mulberry ;  glossy.  Flesh  red,  solid,  fine-grained,  very  juicy,  and 
of  the  most  delicious  flavour  ;  plants  robust  and  great  bearers. 
(Hov.  Mag.) 

TRIOMPHE  DE  GAND. 

From  Belgium  ;  plant  vigorous,  moderately  productive.  Fruit 
large,  roundish,  irregular ;  bright  crimson.  Flesh  rather  firm, 
juicy,  and  very  good  flavour. 

'  VICTORIA. 
Trollope's  Victoria. 

An  English  variety.  Flowers  staminate,  plant  hardy,  vigo- 
rous, moderately  productive ;  leaves  large,  thick,  roundish,  ob- 
tusely serrate.  Fruit  very  large,  nearly  globular,  regular. 
Calyx  very  large  in  a  depression ;  colour  light  crimson.  Flesh, 
light  scarlet,  tender,  juicy,  sweet,  rich,  with  a  somewhat  pecu- 
liar aromatic  flavour. 


THE    STRAWBERRY.  679 


VICOMTESSE  HERICART  DE  THURY. 

A  new  French  variety,  vigorous,  promising  well.  Flowers 
staminate.  Fruit  medium  to  large;  conical,  sometimes  cockscomb- 
shaped.  Colour  bright  scarlet.  Flesh  rather  firm  and  rich  ;  early 
and  productive. 

WESTERN  QUEEN. 

Raised  by  Prof.  Kirtland,  Cleveland,  Ohio.  Pistillate.  Vines 
hardy  and  productive.  Fruit  medium  to  large;  roundish, 
conical.  Colour  rich  glossy  dark  red.  Flesh  firm,  juicy,  sub- 
acid,  sprightly  and  agreeable  flavour.  (Elliott.) 

WILSON'S  ALBANY. 

Raised  by  the  late  James  Wilson,  Albany,  N.  Y.  Flowers 
stamiiiate  Vines  hardy,  vigorous,  and  very  productive.  Fruit 
large,  broadly  conic,  pointed.  Colour  deep  crimson.  Flesh 
crimson,  tender,  with  a  brisk  acid  flavour ;  a  promising  va- 
riety. 

WlLLEY. 

American  ;  pistillate ;  vigorous,  hardy,  and  very  productive. 
Fruit  medium,  roundish.  Colour  deep  crimson.  Flesh  firm, 
with  a  sprightly  acid  flavour ;  a  good  sort  for  preserving. 


CLASS  III. 

Comprising  such  as  are  superseded  by  better  sorts. 

BLACK  ROSEBERRY.     Thomp. 

Fruit  medium,  nearly  round,  dark-red  or  purplish,  pleasant 
lavour,  moderate  bearer. 

BREWER'S  EMPEROR. 

English,   staminate,    medium   size,    ovate,    dark-red,    good 
favour.  * 

Cox's  SEEDLING. 
English,  large,  light-red,  irregular  shape,  rather  acid,  late. 

COLUMBUS.     (Burr's.) 

American.      Pistillate,  large,    roundish,   hardy,   productive, 
dark-red,  tender  and  sweet. 


t>80  THE    STRAWBERRY. 


CRESCENT  SEEDLING. 

Originated  at  New  Orleans,  said  to  be  a  perpetual  bearer ; 
but  has  not  proved  of  any  value  with  us. 

DEPTFORD  PINE. 
Hyatt's  Deptford  Pine. 

English.  Staminate,  large,  wedge-shaped ;  bright  glossy 
scarlet.  Flesh  solid,  rich,  sub-acid,  shy  bearer. 

DOWNTON. 

Knight's  Seedling. 

English.  Staminate,  medium,  with  a  neck,  ovate,  dark, 
purplish  scarlet,  good  flavour,  poor  bearer. 

DUNDEE. 

A  Scotch  variety.  Pistillate,  medium,  roundish  oval,  light 
scarlet,  rich  acid  flavour,  productive,  late. 

DUKE  OF  KENT. 

Austrian  scarlet.  Globe  scarlet 

Nova  Scotia  scarlet.  Early  prolific  scarlet. 

English,  staminate.  Fruit  small,  roundish,  conical,  bright 
scarlet;  flavour  sharp  and  good.  Ripens  early,  which  is  its 
chief  merit. 

EBERLEIN'S  SEEDLING. 

American,  staminate,  medium,  conical,  dark-scarlet,  sweet 
flavour,  early,  productive. 

ELEANORA.  (Hyatt's.) 

English,  staminate,  vejry  large,  conical ;  crimson  scarlet,  acid, 
poor  bearer. 

E«IZA.     (Hyatt's.) 

English,  staminate,  large,  irregular  cockscomb,  light  glossy 
scarlet,  rich,  delicious  flavour,  rather  late,  shy  bearer. 

ELIZA.     (River's.) 

English,  staminate,  large,  obtuse-conical ;  glossy  scarlet ; 
excellent  flavour,  not  productive. 


THE    STRAWBERRY.  681 

GLOBE.     (Myatt's.) 

English,  large,  globular ;  rich  scarlet,  excellent  flavour,  mo 
derately  productive. 

GROVE  END  SCARLET. 
Atkinson's  scarlet.  Aberdeen  Beehive. 

English,  staminate,  medium,  globular  ;  bright  scarlet ;  rather 
acid,  early,  productive. 

HOOPER'S  SEEDLING. 

English,  staminate,  medium  conical,  deep  glossy  crimson,  rich 
and  sweet,  not  productive. 

HUNTSMAN. 

American,  pistillate,  large  roundish,  light  scarlet,  poor  flavour, 
very  productive. 

KEEN'S  PISTILLATE. 

English,  medium,  conical,  dark  red,  sprightly,  acid  flavour, 
not  very  productive. 

LATE  PROLIFIC. 

American,  pistillate,  medium,  late,  light  scarlet,  good  flavour, 
productive. 

LA  LIEGOEISE, 

French,  staminate,  large,  bright  scarlet,  medium  quality,  un- 
productive. 

LIZZIE  RANDOLPH. 

American,  pistillate,  medium,  roundish,  light  crimson,   poor 
flavour,  productive. 

MAMMOTH.       (Myatt's.) 

English,    staminate,   large,    roundish,    dark  crimson,    poor 
flavour,  unproductive. 

MELON. 
Scotch,  medium,  roundish,  dark  colour  ;  not  of  much  value. 

MOTTIER'S  SEEDLING. 

American,  pistillate,  rather  large,  very  acid,  productive. 
29* 


682  THE    STRAWBERRY. 


OLD  FINE,  OR  CAROLINA.     Thomp. 

Pine  Apple.  Old  Scarlet. 

Carolina.  Blood  Pine. 

Old  Scarlet  Pine.  Grandiflora. 

American,  staminate,  medium,  conical  with  a  neck;  some- 
times cockscomb-shaped,  bright  scarlet.  Flesh  solid,  juicy  and 
rich. 

PRINCE  ALBERT.     (Myatt's.) 

English,  staminate,  large,  oblong  cone,  deep  scarlet,  not  high 
flavour,  moderately  productive. 

PROLIFIC.     (Myatt's.) 

English,  staminate,  large,  conical,  light  glossy  scarlet,  rich 
flavour,  unproductive. 

PROFUSE  SCARLET. 

American,  pistillate,  medium,  a  little  improvement  on  the  old 
Early  scarlet  which  it  much  resembles,  productive. 

PRINCE  OF  ORLEANS. 
Staminate,  medium,  roundish,  dark  colour,  poor  bearer. 

RICHARDSON'S  EARLY. 

American,  staminate,.  medium,  conical ;  dark  crimson,  early, 
good  flavour,  not  productive. 

RICHARDSON'S  LATE. 

American,  staminate,  large,  roundish,  light-scarlet,  good 
sprightly  flavour,  moderately  productive. 

ROSEBERRY. 

Aberdeen.        Scotch  Scarlet. 

Foreign.  Pistillate ;  rather  small,  ovate,  dark  scarlet,  tolera- 
ble flavour.  Poor  bearer. 

SCARLET  MELTING.    (Burr's.) 

American.  Pistillate;  medium,  conical,  light  scarlet,  showy; 
very  tender,  not  rich ;  very  productive. 

SCHILLER. 

German.  Comes  in  a  week  after  the  usual  season ;  requires 
high  cultivation.  Medium,  conical,  dark-shining  red ;  rich,  sub- 
%cid  flavour ;  not  productive. 


THE    STRAWBERRY.  683 

SWAINSTONE'S  SEEDLING.     Thomp. 

English.     Staminate ;  large,  ovate,  beautiful  light  glossy  scar- 
let,  and  good  flavour :  bears  only  very  moderate  crops. 


CLASS  III. 
Alpine  and  Wood  Strawberries. 

RED  WOOD.     Thomp. 

English  Red  "Wood.  Common  Rouge. 

Des  Bois  a  Fruit  Rouge.       Newland's  Mammoth. 
Stoddard's  Alpine. 

This  is  the  wild  strawberry  of  Europe  (F.  vesca),  long  more 
commonly  cultivated  in  our  gardens  than  any  other  sort,  and 
still,  perhaps,  the  easiest  of  cultivation,  and  one  of  the  most 
desirable  kinds.  It  always  bears  abundantly;  and  though  the 
fruit  is  small,  yet  it  is  produced  for  a  much  longer  time  than 
that  of  the  other  classes  of  strawberries,  and  is  very  sweet  and 
delicate  in  flavour.  Flowers  always  perfect. 

Fruit  red,  small,  roundish-ovate.  Seeds  set  even  with  the 
surface  of  the  fruit.  It  ripens  at  medium  season. 

WHITE  WOOD.     Thomp. 

This  is  precisely  similar  in  all  respects  to  the  foregoing,  ex- 
cept in  its  colour,  which  is  white.  It  ripens  at  the  same  time. 

RED  ALPINE.     Thomp. 

Red  Monthly  Strawberry.        Des  Alpes  a  Fruit  Rouge. 
Des  Alpes  de  Tous  les  Mois  a  Fruit  Rouge,  &c. 

The  common  Red  Alpine,  or  monthly-bearing  strawberry,  is 
a  native  of  the  Alps,  and  succeeds  well  with  very  trifling  care 
in  this  country.  The  Alpines  always  continue  bearing  from 
June  till  November ;  but  a  very  fine  autumnal  crop  is  secured 
by  cutting  off  all  the  spring  blossoms.  The  plant  resembles  the 
Red  Wood,  and  the  fruit  is  similar  in  flavour  and  colour,  but 
long-conical  in  form.  Flowers  always  perfect. 

WHITE  ALPINE.     Thomp. 

"White  Monthly.         Des  Alpes  a -Fruit  Blanc. 
Des  Alpes  de  Tous  les  Mois  a  Fruit  Blanc,  &c. 

Precisely  similar  to  the  Red  Alpine,  except  in  colour.  Fruit 
conical,  white. 


684  THE    STRAWBERRY, 


RED-BUSH  ALPINE.    Thomp. 

Rouisson.  Monthly,  without  Runners. 

Des  Alpes  sans  Filets.         Commun  sans  Filets. 

The  Bush  Alpines  are  remarkable  among  strawberries  for 
their  total  destitution  of  runners.  Hence  they  always  grow  in 
neat,  compact  bunches,  and  are  preferred  by  many  persons  for 
edging  beds  in  the  kitchen  garden.  The  fruit  is  conical,  and 
the  whole  plant,  otherwise,  is  quite  similar  to  common  Alpines. 
We  think  it  one  of  the  most  desirable  sorts,  and  it  bears  abun- 
dantly through  the  whole  season.  The  Bush  Alpines  were  first 
introduced  into  the  United  States  by  the  late  Andrew  Parmen- 
tier,  of  Brooklyn.  To  propagate  them  the  roots  are  divided, 
Flowers  always  perfect. 

WHITE-BUSH  ALPINE.     Thomp. 

"White  Monthly,  without  Runners. 
Buisson  des  Alps  Blanc,  &c. 

This  differs  from  the  foregoing  only  in  the  colour  of  the  fruit, 
which  is  conical  and  white. 


CLASS  IV. 
Hautbois  Strawberries* 

PEABODY'S  NEW  HAUTBOIS.     (H.) 

This  new  variety  originated  with  Charles  A.  Peabody,  Colum- 
bus, Ga.,  who  says  it  is  vigorous  and  hardy,  bearing  with  impu- 
nity great  degrees  of  heat  and  cold.  Fruit  of  the  largest  size. 
Form  irregular.  Flesh  firm,  sweet,  melting,  juicy,  with  a  pine- 
apple flavour.  When  fully  ripe,  the  colour  is  a  rich,  deep 
crimson.  Not  yet  proved  at  the  North. 

PROLIFIC  OR  CONICAL.     Thomp. 

Musk  Hautbois.  Double  Bearing. 

French  Musk  Hautbois.       Caperon  Royal. 

Caperon  Hermaphrodite. 

This  is  a  capital  variety.  Its  strong  habit  and  very  large, 
usually  perfect  flowers,  borne  high  above  the  leaves,  distinguish 
it.  The  fruit  is  very  large  and  fine,  dark-coloured,  with  a  pecu- 
liarly rich,  slightly  musky  flavour.  It  bears  most  abundant 
crops.  Fruit  large,  conical,  light  purple  in  the  shade,  dark, 

*  Haut-bois,  literally  high-wood,  that  is,  wood  strawberries  with  high 
leaves  and  fruit  stalks. 


THE    STRAWBERRY.  085 

blackish  purple  in  the  sun ;  seeds  prominent ;  flesh  rather  firm, 
sweet,  and  excellent.  It  ripens  tolerably  early,  and  sometimes 
gives  a  second  crop.  Staminate. 

The  COMMON  HAUTBOIS,  GLOBE,  LARGE  FLAT,  &c.,  are  scarce- 
ly worthy  of  cultivation  here. 


CLASS  V. 

Chili  Strawberries. 

TRUE  CHILI.     Thomp. 

Patagonian.         Greenwell's  New  Giant 
Greenwell's  French. 

Fruit  very  large,  bluntly  conical  or  ovate,  dull-red;  seeds  dark 
brown,  projecting;  flesh  very  firm,  hollow-cored,  of  a  rather  in- 
different, sweet  flavour.  Ripens  late. 

WILMOT'S  SUPERB.     Thomp. 

An  English  seedling,  raised  from  the  foregoing ;  very  showy 
in  size,  but  indifferent  fruit  and  a  poor  bearer.  Fruit  roundish, 
sometimes  cockscomb-shaped ;  surface  pale  scarlet,  polished ; 
seeds  projecting;  flesh  hollow,  and  of  only  tolerable  flavour. 
Medium  season. 

YELLOW  CHILI.     Thomp. 

Fruit  very  large,  irregular  in  form,  yellow,  with  a  brown  cheek; 
seeds  slightly  imbedded.  Flesh  very  firm,  rather  rich. 


CLASS  VI. 
Green  Strawberries. 

[Little  valued  or  cultivated,  being  more  curious  than  good.  They  re- 
semble, in  general  appearance,  the  Wood  strawberries.  Leaves  light  green, 
much  plaited.  Flesh  solid.  There  are  several  sorts  grown  by  the  French, 
but  the  following  is  the  only  one  of  any  value,  and  it  is  a  shy  bearer.] 

GREEN  STRAWBERRY.     Thomp. 

G-reen  Pine.          Fraisier  Vert. 
Green  "Wood.         Powdered  Pine. 
Green  Alpine. 

Fruit  small,  roundish,  or  depressed,  whitish-green,  and  at  ma- 
turity tinged  with  reddish-brown  on  the  sunny  side.  Flesh  solid, 
greenish,  very  juicy,  with  a  peculiar,  rich,  pine-apple  flavour. 
Ripens  late. 


686  THE    MELON. 

CHAPTER  XXVII. 
THE  MELON. 

Cucumis  Melo,  L.     OucurbitacecB,  of  botanists. 

Mdon,  of  the  French ;  Melona,  German ;  Meleon,  Dutch ;  Melone,  Italian 
and  Melon,  Spanish. 

The  Melon  (or  musk  melon)  is  the  richest  and  most  luscious 
of  all  herbaceous  fruits.  The  plant  which  bears  this  fruit  is  a 
trailing  annual,  supposed  to  be  a  native  of  Persia,  but  which  has 
been  so  long  in  cultivation  in  all  warm  climates  that  it  is  quite 
doubtful  which  is  its  native  country. 

The  climate  of  the  Middle  and  Southern  States  is  remarkably 
favourable  for  it — indeed  far  more  so  than  that  of  England, 
France,  or  any  of  the  temperate  portions  of  Europe.  Conse- 
quently melons  are  raised  as  field  crops  by  market  gardeners, 
and  in  the  month  of  August  the  finest  citrons  or  green-fleshed 
melons  may  be  seen  in  the  markets  of  New  York  and  Philadel- 
phia in  immense  quantities,  so  abundant  in  most  seasons  as  fre- 
quently to  be  sold  at  half  a  dollar  per  basket,  containing  nearly 
a  bushel  of  the  fruit.  The  warm  dry  soils  of  Long  Island  and 
New  Jersey,  are  peculiarly  favourable  to  the  growth  of  melons, 
and  even  at  low  prices  the  product  is  so  large  that  this  crop  is 
one  of  the  most  profitable. 

Culture. — The  culture  of  the  melon  is  very  easy  in  all,  ex- 
cept the  most  northern  portions  of  the  United  States.  Early  in 
May,  a  piece  of  rich,  light  soil  is  selected,  well  manured  and 
thoroughly  dug,  or  prepared  by  deep  ploughing  and  harrowing. 
Hills  are  then  marked  out,  six  feet  apart  each  way.  These 
hills  are  prepared  by  digging  a  foot  deep,  and  two  feet  across, 
which  are  filled  half  full  of  good,  well-rotted  manure.  Upon 
the  latter  are  thrown  three  or  four  inches  of  soil,  and  both  ma- 
nure and  soil  are  then  well  mixed  together.  More  soil,  well 
pulverized,  is  now  thrown  over  the  top,  so  as  to  complete  the  hill, 
making  it  three  inches  higher  than  the  surface.  Upon  this, 
plant  eight  or  ten  grains  of  seed,  covering  them  about  half  an 
inch  deep. 

When  the  plants  have  made  two  rough  leaves,  thin  them  so 
as  to  leave  but  two  or  three  to  each  hill.  Draw  the  earth  nicely 
around  the  base  of  the  plants  with  the  hoe.  And  to  prevent 
the  attack  of  the  striped  cucumber  bug  (Gfalereuca  vittata),  the 
great  enemy  of  the  melon  and  cucumber  plants,  sprinkle  the 
soil  just  beneath  the  plants,  as  soon  as  they  come  up,  with  guano. 
The  pungent  smell  of  this  manure  renders  it  an  effectual  protec- 
tion both  against  this  insect  and  the  cucumber  flea  beetle,  a  lit- 


THE    MELON.  687 

tie  black,  jumping  insect,  that  also  rapidly  devours  its  leaves  in 
some  districts ;  while  it  also  gives  the  young,  plants  a  fine  start 
in  the  early  part  of  the  season. 

As  soon  as  the  runners  show  the  first  blossom  buds,  stop 
them,  by  pinching  out  the  bud  at  the  extremities.  This  will 
cause  an  increased  production  of  lateral  shoots,  and  add  to  the 
size  of  the  fruit.  Nothing  more  is  necessary  but  to  keep  the 
surface  free  from  weeds,  and  to  stir  the  soil  lightly  with  the  hoe, 
in  field  culture.  In  gardens,  thinning  the  fruit,  and  placing  bits 
of  slate,  or  blackened  shingles  under  each  fruit,  improve  its  size 
and  flavour. 

To  retain  a  fine  sort  of  melon  in  perfection,  it  should  be  grown 
at  some  distance  from  any  other  sort,  or  even  from  any  of  the 
cucumber  family,  otherwise  the  seeds  of  the  next  generation  of 
fruit  will  be  spoiled  by  the  mixture  of  the  pollen. 

Varieties. — More  than  seventy  varieties  are  enumerated  in 
the  catalogue  of  the  London  Horticultural  Society's  garden,  but 
many  of  these  do  not  succeed  without  extra  care  in  this  coun- 
try, which  their  quality  is  not  found  to  repay.  Indeed  what  is 
popularly  known  as  the  Citron  melon,  one  of  the  finest  of  the 
green  fleshed  class,  is  the  greatest  favourite  with  all  American 
gardeners.  It  is  high-flavoured,  uniformly  good,  very  produc- 
tive, and  in  all  respects  adapted  to  the  climate. 

Melons  may  be  divided  into  three  classes — the  Green-Fleshed, 
as  the  citron,  and  nutmeg  ;  Yellow-Fleshed,  as  the  cantelopes ; 
and  Persian  Melons,  with  very  thin  skins  and  the  most  melting 
honey -like  flesh,  of  delicious  flavour.  The  Green-Fleshed  melons 
are  of  very  rich  flavour  and  roundish  form ;  the  Yellow -Fleshed 
are  large,  usually  oval,  and  of  second  rate  flavour:  the  Persian 
melon,  the  finest  of  all,  but  yet  scarce  with  us,  requiring  much 
care  in  cultivation,  and  a  fine  warm  season. 


CLASS  I. 
Green-Fleshed  Melons. 

CITRON. — This  is  much  the  finest  melon  for  general  culture. 
Fruit  rather  small,  roundish,  flattened  at  the  end,  regularly  rib- 
bed and  thickly  netted ;  skin  deep  green,  becoming  pale  greenish 
yellow  at  maturity  ;  rind  moderately  thick,  flesh  green,  firm,  rich, 
and  high  flavoured.  Ripens  pretty  early  and  bears  a  long  time. 

NUTMEG. — An  old  variety,  often  seen  impure,  but  when  in 
perfection,  very  melting  and  excellent.  Fruit  as  large  again  as 
the  foregoing,  roundish  oval  ;  skin  very  thickly  netted,  pale 
green,  slightly  but  distinctly  ribbed ;  rind  rather  thin,  flesh  pale 
green,  very  melting,  sweet  and  good,  with  a  high  musky  flavour. 
Medium  season. 


688  THE    MELON. 

FRANKLIN'S  GREEN-FLESHED. — Very  excellent  and  produc- 
tive. Fruit  rather  large,  roundish  ;  skin  very  slightly  netted, 
greenish  yellow  when  ripe  ;  flesh  green,  exceedingly  tender  and 
rich. 

IMPROVED  GREEN-FLESH. — A  new  English  variety,  of  exqui- 
site flavour.  Fruit  rather  large,  roundish,  not  ribbed,  slightly 
netted ;  skin  thin,  pale  yellow  at  maturity ;  flesh  thick,  green, 
and  of  very  delicious  flavour. 

BEECH  WOOD. — One  of  the  very  best  of  this  class.  Fruit  of 
medium  size,  oval,  netted,  skin  greenish  yellow  ;  flesh  pale  green, 
rich,  and  very  sugary.  Ripens  early. 

SKILLMAN'S  FINE  NETTED. — Earliest  of  the  green-fleshed  me- 
lons, small,  rough-netted,  flattened  at  the  ends ,  flesh  green,  very 
thick,  firm,  sugary,  and  of  the  most  delicious  flavour. 

PINE  APPLE. — A  dark  green  oval  melon,  of  medium  size, 
rough-netted ;  flesh  thick,  firm,  juicy,  and  sweet. 

GLASS  II. 

Yellow,  or  Orange- Fleshed  Melons. 

EARLY  CANTELOUP. — Early  and  productive — its  chief  merits. 
Fruit  small,  nearly  round,  skin  thin,  smooth,  ribbed  nearly 
white  ;  flesh  orange  colour,  of  sweet  and  pleasant  flavour.  The 
first  melon  ripe. 

NETTED  CANTELOUP. — The  best  flavoured  of  this  class,  often 
quite  rich.  Fruit  rather  small,  round  ;  skin  pale  green,  closely 
covered  with  net- work  ;  flesh  dark  reddish-orange,  flavour  sugary 
and  rich. 

BLACK  ROCK  (or  Rock  Canteloup).  A  very  large  melon 
frequently  weighing  8  or  10  pounds,  and  of  pretty  good  flavour. 
Fruit  round,  but  flattened  at  both  ends,  covered  with  knobs  or 
carbuncles  ;  skin  dark  green,  thick  ;  flesh  salmon  coloured, 
sweet,  but  not  rich.  Ripens  rather  late. 

CHRISTIANA. — A  yellow  fleshed  variety  which  originated  in 
Massachusetts.  It  is  a  week  earlier  than  citron  but  not  equal  to 
it ;  nearly  round,  dull  yellowish  green  skin,  of  very  good  quality, 
but  valued  chiefly  for  its  earliness. 

CLASS  III. 
Persian  Melons. 

KEISINO. — One  of  the  very  finest  and  most  delicate  flavoured 
of  melons.  Fruit  rather  large,  egg-shaped,  skin  pale  lemon, 
colour,  regularly  netted  all  over.  Flesh  nearly  white,  high  fla- 
voured, and  "  texture  like  that  of  a  ripe  Beurre  pear" 


THE    MELON.  689 

GREEN  HOOSAINEE. — One  of  the  best  for  this  climate,  and 
bears  well.  Fruit  egg-shaped,  of  medium  size,  skin  light  green, 
netted.  Flesh  pale  greenish  white,  tender  and  abounding  with 
sugary,  highly  perfumed  juice.  Seeds  large. 

SWEET  ISPAHAN. — The  most  delicious  of  all  melons.  Fruit 
large  oval ;  skin  nearly  smooth,  deep  sulphur  colour.  Flesh 
greenish  white,  unusually  thick,  crisp,  and  of  the  richest  and 
most  sugary  flavour.  Ripens  rather  late. 

LARGE  GERMEK. — Early,  good  bearer,  and  very  excellent. 
Fruit  of  large  size,  roundish,  flattened  at  the  ends,  and  ribbed, 
skin  green,  closely  netted.  Flesh  greenish,  firm,  juicy,  rich  and 
high  flavoured. 

Besides  the  foregoing  there  are  Winter  Melons  from  the 
South  of  Europe,  very  commonly  cultivated  in  Spain,  which,  if 
suspended  in  a  dry  room,  may  be  kept  till  winter.  The  GREEN 
VALENCIA  and  the  DAMPSHA  are  the  three  principal  sorts  ;  they 
are  oval,  skin  netted,  flesh  white,  sugary  and  good. 


CHAPTER  XXVIIL 

THE  WATER-MELON. 

Cucurbita  citruttus,  L.     Cucurbitacem,  of  botanists. 
Pasteur,  of  the  French ;    Wasser  Melone,  G-erman ;   Cocomero,  Italian. 

THE  Water-Melon  is  a  very  popular  and  generally  cultivated 
fruit  in  this  country.  The  vine  is  a  training  annual  of  the  most 
vigorous  growth,  and  the  fruit  is  very  large,  smooth,  and  green, 
with  a  red  or  yellow  core.  Though  far  inferior  to  the  melon  in 
richness,  its  abundant,  cooling  juice  renders  it  very  grateful  and 
refreshing  in  our  hot  midsummer  days.  Immense  fields  of  the 
water-melon  are  raised  in  New  Jersey  and  Long  Island,  and 
their  culture  is  very  easy  throughout  all  the  middle  and  southern 
states. 

The  cultivation  of  the  water-melon  is  precisely  similar  to  that 
of  the  melon,  except  that  the  hills  must  be  eight  feet  apart. 
The  finest  crops  we  have  ever  seen,  were  grown  upon  old  pieces 
of  rich  meadow  land,  the  sod  well  turned  under  with  the  plough 
at  the  last  of  April,  and  the  melons  planted  at  once. 

The  following  are  its  best  varieties. 

1.  IMPERIAL. — A  remarkably  fine  flavoured  and  very  productive 
sort,  from  the  Mediterranean.     Fruit  of  medium  size,  nearly 
round,     Skin  pale  green  and  white,  marbled,  rind  remarkably 
thin,  flesh  solid  to  the  centre,  light  red,  crisp,  rich,  and  high 
flavoured.     Seeds  quite  small,  reddish  brown. 

2.  CAROLINA. — The  large  common  variety.     Fruit  very  large, 


690  THE    MELON. 

oblong,  skin  dark  green  and  white  marbled,  rind  thick.  Flesh 
deep  red,  hollow  at  the  centre,  sweet  and  good,  seeds  large 
black. 

There  is  also  a  sub-variety  with  pale  yellow  flesh  and  white 
seeds. 

3.  SPANISH. — A  rich  and  very  excellent  water-melon.  Fruit 
large,  oblong.  Skin  very  dark,  blackish-green,  slightly 
marbled,  rind  moderately  thick.  Flesh  red,  solid,  rich,  and 
very  sweet. 

THE  CITRON  WATER-MELON  is  a  small,  round,  pale  green, 
marbled  sort,  ripening  late,  and  esteemed  by  many  for  pre- 
serving. 

4.  SOUTER. 

Large,  oblong,  sometimes  roundish.  Skin  peculiarly  marked 
with  greyish  dots,  and  pale  and  dark  green  stripes.  Rind  half 
an  inch  thick.  Flesh  deep  red  to  the  centre ;  flavour  sugary 
and  delicious,  of  the  "  best"  quality ;  seed  cream  white,  with  a 
faint  russet  stripe  around  the  edge  ;  very  productive. 

Originated  in  Sumpter  District  Co.,  S.  Carolina.  (W.  D. 
Brinckle,  Ms.) 

5.  CLARENDON,  or  DARK  SPECKLED. 

Large,  oblong,  skin  mottled  grey,  with  dark  green  longi- 
tudinal stripes ;  rind  half  an  inch  thick.  Flesh  scarlet  to  the 
centre,  with  a  sugary  and  exquisite  flavour,  "  best"  quality. 
Seeds  yellow,  with  a  black  stripe  around  the  edge,  and  from  one 
to  three  black  spots  on  each  side ;  the  form  and  number  cor- 
responding on  the  two  sides. 

Originated  in  Clarendon  Co.,  South  Carolina.  (W.  D. 
Brinckle,  Ms.) 

6.  BRADFORD. 

Large,  oblong,  skin  usually  dark  green  with  grey  longitudinal 
stripes,  mottled  and  streaked  with  green ;  rind  half  an  inch 
thick.  Flesh  red  to  the  centre,  with  a  fine  sugary  flavour,  of 
the  best  quality. 

Originated  in  South  Carolina.     (W.  D.  Brinckle,  Ms.) 

7.  RAVENSCROFT. 

Large,  oblong,  dark  green,  faintly  striped,  and  marked  with 
lighter  green.  Rind  half  an  inch  thick.  Flesh  red  to  the 
centre,  with  a  delicious  sugary  flavour,  of  the  "  best"  quality. 
Seeds  cream  colour,  having  a  brown  stripe  around  the  edge. 

Originated  with  Col.  A.  G.  Suumer,  of  South  Carolina.  (W. 
D.  Brinckle,  Ms.) 


THE    ORANGE    FAMILY.  691 

8.  ODELL'S  LARGE  WHITE. 

Very  large,  round,  skin  grey,  with  green  net-work.  Rind 
three  quarters  of  an  inch  thick.  Flesh  pale  red,  of  a  "very 
good"  quality.  Keeps  a  long  time  after  being  gathered. 

Originated  with  Col.  A.  G.  Sumner,  South  Carolina.  (W 
D.  Brinckle,  Ms.) 

ORANGE. — Peculiar  for  the  division  of  its  flesh  from  the  rind, 
medium  size,  roundish  oval,  light  green,  with  shades  of  darker 
green ;  rind  half  an  inch  thick.  Flesh  red,  not  very  solid,  of 
good  quality,  but  not  equal  to  Mountain  Sweet  and  Imperial. 

MOUNTAIN  SPROUT. — Large,  long,  oval,  striped  with  light  and 
dark  green.  Flesh  scarlet,  a  little  open  in  the  centre.  Rind 
thin,  seeds  light  fawn  colour,  one  of  the  best. 

MOUNTAIN  SWEET. — Similar  to  the  above,  except  it  often  has 
a  man-melon  neck.  Flesh  rather  more  solid,  and  of  excellent 
flavour.  This  is  grown  extensively  for  the  markets. 

APPLE  SEEDED. — Medium  roundish,  slightly  oval,  dark  rich 
green ;  rind  thin.  Flesh  scarlet,  crisp,  sweet,  and  very  good. 
Early  and  prolific,  seeds  very  small,  dull  reddish  brown. 

ICE  CREAM. — A  fine  variety,  large,  round,  early  and  prolific. 
Skin  very  light  green.  Rind  rather  more  than  half  an  inch 
thick.  Flesh  white,  crisp,  sugary,  and  excellent ;  seeds  white. 


CHAPTER  XXIX. 

THE  ORANGE  FAMILY. 

dims,  L.     AurantiacecR,  of  Botanists. 

THE  Orange  family  includes  the  common  orange  (  Citrus  auran- 
',  the  Lemon  (C.  limonum)',  the  Lime  (C.  limetta)',  the 
Shaddock  ( C.  decumana) ;  and  the  Citron  ( C.  Medico) ;  all  differ- 
ent species,  with  the  same  general  habit. 

The  Orange,  a*  native  of  Asia,  is  the  most  attractive  and 
beautiful  of  fruit  trees,  with  its  rich,  dark  evergreen  foliage  and 
its  golden  fruit ;  and  it  may  well  therefore  enjoy  the  reputation 
of  being  the  golden  apple  of  the  Hesperides.  When  to  these 
charms  we  add  the  delicious  fragrance  of  the  blossoms,  sur- 
passing that  of  any  other  fruit  tree,  it  must  be  conceded  that, 
though  the  orange  must  yield  in  flavour  to  some  other  fruits, 
yet,  on  the  whole,  nothing  surpasses  an  orange  grove,  or  or- 
chard, in  its  combination  of  attractions — rich  verdure,  the  deli  • 
cious  aroma  of  its  flowers,  and  the  great  beauty  of  its  fruit. 

The  south  of  Europe,  China,  and  the  West  Indies,  furnish  the 


692  THE    ORANGE    FAMILY. 

largest  supplies  of  this  fruit.  But  it  lias,  for  a  considerable  time, 
been  cultivated  pretty  largely  in  Florida,  and  the  orange  groves 
of  St.  Augustine  yield  large  and  profitable  crops.  Indeed  the 
cultivation  may  be  extended  over  a  considerable  portion  of  that 
part  of  the  Union  bordering  on  the  Gulf  of  Mexico ;  and  the 
southern  part  of  Louisiana,  and  part  of  Texas,  are  highly  favour- 
able to  orange  plantations.  The  bitter  orange  has  become  quite 
naturalized  in  parts  of  Florida,  the  so-called  wild  orange  seed- 
lings furnishing  a  stock  much  more  hardy  than  those  produced 
by  sowing  the  imported  seeds.  By  continually  sowing  the  seed 
of  these  wild  oranges,  they  will  furnish  stocks  suited  to  almost 
all  the  Southern  States,  which  will,  in  time,  render  the  better 
kinds  grafted  upon  them  comparatively  hardy. 

North  of  the  latitude,  where,  in  this  country,  the  orange  can 
be  grown  in  groves  or  orchards,  it  may  still  be  profitably  culti- 
vated with  partial  protection.  The  injury  the  trees  suffer  from 
severe  winters,  arises  not  from  their  freezing — for  they  will  bear, 
without  injury,  severe  frost — but  from  the  rupture  of  sap- vessels 
by  the  sudden  thawing.  A  mere  shed,  or  covering  of  boards, 
will  guard  against  all  this  mischief.  Accordingly,  towards  the 
south  of  Europe,  where  the  climate  is  pretty  severe,  the  orange 
is  grown  in  rows  against  stone-walls,  or  banks,  in  terraced  gar- 
dens, or  trained  loosely  against  a  sheltered  trellis ;  and  at  the 
approach  of  winter  they  are  covered  with  a  slight,  moveable 
shed,  or  frame  of  boards.  In  mild  weather,  the  sliding-doors  are 
opened,  and  air  is  admitted  freely — if  very  severe,  a  few  pots  of 
charcoal  are  placed  within  the  inclosure.  This  covering  re- 
mains over  them  four  or  five  months,  and  in  this  way  the  orange 
may  be  grown  as  far  north  as  Baltimore. 

SOIL  AND  CULTURE.  The  best  soil  for  the  orange  is  a  deep, 
rich  loam.  In  propagating  them,  sow,  early  in  the  spring,  the 
seeds  of  the  naturalized,  or  wild  bitter  orange  of  Florida,  which 
gives  much  the  hardiest  stock.  They  may  be  budded  in  the 
nursery  row  the  same  season,  or  the  next,  and  for  this  purpose 
the  earliest  time  at  which  the  operation  can  be  performed  (the 
wood  of  the  buds  being  sufficiently  firm),  the  greater  the  suc- 
cess. Whip,  or  splice-grafting,  may  also  be  resorted  to  early  in 
the  spring.  Only  the  hardiest  sorts  should  be  chosen  for  or- 
chards or  groves,  the  more  delicate  ones  can  be  grown  easily 
with  slight  covering  in  winter.  Fifty  feet  is  the  maximum 
height  of  the  orange  in  its  native  country,  but  it  rarely  forms 
in  Florida  more  than  a  compact,  low  tree  of  twenty  feet.  It  is 
better,  therefore,  to  plant  them  so  near  as  partially  to  shade  the 
surface  of  the  ground. 

INSECTS.  The  orange  plantations  of  Florida  have  suffered 
very  severely  within  a  few  years  from  the  attacks  of  the  scale 
insect  (Coccus  Hisperidum),  which,  in  some  cases,  has  spread 
over  whole  plantations  and  gradually  destroyed  all  the  trees. 


THE    ORANGE    FAMILY.  69S 

It  is  the  same  small,  oval,  brownish  insect,  so  common  in  our 
greenhouses,  which  adheres  closely  to  the  bark  and  under-side 
of  the  leaves.  All  efforts  to  subdue  it  in  Florida  have  been 
nearly  unavailing. 

A  specific,  however,  against  this  insect  has  lately  been  dis- 
covered in  England.  It  is  the  use  of  the  common  Chamomile. 
It  is  stated  that  merely  hanging  up  bunches  of  fresh  chamo- 
mile  herb  in  the  branches  destroys  the  scaled  insect,  and  that 
cultivating  the  plants  at  the  roots  of  the  trees  is  an  effectual 
preventive  to  the  attacks  of  this  insect.  Where  the  bark  and 
leaves  are  much  infested,  we  recommend  the  stem  and  branches 
to  be  well  washed  with  an  infusion  of  fresh  chamomile  in 
water,  and  the  foliage  to  be  well  syringed  with  the  same.  Re- 
peating this  once  or  twice  will  probably  effectually  rid  the  trees 
of  the  scaled  insect. 

Another  very  excellent  remedy  for  this  and  all  other  insects 
that  infest  the  orange,  is  the  gas  liquor,  of  the  gas  works,  largely 
diluted  with  water,  and  showered  over  the  leaves 'with  a  syringe 
or  engine.  As  this  liquor  varies  in  strength  and  is  sometimes 
very  strongly  impregnated  with  ammonia,  it  is  difficult  to  give 
a  rule  for  its  dilution.  The  safest  way  is  to  mix  some,  and 
apply  it  at  first  to  the  leaves  of  tender  plants ;  if  too  strong,  it 
will  injure  them;  if  properly  diluted,  it  promotes  vegetation,  and 
destroys  all  insects. 

VARIETIES.  From  among  the  great  number  of  names  that 
figure  in  the  European  catalogues,  we  select  a  few  of  those 
really  deserving  attention  in  each  class  of  this  fruit. 


I.  THE  ORANGE. 

The  Orange  ( Granger,  French ;  Pomeranze,  German ;  Arancio, 
Italian ;  and  Naranja,  Spanish),  is,  on  the  whole,  the  finest  tree 
of. the  genus.  Its  dark-green  leaves  have  winged  foot-stalks, 
its  fruit  is  round,  with  an  orange-coloured  skin.  It  is  one  of 
the  longest  lived  fruit  trees,  as  an  instance  of  which  we  may 
quote  the  celebrated  tree  at  Versailles,  called  "  the  Grand 
Bourbon,"  which  was  sown  in  1421,  and  is  at  the  present  time 
in  existence,  one  of  the  largest  and  finest  trees  in  France. 

The  fruit  of  the  orange  is  universally  esteemed  in  its  ripe 
state.  The  bitter  orange  is  used  for  marmalades;  the  green 
fruits,  even  when  as  small  as  peas,  are  preserved,  and  used  in 
various  ways  in  confectionery ;  the  rind  and  pulp  are  used  in 
cooking;  and  the  orange  flowers  distilled,  give  the  orange 
flower  water,  so  highly  esteemed  as  a  perfume,  and  in  cookery. 

Besides  the  COMMON  SWEET  ORANGE,  the  most  esteemed  sorts 
are  the  MALTESE  and  the  BLOOD-RED,  both  of  excellent  flavour, 
with  red  pulp.  The  MANDARIN  orange  is  a  small,  flattened 


694  THE    ORANGE    FAMILY. 

fruit,  with  a  thin  rind  separating  very  easily  from  the  pulp, 
frequently  parting  from  it  of  itself  and  leaving  a  partially  hol- 
low space.  It  comes  from  China,  and  is  called  there  the  Man- 
darin, or  noble  orange,  from  its  excellent  quality.  The  flesh  is 
dark  orange  coloured,  juicy,  and  very  rich. 

The  ST.  MICHAEL'S  orange  is  a  small  fruit,  the  skin  pale  yel- 
low, the  rind  thin,  the  pulp  often  seedless,  juicy,  and  lusciously 
sweet.  It  is  considered  the  most  delicious  of  all  oranges,  and 
the  tree  is  a  most  abundant  bearer. 

The  SEVILLE,  or  bitter  orange,  is  the  hardiest  of  all  the 
varieties,  enduring  very  hard  frosts  without  injury.  It  has  the 
largest  and  most  fragrant  flowers :  the  pulp,  however,  is  bitter 
and  sharp,  and  is  valued  chiefly  for  marmalades.  The  Double 
JBigarde  is  a  French  variety  of  this  species,  with  fine  double 
blossoms. 

The  BERGAMOT  orange  has  small  flowers,  and  pear-shaped 
fruit.  The  leaves,  flowers,  and  fruit,  being  peculiarly  fragrant, 
it  is  highly  esteemed  by  the  perfumer,  and  yields  the  bergamot 
essences.  "  The  rind,  first  dried  and  then  moistened,  is  pressed 
in  moulds  into  small  boxes  for  holding  sweetmeats,  to  which 
it  communicates  a  bergamot  flavour." 

Besides  the  above,  the  Fingered,  Sweet-skinned,  Pear-shaped, 
and  Ribbed  oranges,  are  the  most  striking  sorts — all  chiefly  cul 
tivated  by  curious  amateurs. 

II. LEMONS. 

THE  Lemon  (Limonier,  of  the  French  and  German ;  Limone, 
Italian;  Limon,  Spanish)  has  longer,  paler  leaves  than  the 
orange,  the  footstalks  of  which  are  naked  or  wingless;  the 
flowers  tinged  with  red  externally,  and  the  fruit  is  oblong,  pale 
yellow,  with  a  swollen  point,  and  usually  an  acid  pulp.  Its 
principal  use  is  in  making  lemonade,  punch,  and  other  cooling 
acid  drinks. 

Besides  the  common  Lemon,  there  is  an  Italian  variety, 
called  the  SWEET  LEMON,  the  pulp  of  which  is  sweet  and  good. 


III. THE    LIME. 

THE  Lime  (Limettier,  of  the  French)  differs  from  the  Lemon 
by  its  smaller,  entirely  white  flowers,  and  small,  roundish,  pale 
yellow  fruit,  with  a  slight  protuberance  at  the  end.  The  acid, 
though  sharp,  is  scarcely  so  rich  and  high  as  that  of  the  lemon, 
and  is  used  for  the  same  purposes.  The  green  fruit  is  more 
esteemed  than  any  other  for  preserving.  The  Italians  cultivate 
a  curiously  marked  variety  called  Porno  d'Adamo,  in  which 
Adam  is  said  to  have  left  the  marks  of  his  teeth. 


THE    OLIVE.  COS 

IV. THE    CITRON. 

THE  Citron  (Cidratier  of  the  French ;  Citronier,  German 
Cedrato,  Italian)  is  one  of  the  finest  growing  trees  of  this  family 
with  large,  oblong,  wingless  leaves,  and  flowers  tinged  with 
purple  externally.  The  fruit,  shaped  like  that  of  the  lemon,  is 
much  larger,  of  a  yellow  colour,  warted  and  furrowed  externally. 
The  rind  is  very  fragrant,  and  very  thick,  the  pulp  is  subacid, 
and  is  used  in  the  same  way  as  that  of  the  lemon.  It  is  chiefly 
valued  however  for  the  rich  sweetmeat  or  preserve,  called  citron, 
made  from  the  rind. 

The  MADRAS  citron  is  considered  the  largest  and  best  variety. 

V. THE    SHADDOCK. 

THE  Shaddock  (Pampelmous,  French ;  Arancio  massimo,  Ita- 
lian) may  be  considered  a  monstrous  orange,  with  a  compara- 
tively tasteless  pulp.  It  is  a  native  of  China  and  Japan,  and 
has  its  name  from  Dr.  Shaddock,  who  first  carried  it  to  the 
West  Indies.  The  leaves  are  winged,  like  those  of  the  orange, 
the  flowers  white,  and  the  fruit  globular.  Its  size  is  very  large, 
as  it  often  weighs  six  or  eight  pounds.  The  pulp  is  sweetish,  or 
subacid,  and  the  juice  is  rather  refreshing.  It  is,  however,  more 
showy  than  useful,  and  certainly  makes  a  magnificent  appear- 
ance in  a  collection  of  tropical  fruits.* 


CHAPTER  XXX. 


THE    OLIVE. 

Oka  Ewopea,  L. ;   Oleince,  of  botanists. 

Olivier,  of  the  French ;   Oehlbaum,  German ;   Ulivo,  Italian ; 

Olivo,  Spanish. 

THE  Olive,  which,  as  London  justly  remarks,  furnishes,  in  its 
invaluable  oil,  the  cream  and  butter  of  Spain  and  Italy,  will 
undoubtedly  one  day  be  largely  cultivated  in  our  Southern 
States.  Already  small  plantations  of  it  have  been  formed  by  a 
few  spirited  gentlemen  in  Georgia  and  Mississippi,  and  its  adap- 
tation to  the  Southern  parts  of  the  Union  near  the  sea-coast, 

*  To  those  of  our  readers  who  desire  to  pursue  this  branch  of  the  sub- 
ject, we  recommend  that  splendid  work,  the  Histoire  Naturelle  des 
Grangers,  of  Eisso  and  Poiteau,  with  superb  coloured  plates  of  every 
variety.  Paris,  folio,  1718. 


696  THE    OLIVE. 

tested.  The  apathy  of  Southern  planters  generally,  respecting 
all  products  but  cotton  and  rice,  is  the  only  reason  for  the  tardy 
manner  in  which  this  and  other  valuable  trees  are  introduced 
into  cultivation  there. 

The  uses  and  value  of  the  olive-oil  are  still  comparatively 
unknown  in  this  country.  In  the  South  of  Europe  it  is  more 
valuable  than  bread,  as,  to  say  nothing  of  its  wholesomeness,  it 
enters  into  every  kind  of  cookery,  and  renders  so  large  a  quan- 
tity of  vegetable  food  fit  for  use.  A  few  olive  trees  will  serve 
for  the  support  of  an  entire  family,  who  would  starve  on  what 
could  otherwise  be  raised  on  the  same  surface  of  soil ;  and  dry 
crevices  of  rocks,  and  almost  otherwise  barren  soils  in  the 
deserts,  when  planted  with  this  tree,  become  flourishing  and 
valuable  places  of  habitation. 

The  olive  is  a  native  of  the  temperate  sea-coast  ridges  of  Asia 
and  Africa;  but  it  has,  time  out  of  mind,  been  cultivated  in  the 
South  of  Europe.  It  is  a  low  evergreen  tree,  scarcely  twenty 
feet  high,  its  head  spreading,  and  clothed  with  stiff,  narrow, 
bluish  green  leaves.  Its  dark  green  or  black  fruit  is  ovaJ,  the 
hard  fleshy  pulp  enclosing  a  stone.  In  a  pickled  state  the  fruit 
is  highly  esteemed.  The  pickles  are  made  by  steeping  the 
unripe  olives  in  ley  water,  after  which  they  are  washed  and 
bottled  in  salt  and  water,  to  which  is  often  added  fennel,  or 
some  kind  of  spice.  The  oil  is  made  by  crushing  the  fruit  to  a 
paste,  pressing  it  through  a  coarse  hempen  bag,  into  hot  water, 
from  the  surface  of  which  the  oil  is  skimmed  off.  The  best  oil 
is  made  from  the  pulp  alone :  when  the  stone  also  is  crushed,  it 
is  inferiour. 

PROPAGATION  AND  CULTURE. — A  very  common  mode  of  pro- 
pagating the  olive  in  Italy,  is  by  means  of  the  uovoli  (littlo 
eggs).  These  are  knots  or  tumours,  which  form  in  considera- 
ble numbers  on  the  bark  of  the  trunk,  and  are  easily  detached 
by  girdling  them  with  a  pen-knife,  the  mother  plant  suffering 
no  injury.  They  are  planted  in  the  soil  like  bulbs,  an  inch  or 
so  deep,  when  they  take  root  and  form  new  trees.  It  is  also 
propagated  by  cuttings  and  seeds.  The  seedlings  form  the 
strongest  and  thriftiest  trees ;  they  are  frequently  some  months 
in  vegetating,  and  should  therefore  be  buried  an  inch  deep  in 
the  soil  as  soon  as  ripe. 

The  wild  American  olive  ( Olea  Americana,  L.)  or  Devil-wood, 
a  tree  that  grows  more  or  less  abundantly  as  far  north  as  Vir- 
ginia, will  undoubtedly  prove  a  good  stock,  on  which  to  engraft 
the  European  olive.  It  is  of  a  hardier  habit,  and  though  worth- 
less itself,  may  become  valuable  in  this  way. 

The  olive-tree  commences  bearing  five  or  six  years  after  being 
planted.  Its  ordinary  crop  is  fifteen  or  twenty  pounds  of  oil 
per  annum,  and  the  regularity  of  its  crop,  as  well  as  the  great 
age  to  which  it  lives,  renders  an  olive  plantation  one  of  the  most 


THE    OLIVE.  697 

valuable  in  the  world.  With  respect  to  its  longevity,  we  may 
remark,  that  there  is  a  celebrated  plantation  near  Terni,  in  Italy, 
more  than  five  miles  in  extent,  which,  there  is  every  reason  for 
believing,  has  existed  since  the  time  of  Pliny. 

The  olive  is  not  a  very  tender  tree.  It  will  thrive  farther 
north  than  the  orange.  The  very  best  sites  for  it  are  limestone 
ridges,  and  dry,  crumbling,  limestone,  rocky  regions  always 
produce  the  finest  oil.  The  tree,  however,  thrives  most  luxuri- 
antly in  deep,  rich,  clayey  loams,  which  should  be  rendered 
more  suitable  by  using  air-slacked  lime  as  manure.  It  requires 
comparatively  little  pruning  or  care,  when  a  plantation  is  once 
fairly  established. 

VARIETIES. — There  are  numberless  varieties  enumerated  in 
the  French  catalogues,  but  only  a  few  of  them  are  worth  the 
attention  of  any  but  the  curious  collector.  The  common  European 
olive  is,  on  the  whole,  much  the  best  for  general  cultivation, 
yielding  the  most  certain  and  abundant  crops. 

The  sub-variety  most  cultivated  in  France  is  the  LONG-LEAVED 
OLIVE  ( Olea,  e.  longifolia),  with  larger  and  longer  leaves ;  tho 
fruit  nearly  of  the  same  size  as  that  of  the  common  olive. 

The  favourite  sort  in  Spain  is  the  BROAD-LEAVED  OLIVE  (  Olea 
e.  latifolia).  Its  fruit  is  nearly  double  the  size  of  the  common 
olive,  and  yields  an  abundance  of  oil,  but  the  latter  is  so  strong 
in  flavour  as  to  be  more  relished  by  the  Spaniards  than  by 
strangers. 

The  OLIVIER  A  FRUIT  ARRONDI  ( Olea  spherica,  N.  Duh.)  is  a 
hardy  French  variety,  which,  in  a  moist,  rich  soil,  yields  most 
abundant  crops  of  fine  oil. 

The  OLIVIER  PLEUREUR  (Olea  eranimorpha,  N.  Duh.),  or 
weeping  olive,  is  one  of  the  largest  and  finest  trees.  Its  branches 
are  pendant,  its  fruit  excellent,  and  the  oil  pure  and  abundant 
It  is  a  very  hardy  sort,  and  grows  best  in  damp  valleys. 

The  OLIVIER  PICHOLINE  (Olea  oblonga,  N.  Duh.)  yields  the 
fruit  most  esteemed  for  pickling.  It  grows  quite  readily  in  any 
tolerable  soil,  and  is  one  of  the  hardiest  varieties. 

There  are  two  varieties  of  the  olive,  which  are  said  to  have 
been  found  not  long  since  in  the  Crimea,  lats.  45°  and  46°, 
which  bear  abundant  crops  of  fine  fruit,  and  the  trees  endure  a 
temperature  in  winter  of  zero  of  Fahrenheit.  These  sorts  have 
not  yet  been  introduced  into  this  country ;  and  though  it  is  a 
desideratum  to  obtain  them  and  test  them  at  the  South,  yet  it 
is  not  unlikely  that,  in  common  with  many  trees  similarly  re- 
ported, they  may  prove  little  different  from  the  common  olive. 


30 


C98  THE    POMEGRANATE. 


CHAPTER    XXXI. 

THE    POMEGRANATE. 

Punica  granatum,  L. ;   Granatacea  of  Botanists. 

Grenadier,  of  the  French;    Granateribaum,  German;  Melagrzno, 

Italian;  Granado,  Spanish. 

THIS  unique  fruit,  the  most  singularly  beautiful  one  that  ever 
appears  at  the  dessert,  is  a  native  of  China  and  the  South  of 
Europe.  It  grows  and  bears  very  readily  in  this  country,  as 
far  north  as  Maryland  and  the  Ohio  River,  though  the  fruit 
does  not  always  mature  well  north  of  Carolina,  except  in  shel- 
tered places.  It  is  even  hardy  enough  to  stand  the  winter  here, 
and  will  bear  very  good  fruit,  if  trained  as  an  espalier,  and  pro- 
tected in  winter. 

The  fruit  is  as  large  as  an  apple.  Its  skin  is  hard  and  leathery, 
of  a  yellowish -orange  colour,  with  a  rich  red  cheek.  It  is  crown- 
ed in  a  peculiar  manner  with  the  large  calyx,  which  remains 
and  increases  in  size  after  the  flower  has  fallen.  There  is  a 
pretty  bit  of  mythological  history  told  by  Rapin,  the  French 
poet,  respecting  this  fruit.  Bacchus  once  beguiled  a  lovely 
Scythian  girl,  whose  head  had  been  previously  turned  by  the 
diviners  having  prophesied  that  she  would  some  day  wear  a 
crown,  and  who  therefore  lent  a  willing  ear  to  his  suit.  The 
fickle  god,  however,  not  long  after  abandoned  her,  when  she 
soon  died  of  grief.  Touched  at  last,  he  metamorphosed  her 
into  a  pomegranate  tree,  and  placed  on  the  summit  of  its  fruit 
the  crown  (calyx),  which  he  had  denied  to  his  mistress  while 
living. 

The  fruit  of  the  common  pomegranate  is  acid,  but  the  culti- 
vated variety  bears  fruit  of  very  agreeable,  sweet  flavour.  The 
interior  of  the  fruit  consists  of  seeds  enveloped  in  pulp,  much 
like  those  of  the  gooseberry,  but  arranged  in  compartments,  and 
of  the  size  and  colour  of  red  currants.  Medicinally,  it  is  cool- 
ing and  much  esteemed,  like  the  orange,  in  fevers  and  inflam- 
matory disorders. 

The  tree  is  of  low  growth,  from  twelve  to  twenty  feet,  with 
numerous  slender,  twiggy  branches,  and  is  very  ornamental  in 
garden  scenery,  either  when  clad  with  its  fine  scarlet  flowers  or 
decked  with  fruit,  which  hangs  and  grows  all  summer,  and  does 
not  ripen  till  pretty  late  in  the  season.  It  is  well  worthy  of  a 
choice  sheltered  place  at  the  north,  on  a  wall  or  espalier  rail, 
where  it  can  be  slightly  protected  with  mats  or  straw  in  winter; 
and  it  deserves  to  be  much  more  popular  than  it  now  is  in  every 


THE    POMEGRANATE.  699 

southern  garden.  If  raised  in  large  quantities  there,  it  would 
become  a  valuable  fruit  for  sending  to  the  northern  cities,  as  it 
is  now  constantly  sent  from  the  south  of  Europe  to  Paris  and 
London.  Hedges  are  very  often  made  of  it  near  Genoa  and 
Nice. 

PROPAGATION  AND  CULTURE.  This  tree  is  readily  propa- 
gated by  cuttings,  layers,  suckers,  or  seeds.  When  by  seeds, 
they  should  be  sown  directly  after  they  ripen,  otherwise  they 
seldom  vegetate.  Any  good,  rich  garden  soil  answers  well  for 
the  Pomegranate ;  and,  as  it  produces  little  excess  of  wood,  it 
needs  little  more  in  the  way  of  pruning  than  an  occasional  thin- 
ning out  of  any  old  or  decaying  branches. 

VARIETIES.     There  are  several  varieties.     The  finest,  viz.: 

1.  THE  SWEET-FRUITED  Pomegranate  (Grenadier  a  Fruit 
Doux),  with  sweet  and  juicy  pulp. 

2.  THE  SUB- ACID  FRUITED  Pomegranate ;  the  most  com- 
mon variety  cultivated  in  gardens. 

3.  THE  WILD,  or  ACID-FRUITED  Pomegranate,  with  a  sharp, 
acid  flavour ;  which  makes  an  excellent  syrup. 

Besides  these,  there  are  several  double-flowering  varieties  oi 
the  Pomegranate,  which  are  very  beautiful,  but  bear  no  fruit. 
They  are  also  rather  more  tender  than  the  fruit-bearing  ones. 
The  finest  are  the  DOUBLE  RED  Pomegranate,  with  large  and 
very  splendid  scarlet  blossoms,  and  the  DOUBLE  WHITE  Pome- 
granate, with -flowers  nearly  white.  There  are  also  the  rarer 
varieties,  the  YELLOW  FLOWERED  and  the  VARIEGATED  FLOW- 
ERED Pomegranate — seldom  seen  here,  except  in  choice  green- 
bouse  collections. 


APPENDIX. 


REMARKS  ON  THE  DURATION  OF  VARIETIES  OF  FRUIT 
TREES. 

IT  was,  for  a  long  time,  the  popular  notion  that  when  a  good 
variety  of  fruit  was  once  originated  from  seed,  it  might  be  con- 
tinued by  grafting  and  budding,  for  ever, — or,  at  least,  as  some 
old  parchment  deeds  pithily  gave  tenure  of  land — "  as  long  as 
grass  grows,  and  water  runs." 

About  fourteen  years  ago,  however,  Thomas  Andrew  Knight, 
the  distinguished  President  of  the  Horticultural  Society  of 
London,  published  an  Essay  in  its  Transactions,  tending  entirely 
to  overthrow  this  opinion,  and  to  establish  the  doctrine  that  all 
varieties  are  of  very  limited  duration. 

The  theory  advanced  by  Mr.  Knight  is  as  follows  :  All  the 
constitutional  vigour  or  properties  possessed  by  any  variety  of 
fruit  are  shared  at  the  same  time  by  all  the  plants  that  can  be 
made  from  the  buds  of  that  variety,  whether  by  grafting,  bud- 
ding, or  other  modes  of  propagating.  In  simpler  terms,  all  the 
plants  or  trees  of  any  particular  kind  of  pear  or  apple  being 
only  parts  of  one  original  tree,  itself  of  limited  duration,  it 
follows,  as  the  parent  tree  dies,  all  the  others  must  soon  after 
die  also.  "  No  trees,  of  any  variety,"  to  use  his  own  words, 
"  can  be  made  to  produce  blossom  or  fruit  till  the  original  tree 
of  that  variety  has  attained  the  age  of  puberty  ;*  and,  under 
ordinary  modes  of  propagation,  by  grafts  and  buds,  all  become 
subject,  at  no  very  distant  period,  to  the  debilities  and  diseases 
of  old  age." 

It  is  remarkable  that  such  a  theory  as  this  should  have  been 
offered  by  Mr.  Knight,  to  whose  careful  investigations  the 

*  This  part  of  the  doctrine  has  of  late  been  most  distinctly  refuted,  and 
any  one  may  repeat  the  experiment.  Seedling  fruit  trees,  it  is  well- 
known,  are  usually  several  years  before  they  produce  fruit.  But  if  a  graft 
is  inserted  on  a  bearing  tree,  and  after  it  makes  one  season's  fair  growth, 
the  grafted  shoot  is  bent  directly  down  and  tied  there,  with  its  point  to 
the  stock  below,  it  will,  the  next  season — the  sap  being  checked — produce 
flower-buds,  and  begin  to  bear,  long  before  the  rarent  tree. 


702  APPENDIX. 

science  of  modern  horticulture  is  so  deeply  indebted — as,  how- 
ever common  it  is  to  see  the  apparent  local  decline  of  certain 
sorts  of  fruit,  yet  it  is  a  familiar  fact  that  many  sorts  have  also 
been  continued  a  far  greater  length  of  time  than  the  life  of  any 
one  parent  tree.  Still  the  doctrine  has  found  supporters  abroad, 
and  at  least  one  hearty  advocate  in  this  country. 

Mr.  Kenrick,  in  his  new  American  Orchardist,  adopts  this 
doctrine,  and  in  speaking  of  Pears,  says :  "  I  shall,  in  the  fol- 
lowing pages,  designate  some  of  these  in  the  class  of  old  varie- 
ties, once  the  finest  of  all  old  pears,  whose  duration  we  had 
hoped,  but  in  vain,  to  perpetuate.  For,  except  in  certain  sec- 
tions of  the  city,  and  some  very  few  and  highly  favoured  situa- 
tions in  the  country  around,  they  (the  old  sorts)  have  become 
either  so  uncertain  in  their  bearing — so  barren — so  unproduc- 
tive— or  so  miserably  blighted — so  mortally  diseased — that  they 
are  no  longer  to  be  trusted  ;  they  are  no  longer  what  they  once 
were  with  us,  and  what  many  of  them  are  still  described  to  be 
by  most  foreign  writers." 

Mr.  Kenrick  accordingly  arranges  in  separate  classes  the  Old 
and  New  Pears ;  and  while  he  praises  the  latter,  he  can  hardly 
find  epithets  sufficiently  severe  to  bestow  on  the  former  poor 
unfortunates.  Of  the  Doyenne  he  says  :  "  This  most  eminent 
of  all  Pears  has  now  become  an  outcast,  intolerable  even  to 
sight ;"  of  the  Brown  Beurre,  "  once  the  best  of  all  Pears — 
now  become  an  outcast."  The  St.  Germain  "has  long  since 
become  an  abandoned  variety,"  &c.,  <fec. 

Many  persons  have,  therefore,  supposing  that  these  delicious 
varieties  had  really  and  quietly  given  up  the  ghost,  made  no 
more  inquiries  after  them,  and  only  ordered  from  the  nurseries 
the  new  varieties.  And  this,  not  always,  as  they  have  confessed 
to  us,  'without  some  lingering  feeling  of  regret  at  thus  abandon- 
ing old  and  tried  friends  for  new  comers — which,  it  must  be 
added,  not  unfrequently  failed  to  equal  the  good  qualities  of  their 
predecessors. 

But,  while  this  doctrine  of  Knight's  has  found  ready  sup- 
porters, we  are  bound  to  add  that  it  has  also  met  with  sturdy 
opposition.  At  the  head  of  the  opposite  party  we  may  rank 
the  most  distinguished  vegetable  physiologist  of  the  age,  Pro- 
fessor De  Candolle,  of  Geneva.  Varieties,  says  De  Candolle, 
will  endure  and  remain  permanent,  so  long  as  man  chooses  to 
take  care  of  them,  as  is  evident  from  the  continued  existence, 
to  this  day,  of  sorts,  the  most  ancient  of  those  which  have  been 
described  in  books.  By  negligence,  or  through  successive  bad 
seasons,  they  may  become  diseased,  but  careful  culture  will 
restore  them,  and  retain  them,  to  all  appearance,  for  ever. 

Our  own  opinion  coincides,  in  the  main,  with  that  of  De 
Candolle.  While  we  admit  that,  in  the  common  mode  of  pro- 
pagation, varieties  are  constantly  liable  to  decay  or  become 


APPENDIX.  703 

comparatively  worthless,  we  believe  that  this  is  owing  not  to 
natural  limits  set  upon  the  duration  of  a  variety ;  that  it  does 
not  depend  on  the  longevity  of  the  parent  tree  ;  but  upon  the 
care  with  which  the  sort  is  propagated,  and  the  nature  of  the 
climate  or  soil  where  the  tree  is  grown. 

It  is  a  well  established  fact,  that  a  seedling  tree,  if  allowed  to 
grow  on  its  own  root,  is  always  much  longer  lived,  and  often 
more  vigorous  than  the  same  variety,  when  grafted  upon 
another  stock ;  and  experience  has  also  proved  that  in  propor- 
tion to  the  likeness  or  close  relation  between  the  stock  and  the 
graft  is  the  long  life  of  the  grafted  tree.  Thus  a  variety  of  pear 
grafted  on  a  healthy  pear  seedling,  lasts  almost  as  long  as  upon 
its  own  roots.  Upon  a  thorn  stock  it  does  not  endure  so  long. 
Upon  a  mountain  ash  rather  less.  Upon  a  quince  stock  still 
less ;  until  the  average  life  of  the  pear  tree  when  grafted  on  the 
quince,  is  reduced  from  fifty  years — its  ordinary  duration  on  the 
pear  stock — to  about  a  dozen  years.  This  is  well  known  to 
every  practical  gardener,  and  it  arises  from  the  want  of  affinity 
between  the  quince  stock  and  the  pear  graft.  The  latter  is 
rendered  dwarf  in  its  habits,  bears  very  early,  and  perishes 
equally  soon. 

Next  to  this,  the  apparent  decay  of  a  variety  is  often  caused 
by  grafting  upon  unhealthy  stocks.  For  although  grafts  of  very 
vigorous  habit  have  frequently  the  power  of  renovating  in  some 
measure,  or  for  a  time,  the  health  of  the  stock,  yet  the  tree, 
when  it  arrives  at  a  bearing  state,  will,  sooner  or  later,  suffer 
from  the  diseased  or  feeble  nature  of  the  stock. 

Carelessness  in  selecting  scions  for  engrafting,  is  another 
fertile  source  of  degeneracy  in  varieties.  Every  good  cultivator 
is  aware  that  if  grafts  are  cut  from  the  ends  of  old  bearing 
branches,  exhausted  by  overbearing,  the  same  feebleness  of  habit 
will,  in  a  great  degree,  be  shared  by  the  young  graft.  And  on 
the  contrary,  if  the  thrifty  straight  shoots  that  are  thrown  out 
by  the  upright  extremities,  or  the  strong  limb-sprouts,  are 
selected  for  grafting,  they  ensure  vigorous  growth,  and  healthy 
habit  in  the  graft. 

Finally,  unfavourable  soil  and  climate  are  powerful  agents  in 
deteriorating  varieties  of  fruit-trees.  Certain  sorts  that  have 
originated  in  a  cold  climate,  are  often  short-lived  and  unproduc- 
tive when  taken  to  warmer  ones,  and  the  reverse.  This  arises 
from  a  want  of  constitutional  fitness  for  a  climate  different  from 
its  natural  one.  For  this  reason  the  Spitzenburgh  apple  soon 
degenerates,  if  planted  in  the  colder  parts  of  New  England,  and 
almost  all  northern  sorts,  if  transplanted  to  Georgia.  But  this 
only  proves  that  it  is  impossible  to  pass  certain  natural  limits 
of  fitness  for  climate,  and  not  that  the  existence  of  the  variety 
itself  is  in  any  way  affected  by  these  local  failures. 

Any  or  all  of  these  causes  are  sufficient  to  explain  the  appa- 


704  APPENDIX. 

rent  decay  of  some  varieties  of  fruit,  and  especially  of  pears, 
over  which  some  cultivators,  of  late,  have  uttered  so  many 
lamentations,  scarcely  less  pathetic  than  those  of  Jeremiah . 

Having  stated  the  theories  on  this  subject,  and  given  an  out- 
line of  our  explanation,  let  us  glance  for  a  moment  at  the  actual 
state  of  the  so-called  decayed  varieties,  and  see  whether  they 
are  really  either  extinct,  or  on  the  verge  of  annihilation. 

Mr.  Knight's  own  observations  in  England  led  him  to  consider 
the  English  Golden  Pippin  and  the  Nonpareil,  their  two  most 
celebrated  varieties  of  apple,  as  the  strongest  examples  of  varie- 
ties just  gone  to  decay,  or,  in  fact,  the  natural  life  of  which  had 
virtually  expired  twenty  years  before.  A  few  years  longer  he 
thought  it  might  linger  on  in  the  warmer  parts  of  England,  as 
he  supposed  varieties  to  fall  most  speedily  into  decay  in  the 
north,  or  in  a  cold  climate. 

Lindley,  however,  his  contemporary,  and  second  to  no  one  in 
practical  knowledge  of  the  subject,  writing  of  the  Golden 
Pippin,*  very  frankly  states  his  dissent  as  follows  :  "  This  apple 
is  considered  by  some  of  our  modern  writers  on  Pomology,  to 
be  in  a  state  of  decay,  its  fruit  of  inferior  quality,  and  its  exist- 
ence near  its  termination.  I  cannot  for  a  moment  agree  with 
such  an  opinion,  because  we  have  facts  annually  before  our  eyes 
completely  at  variance  with  such  an  assertion.  In  Covent 
Garden,  and  indeed  in  any  other  large  market  in  the  southern 
or  midland  counties  of  England,  will  be  found  specimens  of  fruit 
as  perfect,  and  as  fine,  as  have  been  figured  or  described  by  any 
writer,  either  in  this  or  any  other  country  whatever.  Instead 
of  the  trees  being  in  a  state  of  '  rapid  decay,'  they  may  be 
found  of  unusually  large  size,  perfectly  healthy,  and  their  crops 
abundant ;  the  fruit,  perfect  in  form,  beautiful  in  colour,  and 
excellent  in  quality."  And  the  like  remarks  are  made  of  the 
Nonpareil. 

Certain  French  writers,  about  this  time,  gladly  seized  Knight's 
theory  as  an  explanation  of  the  miserable  state  into  which 
several  fine  old  sorts  of  pears  had  fallen,  about  Paris,  owing  to 
bad  culture  and  propagation.  They  sealed  the  death-warrant, 
in  like  manner,  of  the  Brown  Beurre,  Doyenne,  Chaumontel, 
and  many  others,  and  consigned  them  to  oblivion  in  terms 
which  Mr.  Kenrick  has  already  abundantly  quoted. 

Notwithstanding  this,  and  that  ten  or  fifteen  years  have  since 
elapsed,  it  is  worthy  of  notice  that  the  repudiated  apples  and 
pears  still  hold  their  place  among  all  the  best  cultivators  in 
both  England  and  France.  Nearly  half  the  pear-trees  annually 
introduced  into  this  country  from  France,  are  the  Doyenne  and 
Beurre.  And  the  "  extinct  varieties"  seem  yet  to  bid  defiance 
to  theorists  and  bad  cultivators. 

*  Guide  to  the  Orchard,  by  George  Lindley. 


APPENDIX.  705 

>ut  half  the  ground  is  not  yet  covered.  How  does  the  theory 
work  in  America  ?  is  the  most  natural  inquiry.  In  this  country, 
we  have  soil  varying  from  the  poorest  sand  to  the  richest 
alluvial,  climate  varying  from  frigid  to  almost  torrid — a  range 
wide  enough  to  include  all  fruit  trees  between  the  apple  and  the 
orange. 

We  answer  tiiat  the  facts  here,  judged  in  the  whole,  are  de- 
cidedly against  the  theory  of  the  extinction  of  varieties.  While 
here,  as  abroad,  unfavourable  soil,  climate,  or  culture,  have  pro- 
duced their  natural  results  of  a  feeble  and  diseased  state  of 
certain  sorts  of  fruit,  these  are  only  the  exceptions  to  the 
general  vigour  and  health  of  the  finest  old  sorts  in  the  country 
at  large.  The  oldest  known  variety  of  pear  is  the  Autumn 
Bergamot — believed  by  Pomologists  to  be  identically  the  same 
fruit  cultivated  by  the  Romans  in  the  time  of  Julius  Caesar — 
that  is  to  say,  the  variety  is  nearly  two  thousand  years  old.  It 
grows  with  as  much  vigour,  and  bears  as  regular  and  abundant 
crops  of  fair  fine  fruit  in  our  own  garden,  as  any  sort  we  culti- 
vate. Whole  orchards  of  the  Doyenne  (or  Virgalieu)  are  in 
the  finest  and  most  productive  state  of  bearing  in  the  interior 
of  this  State,  and  numberless  instances  in  the  western  states— 
and  any  one  may  see,  in  September,  grown  in  the  apparently 
cold  and  clayey  soil  near  the  town  of  Hudson,  on  the  North 
River,  specimens  of  this  "outcast,"  weighing  three  fourths  of  a 
pound,  and  of  a  golden  fairness  and  beauty  of  appearance  and 
lusciousness  of  flavour  worthy  of  the  garden  of  the  Hesperides, — 
certainly  we  are  confident  never  surpassed  in  the  lustiest  youth 
of  the  variety  in  France.  The  same  is  true  of  all  the  other 
sorts  when  propagated  in  a  healthy  manner,  and  grown  in  the 
suitable  soil  and  climate.  Wherever  the  soil  is  not  exhausted 
of  the  proper  dements  the  fruit  is  beautiful  and  good.  The 
largest  and  finest  crops  of  pears  regularly  produced  in  our  own 
gardens,  are  by  a  Brown  Beurre  tree,  only  too  luxuriant  and 
vigorous.  Of  the  Golden  Pippin  apple,  we  can  point  out  trees 
in  the  valley  of  the  Hudson,  productive  of  the  fairest  and  finest 
fruit,  and  the  St.  Germain  Pears  grown  by  a  neighbour  here, 
without  the  least  extra  care,  are  so  excellent,  that  he  may  fairly 
set  them  against  any  one  of  the  newer  varieties  of  Winter  fruit. 

On  the  other  hand,  we  candidly  admit  that  there  has  been  for 
some  time  a  failure  of  many  sorts  of  pear  and  apple  in  certain 
parts  of  the  country.  All  along  the  sea-coast  where  the  soil  is 
light,  and  has  been  exhausted,  by  long  cultivation,  of  lime, 
potash,  and  phosphates,  the  inorganic  elements  absolutely 
necessary  to  the  production  of  fine  pears,  many  varieties  that 
once  flourished  well,  are  now  feeble,  and  the  fruit  is  often 
blighted.* 

*  The  symptoms  of  the  decline  or  decay  in  the  pear  are  chiefly  these 
The  tree  apparently  healthy  in  the  spring,  blossoms,  and  sets  a  crop  of 

30* 


Y06  APPENDIX. 

The  apparent  decline  in  these  districts  is  owing  to  the  lightness 
of  the  soil,  which  in  this  climate,  under  our  hot  sun  (as 
we  have  already  remarked),  lays  the  foundation  of  more  than 
half  the  diseases  of  fruit-trees — because,  after  a  few  years,  the 
necessary  sustenance  is  exhausted  by  the  roots  of  a  bearing  tree, 
and  every  one  knows  how  rarely  it  is  re-supplied  in  this  country. 
We  can  from  our  own  observation  on  the  effects  of  soil,  take  a 
map  and  mark  out  the  sandy  district  on  the  whole  sea-board, 
where  certain  sorts  of  pears  no  longer  bear  good  fruit ;  while 
within  a  few  miles,  on  strong  deep  loams,  the  fruit  is  fair  and 
beautiful — the  trees  healthy  and  luxuriant. 

Nothing  is  more  convincing,  on  this  point,  than  to  compare 
the  vigour  and  productiveness  of  the  old  pears,  at  the  present 
moment,  in  the  new  soils  of  Rochester  and  Syracuse,  abounding, 
not  merely  with  vegetable  matter,  but  with  the  necessary  in- 
organic food,  with  the  same  sorts  grown  along  the  sea-board,  in 
light  soils,  where  the  latter  elements  are  no  longer  present  in 
sufficient  abundance.  In  the  former  localities,  it  is  as  common 
to  see  trees  of  the  old  variety  bearing  from  ten  to  twenty  bush- 
els of  unblemished  fruit  annually,  as  it  is  in  the  latter  to  see 
them  bearing  only  crops  of  blighted  pears. 

Recent  experiments  have  proved  that  it  is  not  sufficient  to 
bring  healthy  trees  of  the  old  varieties  from  the  interior  to  the 
sea-board  to  insure,  in  the  latter  localities,  fair  and  excellent 
crops.  But,  on  the  other  hand,  the  complete  renovation  of 
blighted  trees  in  light  and  exhausted  soils,  by  the  plentiful  use 
of  wood-ashes,  bone-dust,  lime,  and  blacksmith  cinders,  along 
with  common  manure,  shows  us  distinctly  that  it  is  not  the  age 
of  these  varieties  of  fruit  which  causes  their  apparent  decline, 
but  a  want  of  that  food  absolutely  necessary  to  the  production 
of  healthy  fruit. 

But  there  is  another  interesting  point  in  this  investigation. 
Do  the  newly-originated  sorts  really  maintain  in  the  unfavour- 
able districts  the  appearance  of  perfect  health  ?  Are  the  new 
pears  uniformly  healthy  where  the  old  ones  are  always  feeble  ? 

Undoubtedly  this  question  must  be  answered  in  the  negative. 
Some  of  the  latest  Flemish  pears  already  exhibit  symptoms  of 
decay  or  bad  health  in  these  districts.  Even  Mr.  Kenrick,  with 
all  his  enthusiasm  for  the  new  sorts,  is  obliged  to  make  the  fol- 
lowing admission  respecting  the  Beurre  Diel  pear,  the  most  vigo- 
rous and  hardy  here  of  all :  "  I  regret  to  add,  that  near  Boston 

fruit.  Towards  midsummer  its  leaves  are  disfigured  with  dark  or  black 
spots,  and  except  a  few  at  the  ends,  fall  from  the  branches.  The  fruit  is 
covered  with  black  specks,  often  ceases  growing  when  at  half  its  size,  and 
in  the  worst  cases  the  skin  becomes  hard,  cracks,  and  the  fruit  is  entirely 
worthless.  This  rusty  and  diseased  state  of  the  skin,  is  caused  by  the  at- 
tack of  a  minute  species  of  fungi  (Uredo,  Puccinia,  etc..)  which  fasten 
upon,  or  are  generated  in  vegetable  surfaces  in  a  languid  state  of  health. 


APPENDIX.  70*7 

this  noble  fruit  is  liable  to  crack  badly. '  We  predict  that  many 
of  the  Flemish  pears  originated  by  Van  Mons  will  become  feeble, 
and  the  fruit  liable  to  crack,  in  the  neighbourhood  of  Boston, 
in  a  much  less  time  than  did  the  old  varieties. 

And  this  leads  us  to  remark  here,  that  the  hardness  of  any 
variety  depends  greatly  upon  the  circumstances  of  its  origin. 
When  a  new  variety  springs  up  accidentally  from  a  healthy 
seed  in  a  semi-natural  manner,  like  the  Seckel,  the  Dix,  and 
other  native  sorts,  it  will  usually  prove  the  hardiest.  It  is,  as  it 
were,  an  effort  of  nature  to  produce  a  new  individual  out  of  the 
materials  in  a  progressive  state,  wliich  garden  culture  has  af- 
forded. Cross-bred  seedlings — one  parent  being  of  a  hardy 
nature,  and  both  healthy — such  as  Knight's  own  seedlings,  the 
Monarch  and  Dunmore  pears — are  next  in  hardiness.  Lastly, 
we  rank  varieties  reared  by  Van  Mons'  method — that  of  con- 
tinually repeated  reproductions.  This,  as  Van  Mons  distinctly 
states,  is  an  enfeebling  process — without  any  compensating  ele- 
ment of  vigour.  Hence  it  follows,  as  a  matter  of  course,  that 
seedlings  of  the  fifth  or  sixth  generation,  as  are  some  of  his 
varieties,  must  in  their  origin  be  of  feeble  habit.  Van  Mons 
himself  was  fully  aware  of  this,  and  therefore  resorted  to  "graft- 
ing by  copulation" — in  fact,  root-grafting — well  knowing  that 
on  common  stocks  these  new  varieties  would,  in  light  soils,  soon 
become  feeble  and  decayed.  It  is  needless  for  us  to  add  that 
hence  we  consider  the  Belgian  mode  of  producing  new  varieties 
greatly  inferior  to  the  English  one,  since  it  gives  us  varieties 
often  impaired  in  health  in  their  very  origin. 

If  any  further  proof  of  this  is  desired,  we  think  it  is  easily 
found  by  comparing  the  robust  vigour  and  longevity  of  many 
native  pear  trees  to  be  found  in  the  United  States — some  of  them 
80  or  100  years  old,  and  still  producing  large  crops  of  fruit — 
with  the  delicate  trees  of  several  new  varieties  now  in  our  gar- 
dens from  Europe.  These  varieties  are  delicate,  not  only  with 
respect  to  their  constitutional  vigour,  but  they  are  also  more 
susceptible  to  injury  from  the  severity  of  our  winter's  cold  and 
summer's  sun. 

There  are  great  advantages,  undoubtedly,  for  soils  naturally 
unfavourable,  and  for  small  gardens,  in  grafting  the  pear  upon 
quince  stocks ;  yet,  as  it  diminishes  the  vigour  of  the  tree,  it  is 
not  impossible  that  continued  propagation  from  dwarf  trees 
may  somewhat  lessen  the  vital  powers  and  the  longevity  of  a 
given  variety. 

The  decay  of  varieties  of  the  Apricot,  or  Peach,  much  shorter 
lived  trees  by  nature,  we  seldom  or  never  hear  of.  Varieties  of 
both  are  now  in  cultivation,  and  in  the  most  perfect  vi- 
gour, of  200  years'  duration.  This,  probably,  is  owing  to  the 
more  natural  treatment  these  trees  receive  generally.  Varie- 
ties of  the  vine  are  said  never  to  degenerate,  and  this  is  per- 


708  APPENDIX. 

haps  owing  to  their  having  very  rarely  been  propagated  bj 
grafting.* 

We  are  not  without  remedy  for  varieties  that  have  partially 
decayed  in  a  certain  district.  If  the  trees  have  once  been  pro- 
ductive of  excellent  fruit,  and  are  still  in  a  sound  condition, 
though  enfeebled,  a  thorough  renewal  of  their  powers  will 
again  restore  them  to  health.  To  effect  this,  the  soil  about  the 
roots  should  be  replaced  by  new,  enriched  by  manure  or  peat- 
compost,  and  mixed  with  the  mineral  substances  named  in  the 
preceding  page.  The  bark  of  the  trunk  and  large  branches 
should  be  well  scraped,  and,  as  well  as  all  the  limbs,  thoroughly 
washed  with  soft  soap.  The  head  should  be  moderately  pruned; 
and  finally,  the  tree  should  be  suffered  to  bear  no  fruit  for  the 
two  following  seasons.  After  this  it  will  generally  bear  excel- 
lent fruit  for  several  years  again. f 

In  making  plantations  of  fine  old  varieties,  in  districts  where 
the  stock  has  become  feeble,  something  may  be  gained  by  pro- 
curing grafts  or  trees  from  more  favourable  localities,  where  the 
fruit  is  still  as  fair  as  ever — and  care  should  be  exercised  in  se- 
lecting only  the  healthiest  grafts  or  trees.  Nurserymen  in  un- 
favourable districts  should  endeavour  to  propagate  only  from 
trees  of  healthy  character ;  and  if  those  in  their  own  vicinity 
are  diseased,  they  should  spare  no  pains  to  bring  into  their 
nurseries,  and  propagate  only  such  as  they  feel  confident  are 
healthy  and  sound.  On  them,  next  to  the  soil,  depends  very 
considerably  the  vigour  or  debility  of  the  stock  of  any  given  va- 
riety in  the  country  around  them. 

In  Mr.  Knight's  original  essay  on  the  decay  of  varieties,  he 
clearly  stated  a  circumstance  that  most  strongly  proves  what 
we  have  here  endeavoured  to  show — viz. :  that  the  local  decline 
of  a  variety  is  mainly  owing  to  neglect,  and  to  grafting  on  bad 

*  We  do  not  deny  that  in  any  given  soil  there  is  a  period  at  which  a 
variety  of  tree  or  plant  exhibits  most  vigour,  and  after  having  grown  there 
awhile  it  ceases  to  have  its  former  luxuriance.  The  same  is  true  of  wheat 
or  potatoes,  and  accordingly  farmers  are  in  the  habit  of  "changing  their 
seed."  The  nutriment  for  a  given  variety  is  after  a  time  exhausted  from 
the  soil,  and  unless  it  is  again  supplied  the  tree  must  decline.  In  light 
soils  this  speedily  happens.  In  strong,  clayey  or  rocky  soils,  the  natural 
decomposition  of  which  affords  a  continual  store  of  lime,  potash,  &c.,  the 
necessary  supply  of  inorganic  food  is  maintained,  and  the  variety  conti- 
nues nealthy  and  productive. 

f  It  is  not  uncommon  to  hear  it  said  that  the  Newto'wn  pippin — that 
finest  of  all  apples — is  degenerating  rapidly.  The  solution  of  this  is  easy. 
More  than  any  other  apple  does  this  one  need  lime  and  high  culture.  In 
proof,  we  may  state  that  never  have  there  been  finer  Newtown  pippins 
raised,  or  in  so  large  quantities,  as  at  the  present  moment  on  the  Hudson 
River.  One  gentleman's  orchards  supply  hundreds,  we  may  say  thousands 
of  barrels  to  the  London  markets  of  the  fairest,  largest,  and  highest-fla- 
voured fruit  we  have  had  the  pleasure  of  seeing  or  tasting.  If  any  one 
will  t'irn  to  page  62,  he  will  speedily  see  why  this  var  ety  has  not  fallen 
into  d  3cay  at  Felhain  farm. 


APPENDIX.  709 

stock.  We  allude  to  the  fact  repeatedly  verified,  that  healthy 
young  shoots  taken  from  the  roots  of  an  old  variety  in  apparent 
decline,  produce  trees  which  are  vigorous  and  healthy.  "  The 
decay,"  says  he,  "  of  the  powers  of  life  in  the  roots  of  seedling 
trees  is  exceeding  slow  comparatively  with  that  in  the  branches. 
Scions  (or  shoots)  obtained  from  the  roots  of  pear  trees  two  hun- 
dred years  old,  afford  grafts  which  grow  with  great  vigour,  and 
which  are  often  covered  with  thorns  like  young  seedling  stocks; 
whilst  other  grafts  taken  at  the  same  time  from  the  extremities 
of  the  branches  of  such  trees  present  a  totally  different  charac- 
ter, and  a  very  slow  and  unhealthy  growth.  I  do  not  conceive 
that  such  shoots  possess  all  the  powers  of  a  young  seedling, 
but  they  certainly  possess  no  inconsiderable  portion  of  such 
powers." 

This  is  nothing  more,  in  fact,  than  going  back  to  the  roots, 
the  portion  of  the  tree  least  exhausted,  for  the  renewal  of  the 
health  of  a  variety  when  the  branches  of  the  tree  have  been  ex- 
hausted by  overbearing,  &c.  It  is  a  simple  and  easy  mode  of 
increasing  the  vigour  of  a  sort  of  delicate  habit,  to  take  scions 
from  young  root  suckers  for  grafting  anew.  This  can  of  course 
only  be  done  with  trees  that  grow  on  their  own  roots,  or  have 
not  been  grafted.  And  we  suggest  it,  as  worth  the  attention  of 
those  interested  in  gardening,  to  graft  feeble  sorts  on  pieces  of 
roots,  with  a  view  to  establishing  them  finally  on  their  own  roots, 
or  to  raise  them  from  layers,  a  more  simple  mode  of  attaining 
the  object. 

Mr.  Knight's  idea,  that  old  varieties  first  decay  in  the  north, 
while  they  yet  remain  comparatively  good  in  warmer  and  more 
southern  districts,  is  by  no  means  borne  out  by  the  existing  facts 
in  America.  On  the  contrary,  the  decline  here,  as  we  have  al- 
ready stated,  is  almost  entirely  along  the  sea-board,  and  to  the 
southward.  In  the  interior,  and  to  the  north,  the  same  sorts 
are  universally  fair  and  excellent,  except  in  cases  where  a  dis- 
eased stock  has  been  obtained  from  the  sea-board,  and  has  not 
recovered  its  health  by  removal.  The  whole  middle  and  west- 
ern sections  of  the  country  abound,  more  or  less,  with  the  finest 
pears,  of  sorts  that  are  in  a  state  of  decline  on  Long  Island,  in 
portions  of  New  Jersey,  or  near  Boston.  But  the  influence  of 
the  soil,  so  far  as  our  own  observations  extend,  is,  after  a  certaip 
time,  always  the  same.  In  this  light  soil  the  pear  and  the 
apple  soon  become  feeble,  because  the  sustenance  afforded  by 
it  is,  after  a  time,  insufficient  to  keep  the  tree  in  a  continual 
healthy,  bearing  state.  The  moisture  afforded  by  it  is  not  great 
enough  to  answer  the  demand  made  upon  the  leaves  by  our 
hot  summer  sun.  Unless  this  is  remedied  by  skilful  culture, 
these  fruits  must  more  speedily  fail  in  health  in  such  districts, 
while  in  more  favourable  ones  they  will  remain  as  sound  and 
healthy  as  ever. 


710  APPENDIX. 

Prom  these  remarks,  it  will  be  perceived  how  important  it  ia 
in  all  exhausted  soils  to  supply  the  necessary  food  to  varieties 
that  have  "  run  out"  from  the  want  of  it,  and  how  unwise  we 
believe  it  to  be  to  reject  such  incomparable  fruits  as  the  New- 
town  pippin,  and  the  Doyenne  pear,  because  in  certain  local 
districts,  from  causes  easily  explained,  they  have  become  feeble 
and  diseased. 

NOTE, — To  prevent  mice  or  rabbits  from  girdling  trees. — 
Sreat  injury  is  done  to  young  orchards  in  some  districts  by  the 
neadow  mouse.  This  little  animal  always  works  under  cover, 
and  therefore  does  its  mischief  in  winter  when  the  snow  lies 
deeply  upon  the  ground.  •  A  common  and  effectual  mode  of 
deterring  it  is  that  of  treading  down  the  snow  firmly  about  the 
stem  directly  after  every  fall  of  snow.  But  this  is  a  very  trouble 
some  affair. 

The  following  mixture  will  be  found  to  be  an  effectual  pre- 
vention. Take  one  spadeful  of  hot  slaked  lime,  one  do.  of  clean 
cows-dung,  half  do.  of  soot,  one  handful  of  flowers  of  sulphur, 
mix  the  whole  together  with  the  addition  of  sufficient  water  to 
bring  it  to  the  consistency  of  thick  paint.  At  the  approach  of 
winter  paint  the  trunks  of  the  trees  sufficiently  high  to  be  be- 
yond the  reach  of  these  vermin.  Experience  has  proved  that  it 
does  no  injury  to  the  tree.  A  dry  day  should  be  chosen  for  its 
application. 

English  nurserymen  are  in  the  habit  of  protecting  nurseries 
of  small  trees  from  the  attacks  of  rabbits,  simply  by  distributing 
through  the  squares  of  the  nursery  coarse  matches  made  by 
dipping  bunches  of  rags,  or  bits  of  tow,  in  melted  sulphur,  and 
fastening  these  in  split  stakes  a  couple  of  feet  high.  The  latter 
are  stuck  into  the  ground,  among  the  trees,  at  from  12  to 
20  feet  apart,  and  are  said  completely  to  answer  the  purpose. 

NOTE. —  Wash  for  the  trunks  and  branches  of  fruit  trees. — • 
The  best  wash  for  the  stems  and  branches  of  fruit  trees  is  made 
by  dissolving  two  pounds  of  potash  in  two  gallons  of  water. 
This  is  applied  with  a  brush  at  any  season,  but,  perhaps,  with 
most  effect  in  the  spring.  One,  or,  at  most,  two  applications 
will  rid  the  stem  of  trees  of  the  bark  louse,  and  render  it  smooth 
and  glossy.  It  is  far  more  efficacious  than  whitewash,  as  a 
preservative  against  the  attacks  of  insects,  while  it  promotes  the 
growth  of  the  tree,  tnd  adds  to  the  natural  lively  colour  of  the 
bark. 

The  wash  of  soft  soap  is  also  a  very  good  one  for  many  pur- 
poses. Though  not  equal  for  general  purposes  to  the  potash 
wash,  it  is  better  for  old  trunks  with  thick  and  rigid  baik,  as  a 
portion  of  it  remains  upon  the  surface  of  the  bark  for  some 
time,  and  with  the  action  of  every  rain  is  dissolved,  and  thus 


APPENDIX.  711 

penetrates  into  all  the  crevices  where  insects  may  be  lodged, 
destroying  them,  and  softening  the  bark  itself. 

NOTE. — Key  to  French  standard  names  of  Fruit. — To  meet 
the  wants  of  some  of  our  farming  friends,  in  various  parts  of  the 
country,  who  are  zealous  collectors  of  fruit,  but  at  the  same 
time  are  more  familiar  with  plough-handles  than  with  the 
sound  of  Monsieur  Crapaud's  polite  vernacular,  we  have  pre- 
pared the  following  little  key  to  the  pronunciation  of  such 
French  names  as  are  necessarily  retained  among  the  standard 
varieties. 

So  long  as  these  sorts  must  retain  their  foreign  rfiames,  it  is 
very  desirable  that  they  should  be  correctly  pronounced.  To 
give  to  these  French  terms  what  appears  to  merely  English 
readers  the  proper  sound  is  often  as  far  as  possible  from  the  true 
pronunciation.  A  skilful  Hibernian  gardener  puzzled  his  em- 
ployer, a  friend  of  ours,  during  the  whole  month  of  September 
with  some  pears  that  he  persisted  in  calling  the  "  Lucy  Bony," 
until,  after  a  careful  comparison  of  notes,  the  latter  found  he 
meant  the  Louise  Bonne. 

We  have,  therefore,  in  the  following,  eschewed  all  letters  with 
signs,  and  given,  as  nearly  as  types  alone  will  permit  us,  the 
exact  pronunciation  of  the  French  names. 


KEY  TO  FRENCH  NAMES. 


APPLES. 

Court  Pendu  Plat. — Coor  Pahn  du  Plah. 

Drap  d'Or — Drah  dor. 

Fenouillet  Gris — Fen^nool-yai  Gree. 

Male  Carle.— Mai  Carl. 

Pomme  de  Neige. — Pum  de  Naije. 

Reinette  Blanche  d'Espagne. — Ren-ett-Blansh  d'Espagne. 

Reinette  Triomphante. — Ren-ett  Tre-ome-fant. 


APRICOTS. 


Albergier. — Al-bare-je-ai. 
Brianjon. — Bre-ahn-sohn. 
Belle  de  Choisy. — Bel  de  Shwoi-sey 


Vl2  APPENDIX. 

Belle  Magnifique. — Bel  Man-gne-feelr, 

Bigarreau. — Be-gar-ro. 

'Bigarreau  Rouge. — Be-gar-ro  Rooje. 

Bigarreau  Couleur  de  Chair. — .Be-gar-ro  Coo-lur  de  Shair. 

Bigarreau  Gros  Coeuret. — Be-gar-ro  Gro  Keur-ai. 

Bigarreau  Tardif  de  Hildesheim. — Be-gar-ro  Tar-deef  de  HildesheioL 

Gros  Bigarreau  Rouge. — Gro  Be-gar-ro  Rooje. 

Griotte  d'Espagne. — Gre-ote  Des-pan. 


GRAPES. 

Chasselas  Musque". — Shah-slah  Meuskay. 

Chasselas  de  Fontainebleau. — Shah-slah  de  Fone-tane-blo. 

Ciotat— Se-o-tfch. 

Lenoir. — Lun-war. 


NECTARINES. 

Brugnon  Violet  Musque. — Brune-yon  Ve-o-lay  Meus-kay. 
Brugnon  Musque\ — Brune-yon  Meus-kay. 
D'Angleterre. — Dahn-glet-are. 
Due  du  Tellier.— Deuk  du  Tel-yay. 


PEACHES. 

Abricote  e. — Ab-re-co-tay. 

Belle  de  Vitry.— Bell  de  Ve-tree. 

Grosse  Mignonne. — Groce  Mene-yon. 

Madeleine  de  Courson. — Mad-lane  de  Coor-son. 

Pavie  de  Pompone.— Pah-vee  de  Pom-pone. 

Pourpree  Hative. — Poor-pray  Hat-eve. 

Sanguinole  a  Chair  adherente. — Sahn-gwe-nole  ah  Shair  Ad-hay-rent 


PEARS. 

Amire  Joannet. — Am-e-ray  Jo-ahn-nay. 

Ananas. — An-an-ah. 

Ananas  d'Ete. — An-an-ah  Da-tay. 

Angleterre. — Ahn-glet-are. 

Beurre. — Bur-ray. 

Belle  de  Bruxelles. — Bel-de  Broos-ell. 

Belle  et  Bonne  — Bel-a-Bun. 

Belle-Lucrative. — Bel-lu-crah-teve. 

Beurre  de  Capiumont. — Bur-ray  de  Cap-u-mohn. 

Beurre  d'Amalis. — Bur-ray  Dah-mah-lee. 

Beurre  Gris  d'Hiver  Nouveau. — Bur-ray  Gree  Dee-vau*  Noo-vo 

Beurre  Diel. — Bur-ray  De-ell. 

Beurre  Bronzee. — Bur-ray  Brone-zay. 

Bezi  d'Heri. — Ba-zee  Daree. 

Bezi  Vaet. — Bazee  Yah-ai. 

Beurre  Crapaud. — Bur-ray  Crah-po. 

Bezi  de  Montigny. — Bay-zee  de  Mon-teen-gnee. 

Bon  Chretien  Fondante. — Bone  Cray-te-an  Fone-donte. 

Boucquia. — Boo-kiah. 


APPENDIX. 

Calebasse  Grosse.— Cal-bass  Groce. 

Capucin. — Cap-u-san. 

Chaumontel  tres  Gros. — Sho-mone-tell  tray  Gra. 

Corapte  de  Lamay. — Conte  de  Lah-me. 

Colmar  Epine. — Cole-mar  A-peen. 

Crassanne. — Cras-sahn. 

Cuisse  Madame. — Kuees  Mah-dam. 

D' Amour. — Dam-oor. 

De  Louvain. — Dul-oo-van. 

Delices  d'Hardenpont. — Day-lece  Dar-dahn-pone 

Doyenne  d'Ete. — Dwoy-on-nay  Day-tay. 

Doyenne  Panache. — Dwoy-on-nay  Pan-ah-Shay. 

Dumortier. — Du-mor-te-ay. 

Duchesse  d'Angouleme. — Du-shess  Dong-goo-lame. 

Duchesse  d'Orleans. — Du-shess  Dor-lay-on.  • 

Enfant  Prodige. — On-font  Pro-deeje. 

Epine  d'Ete. — A-peen  day-tay. 

Figue  de  Naples. — Feeg  de  Nah-pl. 

Fondante  d'Automne. — Fone-donte  do-tonn. 

Forme  de  Delices. — Form  de  Day-lece. 

Forelle. — Fo-rel. 

Fondante  du  Bois. — Fone-dont  du  Bwoi. 

Fortunee. — For-tu-nay. 

Franc  Real  d'Hiver. — Fronk  Ray-ahl  Dee-vair. 

Glout  Morceau. — Gloo  Mor-so. 

Hericart — Hay-re-car. 

Jalousie. — Jal-oo-zee. 

Jalousie  de  Fontenay  Vendee. — Jal-oo-zee  de  Fone-ten-ai  Von-day. 

Leon  le  Clerc. — Lay-on  le  Glair. 

Limon. — Lee-mohn. 

Louise  Bonne — Loo-eze  Bun. 

Madeleine,  or  Citron  des  Cannes. — Mad-lane,  or  Cee-trone  day  Cam 

Marie  Louise. — Mah-re  Loo-eze. 

Michaux. — Me-sho. 

Passans  de  Portugal. — Pah-sahn  de  Por-tu-gal. 

Pailleau. — Pahl-yo. 

Paradise  d'Automne. — Par-ah-  deze  do-tonn. 

Passe  Colmar. — Pass  Col-mar. 

Quilletette.— Keel-tet. 

Reine  Caroline. — Rane  Car-o-lene. 

Reine  des  Poires. — Rane  day  Pwore. 

Rousselet  Hatif. — Roos-lay  Hat-eef. 

Sanspeau. — Sahn-po. 

Sieulle.— Se-ulL 

Sucree  de  Hoyerswarda. — Seu-cray  de  Hoyersworda. 

Surpasse  Virgalieu. — Seur-pass  Yere-gal-yu. 

St.  Germain. — San  Jare-man. 

Sylvange. — Seel-vonje. 

Vallee  Franche. — Yol-lay  Fronsh. 

Verte  Longue. — Vairt  Longh. 

Verte  Longue  Panachee. — Vairt  Longh  Pan-ah-shay. 

V  irgouleuse.  — Vere-goo-leuz. 

Wilhelmine. — Wil-el-meen. 


PLUMS, 

Abricot6e  Rouge. — Ab-re-co-tay  Rooje. 
Diapree  Rouge. — De-ah-pray  Rooje. 


APPENDIX* 


Drap  d'Or. — Drah-dor. 

Jaune  Hative. — Jaun  Hat-eve. 

Mirabelle.— Me-rah-bell.    * 

Precoce  de  Tours. — Pray-cose  de  Toor. 

Prune  Suisse. — Prune  Su-ece. 

Royale  Hative. — Rwoy-al  Hat-eve. 


We  have  added  to  the  Index  (at  the  bottom  of  the  pages)  such  varieties 
as  are  referred  to  in  the  BODY  of  the  work,  and  were  omitted. 


INDEX  TO  THE  DIFFERENT  FRUITS. 


[The  standard  names  are  in  Roman  letters.    The  synonymous  names  in  Italic.] 


Page 

Amande  Commune 283 

Amandier  Commun 233 

Amandier  a  Petit  Fruit 233 

Amandier  a  Coque  Tendre.  . . .  233 

Amandier  des  Dames 233 

Amande  Princesse 233 

Amande  Sultane 234 

Amandier  Sultane 234 

Amandier  Pistache 234 

Amande  Pixtache 234 

Amandier  a  Groi  Fruit 233 

Common  Sweet 233 

Amandier- Pecker 234 

Bitter  Almond 234 

Common  Almond 233 

Doux  a  Coque  Tendre    233 

Ladies'  Thin  Shell 233 

Long  Hard-Shell  Almond 233 

Peach  Almond 234 

Picker       234 

Pistachia  Sweet  Almond 234 

Soft-Shell  Sweet  Almond 233 

Sultan  a  Coque  Tendre 233 

Sultana  Sweet  Almond 234 


APPLES. 

Abbott's  Sweet 113 

Adams 113 

jEsopus  Spitzenberg 105 

jEsopus  Spitzenburg   105 

Agnes' s 113 

Ailes 113 

Allum  ..  113 


Page 

Alexander 206 

Alfriston 206 

American  Summer  Pear 71 

American  Golden  Pippin 79 

American  Beauty 115 

American  Newtown  Pippin. .  .  88 

American  Pippin 207 

American  Mammoth 214 

American  Red  Juneating  ? . . . .  138 

Amber  Crab 228 

Angle 207 

Anglo-American 114 

Api 85 

Api  Petit 85 

Api  Etoile 85 

Api  Noir 85 

Aromatic  Carolina 114 

Arbroath  Pippin 219 

Ashland 114 

Ashmore 114 

Aunt  Hannah 114 

Autumn  Pearmain 114 

Autumn  Pippin    115 

Autumnal  Swaar 115 

Autumnal  Sweet  Swaar  . .    .    .  115 

August  Apple 137 

Autumn  Strawberry 163 

Autumn  Sweet  Bough 71 

Aurore 1 83 

Aurora 198 

Augustine 207 

Averill 116 

Baldwin 71 

Bachelor 116 

Baer 116 

Bailey's  Spice 116 

Bailey's  Sweet .116 


716 


APPLES. 


Bailey's  Golden 

Barbour 

Baker's  Sweet 

Baltimore 

Bars 

Barrett 

Bay  Apple. 

Balgone  Pippin 

Bayfordbury  Golden  Pippin. 

Baldwin  Sweet 

Bar 

Bardin 

Baltimore 

Belle-Fleur,  Yellow 

Belle-Fleur 

Belmont 

Beauty  of  Kent 

Beauty  of  the  West 

Beefsteak 

Belle  et  Bonne    

Belle-Fleur,  Brabant 

Belden  Sweet 

Ben  Davis 

Berry 

Benoni 

Betsy's  Fancy 

Better  than  Good 

Bentley's  Sweet 

Bevan's  Favorite 

Beauty  Red , 

Beard  Burden , 

Ben  Apple 

Bedfordshire  Foundling 

Belle-Fleur,  Red 

Belle-Fleur,  Rouge , 

Belden,  or  Red  Cheek 

Bennington 

Beauty 

Berry  Bough 

Bell's  Scarlet  Pearmain 

Big  Hill 

Big  Sweet. , 

Big  Romanite 

Big  Vandevere 

Birmingham , 

Black  Coal 

Bledsoe  Pippin 

Blockley 

Blakely 

Black  Apple  of  some 

Black  Apple , 

Black  American 

Black  Oxford 

Black  Gilliflower ' 

Blenheim  Pippin 

Blenheim  Orange 

Blue  Sweet , 

Blush  June 


Carter  of  Alabama 
Carter  of  Virginia. 


87- 


Page 
117 
117 
117 
117 
117 
118 
136 
146 
146 
207 
207 
213 
214 
72 
72 
74 
118 
118 
118 
118 
119 
119 
119 
120 
120 
120 
120 
121 
121 
130 
136 
141 
207 
207 
207 
208 
189 
190 
222 
187 
96 
200 
220 
199 
208 
121 
121 
121 
121 
134 
208 
208 
208 
208 
208 
208 
181 
127 

127  I 

127  I 


Pag« 

Bough ^ 86 

Bohannan. 74 

Borivitsky 209 

Boxford 209 

Borsdorffer 209 

Borsdor/ 209 

Bonne  de  Mai 136 

Boalsburg 122 

Bonum 122 

Bourassa 122 

Bowling's  Sweet 122 

Bowker , 123 

Broadwell 74 

Broadwell  Sweet 74 

Bread  and  Cheese  Apple 96 

Brennarnan 128 

Brigg's  Auburn 123 

Brittle  Sweet 123 

Brookes'  Pippin 123 

Brewer 209 

Brandy  Apple 214 

BucJianan 74 

Buchanan's  Pippin 124 

Buchanan' a  Seedling 124 

Buckingham   124 

Buck  Meadow 124 

Buffington's  Early 124 

Bullet 124 

Buff 125 

Burr's  Winter  Sweet 126 

Bush 125 

Butter 125 

Burlington  Greening 100 

Bucks  County  Pippin 123 

Burnhap  Greening 209 

Bullock's  Pippin. . 103 

Buncombe  ? 182 

Bullripe 136 

Carmel  Sweet 210 

Caleb  Sweet 125 

Cannon  Pearmain. ...    126 

Camak's  Sweet 1 26 

Camak's  Winter  Sweet 126 

Capron's  Pleasant 126 

Caroline 126 

Carolina  Red  June 127 

Carnahan's  Favorite 127 

Carter 127 

Carnation 1 27 

Cay  wood 128 

Canadian  Reinette 99 

Cane .'    158 

Cain 158 

Cayuga  Red  Streak 198 

Canada  Pippin 206 

Cake  Apple 209 

Calville,  White  Winter 209 

Capendit 131 

Carolina  Striped  June 127 


APPLES. 


717 


Page 

Calville  Blanche  d'Hiver 209 

Calville,  Red  Winter 210 

Calville  Rouge  d'Hiver 210 

Calville  Rouge 210 

Cambuthnethan  Pippin 210 

Cann 210 

Garbage 210 

Cash  Sweet 210 

Catline 210 

Cathead  Sweet 210 

Catshead 211 

Cathead  Greening 211 

Catshead  Beaufin 218 

Campfield 226 

Carthouse 226 

Chalmers  Large 212 

Chandler 128 

Challenge 128 

Champlain 128 

Charles  Apple 168 

Cheeseborough  Russet 211 

Chester 128 

Christiana 129 

Churchill  Greening 129 

Clarke  Pearmain 129 

Clyde  Beauty 129 

Cluster 211 

Clarmont  Pippin 212 

Cogswell 75 

Cogswell  Pearmain 75 

Gobbet? 8  Fall  Pippin 99 

Cole 129 

Cole's  Quince 130 

Conway 130 

Cooper 130 

Cooper's  Market 130 

Cooper's  Redling 130 

Cornish  Gilliflower 130 

Cornish  July -flower  ? 130 

Cornell's  Fancy 131 

Cornell's  Favorite 131 

Cos,  or  Caas 131 

Cooper's  Russeting 225 

Coe's  Spice 136 

Copmanthorpe  Crab 137 

Coxe 148 

Coleman 198 

Cornish  Aromatic 211 

Court-pendu  Dore 183 

Court-pendu  Gris 213 

Court-pendu  Plat 131 

Court-pendu 131 

Court-pendu  Plat  Rugeatre. . .    131 

Court-pendu  Extra 131 

Court-pendu  Rond  Gros 131 

Court-pendu  Rose 131 

Court-pendu  Musque 131 

Court-pendu  Rouge  Musque. . .   131 


Page 

Court  of  Wick 132 

Court  of  Wick  Pippin 132 

Court  de  Wick 132 

Connecticut  Seek-no-further. . .    110 

Coriandre  Rose 131 

Cranberry  Pippin 132 

Cracking 132 

Crimson  Pippin 134 

Cram,  or  Kram 211 

Crow  Egg 211 

Gulp 132 

Cumberland  Spice 133 

Curtis  Sweet '. 133 

Currant  Crab 229 

Cullasaga 126 

Danver's  Winter  Sweet 133 

Davis 133 

Dainty  Apple 215 

D'Espagne 99 

De  Bretagne 99 

Derrick's  Graft 101 

Derry  Nonsuch 133 

Detroit  Black 134 

Detroit  Red 134 

Detroit 134 

Devonshire  Quarrenden 134 

De  Witt 211 

Dinsmore 133 

Dillingham 134 

Disharoon 135 

Domine 135 

Downton  Pippin 135 

Downton  Golden  Pippin 135 

Downing's  Paragon 136 

Doctor 211 

Dodge's  Early  Red 212 

Downy 215 

Double  Flowering  Chinese  Crab  229 

Double  Flowering  Apple 229 

Double  White  Siberian  Crab.. .   229 

Drapd'Or 136 

Dutchess  of  Oldenburgh 136 

Duling  ? 129 

Dutch  Mignonne 137 

Duckett 137 

Dundee 183 

Dumelow's  Seedling 212 

Dumelow's  Crab 212 

Dutch  Codlin 212 

Dyer,  or  Pomme  Royale 136 

Early  Summer  Pearmain  ....     71 

Early  Harvest 74 

Early  French  Reinette 74 

Early  Joe 76 

Early  Sweet  Bough 86 

Early  Summer  Pippin 136 

Early  Pennock 137 

Early  Long  Stem 138 


718 


APPLES. 


Page 

Early  Chandler 138 

Early  Spice 138 

Early  Strawberry  Apple 138 

Early  Red  Margaret 139 

Early  Red  Juneating 1 39 

Early  Chandler 212 

Easter  Pippin 212 

Early  Crofton 215 

Edgerly's  Sweet. 116 

Edmonton! s  Aromatic  Pippin .   216 

Egg  Top? 211 

Eighteen  Ounce  Apple 198 

Elicke's  Winter  Sweet 140 

Elizabet 183 

Elton  Pippin 135 

Elder  Winter  Borsdorffer 209 

Ellis 212 

Embroidered  Pippin 213 

Emperor  Alexander  . 206 

English  Golden  Pippin 146 

English  Pippin 183 

English  Nonpareil 218 

English  Codlin 177 

English  Sweet 190 

English  Vandevere 1 04 

Enfield  Pearmain 140 

Epse's  Sweet 133 

Epsy 213 

Equinteley 139 

"  Esquire  Miller's  Best  Sort  ".     94 

Esten   140 

Eustis 141 

Eve  Apple 189 

Evening  Party 77 

Ewalt 141 

Excel 141 

Exquisite 141 

Fall  Wine 114 

Fall  Bough 71 

Fall  Queen 77 

Fall  Pippin . ; 77 

Fall  Wine 78 

Fall  Seek-no-further 142 

Fall  Harvey 142 

Fall  Pearmain 143 

Fall  Orange" 143 

Fall  Jenneting 213 

Fameuse 94 

Fairbanks 141 

Farley's  Red 142 

Fallawater.  .• 142 

Falwalder 142 

Fay's  Russet 143 

Father  Apple 180 

Fenouillet  Gris 213 

Fenouillet  Rouge 213 

Feuouillet  Jaune 213 

Ferris  ..  .165 


Page 

Fish's  Seedling 143 

Flat  Pippin 180 

Flat  Swept 213 

Flower  oi  Kent 213 

Flushing  Seek-no-further 148 

Flint  Russet 221 

Forest  Sty-re 227 

Formosa  Pippin 184 

Fornwalder 142 

Focht 144 

Foundling 144 

Ford  Apple 144 

Fort  Miami 144 

French  Pippin 144 

Franklin's  Golden  Pippin 145 

French  Pippin 176 

Frank  Rainbow 182 

French  Crab 212 

Fry's  Pippin 132 

Fulton 78 

Gate 74 

Garden  Royal 79 

Gabriel  . . ." 145 

Garretson's  Early 145 

Ganet  Pippin 209 

Garnon's  Apple 131 

Garden  Apple 118 

Gewiss  Good 145 

Gewis  Guth 145 

Gilpin 226 

Gillett's  Seedling 102 

Gloucester  Pearmain 129 

Gloria  Mundi 214 

Glazenwood  Gloria  Mundi. ...   214 

Gloucester  White 214 

Glace  de  Zelande 225 

Glory  of  York 1 84 

Golden  Pearmain 129 

Golden  Drop 132 

Golden  Pippin  (American).  .*  .     79 

Golden  Ball 146 

Golden  Russet 146 

Golden  Sweet 146 

Golden  Harvey 214 

Golden  Apple 214 

Green  Newtown  Pippin 88 

Green  Winter  Pippin 88 

Green  Seek-no-fnrther 148 

Greenskin 143 

Green's  Choice 148 

Green  Mountain  Pippin 148 

Green  Cheese 148 

Green  Abram 124 

Green  Sweet 81 

Green  Vandevere 199 

Green  Domine 214 

Gravenstein 80 

Grave  Slije. 80 


Early  Marrow 212 


APPLES. 


719 


Page 

Gros  Apl  Rouge 85 

Greasy  Pippin 90 

Grosse  Reinette  d1  Angleterre . .     99 

Granny  Buff 125 

Grape  Vine 126 

Grand  Sachem 134 

Grosser  Casselar  Reinette  ....  137 

Groton 144 

Grandfather 147 

Greasy  Pippin 166 

Gregson  Apple 210 

Grindstone 207 

Greyhouse 214 

Grime's  Golden  Pippin 149 

Gray  Apple 180 

Grise 180 

Hall 81 

Hall's  Seedling 81 

ffalFs  Red 81 

Haskell  Sweet 82 

Hawley 82 

Hain..' 149 

Harris 149 

Harnish.. 149 

Hawthornden    149 

Hallwn 113 

Harmony 137 

'Hay's  Winter 204 

Harvest  Bed  Streak . 214 

Hampshire  Yellow 216 

Harrigan 217 

Harrison 226 

HagloeCrab...:... 227 

Hewe's  Virginia  Crab 226 

Hector 150 

Hemphill 150 

Henry  Apple 150 

Henrick  Sweet 150 

Henry  Sweet 150 

Herman 151 

Hess 151 

Hepler 151 

Herefordshire  Red  Streak 227 

Hewitt's  Sweet 215 

Heicke's  Winter  Sweet 165 

Herefordshire  Golden  Pippin .   146 

Highlander 151 

Hightop  Sweet 151 

Hilton 151 

Hill's  Favorite 152 

Hinckman 1*76 

Honey  Greening 81 

Hog  island  Sweet 152 

Holhuly's  Seedling 152 

Holland  Pippin 152 

Hollow  Cored  Pippin 90 

Hvyan. — English  Red  Streak..    135 
Holden 143 


Hocking 


Pag« 

Hoypen 143 

Hollow  Crown 153 

Hoinony 153 

Honey  Greening 153 

Hooker -153 

Horse  Apple 154 

Housum's  Eed 154 

Hoover 154 

Howe's  Russet 154 

Horse  Block 169 

Howe  Apple 204 

Howard  Russet 211 

Hoary  Morning 215 

Holland  Sweet 215 

Hubbardston  Nonsuch 82 

Hubbardton  Pippin 154 

Hughes 155 

Hurlbut 155 

Hurlbiit  Stripe 155 

Hunt's  Russet 155 

Hutching's  Seedling 194 

Hunge 215 

Hunger 215 

Hyde's  Sweet 112 

Indian  Queen 137 

Indiana  Jannetting . .    99 

Indian  Prince 215 

Indiana  Vandevere 199 

Indeed  Good 145 

Indiana  Favorite 156 

lola 155 

Ironstone  Pippin 212 

Irish  Peach  Apple 215 

Irish  Russet 222 

Januarea 99 

Jackson 156 

James  River 164 

Jenny  Seedling 81 

Jefferis 83 

Jennett 99 

Jersey  Greening  ? 100 

Jefferson  County 156 

Jenkins 156 

Jersey  Sweeting 156 

Jewett's  Fine  Red 157 

Jewett's  Best 157 

Joe  Berry 108 

Jones'  Pippin 143 

Jonathan 83 

John's  Sweet 157 

Johnson 157 

John  Carter 158 

Johnsons  Fine  Winter 206 

Juicy  Bite 120 

Junalieska 155 

July  Pippin 74 

Julian 1 58 

Juling 158 

.   198 


720 


APPLES. 


Page 

Juneating 202 

Kane 158 

Kaighn's  Spitzenburgh 158 

Keiser. . . ." 159 

Keim 159 

Kelsey 159 

Keswick  Codlin 158 

Kentish  Fill-Basket 159 

Kentucky  Apple 160 

Keney's  Sweet 190 

Kerry  Pippin 216 

Ketchum's  Favorite 161 

Kenrick's  Autumn 215 

Kilham  Hill 216 

King  Philip 83 

King  of  Tornkins  County 84 

King  Apple 84 

King 116 

Kirkbridge  White 160 

Kirk's  Golden  Reinette 183 

King 209 

King  George  the  Third 209 

Kingsbury  Russet 211 

King  of  the  Pippins 216 

Kirk's  Lord  Nelson 216 

Kirke's  Lemon  Pippin 216 

Klaproth 160 

Knight's  Golden  Pippin 135 

Knightwick  Pippin 132 

Knight's  Codlin 225 

Koening's  Pippelin 146 

Krovvser 161 

Late  Golden  Sweet 117 

Lady   Washington 130 

Large  Black 134 

Ladies'  Blush 145 

Ladies'  Sweet  of  some 150 

Lady  de  Grey's 159 

Lady  Healy's  Nonsuch. 161 

Lake .' 161 

Lane's  Ked  Streak 162 

Lane's  Sweet 162 

Landrum 162 

Large    Striped   Winter    Pear- 
main  163 

Late  Strawberry 163 

Lacker 163 

Laqitier 163 

Large  Fall  Pippin 99 

Late  Bough 71 

Large  White  Juneating 74 

Ladies'  Favorite 77 

Lady  Apple 85 

Large  Yellow  Bough 86 

Large  Yellow  Summer 166 

Large  Romanite 220 

Large  Red  Siberian  Crab 228 

Lodge  Sweet 163 

Landon    161 

Ladies'  Sweet..                     .  106 


Pa&C 

Leland  Spice 163 

Leland  Pippin 163 

Lewis 164 

Leicester  Sweet 164 

Leather  Apple  of  Turic 180 

Le  Grand  Bohemian  Borsdorf- 

fer 209 

Lemon  Pippin 216 

Limber  Twig 164 

Little  Pearmain 103 

Lima 198 

Little  Vandevere  of  Indiana  ..  199 

Lincoln  Pippin 204 

Long  Stem  of  Pennsylvania  . .  86 

Long  Stem  Sweet 117 

London  Golden  Pippin 146 

Locy 164 

Long  Stem  of  Massachusetts. .  164 

London  Sweet 165 

Londonderry 133 

Long  Island  Seek-no-further. .  165 

Long  John 165 

Long  Pearmain 165 

Loring  Sweet 165 

Lowell 166 

Lord  Gwydr's  Newtown  Pippin  206 

Longville's  Kernel 216 

Lovett's  Sweet 216 

Loudon  Pippin 165 

Lucombe's  Seedling 217 

Lyman's  Pumpkin  Sweet 166 

Lyman's  Large  Summer 166 

Lyscom 1  (56 

Mamma  Beam 74 

Mangum 87 

Maxfield 87 

Martin 87 

Magnum  Bonum 122 

Margaret,  or  Striped  Juneating  139 

Margaretha  Apfel 139 

Matthew  Stripe 166 

Macomber 167 

Magnolia 167 

Maiden's  Favorite 1 67 

Maiden's  Apple 167 

Maiden's  Blush 167 

Major 168 

Mela  Carla >...  168 

Mansfield  Russet 169 

Manomet 169 

Manomet  Sweet 169 

Marks 169 

Maria  Bush 169 

Marston's  Red  Winter 169 

Maverack'S  Sweet 170 

Margil 217 

Mains  Baccatq 228 

Mains  Spectabilis 229 

Maryland  Cheese 1 19 


APPLES. 


721 


Page 

Mackie's  Clyde  Beauty 129 

Maiden's  Bosom 174 

McLellan 87 

McAfee's  Nonsuch 170 

McHenry 171 

Mela  di  'Carlo 168 

Mela  Garla 168 

Meach 171 

Meigs 171 

Meister 171 

Melt  in  the  Mouth 171 

Mexico 171 

Melon 87 

Meachem  Sweet 174 

Megr/inch  Favorite 183 

Melvill  Sweet 217 

Menagere 217 

Merritt's  Sweet 217 

Methodist 217 

Millcreek  Vandevere 104 

Milton  Golden  Pippin 146 

Michael  Henry  Pippin 172 

Middle 172 

Mittle 172 

Mifflin  King 172 

Miller 172 

Miller  Apple . .  172 

Minister . .  173 

Milam 217 

Mother 87 

Monmouth  Pippin 88 

Mountain  Pippin.. 142 

Molasses 173 

Monk's  Favorite 173 

Moore's  Greening 173 

Moses  Wood 174 

Mouse  Apple 174 

Moose  Apple 174 

Morrison's  Red 174 

Monstrous  Pippin 214 

Monarch 218 

Moore's  Sweet 218 

Molasses  Sweet 181 

Morgan's  Favorite 198 

Muskmelon 197 

Munson  Sweet 174 

Munche's  Pippin 217 

Murphy 218 

Mygatfs  Bergatnot 136 

Nantehalee 174 

New  York  Greening 79 

Newtown  Greening 79 

Newtown  Pippin 88 

Newtown  Pippin,  Yellow 89 

Never/ail .  .    . .' 99 

Newtown  Bpitzenburgh 1 37 

New  Jersey  Red  Streak 137 

No  Plus  Ultra 139 

Myer's  Nonpareil 76 

Orndorf. . .  .178 


Page 

Nequassa 176 

Neversink 176 

Newark  King 176 

Newark  Pippin 176 

New  York  Spice 163 

New  Scarlet  Nonpareil 218 

New  York  Gloria  Mundi 214 

Neisley's  Winter  Penick 220 

Newark  Sweeting 226 

Nickajack 175 

N.  C.  Greening 124 

Norton's  Melon 87 

Northern  Spy 90 

Nodhead 157 

Northern  Sweet 177 

Northern  Golden  Sweet 177 

Non  Pareille 21 8 

Norfolk  Beaufin 218 

Nonpareil  Scarlet 218 

Nonsuch 218 

Nonpareil,  Old 218 

Norfolk  Pippin 219 

Oconee  Greening 177 

Ohio  Wine.    ..". 78 

Ohio  Favorite 90 

Ohio  Red  Streak 177 

Old  Field 219 

Old  English  Codlin 177 

Old  House 177 

Old  Golden  Pippin 146 

Old  Nonsuch 97 

Oldaker's  New 206 

Orange 166 

Ortley 90 

Ortley  Pippin • 90 

Orange  Sweeting 146 

Orange  Sweet..1 174 

Orange  Apple , .  178 

Oslin 219 

Osgood's  Favorite 166 

Osceola 178 

Owen's  Golden  Beauty 202 

Ox  Eye .  108 

Oxford  Peach 187 

Ox  Apple 214 

Paterson's  Sweet 116 

Paternoster  Apfel 137 

Paradise,  Wirlter  Sweet 178 

Parmain  d'JSte 114 

Pecker 71 

Petit  Api  Rouge 85 

Petersburgh  Pippin 88 

Peck's  Pleasant 91 

Pepin  d'Or 146 

Peach-Pond  Sweet 179 

People's  Choice 179 

Pearson's  Plate 219 

Pearnmin  Blue 219 

Orne's  Early 178 

Ohio  Nonpareil 76 


722 


APPLES. 


Page 

Pearmain,  Adams 219 

Pearmain,  Claygate 219 

Pennock's  Red  Winter 220 

Pennock 220 

Pennington's  Seedling 220 

Philadelphia  Sweet 71 

Philip  Rick 83 

Philip's  Reinette 132 

Phillip's  Sweet 179 

Phillippi 179 

PUzer  Hill 96 

Pirn's  Beauty  of  the  Went 142 

Pie  Apple. .  f 152 

Pickman 180 

Pink  Sweeting 180 

Pittsburgh  Pippin 180 

Pine  Apple  Russet 220 

Pomme  Rose 85 

Pomme  d'Api  Rouge 85 

Pomme  de  Neige 94 

Pomme  du  Caen 99 

Pomme  Regelans 1 30 

Pomme  de  Berlin 131 

Pomme  de  Laak 137 

Pomme  <TOr 146 

Pomme  Finale 168 

Pomme  de  Charles 168 

Pomme  Grise 180 

Pomme  de  Cuir 180 

Pomme  de  Car  act  ere 213 

Porter 95 

Portugal 99 

Pound 120 

Pound  Sweet 166 

Potter  Sweet 164 

Potter's  Large  Seedling 159 

Pompey 200 

Polly  Bright 180 

Porter  Sp'itzenburgh 181 

Pownal  Spitzenburgh 181 

Poppy  Greening 153 

Pound  Royal 220 

Press  Ewing 181 

Priest's  Sweet 181 

Progress 94 

Pride  of  September 188 

Press 220 

President 221 

Priestley 211 

Priestley's  American 221 

Prolific  Sweet 221 

Prince's    Harvest,    or    Early 

French  Reinette 74 

Primate 93 

Prior's  Red 96 

Princesse  Noble  Zoete 131 

Purple  Siberian  Crab 229 

Pumpkin  Russet 221 


Pag€ 

Pumpkin  Sweet 221 

Pyrus  Astracanica 225 

Pyrus  Baccata 228 

Pyrus  Pruifolia 228 

Pyrus  Spectabilis 229 

Queen's 209 

Queen  Anne 166 

Quince 181 

Rambo 96 

Raule's  Jannet 99 

Raule's  Jannetting 99 

Rariton  Sweet  ? 172 

Ray  Apple 174 

Ragan 182 

Rambour    d?Ete,    or    Summer 

Rambour 182 

Rambour  tfEte 182 

RamsdM's  Red  Pumpkin  Sweet  190 

Ramsdell's  Sweet 190 

Rambour  Franc 182 

Red  Russet 97 

Red  Canada 97 

RedAstrachan 98 

Red  Spitzenburgh 101 

Red  Ashmore 114 

Red  Hazel 120 

Red  June 127 

Red  Quarrenden 134 

Red  Juneating 139 

Red  Pearmain 158 

Red  Spitzenburgh 158 

Red  Seek-no-further 159 

Red  Winter  Pearmain 182 

Red  Lady  Finger 182 

Red  Republican 182 

Red  Ranee 183 

Red  Sweet 183 

Red  Cathead 183 

Red  Pumpkin  Sweet 190 

RedCahille 210 

Red  Doctor 211 

Red  Sweet  Pippin 218 

Red  Pennock 220 

Red  Ingestrie 221 

Red  and  Green  Sweet 221 

Red  Pound  Sweet 222 

Red  Gillifiower  ? 130 

Red  Streak 227 

Read's  Baker 218 

Reinette  de  Misnie 209 

Reinette  Blanche  d'Espagne . .  99 

Reinette,  Canada 99 

Reinette  du  Canada  Blanche .  99 

Reinette  Grosse  du  Canada. . .  99 

Reinette  du  Canada  a  Cortes . .  99 

Reinette  tfAngleterre 146 

Reinette  d1  Holland* 152 

Reinette  Bdtarde 209 


APPLES. 


123 


Page 

Reinette  Doree 137 

Reinette;  Golden 183 

Reinette  d'Aix 183 

Reinette  Triomphante 222 

Republican  Pippin 184 

Rebecca 182 

Rhode  Island  Greening 100 

Ribbed  Pippin 79 

Richfield  Nonsuch 97 

Richard's  Graft 101 

Richmond 102 

Ribston  Pippin 184 

Ridge  Pippin 184 

Riest 185 

River 185 

Rival  Golden  Pippin 132 

Richardson 184 

Rough  and  Ready 93 

Romanite 96 

Rock  Remain 99 

Rock  Rimmon 99 

Rome  Beauty 102 

Roman  Stem 103 

Roxbury  Russeting 104 

Rockingham  Red 113 

Royal  Pippin 127 

RockhilVs  Russet 184 

Roadstown  Pippin 185 

Robey's  Seedling 185 

Roberson's  White 185 

Rockport  Sweet 186 

Rock  Apple 186 

Rock  Sweet 186 

Rollin 186 

Romanite  of  the  West 226 

Round  Catshead 211 

Ross  Nonpareil 222 

Russet,  American  Golden 103 

Russet,  Boston  or  Roxbury. . .   104 

Russian 131 

Russet  Golden  Pippin 146 

Russian  Emperor 206 

Rum  Apple 186 

Russet  English 187 

Russet  Pearmain 187 

Rymer 222 

Sailly  Autumn 187 

Sam'Young 222 

Sassafras  Sweet 82 

Sanguineus 94 

Sack  Apple 134 

Sam  Rawlings 215 

Sam's  Crab 216 

Scarlet  Perfume 129 

Scarlet  Pearmain 187 

Scudamore's  Crab 227 

Soever 187 

Seever's  Red  Streak 188 


Page 

Seago 87 

Settin  Pippin 137 

Seek-no-further 148 

September 188 

Sharped  Early 194 

Sheppard's  Sweet 188 

Shockley 188 

Sharpens  Spice 78 

Shirley 144 

Shakers'  Yellow 137 

Sheep  Nose 103 

Sine-qua-non 188 

Siberian  Crab 228 

Slingerland  Pippin 189 

Smalley 189 

Smith's  Cider 189 

Small  Romanite 226 

Smokehouse 104 

Smithfield  Spice 136 

Snowy  Chimney 94 

Sol.  Carter 139 

Sour  Bough 195 

Sops  of  Wine 189 

Southern  Greening 189 

Spice 189 

Spitzenburgh,  Flushing 190 

Spencer  Sweeting 190 

Spice  Sweet 222 

Sponge 223 

Sprague 223 

Spitzenburgh,  Esopus 105 

Stalclubs 199 

Striped  Sweet  Pippin 163 

Straudt 193 

Stehly 193 

Stillnian's  Early 193 

St.  Lawrence 193 

Strode's  Birmingham 193 

Strodes 193 

Sturmer  Pippin 194 

Steel's  Sweet 223 

Stroat 223 

Straat 223 

SteePs  Red  Winter 97 

Strawberry 101 

Styre 227 

Striped  Siberian  Crab 230 

Striped  Juneating 139 

Sterling  Beauty 115 

Sudlow's  Fall  Pippin 145 

Summerour 175 

Summer  Horse 154 

Sutton  Beauty 190 

Sugar  Loaf  Pippin 194 

Sugar  Sweet 194 

Summer  Hagloe 194 

Summer  Queen 194 

Summer  Sweet  Paradise. .        .   195 


Rolla 186  i  Summer  Cheese 149 


t24 


APPLES. 


Page 

Summer  Pippin 195 

Summer  Bellflower    196 

Summer  Bellflower  of  Pa 196 

Superb  Sweet 196 

Superb 196 

Surprise 223 

Summer  Golden  Pippin 223 

Summer  Pippin 152 

Summer  Bellflower 71 

Summer  Rose. 106 

Summer  Pearmain 114 

Summer  Sweet 151 

Swaar 107 

Sweeting,  Hartford 190 

Sweeting,  RamsdelPs 190 

Sweeting,  Tollman's 191 

Sweeting,  Well's 181 

Sweet  Rambo 191 

Sweet  Fall  Pippin 192 

Sweet  Wine  Sop 192 

Sweet  Romanite 192 

Sweet  Vandervere 192 

Sweet  Redstreak 192 

Sweet  Harvey 1 92 

Sweet  and  Sour 223 

Sweet  Pearmain 150 

Sweet  June 151 

Sweet  Pippin 152 

Sweet  Wine 78 

Sweet  Harvest 86 

Sweeting,  Ladies' 106 

Sweet  Swaar 115 

Sweet  Golden  Pippin 115 

Sweet  Cann 210 

Sweet  Russet 221 

Sweet  Maiden's  Blush 226 

Switzer  Apple 180 

Swiss  Pippin 180 

Table  Greening 224 

Tart  Bough 74 

Tallow  Apple 166 

Tenor  Hills 118 

Tetofsky 197 

Tewksbury  Winter  Blush 197 

Tift's  Sweet 224 

Titus  Pippin 224 

Tinmouth 197 

Toccoa 197 

Tompkins 136 

Townsend 197 

True  Spitzenburgh 105 

Transparent  Pippin 132 

Transparent  de  Musco\  ie 225 

Trenton  Early  ? 177 

7Vat»«M' 184 

Trader's  Fancy 198 

Trenton  Early  ? 198 

Tulpehocken .' 142 

Twenty  Ounce  Pippin 


Page 

Turner's  Green 148 

Turn-off-Lane 224 

Turkey  Greening 224 

TnftV  Baldwin 198 

Twenty  Ounce 198 

Twenty  Ounce  Apple 198 

Twitchell's  Sweet 199 

Uncle  Sam's  Best 78 

Vandevere 199 

Vandevere  of  New  York 108 

Vandevere  of  Pa 199 

Vandyne 199 

Vandevere  Pippin 199 

Vaughan's  Winter 200 

Victorious  Reinette 222 

Virginia  Greening 200 

Victuals  and  Drink 200 

Vrai  Drap  d'Or 136 

Wahr  Reinette 99 

Wagener HO 

Warren  Pennock 1 37 

Warier1  x  Golden  Pippin 146 

Watson's  Dumpling 224 

WaddellHall 188 

Washington 189 

Watson's  Vandevere 199 

Walker's  Yellow 200 

Walpole 201 

Washington  Royal 201 

Waxen  of  Coxe'. 201 

Westfield  Seek-no-further 110 

Week1  s  Pippin 132 

Wells — Striped  R.  I  Greening  135 

Welcome 121 

Wellington 212 

Wetherill's  White  Sweet 224 

Westchester  Seek-no-further . . .    165 

Wellford's  Yellow 201 

Weston 201 

Western  Spy 201 

White  Pippin 203 

White  Bellflower 90 

White  Spanish  Reinette 99 

White  Winter  Pearmain 110 

White  Seek-no-further 148 

White  Hawthornden 149 

White  Calville 209 

White's  Loudon  Pippin 165 

White  Vandevere 199 

White  Winter 202 

White  Juneating 202 

White  Doctor 202 

White  Spitzenbcrg 202 

White  Rambo  .  . .  ; 203 

White  Detroit 90 

White  Sweet 224 

White  Astrachan 225 

Willow  Leaf  Pippin 90 

.  198 


APPLES APRICOTS. 


125 


Page 

Wine 101 

William's  Early Ill 

William's  Red Ill 

William's  Favorite Ill 

William  Tell 180 

William  Perm 203 

Winter  Pippin  of  Geneva Ill 

Winter  Jannetting 99 

Winter  Queen 77 

Winter  Peat-main 91-92-114 

Winter  Golden  Sweet 117 

Winter  Seek-no-further 142 

Winter  Cheese 148 

•Winter  Strawberry 224 

Winter  Queening 225 

Winter  Pippin  of  Vt 204, 

Winter  Queen 225 

Willis's  Russet 203 

Willow  Twig 204 

Winthrop  Greening 204 

Winthrop  Pearmain 204 

Winesap 112 

Wine  Sop 112 

Wine  Apple 204 

Wing  Sweet 225 

Winn's  Russet 204 

Warden's  Pie  Apple 189 

Woodpecker 71 

Woodman's  Song 90 

Woodstock  Pippin 208 

Wood's  Sweet 112 

Wood's  Huntingdon 132 

Woolmarfs  Harvest 106 

Wolfs  Den 116 

Wollaton  Pippin 131 

Wormsley  Pippin 225 

Wonder  '. 175 

Wright  Apple 205 

Wyker  Pippin 183 

Wygers 183 

Yacht 205 

Yellow  Meadow 205 

Yellow  Pearraain 205 

Yellow  Bellflower 72 

Yellow  Harvest 74 

Yellow  Janttt 99 

Yellow 132 

Yellow  Siberian  Crab 228 

Yellow  Hoss 154 

Yellow  Pippin 176 

Yellow  German  Remctte 183 

Yopp's  Favorite. 205 

York  Imperial 206 

Yost 206 

York  Russet 221 

Young's  Long  Keepi  iff 212 

Winter  Harvey 110 

Willsbn's  June 127 

Yellov  Ingestrie 221 


APRICOTS. 

Page 

Abricotier  hdtif, 241 

Abricot  Blanc 242 

Abricotier  Blanc 242 

Abricotier 241 

Abricot  Peche 239 

Abricot  Commun 240 

Albergier 236 

Alberge 236 

Amygdalus  Dasycarpa 237 

Amande  Aveline 236 

Ananas 236 

Angoumois  ? 237 

Anson's 238 

Anson's  Imperial 239 

Apricot  Precoce 241 

Apricot  Jidtif  Musquee 241 

Blenheim 241 

Blanc 242 

Black 237 

Brown  Masculine 241 

Brussels 237 

Breda 236 

Burlington 237 

D'Alexandrie 239 

De  Hollands 236 

De  St.  Jean 238 

De  St.  Jean  Rouge 238 

De  Nancy 238 

Du  Luxembourg 239 

DuPape 237 

Dunmore 238 

Dunmore's  Breda 238 

Dubois'  Early  Golden 237 

Early  Golden 237 

Early  Orange 239 

Early  Masculine 241 

Early  White  Masculine 242 

Friihe  Muscateher 241 

Germine 240 

Gros  Precoce. .  / 238 

Gros  d'Alexandrie 238 

GroFruhe 238 

Grosse  Germine 240 

Hasselnux&mandel 236 

Hemskirke 238 

Hunt's  Moorpark 238 

Lafayette 238 

Large  Early 238 

Large  Turkey 241 

Moorpark 238 

Musch-Museh 289 

Noir 237 

Oldaker's  Moorpark 238 

Orange : 2S9 

Peche 239 

Peche  Grosse 239 

Peach...  239 


726 


APRICOTS BERBERRIES CHERRIES. 


Page 

Persique 236 

Persian 239 

Pfirsiche 239 

Prccoce  d'Esperin 238 

Precoce  d'Hongrie 238 

Purple  Apricot 237 

Red  Masculine 241 

Ringgold 241 

Roman 240 

Royal  Orange 239 

Royal  Persian 239 

Royal  Peach 239 

Royal 240 

Shipley's 241 

Shipley's  Large 241 

Sudlow's  Moorpark 238 

Temple's 238 

Texas 241 

The  Briancon 242 

The  Double  Flowering 242 

Transparent 240 

Turkey 241 

Violet 237 

Walton  Moorpark 238 

White  Masculine 242 

White  Apricot 242 

White  Algiers  ? 242 

Wurtemburg 239 


BERBERRIES. 

Asperma 244 

B.  Ratundifolia 244 

Berber  is  Aristata 244 

Berberis  Dulcis 244 

Black  Sweet  Magellan 244 

Common  Red 243 

Nepal 244 

Seedless 244 

Stoneless 244 

The  Mahonias 244 

Vinetier  sans  Noyeau 244 


CHERRIES. 

A  Courte  Queue  de  Provence. .  275 

Adam's  Crown 268 

Allerheiligen  Kirsche    280 

Allen's  Sweet  Montmorency. . .  266 

Amber,  or  Imperial 249 

American  Heart 253 

Amber  Gean 254 

American  Amber 254 

Amber  Heart 261 

Amber  a  Petit  Fruit 271 

Anne...  .  254 


Page 

Anselfs  Fine  Black 256 

Anglaise  Tar  dive 272 

Apple  Cherry 270 

Arch  Duke 272 

Ar den's  Early  White  Heart  . .   261 

Baumann's  May 254 

Benham's  Fine  Early  Duke  . .   273 

Belle  d'Orleans 248 

Belle  Agathe 269 

Belle  de  Sceaux 278 

Belle  Voisiere 278 

Belle  Magnifique 272 

Belle  et  Magnifique 272 

Belle  de  Chatenay 272 

Belle  de  Sceaux 272 

Belle  de  Rocmont 269 

Belle  de  Rocmont  ? 252 

Belle  de  Bavay 273 

Bigarreau 249 

Bigarreau,  Napoleon 249 

Bigarreau,  Couleur  de  Chair. . .   252 

Bigarreau  d'Esperen 256 

Bigarreau,  White 257 

Bigarreau  Gros  Coeuret 257 

Bigarreau,  Large  Red 269 

Bigarreau,  China 269 

Bigarreau  Black 269 

Bigarreau   Tardif    de   Hildes- 

heim 258 

Bigarreau  Marbre  de  Hildes- 

heim 258 

Bigarreau  Blanc  Tard  de  Hil- 

desheim 258 

Bigarreautier    a    Feuilles    de 

Tabac....^ 271 

Bigarreautier  a.  Grandes  Feu- 
illes   271 

Bigarreau  Royal 249 

Bigarreau  Gros  ? 249 

Bigarreau  Tardif 249 

Bigarreau  Lauermann 249 

Bigarreau  a  Gros  Fruit  Blanc  252 

Bigarreau  de  Rocmont 252 

Bigarreau  de  Mai 254 

Bigarreau  Noir  de  Savoi 256 

Bigarreau  Blanc  ? 257 

Bigarreau  Gabalis 262 

Bigarreau  Gros  Noir 267 

Bigarreau  a  Gros  Fruit  Rouge  269 

Bigarreau  Noir 269 

Biganeau  Gros  Monstreux  . . .   257 

Black  Tartarian 250 

Black  Circassian 250 

Black  Russian 250 

Black  Eagle 255 

Black  Heart 256 

Black  Bigarreau  of  Savoy 256 

Black  Hawk '......  254 


CHERRIES. 


727 


Page 

Black  Mazzard 255 

Black  Honey  . . 255 

Black  Russian 256 

Black  Caroon 256 

Black  Spanish 279 

Black  Orleans 269 

Bleeding  Heart 269 

Bloodgood 's  Amber 254 

Bloodgood' s  Honey 254 

Bloodgood1  s  New  Honey 254 

Bowyer's  Early  Heart . .  257 

Bouquet  Amarelle 278 

Bristol  Cherry 255 

Brant 258 

Brandy  wine 258 

Brenneman-s  Early 267 

Burr's  Seadling 258 

Buttner's  Black  Heart 258 

Buttner's  Yellow 269 

Buttner's  Wachs-Knorpel 

Kirsche 269 

Buttner's  Gelbe-Knorpel 

Kirsche 269 

Buchanan's  Early  Duke 273 

Buttner's  October  Morello 278 

Bnsch  Weichsel 278 

Bilschel  Kirsche 278 

Bullock's  Heart 271 

O.  Vulgaris,  Semperplorens . . .  280 

Carmine  Stripe 258 

Caroline 259 

Carnation 274 

Cerise  Ambree 249 

Cerasus  Avium 255 

Cerisier  de  4  a  Livre 27 1 

Cerise  Guigne 273 

Cerise  Nouvelle  d1  Angleterre . .  274 

Cerise  de  Portugal 274 

Cerise  Courte  Queue 275 

Cerise  du  Nord 277 

Cerise  a  Bouquet 278 

Cerisier  £  Trochet 278 

Cerisier  Nain  ci  Fruit  Rond  ..  278 

Cerisier  Nain  Precoce 278 

Cerise  Indulle 278 

Cerasus  Sylvestris,  Flore  Pleno  279 

Cerisier  a  Fleurs  Doubles  ....  280 

Cerasus  Semdata 280 

Cerise  de  la  Toussainte 280 

Cerise  Tardwe 280 

Cerisier  Pleurant 280 

Cerise  de  St.  Martin 280 

Cerasus  Virginiana 280 

Cerasier  de  Virginie 280 

Champagne 259 

Chinese  Heart 269 

Cherry  Duke 273 

Christiana  and  Mary 275 


Page 

Chatenay 278 

Chevreuse 278 

Chinese  Double  Flowering 280 

Cleveland 259 

Cleveland  Bigarreau 259 

Cluster 278 

Coe's  Transparent 250 

Coe's  Late  Carnation 275 

Cceur  de  Pigeon 252 

Common  English 255 

Conestoga 259 

Corone 269 

Couronne 269 

Coroun 269 

Coularde 273 

Common  Red 276 

Commune 276 

Commune  d  Trochet 278 

Common  Sour  Cherry 279 

Crown 274 

Cumberland's  Seedling 267 

Davenport 259 

Davenport's  Early 259 

De  Hollande 273 

D'Espagne 273 

De  Spa 278 

Delicate 251 

Downer's  Late 251 

Downer 251 

Downer's  Late  Red 251 

Downing's  Red  Cheek 260 

Doctor 260 

Downton 260 

Double  Volgers 275 

Double  French  Cherry 279 

Double  Flowering  Kentish 280 

Dredge's  Early  White  Heart. .   261 

Duchess  de  Palluau 275 

Dutch  Morello 277 

Dwarf  Double  Flowering 280 

Early  Purple  Guigne 251 

Early  Purple  Griotte 251 

Early  Black 256 

Early  Prolific 261 

Early  White  Heart 261 

Early  Duke 273 

Earl)/  Richmond 276 

Early  May 278 

Elizabeth 261 

Elliott's  Favorite 261 

Elkhorn 267 

Elkhorn  of  Maryland 267 

Elton 252 

English  Weichsel? 275 

English  Morello 277 

Ever  Flowering  Cherry 280 

Favorite 261 

Flesh-cohered  Bigarreau 252 


723 


CHERRIES. 


Page 

Florence 261 

Flemish 275 

Flandrische  Weichsel 278 

Four  to  the  Pound. 271 

Friihe  Kleine  Runde  Zwerg 

Weichsel 278 

Eraser's  Black  Tartarian 250 

Frastr's  Black  Heart 250 

Frastr's  Black 250 

Fraser's  Tartarische 250 

Fr  otter's  White  Tartarian  ....  271 
Fr user's  White  Transparent  ..271 

Gascoigne's  Heart 269 

German  Mayduke 251 

Gean  Amber 254 

Gifford's  Seedling 270 

Governor  Wood 252 

Gobet  a  Courte  Queue 275 

Graffion 249 

Groote  Princess 249 

Gros  Bigarreau,  Couhur  de 

Chair 252 

Gros  Bigarreau  Blanc 252 

Great  Bigarreau  ? 253 

Griotte  de  Portugal 272 

Grouse  Schwarze  Hertz  Kirsche  256 

Gros  Cceuret 257 

Great  Bigarreau  of  Mezel 2C2 

Gross  Schwarze  Knoorpel  ....  267 

Gros  Bigarreau  Rouge 269 

Gridley '. 270 

Griotte  6rros.se  Noir 273 

Griotte  d'Expagnc 273 

Griotte  Precoce 273 

GrosKe  Cerise  Rouge  Pale 274 

Griottier  Rouge  Pale 274 

Griottier  de  Villennes 274 

Gros  Gobet  275 

Griotte  Ordinaire  du  Nord. ...  277 

Griottier  a  Bouquet 278 

Griottier  Nain  Precoce 278 

Guigne  Xoir  Luisante 279 

Guignier  a  Rameaux  Pendans.  280 

Guignier  a  Feuilles  de  Tabac. .  271 

Guigne  Noir  Tar  dive 267 

Guinier  a  Fruit  Noir 256 

Guigne  Grosse  Noir 256 

Guigne  Rouge  Hative 269 

Harrison  Heart  ? 257 

Hative 278 

fferz  Kcrsche 268 

Herefordshire  Black 269 

Herefordshire  Heart 269 

Herefordshire  White 261 

Hildesheimer  Ganz  Spate 

Knorpel  Kirsche 258 

Hildesheimer  Spate  Herz 

Kirsche : 258 


Pag« 

Hildesheim  Bigarreau 258 

Hoadley 262 

Hollandische  Grosse 249 

Holland  Bigarreau  ? 249 

Holman's  Duke 273 

Honey 270 

Hovey 262 

Hyde's  Late  Black 262 

Hyde's  Red  Heart 270 

Imperial  Morello 279 

Italian  Heart 249 

Jaune  de  Prusse 270 

Jeffrey's  Duke 275 

Jeffrey's  Royal 275 

Jeffrey's  Royal  Caroon 275 

Jocosot 262 

Keokuk 263 

Kennicott 263 

Kentish 276 

Kentish,  or  Flemish 276 

Kentish  Red 279 

Kirtland's  Large  Morello 276 

Kirtland's  Mammoth 263 

Kirtland's  Mary 263 

Kirsche  Mit  Sdftigen  Fleisch. .   267 

Knevett's  Late  Bigarreau 261 

Knight's  Early  Black 263 

Kbnigliche  Amarelle 278 

Lauermann's  Grosse  Kirsche. .   249 

Lauermann's  Kirsche 249 

Lauerinanri1 's  fferz  Kirsche. . .  249 
Large  Heart-shaped  Bigarreau  252 

Large  Red  Prool  ? 253 

Large  White  Bigarreau 257 

Large  Heart-shaped  Bigarreau  257 

Late  Bigarreau 264 

Large  Double  Flowering 279 

Large  Black  Bigarreau 267 

Large  Wild  Black 269 

Large  Mayduke 273 

Large  Morello 276 

Late  Kentish 279 

Late  Arch  Duke 272 

Late  Duke 272 

Large  Honey 270 

Late  Honey 270 

Lady  Southampton's  Yellow.. .  270 
Lady  Southampton's  Duke.  . . .  270 
Lady  Southampton's  Golden 

Drop 270 

Leather  Stocking 264 

Lcmercier 273 

Lion's  Heart 271 

Logan 264 

Louis  Phillip 279 

Luudie  Gean 270 

Mayduke 273 

Mazzard  . .  255 


CHERRIES. 


129 


Page 

May  Cherry 278 

Martin's  Weichsel 280 

Magnifique  de  Sceaux 272 

Manning's  Early  Blackheart  .  .  270 

Manning's  Late  Black 264 

Manning's  Mottled .  264 

Madison  Bigarreau 264 

Merry  Cherry 255 

Merisier  a  Petit  Fruit 255 

Merisier  a  Petit  Fruit  Noir. . .  255 

Merisier  a  Fleurs  Doubles.  ...  279 

Merisier  a  Fruit  Blanc 270 

Merville  de  Septembre 271 

Millet?*  Late  Heart  Duke 273 

Milan 277 

Montr ous  de  Mozel 262 

Mottled  Bigarreau 264 

Morris  Duke 273 

Morris  s  Early  Duke 273 

Monstrous  de  Bavay . .  273 

Montmorency 275 

Montmorency  a  Gros  Fruit. .  .  275 

Montinorency 276 

Montmorency  a  Longue  Queue.  276 

Morello  ....". 277 

Monats  Amarelle     280 

Monstrous  May 267 

Muscat  de  Prague 276 

New  Large  Block  Bigarreau  . .  256 

New  Mayduke 259 

Ochsen  Herz  Kirsche 271 

Ohio  Beauty 265 

Osceola 265 

Ox  Heart 271 

Petite  Cerise  Rouge  Precoce. .  278 

Pierce's  Late 265 

Pie  Cherry 279 

Plumstone  Morello 277 

Portugal  Duke 272 

Pontiac 265 

Powhattan 265 

President 2(55 

Proudfoot 265 

Prinzessin  Kirsche 249 

Precoce 278 

Prunus  Cerasus  Pleno 279 

Rumsey's  Late  Morello 279 

Remington 27 1 

Remington  White  Heart 27 1 

Remington  Heart 27 1 

Red  Heart 269 

Red  Jacket 266 

Reine  Hortense 273 

River's  Early  Heart 271 

River's  Early  Amber 271 

Richardson 266 

Robert's  Red  Heart 266 

Ronald's  Large  Black  Heart. .  250 

Walsh  . , 


Pag. 

Ronalds  Heart 25C 

Rockport 253 

Rockport  Bigarreau, 253 

Royale  Hdtive 278 

Royale 275 

Royale  Ordinaire 275 

Ronald's  Large  Morello 277 

Royal  Duke 277 

Royale  Anglaise  Tardive  . . .  277 

Schwarze  Herz  Kirsche 250 

September  Weichsel  Grosse  . . .  277 

Serrulated  Leaved  Cherry 280 

Shannon 277 

Size  a  la  Livre 273 

Small  Wild  Black 255 

Small  May     278 

Small  Double  Flowering 280 

Spanish  Black  Heart 256 

Spate  Hildesheimer  Marmor 

Kirsche 258 

Spanish  Yellow 270 

Sparhawk's  Honey 266 

Sparrowhawk's  Honey 266 

St.  Martin's  Amarelle 280 

Street's  May 267 

Siiperb  Circassian. 250 

Sussex 276 

Swedish 26l 

Sweet  Montmorency 266 

Tartarian 250 

Tardive  de  Mons 27 1 

Tecumseh 267 

Thompson's  Duke 273 

Tobacco  Leaved 27 1 

Townsend 268 

Tres  Fertile 278 

Trauben  Amarelle 278 

Tradescant's  Black  Heart 267 

Tradescant's 267 

Transparent  Guigne 267 

Transparent  Gean 267 

Transparent 267 

Triumph  of  Cumberland 267 

Turkey  Bigarreau  ? 249 

Turkey  Bigarreau 257 

VaiPs  August  Duke 27-1 

Very  Large  Heart 271 

Vier  auf  ein  Pfund. 27 1 

Virginisch  Kirsche 280 

Virginian  Wild  Cherry 280 

Virginian  May 276 

Wax  Cherry 274 

Wendell's  Mottled  Bigarreau  .  268 

Werder's  Early  Black  Heart. .  263 

Werdttfhe  Frtihe  Schwarze 268 

West's  White  Heart. >249 

Weichsel  mit  Gauzkurzen  Stiel  275 

Weepiug,  or  Allsaints 280 


256 


730 


CHERRIES CURRANTS FIGS. 


Page 

White  Tartarian 27 1 

Whixley  Black 255 

White  Ox  Heart 257 

White  Bigarreau 257 

White  Heart 261 

WJtite  Transparent 261 

Wild  Cherry -.   280 

Wilder' s  Bigarreau  de  Mai  . . .   254 

Wild  English  Cherry 255 

Wild  Black  Fruited 255 

Yellow  Spanish 249 

Yellow  Honey 270 

Yellow,  or  Golden 270 

Yung  To 280 


CURRANTS. 

Attractor 283 

Blanc  Transparent 285 

Black  English 286 

Black  Naples 286 

Casis 286 

Champagne 283 

Cherry  283 

Common  Black 286 

fertile  Currant  of  Palluau 283 

Goliath 285 

Gondouin  Red 283 

Gondouin  White 284 

Grossellier  a  Fruit  Couleur  de 

Chair 283 

Grouse  Rouge  de  Holland 284 

Grosse  Weiss  und  Rothges- 

treifte  Johanne&beere 285 

Grossiliier  Rouge  d  Gros  Fruit  284 

Honghton  Castle 285 

Knight's  Sweet  Red 284 

Knight's  Early  Red  284 

Knight's  Large  Red 284 

Large  Fruited  Missouri 286 

Large  Bunched  Red. 284 

Large  Red  Dutch 284 

La  Versaillaise 284 

La  Hative 284 

La  Fertile 284 

Long  Bunched  Red 284 

May's  Victoria 285 

Missouri 286 

Morgan's  White 286 

Morgan's  Red 284 

New  White  Dutch 286 

New  Red  Dutch 284 

Pleasant'*  Eye 283 

Prince  Albert 284 

Red  Flowering 286 

Red  Dutch 284 

Red  Grape 285  j 


Red  Provens, .  , 285 

Reeve's  Wliite 286 

Ruby  Castle. . 285 

Short  Bunched  Red 285 

Striped  Fruited 285 

Transparent 285 

Victoria 285 

White  Clinton 285 

White  Antwerp | 285 

White  Grape 285 

White  Dutch 286 

White  Crystal 286 

White  Leghorn 286 

FIGS. 

Angelique 293 

Bays-water 291 

Black  Naples 291 

Black  Ischia 291 

Black  Genoa 292 

Blue  Ischia 291 

Bordeaux 292 

Brown  Hamburgh 291 

Brown  Naples 291 

Brown  Italian 291 

Brown  Ischia 292 

Brown  Turkey 291 

Brunswick 291 

Chestnut 292 

Chestnut-colored  Ischia 292 

Clementine 291 

Concourelle  Blanche 293 

Early  Forcing 291 

Figue  Blanche 293 

Ford's  Seedling 293 

Green  Ischia 293 

Hanover 291 

Italian 291 

Large  Blue 291 

Large  White  Genoa 293 

Lee's  Perpetual 291 

Madonna 291 

Malta 292 

Marseilles 293 

Murrey 291 

Nerii  / 293 

Pocock 293 

Pregussata 293 

Red 291 

Small  Brown 292 

Small  Brown  Ischia 292 

Violette 292 

Violette  de  Bordeaux 292 

White  Marseilles 293 

White  Naples 293 

White  Standard. 293 

W  hue  iscnia 298 


GOOSEBERRIES GRAPES. 


731 


GOOSEBERRIES. 

Page 

Berry's  Greenwood 297 

Boardman's  British  Crown 296 

Buerdsill's  Buckwing     297 

Capper's  Top  Sawyer 297 

Capper's  Bunker  Hill 297 

Capper's  Bonny  Lass 298 

Catherine 299 

Champagne  . 297 

Cle worth's  White  Lion 298 

Cook's  White  Eagle 298 

Companion 298 

Conquering  Hero 298 

Colliers'  Jolly  Angler 297 

Crompton  Sheba  Queen 298 

Dan's  Mistake 298 

Drill 299 

Early  Green  Hairy 297 

Eagle 299 

Edward's  Jolly  Tar 298 

Farrow's  Roaring  Lion 297 

Freedom 299 

General 298 

Glenton  Green 298 

Gorton's  Viper 297 

Goldfinder 299 

Green  Gascoigne 297 

Green  Walnut 298 

Gunner 299 

Hartshorn's  Lancashire  Lad. . .    297 
Hapley's  Lady  of  the  Manor. .   298 

Hepburn  Green  Prolific 298 

Hill's  Golden  Gourd 297 

Houghton's  Seedling 299 

Keen's  Seedling 297 

Keepsake 298 

Lady  Leicester 299 

Leigh's  Rifleman 297 

Leader 299 

Lion's  Provider    298 

London 298 

Massey's  Heart  of  Oak 298 

Melling's  Crown  Bob 297 

Miss  Bold 297 

Napoleon  le  Grand 298 

Part's  Golden  Fleece 297 

Parkinson's  Laurel 298 

Peru 299 

Pitmaston  Green  Gage 298 

Prophet's  Rockwood 297 

Queen  of  Trumps 299 

Red  Warrington 297 

Saunder's  Cheshire  Lass 298 

Snowdrop 299 

Tally  Ho 299 

Taylor's  Bright  Venus 298 

Thumper 298 

Turnout  . .  .   298 


Page 

Wainrnan's  Green  Ocean 298 

Weathercock 298 

Wellington's  Glory 298 

White  Honey 298 

Woodward's  White  Smith 298 

Yellow  Champagne 297 

Yellow  Ball .297 


GRAPES. 

Alicant 319 

Aleppo 328 

Alexander's 333 

Aleatica  du  Po 322 

Amber  Muscadine 824 

Amiens 324 

American  Muscadine 345 

AnselVs  Large  Oval  Black  ...   320 

Auverne 318 

Auverna 318 

Auvernes  Rouge 318 

August  Traube 321 

Black  Cluster 318 

Black  Frontignan 318 

Black  Hamburgh 319 

Black  Prince 319 

Black  Lombardy 320 

Black  Morocco 320 

Black  St.  Peter's 320 

Black  Muscat  of  Alexandria  . .   320 

Black  Tripoli 320 

Black  Muscadine 321 

Black  Sweetwater 821 

Black  Morillan 318 

Black  Burgundy 318 

Black  Constantia 318 

Black  Spanish , 319 

Black  Valentia 819 

Black  Portugal 819 

Black  Lisbon 319 

Black  Muscadel 320 

Black  Palestine 320 

Black  Grape  from  Tripoli 320 

Black  Chasselas 321 

Blacksmith's  White  Cluster. . .   324 

Blanc  de  Bonneuil 323 

Bland1  s  Virginia 333 

Bland's  Pale  Red. 333 

Bland; s  Madeira 333 

Bland 333 

Blue  Trollinger . . . .  319 

Bow -dales  des  Hautes  Pyrenees  318 

Boston 319 

Bririckle 834 

Brown  Hamburgh 819 

Burguider 821 

Bull,  or  Bullet 845 


732 


GRAPES. 


Page 

Burgunder 318 

Cambridge  Botanic  Garden. . .  319 

Cape  Grape 333 

Canadian  Chief 334 

Canby's  August 334 

Cassady 334 

Gatawba 334 

Catawba  Tokay 334 

Chasselas  Musque 323 

Chasselas  Noir 321 

Chasselas  Dore 324 

Chasselas  Blanc 324 

Chasselas  de  Fontainebleau  . . .  324 

Chasselas  Precoce 326 

Chasselas  Royal 326 

Chasselats  Rouge 329 

Chasselas  Panache 328 

Charlsworth  Tokay 323 

Child's  Superb 335 

Child's  Seedling 335 

Ciotat 323 

Clara 335 

Clifton's  Constantia 333 

Clinton 335 

Columbia 335 

Concord 335 

Cumberland  Lodge 321 

D'Arbois 324 

De  St.  Jean 321 

Delaware 335 

Diana 338 

Dutch  Hamburgh 319 

Dutch  Sweetwater 326 

Early  Black  July 321 

Early  White  Malvasia 323 

Early  Chasselas  .  . . .' 323 

Early  White  Teneriffe 324 

Early  Sweetwater 326 

Early  White  Mitscadine 326 

Early  Black 318 

Elsingburgh 338 

Elsenborough 338 

Emily „ 338 

Esperione 321 

Farineux  Noir 322 

Fintindo 322 

Flame  Colored  Tokay 329 

Fleish  Traube .' 319 

Fox  Grape 345 

Franc  Pineau 318 

Frankendals 319 

Frankenthaler 319 

Frankenthaler  Gros  Noir 319 

Fromente 322 

Frontniac  of  Alexandria 325 

Garrigues 339 

Genuine  Tokay 326 

G-ibar altar  ..  .319 


Pag. 

Golden  Chasselas 324 

Grove  End  Sweetwater 323 

Gray  Tokay? 326 

Graham   339 

Grauer  Muscateller 328 

Grizzly  Frontignac 328 

Grizzly  Frontignan 328 

Grosser  Riessling 327 

Hartford  Prolific 339 

Hampton  Court  Vine 319 

Hardy  Blue  Windsor 321 

Heath 335 

Herbemont 339 

Herbcmcnt's  Madeira 339 

Hudler 319 

Hudson 340 

Hyde's  Eliza 340 

Isabella ...    340 

Jacob's  Straube 321 

Jack 342 

Jews 325 

Jerusalem  Muscat 325 

July  Grape 321 

Kleier  Rissling 327 

Knight's  Variegated  Chasselas.  328 

Kummel  Traube 328 

Languedoc 319 

Le  Cceur 32C 

Le  Meunier 322 

Le  Cour 323 

Le  Melier 323 

LongwortKs  Ohio 842 

Louisa 341 

Lombardy 329 

Lunel 325 

Lyman 341 

Madeline 321 

Madeline  Noir 321 

Malmsey  Muscadine 323 

Madeira  Wine  Grape 325 

Malaga 325 

Mammoth  Catawba 341 

Marion 341 

Madeira 333 

Maurillan  Panache . 328 

Maurillan  Noir  Panache  ....   328 

Melier  Blanc 323 

Miller's  Burgundy 322 

Miller  Grape 322 

Miner's  Seedling 346 

Missouri 341 

Missouri  Seedling 341 

Mohrendutte 319 

Money's 320 

Morillon  Hdtif 1.    .    321 

Morillon  Taconne 322 

Morillon  Noir 318 

Morone  Farinaccio 322 


Devereaux 340  I  Lenoir 

Long  ...» 340  I 


340 


GRAPES. 


733 


Page 

Morna  Chasselas 323 

Mornair  Blanc 323 

Moschata  Bianza 326 

Moscado  Bianco 326 

Moscatel  Commun 326 

Muscat  Nuir 318 

Muscat  Noir  Ordinaire 318 

Muscat  Noir  de  Jura 318 

Muscat  d1  Alexandria 325 

Muscat  Blanc 326 

Muscat  Blanc  de  Jura 326 

Muscat  Rouge 328 

Muscat  Gris 328 

Mu^cado  Rosso 328 

Muscateller 326 

Mutter 322 

Mullevrebe 322 

Jlfuxk  Chasselas 323 

Ncpean  s  Constantia 326 

Norton's  Seedling 342 

Norton's  Virginia 342 

Noirin 322 

Northern  Muscadine 342 

Ohio 342 

Oldake.rs  West's  Saint  Peter's.  320 

Parsley-leaved 323 

Parsley-leaved  Muscadine 323 

Passe-longue  Musque 325 

Passe  Musfjne 325 

Petit  Riessling^ 327 

Pitniaston  White  Cluster 324 

Pineau 318 

Pocock' s  Damascus 319 

Poonah 320 

Powell 333 

Purple  Frontignan 318 

Purple  Canstantia 318 

Purple  Hamburgh 319 

Pidverulenta  .  .  .* 322 

Raabe 343 

Raisin  des  Carmes 320 

Raisin  des  Cuba 320 

Raisin  d'Espagne 320 

Raisin  Precoce 321 

Raisin  de  Bourgne 318 

Raisin  d"Autri'che 323 

Raixin  de  Champagne 324 

Raisin  de  Frontignan 326 

Raisin  Suisse 328 

Raisin  d' A  less 328 

Rebecca 343 

Red  Chasselas 329 

Red  Hamburgh 319 

Red  Muscat  "of  Alexandria  ...   320 
Red  Frontinac  of  Jerusalem.  .    320 

Red  Resting.  .  . '. .  , 335 

Red  Scupperno-^ 333 

Red  Muncy 334 

Wyman . . . 


Page 

Red  Muscadine 329 

Red  Frontignan 328 

Red  Constantia 328 

Red  Grape  of  Taurida 329 

Reissling 327 

Rebibo 325 

Rhemish  Red 329 

Rossling 327 

Rother  . 318 

Royal  Muscadine ...   324 

RoanoaJce 345 

Rudeshimerberg . . 327 

Salisbury  Violet 319 

Saint  Peter's 320 

Sauvignien  Noir 322 

Scuppernong 345 

Schuylkill  Muscadell 333 

SchuylHll  Muscadine 333 

Schloss  JoJuinnisberg 327 

Schiras .' 322 

Schivarzer  Fruhzeitiger 321 

Schwartzer 318 

Scotch  White  Cluster 324 

Scgar  Box 342 

Sir  William  Rowley's  Black.  .    318 

Sir  A.  Pytche*1  Black 319 

Small  Black  Cluster 318 

Spring  Mill  Constantia 333 

Steward's  Black  Prince 319 

Styrian 325 

StillwarcTs  Sweetwatcr 326 

Striped  Muscadine 328 

Switzerland  Grape 328 

Swarfs  Elsenburg 338 

Tasker^  Grape 333 

Tokai  Blanc 326 

To-Kalon 345 

TontenJtam  Park  Muscat 325 

Traminer 335 

True  Burgundy 318 

Trollinger 319 

Trailer 319 

Turner's  Black 321 

Valentine's 319 

Variegated  Chasselas 328 

Venango : 346 

Verdelho 325 

Verdal 325 

VerdiUrio 325 

Vitis  Vulpina 345 

Vitis  Rotundifolia 345 

Victoria 81,9 

Vrai  Auvernas 318 

Warner's  Black  Hamburgh. . .   319 

Water  Zoet  Noir 321 

Water  Zoete  Blanc 326 

Wantage 329 

Warren 839 


345 


734 


GRAPES MELONS MULBERRIES NECTARINES. 


Page 

Warrentsn 339 

Weisse  Mnscaten  Traube 326 

Welscher 319 

Weisshohiger  Trtllinger 319 

West's  St.  Peter's 320 

White  Muscat  of  Alexandria . .  325 

White  Frontignan 326 

White  Sweetwater 326 

White  Tokay 326 

White  Hamburgh 327 

White  Nice 327 

White  Rissling 327 

White  Catawba 346 

White  Parsley-leaved 323 

White  Melier 323 

White  Chasselas 324 

White  Muscat 325 

White  Muscat  of  Lunel 325 

Wtdte  Comtantia 326 

White  Frontniac 326 

White  Muscadine 326 

White  Lisbon 327 

White  Portugal 327 

White  Raisin 327 

Wiester  Afuscateller 326 

Winnie 333 

York  Madeira 346 


1.    MELONS. 

Beech\vood 688 

Black  Rock 688 

Christiana 688 

Citron 687 

Early  Cantelope 688 

Franklin's  Green-Fleshed 688 

Green  Hoosainee 689 

Improved  Green-Flesh 688 

Keising 688 

Large  Germek 689 

Netted  Cantelope 688 

Nutmeg 687 

Pine  Apple 688 

Rock  Cantelope 688 

Skillman's  Fine  Netted 688 

Sweet  Ispahan 689 


2.  WATER-MELONS. 

Apple  Seeded 691 

Bradford 690 

Carolina 689 

Clarendon,  or  Dark  Speckled. .  690 

Ice  Cream 691 

Imperial 689 


Page 

Mountain  Sprout 691 

Mountain  Sweet 691 

Odell's  Large  White 690 

Orange 691 

Ravenscroft 690 

Souter 690 

Spanish 690 

The  Citron  Water-Melon  . .      .   690 


MULBERRIES. 

Black,  or  English 347 

Johnson 347 

Red 347 

Everbearing 347 

NECTARINES. 

Anderson's 650 

Anderson's  Round 650 

Aromatic 649 

Black  Murry 647 

Black 650 

Boston 645 

Broomfield    649 

Brugnon  Red  at  the  Stone ....  649 

Brugnon  Hdtive 649 

Brugnon  de  Newington 650 

Brugnon  Violette  Musquce.  ...  651 

Brugnon  Musquee 651 

Claremont  , 646 

Common  Elruge 646 

Cowdray  White 647 

L'Angleterre 650 

Downton 645 

Du  Tilly's 645 

Due  du  Tellier's 645 

Due  Tilliers 645 

Due  de  Tello 645 

Duke  de  Tilley 645 

Early  Black 650 

Early  Black  Newington 650 

Early  Brugnon 649 

Early  Violet 649 

Elruge ('.46 

Ernerton's  New  White (547 

Fail-child's 646 

Fair  child's  Early 646 

Fine  Gold-Fleshed. 650 

Flanders 647 

Forsyth 651 

French  Newington 650 

Golden 650 

Hardwicke's  Seedling 647 

Hardwicke  Seedling 647 

Hampton  Court 649 

Hunt's  Tawny 64fi 


NECTARINES NUTS OLIVES ORANGE  FAMILY PEACHES.  735 


Page 

HunCs  Large  Tawny 646 

Hunt's  Early  Tawny 646 

Large  White 647 

Large  Scarlet 649 

Late  Green ) 648 

Lewis's 645 

Lewis 649 

Lord  Sehey's  Elruge 649 

Lucombe's  Black 650 

Lucombe's  Seedling 650 

Murrey 647 

Murry 647 

Neat's  White 647 

New  Scarlet 649 

New  White 647 

New  Dark  Newington 650 

New  Early  Newington 650 

Newington 650 

Newington  Early 650 

Oatlands 646 

Old  White 648 

Old  Roman • 651 

Old  Neivington 650 

Orange 650 

Per  kin's  Seedling 645 

Peterborough 648 

Petite  Violet  Native 649 

Peterborough 646 

Pitmaston's  Orange 648 

Red  Roman 651 

Roman 651 

Rough  Roman 650 

Scarlet  Newington 650 

Scarlet 650 

Sion  Hill 650 

Smith'' s  Newington 650 

Spring  Grove 646 

Stan  wick 648 

Templet 646 

Vermash 648 

Violette  Hative 649 

Violet 649 

Violet  Red  at  the  Stone 649 

Violet  Musk 649 

Violette  Angervillieres 649 

Violette  Musquee 649 

Williams'  Orange 648 

Williams'  Seedling 648 


NUTS. 

Chestnut 349 

Chinquapin,  or  Dwarf  Chestnut  349 

Cosfbrd  Filbert 349 

European  Walnut 348 

Filbert 348 

Frizzled  Filbert..  .  349 


Page 

Hickory  Nut 848 

Northamptonshire  Prolific  Fil- 
bert   349 

Red  Filbert 349 

White  Filbert 349 


OLIVES. 

Broad-leaved 697 

Long-leaved 697 

Olivier  a  Fruit  Arrondi 697 

Olivier  Pleureur 697 

Olivier  Picholine 697 

Wild  American 696 


ORANGE    FAMILY. 

1.  Oranges. 

Bergamot 694 

Blood  Red.. 693 

Common  Sweet 693 

Fingered 694 

Maltese 693 

Mandarin 693 

Pear-shaped 694 

Ribbed 694 

Seville 694 

St.  Michael's 693 

Sweet-skinned 694 

2.  Lemons. 

Common 694 

Sweet 694 

3.  Limes. 

Common 694 

Porno  d'Adamo 694 

4.   Citrons. 
Madras...  695 


PEACHES. 

Abricotee 629 

Acton  Scott 607 

Admirable  Tardive 609 

Admirable  Jaune 629 

Admirable 613 

Alberg  Jaune 634 

Anne 611 

Algiers  Yellow 639 

Algiers  Winter 639 

Apricot  Peach 629 

Astor 607 

Avant  Rouge 622 


736 


PEACHES. 


Page 

Avant  Peche  de  Troyes 622 

Avant  Blanche 623 

Batchelder 607 

Baugh 608 

Baldwin's  Late 607 

Barrington 607 

Italian 619 

Baxter '.s  Seedling 617 

Belle  de  Vitry 609 

Belle  Beaute 616 

Belle  Bausse 616 

Belli* 609 

Bellegarde 608 

Bergcn's  Yellow 629 

Blood  Clingstone 635 

Blood  Cling 635 

Blanton  Cling 635 

Bourdine 619 

Boudin    619 

Bordeaux  Cling 635 

Brevoort 608 

BrevoorCx  Morris 608 

Brevoort^  Seedling  Melter 608 

Brentford  Mignonne 608 

Brown  Nutmeg 622 

Briggs ". 609  | 

Buckingham  Mignonne 607 

Cambridge  Belle. 609 

Carpenter's  White 609 

Catherine      636 

Chanct  llivre 609 

Chancellor 609 

Chinese  Cling 636 

Chinese  Peach 643 

Claret  Clingstone 635 

Clinton  . ...    610 

Colonel  Ausl<-ys 607 

Cole's  Early  Red 610 

Columbus,  June 610  i 

Cole's  White  Melocoton 620 

Columbia     629  i 

Coxe 614 

Cooledge's  Favorite 610 

Cooledge's  Early  Red  Rareripe  610 
Crawford's  Early  Melocoton. .  .    630 

Crawford's  Early 630 

Crawford's  Late '  Melocoton . . .    630 
Crawford's  Superb  Malacatune  630 

Cut-Leaved 614 

IfAbricot 629 

If  Orange 629 

Double  Montagne 610 

Double  Mountain 610 

Dorsetshire 622 

Double  Swalsh 625 

Donahoo  Cling 636 

Double  Blossomed 642 

Double  Flowering  Peach 642 


Druid  Hill 

Early  Anne 

Early  Tillotson 

Early  York 

Early  Newington  Freestone. . . 

Early  Sweet  Water 

Early  Maiden 

Early  Admirable 

Early  Chelmsford 

Early  Royal  George 

Early  Garlande 

Early  Purple 

Early  Neivington 

Early  Crawford 

Early  Purple  Avant 

Early  May 

Early  Vineyard 

Early  Newington 

Early  Bourdine 

Early  Royal  George 

Early  Red  Rareripe 

Early  White  Nutmeg 

Early  Red  Nutmeg 

Edgar's  Late  Melting 

Edward's  Late  White 

Eliza  Peach 

Elmira  Cling 

Emperor  of  Russia 

Favorite 

Favorite  Red. 

Fine  Heath 

Flat  Peach  of  China 

Flewellen  Cling 

Fox's  Seedling 

Freestone  Heath 

French  Chancellor 

French  Bourdine 

French.  Magdalen 

French  Mignonne 

French  Rogal  George 

Fulkerson ." 

Fulkersori's  Early 

Galande 

George  the  Fourth 

Gorgas 

Golden  Mignonne 

Gold  Fleshed 

Green  Nutmeg 

Griffith 

Green  Catharine 

Grosse  Mignonne 

Grimwood's  Royal  George  .... 
Grimwood's  New  Royal  George 

Gros  Melocoton '. 

Gros  Perxique  Rouge 

Grosse  ^aune  Tar  dive 

Griffin1  f>  Mignonne 

Grimwood's   Royal  Charlotte. . 


Page 
611 
611 
611 
612 
612 
613 
613 
613 
614 
608 
608 
612 
612 
630 
616 
616 
616 
641 
625 
625 
624 
623 
622 
609 
614 
630 
636 
614 
614 
614 
637 
643 
636 
615 
618 
625 
619 
619 
616 
608 
615 
615 
608 
615 
615 
634 
634 
611 
633 
616 
616 
616 
C16 
640 
fi40 
629 
625 
625 


PEACHES. 


73' 


Page 

Haines'  Early  Red 616 

Hastings'  Rareripe 617 

Hative  de  Ferrieres 617 

Hatch 631 

Heath 637 

Heath  Clingstone 637 

Henry  Clay . 617 

Hero  of  Tippecanoe 642 

Ho/man's  Pound 620 

Hogg's  Melocoton 632 

Horton's  Delicious 637 

Hovey's  Cambridge  Belle 609 

Hull's  Athenian 638 

Hyslop 637 

ffyslop's  Clingstone 637 

Incomparable 638 

Jtelle  de  Paris 619 

Jane 617 

Jacques'  Rareripe 631 

Jacques1  Yellow  Rareripe 631 

Jackson  Cling 638 

Java  Peach 643 

Johnson's  Early  Purple 616 

Jones'  Early 617 

Jones'  Large  Early 617 

Judd's  Melting 619 

Kenrick's  Heath 618 

Kennedy's  Carolina 639 

Kennedy's  Lemon  Clingstone, .  639 

I? Admirable 613 

La  Royal 616 

La  Royale 619 

La  Grange 618 

Large  Violet 608 

Large  American  Nutmeg 613 

Large  French  Mignonne 616 

Large  Yellow  Rareripe 634 

Large  Newington 639 

Large  Red  Rareripe 620 

Large  White  Clingstone 638 

Largest  Lemon 639 

Late  Admirable 619 

Late  Yellow  Alberg 639 

Late  Chancellor 609 

Late  Purple 619 

Late  Admirable  Cling 638 

Lady  Parham 618 

Lady  Ann  Steward 620 

Lemon  Clingstone 639 

Lincoln 631 

Lockyer's  Mignonne 625 

Long  Yellow  Pineapple 639 

Lord  Montague's  Noblesse  ....  622 

Lord  Nelson's 625 

Lord  Fauconberg's  Mignonne . .  625 

Luscious  White  Rareripe  ....  620 

Madeleine  de  Courson 619 

Madeleine  Rouge 619 


Page 

Madeleine  Rouge  Tardive 625 

Madeleine  Rouge  a   Moyenne 

Fleur 625 

Madeleine  B  Petite  Fleur 625 

Madeleine  Rouge  a  Petite  Fleur  625 

Malta 619 

Malte  de  Mormandie 619 

Mammoth 614 

Malagatune 632 

Malacatune 632 

Marie  Antoinette 634 

Merriam 631 

Mellishs  Favorite 622 

Millett's  Mignonne 625 

Mignonne 616 

Montgomery's  Late 621 

Monstrous  Pomponne 640 

Monstrous  Pavie 640 

Montague 610 

Montauban 610 

Molden's  White 621 

Moore's  Favorite 621 

Moore's  June 621 

Morris's  Red  Rareripe 620 

Morris's  White  Rareripe 620 

Morris  Red 620 

Morris's  White 620 

Morris's  White  Freestone 620 

Morrisania  Pound 620 

Morrison's  Pound 620 

Motteux's 619 

Mrs.  Poinsette 631 

Narbonne 619 

New  Cut-Leaved 614 

New  Royal  Charlotte 625 

New  Early  Purple 625 

New  York  White  Clingstone..  638 

Newington 639 

Newington  Peach 612 

Neil's  Early  Purple 616 

Nivette  Veloutee 622 

Nivette 622 

Noisette 609 

Noir  de  Montreuil 608 

Noblesse 622 

Nutmeg,  Red 622 

Nutmeg,  White 623 

October  Yellow 639 

Old  Newington 639 

Oldmixon  Freestone 623 

Oldmixon  Clearstone 623 

Oldmixon  Clingstone 640 

Oldmixon  Cling 640 

Orange  Clingstone 640 

Owen 631 

Owen's  lemon  Rareripe 631 

Pace 629 

Pavie  de  Pompone 640 


738 


PEACHES PEARS. 


Page 

Pavie  Admirable 638 

Pavie  de  Pomponn*.  Gh'osse  . . .    640 

Pavie  Monstreux 640 

Pavie  Rouge  de  Pomponne  . . .   640 

Pavie  Camu 640 

Peche  Royale 619 

Peche  Malte , 619 

Peche  Jaune 634 

Pecker  a  Fleurs  Doubles 642 

Pecker  a  Fleurs  Semi-Doubles.  642 

Peen  To 643 

Pineapple  Clingstone 639 

Pourpree  Native 612 

Pourpree  de  Normandie 616 

Pourpree  Tardive 619 

Pooled  Late  Yellow  Freestone .   632 

Poole's  Large  Yellow 632 

Prince's  Climax 641 

Prince's  Paragon 624 

Prince's  Excelsior 632 

Prince's  lied  Rareripe 624 

President 023 

President  Church 623 

Purple  Avant 616 

Purple  Alberg 634 

Rareripe,  Late  Red 624 

Red  Rareripe 624 

Red  Cheek  Melocoton 632 

Red  Rareripe 620 

Red  Avant 622 

Red  Alberg 634 

Red  Heath 637 

Red  Cheek  Malocoton 632 

Red  Magdalen 608 

. .   643 
. .   633 

Ronald's  Mignonne 608 

Rosebank 625 

Rose 626 

Rose  Flowering 642 

Rouge  Paysanne 619 

Royal  George 625 

Royal  Charlotte 625 

Royal  Kensington ...   616 

Ronald's  Seedling  Galande  ...    616 

Royal  Sovereign 616 

Royale 619 

Scott's  Early  Red 625 

Scott's  Magnate 626 

Scott's  Nectar 626 

Scott's  Nonpareil 633 

Selby's  Cling 638 

Serrated 614 

Serrate  Early  York 61 

Shanghae  . . ! 641 

Smooth-leaved  Royal  George  . .   608 

Smith's  Favorite 633 

Smith's  Newington 641 

Rosanna . . 


Reid's  Weeping  Peach 
Reeve's  Favorite. . 


Page 

Smock  Freestone 633 

Snow 626 

Stewart's  Late  Galande 609 

Stetson's  Seedling 626 

Strawberry 626 

Stump  the  World 627 

St    George 633 

Stephenson  Cling 641 

Superb  Royal 616 

Superb 625 

Susquehanna 633 

Sweet  Water 613 

Swiss  Mignonne 616 

Teton  de  Venus 619 

Tippecanoe 642 

Titus 634 

True  Red  Magdalen 619 

Tuft's  Rareripe 634 

Unique 614 

Van  Zandt's  Superb 627 

Vanguard 622 

Velnutee  Tardive 622 

Veloutee  de  Mcrlet 616 

Violette  Hdtive 608 

Violette  Hdtive  Grosse 608 

Vineuse  de  Fromentin 616 

Vineuse 616 

Washington. 628 

Washington  Red  Freestone. .  . .   628 

Washington  Clingstone 642 

Walter's  Early 627 

Walburton  Admirable 627 

Ward's  Late  Free 627 

Weeping  Peach 643 

White  Imperial 628 

White-Blossomed  Incomparable  628 

White  Rareripe 620 

White  Melocoton 620 

White  Avant 623 

White  Blossom 628 

Willow  Peach 628 

Williamson'1  s  New  York 638 

Yellow  Alberg 634 

Yellow  Rareripe 634 

Yellow  Admirable 629 

Yellow  Malocoton 632 

Yellow  Malagatune 632 

Yellow  Rareripe 634 

Yellow  Pineapple 639 

Weld's  Freestone 627 

PEARS. 

Abbe  Mongein 448 

Abbe  Edouard 418 

Abbott 448 

Adams 449 

Adelaide  de  Reves 449 

.  634 


PEARS. 


139 


Page 

A  Courte  Queue 436 

Ah!  MoriJbieu 571 

Alexander 449 

Alexandre  Lambre 449 

Almond  Pear 466 

Alpha 449 

Althrope  Crassane 663 

Amadotte 663 

Ambrosia 563 

Amoselle 564 

Amire  Joannet 450 

Amiral 462 

Amory 451 

Ananas 450 

Ananas  de  Courtrai 450 

Ananas  d'Ete 450 

Ananas  d'Hiver 632 

Andrews 451 

Angleterre 563 

Arbre  Courbe 452 

Archduc  cCEte  ?    .    450 

Aston  Town 563 

Auguste  Rover 453 

Autumn  Colmar 570 

Autumn  Colmar 453 

Augnste  Van  Krans 543 

JBadhani's 47 1 

Barry 453 

Bartlett,  orWilliams'sBonchre- 

tien 421 

Bartlett 421 

Beau  Present 514 

Beau  Present  d'Artois 563 

Beauchamps 456 

Beaute  de  Teroucren 537 

Belle  et  Bonne 455 

Belle  Epine  Dumas 453 

Belle  Fondante 454 

Belle  Julie 453 

Belle  de  Bruxelles 564 

Belle  Lucrative 439 

Belle  Excellente 494 

Belle  de  Noel 499 

Belle  Apres  Noel 499 

Belle  Verge 514 

Belle  de  Brissac 43$ 

Belle  Alliance 458 

Belle  Angevine 537 

Belle  de  Jersey 537 

Belle  et  Bonne  tfEzee 477 

Belle  d'Aout 564 

Belle  de  Brussels 455 

Belle  de  Flanders 438 

Bellissime  Supreme 514 

Bellissime  d'Ete 514 

Bellissime  Jargonelle 514 

Belmont 564 

Bein  Armudi 475 


Pgaa 

Benoist  ? 455 

Benoits 467 

Bergamot,  Easter 664 

Bergamot,  Autumn 565 

Bergamot,  Early 565 

Bergamot,  Summer 565 

Bergamot,  Hampden's 665 

Bergamotte  Suisse 564 

Bergamotte  d'Hollande 564 

Bergamotte  d'Esperen 455 

Bergamotte  Heimbourg 455 

Bergamotte  Gaudry 455 

Bergamotte  Cadette 456 

Bergamotte  Leseble 456 

Bergamotte,  Gansel's 457 

Bergamotte  de  Millepieds  ....  457 

Bergamotte  Crassane 571 

Bergamotte  d1  Angleterre 565 

Bergamotte  d  Ete 565 

Bergamotte  de  Paques 564 

Bergamotte  d'Hiver 564 

Bergamotte  de  Bugi 564 

Bergamotte  de  Toulouse 564 

Bergamotte  d'Alencon 564 

Bergamotte  de  Fougere 564 

Bergamotte  Fievee 439 

Bergamotte  Sylvange 583 

Bergamotte  de  la  Pentecote 428 

Bergamotte  Sieule 435 

Bergamotte  de  Solers 488 

Bergamotte  Caprand 456 

Bergamotte  Bufo 456 

Bergamotte  Sanspareil 476 

Bergamotte  Louise 520 

Bergen  Pear 453 

Bergoloo 436 

Beurre  d'Anjou 423 

Beurre  Bosc 426 

Beurre  Diel 424 

Beurre  Gris  d'Hiver  Nouveau. .  423 

Beui  re,  Easter 427 

Beurre  Langelier 457 

Beurre  Bachelier 458 

Beurre  Stcrkmans 458 

Beurre  Moire 459 

Beurre  Kennes 460 

Beurre  Richelieu 460 

Beurre  Navez 460 

Beurre  Giffard 461 

Beurre,  Golden  of  Bilboa 461 

Beurre  Clairgean 463 

Beurre  Kossuth 464 

Beurre  Berckmans 465 

Beurre  Superfin 465 

Beurn*  Hardy 466 

Beurrt  Fougiere 466 

Beum  Beaulieu 467 

Beurre  Winter. .  467 


740 


PEARS. 


Page 

Beurre  Spence 466 

Beurre  Amande 466 

Beurre  Bennert 467 

Beurre  Six 467 

Beurre  Benoist 467- 

Beurre  Oudinot 467 

Beurre  Goubault 468 

Beurre  Drapiez 468 

Beurre  Soulange 468 

Beurre  de  Montgeron 468 

Beurre  Bretonneau 468 

Beurre  de  Quenast 468 

Beurre  Gens 469 

Beurre  Philippe  Delfosse 469 

Beurre  Scheidweiller 469 

Beurre  Burnicq 469 

Beurre  Citron 469 

Beurre  d'Elberg 469 

Beurre  de  Koning 470 

Beurre  Hamecher 470 

Beurre  Duhaume 470 

Beurre  Millet  of  Angers 470 

Beurre  de  Brignais 470 

Beurre  Leon  le  Clerc 47 1 

Beurre,  Brown 47 1 

Beurre  d'Amanlis 471 

Beurre  Duval 472 

Beurre  de  Nantes 457 

Beurre  le  Fevre ; .   566 

Beurre  Bollwiller 566 

Beurre  Remain 566 

Beurre  Seutin. 566 

Beurre  Kenrick 566 

Beurre  Knox 566 

Beurre  Preble 472 

Beurre  Colmar 472 

Beurre  Van  Marum 554 

Beurre,  Mollett's  Guernsey 472 

Beurre  Ranee 473 

Beurre  de  Capiaumont 473 

Beurre  Nantais 457 

Beurre  Blanc  de  Nantes 457 

Beurre  Gris 47 1 

Beurre  Rouge 47 1 

Beurre  <JTOr 471 

Beurre  Doree 47 1 

Beurre  d'Amboise 471 

Beurre  d'Ambleuse 471 

Beurre  du  Roi 47 1 

Beurre 47 1 

Beurre  d'Anjou 47 1 

Beurre  Vert 471 

Beurre  d'Amaulis 47 1 

Beurre  Blanc 436 

Beurre  de  Fontenay 423 

Beurre  Gris  d'Hiver 423 

Beurre  d1  Angleterre 466 

Beurre  Judes 466 

Beurre  d'Albret 535  | 


lieurre  Augu&ce  Benoit  ...... 

Beurre,  Sterkman's  .......... 

Beurre  Gris  d'Lucon  ........ 

Beurre  Grin  Superieur  ....... 

Beurre  d'Hiver  de  Bruxelles  .  . 
Beurre  Incomparable  ........ 

Beurre  Magnijique  ........... 

Beurre  de  Malines  ........... 

Beurre  de  Merode  ........... 

Beurre  de  Pdques  ............ 

Beurre  de  la  Pentecote  ....... 

Beurre  Picquery  ............ 

Beurre  Rouge  .............. 

Beurre  Roupe  .............. 

Beurre  Sieulle  ............. 

Beurre  Spence  ............. 

Beurre  Roy  ale  ............ 

Beurre  d1  Yelie  ............. 

Beurre  Robin  .....    ......... 

Beurre  St.  Nicholas  ......... 

Beurre  Charneuse  .......... 

Beurre  Sprin  ............... 

Beurre  Bronzee  ............ 

Beurre  d1  Hardenpont  ........ 

Beurre  d'Aremberg  .......... 

Beurre  Ananas  .............. 

Beurre  eTAwUirtuu  .......... 

Beurre  Beauchamps  .......... 

Beurre  dCambron  ........... 

Beurre  de  Semur  ............ 

Beurre  Boucquia  ............ 

Beurre  de  Payence  .......... 

Beurre  d'Hiver  ............. 

Beurre  Plait  ............... 

Beurre  de  Mortefontaine  ...... 

Beurre  Colmar  (CAutomne  .... 

Beurre  Epine  ............... 

Beurre  de  Flandre   ......... 

Beurre  de  Ranz  ............. 

Beurre  d'Alencon  ........... 

Beurte  Aurore  ............. 

Beurre  Bieumont  ........... 

Beurre  Romain  ?  ............ 

Beurre  de  Beaumont  ......... 

Beurre  Blanc  de  Jersey  ...... 

Beurre  Curte  ............... 

Beurre  Haggerston  ........... 

Beurre,   or  Bonne  Louise 

d'Araudore  ............. 

Beurre  Niell  ................ 

Beurre  Colmar  Gris,  dit  Prtcel 
Beurre  d'Argenson  .......... 

Beurre  Audusson  ............ 

Beurre  Knox  ?  .............. 

Beurre  d  'Angleterre  ......... 

Beymont  .................. 

Bezi  de  la  Motte  ............. 

Bezi  des  Veterans  .......... 


467 
466 
423 
42? 
428 
424 
424 
447 
433 
428 
428 
445 
437 
428 
435 
438 
424 
424 
490 
493 
494 
498 
498 
5<  5 
603 


503 
577 
567 
568 
569 
571 
566 
472 
473 
473 
473 
564 
473 
474 
474 
475 
475 
483 
520 

520 
526 
532 
532 
540 
563 
563 
474 
475 
566 


Beurre  Mauxion  .  ,  ,  .  472 


PEARS. 


741 


Page 

Bergamotte  Fortunee 573 

Bezi  de  Montigny 474 

Bezi  Vaet 475 

Bezi  d'Heri 565 

Bezi  Royal 565 

Bezi  Chaumontelle  tres  Cfros  . .  428 

Bezi  de  Chaumontelle 569 

Bezi  d  Echassey 572 

Bezi  r Echasserie 572 

Bezy  Gamier 476 

Bezy  Sanspareil 476 

Bezy  Quessoy  d'Ete 476 

Bezy  d'Esperon 476 

Bezy  de  Louvain 486 

Bezy  d'Esperen 455 

Bishop's  Thumb 566 

Black  Worcester 567 

Black  Pear  of  Worcester 567 

Blanc-per-ne 576 

Bleecker's  Meadow 567 

Bloodgood 428 

Bon  Chretien  Fondante 477 

Bon  Gustave 477 

Bon  Chretien,  Flemish 567 

Bon  Chretien,  Spanish 567 

Bon  Chretien  tfEspagne 567 

P>on  Parent 518 

Bon  Chretien  d'Ete 583 

J3on  Chretien  Turc 567 

Bonne  d'Ezee 477 

Bonne  Charlotte 477 

Bonne  de  Keinzheim 584 

Bonne  des  Haies 477 

Bonne  de  Zees 477 

Bonne  de  Longueval 477 

Bonne  Rouge 457 

Bonne  de  Longueval 520 

Bonne-ente 436 

Bonne  de  Malines 447 

Bonvier 489 

Bouvier 518 

Bosch 438 

Bosch  Nouvelle 438 

Boschpeer 438 

Bosc*s  Flaschenbirne 426 

Bosc  Sire 438 

Boston 477 

Boston  Eparne 506 

Boucquia 567 

Bouteille 554 

Bouvier 474 

Bourgemester 567 

BraddicVs  Field  Standard  . . .   522 

Brandywine 478 

\Bretagne  le  Cour 537 

]  Brocas  Bergamot 457 

Brougham 568 

Brown  St.  Germain  .  .  548 


Calebasse  d'Albret. 


Page 

Buffum t  429 

Bujaleuf. ...    '.  584 

Burnett 568 

Burlingame 568 

Butter  Pear 508 

Butter  Pear 436 

Cabot 478 

Cadillac 568 

Caen  de  France 478 

Catillac 568 

Calebasse  Tougard 568 

Calebasse 568 

Calebasse  Double  Extra £68 

Calebasse  d'Hollande 568 

Cartofel 570 

Capucin 568 

Capuchin 568 

Calebasse  Delvigne 478 

Calhoun 478 

Calebasse  d'Ete 479 

Camerlyn 479 

Canandaigua 479 

Catherine 479 

Cassante  de  Mars 479 

Catharine  Gardette 479 

Catinka 480 

Capsheaf 480 

Capiumont 47  3 

Cambridge  Sugar  Pear. , 506 

Canning 428 

Caillot  Rosat  d'Ete 583 

Calebasse  Bosc 531 

Cellite 532 

Chaumontelle  d'Ete 514 

Charles  d'Autriche 526 

Chaumontel 569 

Charles  Van  Hooghten 480 

Charles  Smet 480 

Charles  Frederick 480 

Charlotte  de  Brower 481 

Chancellor 481 

Charles  dAutriche 569 

Chelmsford 569 

Charles  of  Austria 569 

Chaumontel  tres  Gros 428 

Church 430 

Chambrette 584 

Citron 481 

Citronenbirne  Bomische  grosse^ 

punctirte 574 

Citron  de  Septembre 436 

Citron  des  Cannes 441 

Clara 569 

Claire 569 

Clement  Doyenne 421 

Clion 557 

Clinton 569 

Clay 481 

.   536 


742 


PEARS. 


Page 

Coits  Beurre 481 

Colmar 570 

Colmar  Epine  ....    570 

Colmar  d' Aremberg 570 

Colmar  Neill 569 

Colmar  d'Ete 570 

Colmar  d'Alost 482 

Colmar  Jaminette 513 

Colmar  Precoce 570 

Colmar  Navez 460 

Colmar  Van  Mons  ? 550 

Colmar  Bosc 526 

Colmar  Gris 532 

Colmar  Hardenpont 532 

Colmar  Souveraine 532 

Colmar  Preule 532 

Colmar  Doree 532 

Colmar  d'Hiver 503 

Colmar  Charnay 452 

Columbian  Virgalieu 482 

Columbia  Virgalouse 482 

Collins 482 

Comprette  ....    570 

Comstock  Wilding 570 

Commodore 570 

Columbia 482 

Comstock 570 

Common  Beryamot ! . . . .   565 

Comtesse  de  Frenol 498 

Compte  de  Michaux 578 

Comtesse  cTAlost 482 

Cointe  Lelieur 483 

Comte  de  Paris 483 

Compte  de  Lamy 483 

Comte  de  Flandre 483 

Conseiller  de  la  Cour 483 

Conseiller  Ranwez. ... 484 

CooUe 484 

Coter 484 

Copia 571 

Count  Coloma 445 

Cornells 488 

Corail 500 

Cormice  de  Toulon 537 

Crawford 571 

Cresane 571 

Crassane 57 1 

Crassane  d'Hiver 484 

Croft  Castle 571 

Cumberland 571 

Gushing 485 

Cuisse  Madame 514  &  585 

Cyprus  Pear 581 

D'Ambre 578 

D1  Amour 571 

D'Austrasie 513 

nanas 532 


Cross 


Page 

Dana's  No.  19 486 

Dana's  No.  16 486 

Dana's  No.  1 522 

Dallas 486 

Dean's 436 

Deacon  Dillen 490 

Dearborn's  Seedling 431 

Dechantsbirne 436 

De  Louvaiu 486 

De  Sorlus 488 

De  Tongres 488 

De  Mott 545 

De  Vallee 584 

De  Keinzheim 584 

De  Bavay 486 

De  la  Vault 421 

De  Melon 424 

De  Vigne  Pelone 498 

De  Spoelberg 558 

De  Maune 570 

De  Lepine 536 

Des  Trois  Tours 424 

Des  Nonnes 470 

Delies  d'Alost 482 

Delices  de  Charles 487 

Delices,  Van  Mons 558 

Delices  d'Hardenpont  of  Bel- 
gium  ». . . .  487 

Delices  d'Hardenpont   of  An- 
gers   488 

Delepine 536 

Desiree  Cornells 488 

Deux  Sceurs 489 

Desiree  Van  Mons 494 

Die  Sommer  Christebirne  ....  583 

DieVs  Burterbirne 424 

Did 424 

Dillen 424 

Dix 431 

Dingier 483 

Diamant 457 

Dickerman 48& 

Diller 490 

Docteur  Lender 493 

Docteur  Bouvier. 493 

Docteur  Capron 493 

Dr.  Trousseau . .  493 

Dorothee  Royale     424 

Dowlin 554 

Double  Philippe 433 

Dow 490 

Doyenne  d'Ete 434 

Doyenne  Sieulle 435 

Doyenne,  White 436 

Doyenne  Boussock. 433 

Doyenne  d'Hiver  Nouveau. ...  431 

Doyenne,  Gray 437 

Doyenne  Goubault 491 

,.'  484 


PEARS. 


743 


Page 

Doyenne  Musque 474 

Doyenne  de  Juillet 434 

Doyenne  cTHivcr  d'Alencon. . .  434 

Doyenne  Defais 492 

Doyenne  Downing 492 

Doyenne  Rose 571 

Doyenne  Robin 490 

Doyen  Dillen 490 

Doyenne  Gris  d'Hiver  Nouveau  434 

Doyenne  Marbre 434 

Doyenne  d'Alencon 434 

Doyenne  d'Hiver 428 

Doyenne  du  Printemps 428 

Doyenne  Boussouck  Nouvelle.  .  433 

Doyenne 436 

Doyenne  Blanc 436 

Doyenne  Galeux 437 

Doyenne  Boussouck 437 

Doyenne  Grin 437 

Doyenne  Rouge 437 

Doyenne  Roux 437 

Doyenne  d'Automne 437 

Doyenne  Sterkmans 458 

Dobbel  Amandel 466 

Downham  Seedling 505 

Duchess  de  Berry  d'Ete  of  Bi- 

vort 434 

Duchesse  d'Orleans 493 

Duchesse  de  Berry  d'Ete 493 

Duchesse  de  Brabant 4-94 

Duchesse  d'Angouleme 494 

Duchesse  d'Alost 482 

Due  de  Bourdeaux 453 

Du  Pdtre 428 

Dundas 489 

Du  Tonneau 537 

Duchesse  de  Mars 572 

Dunmore 572 

Due  de  Brabant 494 

Dumortier 495 

Dupuy  Charles 495 

Early  Denzalonia. 572 

Early  Beurre 563 

Early  Chaumontelle 441 

Early  Sllyar 450 

Marly  Queen 578 

Early  Catharine 581 

Early  Rousselet 581 

Eastnor  Castle 572 

Echassery 572 

JSchasserie 572 

Edwards 572 

Ellanrioch 565 

Elizabeth,  Manning's 496 

Elizabeth  Edward's 496 

Elliott  Dundas 489 

Emile  d'Heyst 496 

Emily  Bivort 497 

Doyenne  Panache 437 


Pag* 

Emerald 572 

English  Beurre 563 

English  Bergamot 565 

English  Autumn  Bergamot  . . .  665 

Enfant  Prodigue 540 

English  Red  Cheek 514 

Epine  du  Rochoir 453 

Epine  de  Limoges 453 

Epine  d'Ete 673 

Episcopal 573 

Epine  Rose 583 

Epine  d'Ete 583 

Epine  d'Ete  Couleur  Rose 583 

Epargne 514 

Esperine 498 

Etourneau 447 

Eyewood 573 

Favori  Musque  de  Conseiller, .  507 

Feaster 567 

Ferdinand  de  Meester  ? 581 

Figue  de  Naples 498 

FingaVs 565 

Fin  Or  d'Hiver 574 

Fig  Pear  of  Naples 498 

Figue  d'Alencon 498 

Figue  d'Hiver 498 

Fine  Gold  of  Summer 573 

Fin  Or  d'Ete 573 

Fleur  de  Guignes 542 

Fleur  de  Neige 600 

Flemish  Beauty 438 

Florimond  Parent 500 

Fondante  Musquee 573 

Forme  de  Delices 573 

Fondante 582 

Fondante  Pariselle 487 

Fondant  du  Bois 438 

Fondante  d'Automne 439 

Forme  de  Marie  Louise 522 

Fondante  du  Bois 526 

Fondante  de  Panisel 532 

Fondante  de  Mons 532 

Fondante  de  Millot 543 

Fondante  des  Charneuse 494 

Fondante  de  Malines 499 

Fondante  de  Noel 499 

Fondante  Van  Mons 499 

Fondante  Agreeable 499 

Fondante  du  Cornice 499 

Fondante  des  Pres 500 

Forelle 600 

Forellen-birne 500 

Forty  Ounce 568 

Fortunee 573 

Foster's  St.  Michael 573 

Franc  Real  d'Hiver 574 

Franc  Real 574 

F"«deric  de  Wurtemburg 674 

Fondante  D'Albret  . .  .635 


744 


PEARS. 


Frederick  of  Wurtemburg 

Franc  Real  d'Ete 

Franzosische  Rumelbirne 

Frankford 

Frederika  Bremer 

Frauenschcnkel 

Fulton 

Gambier 

Gansel's  Seckle ." , 

Gansel's  Late  Bergamotte 

Garde  d'Ecosse 

General  Bosquet 

General  Canrobert 

General  Lamoriciere 

General  Taylor 

General  de  Lourmel 

Gerardin 

Gedeon  Paridant 

Gendesheim 

Gilogil fr. 

Gilc-o-gile 

Gibson 

Glou-morceau 

Gloux  Morceaux 

Goulu  Morceau , 

Got  Luc  de  Cambron 

Golden  Beurre 

Gore^s  Heathcot 

Gracioli  of  Jersey 

Great  Citron  of  Bohemia 

Green  Pear  of  Yair , 

Green  Sylvange 

Green  Yair 

Green  Sugar 

Green  Chisel 

Green  Chisel  ? 

Cross 

Gros  Rousselet  d'Aout 

Gros  Micet  d'Ete 

Grosse  Calebasse  of  Langelier 

Grosse  Dorothee 

Grosse  Marie 

Grosse  Cuisse  Madame 

GrQsse  Calebasse 

Grande  Monarque 

Groote  Mogul 

Grand  Soleil 

Graslin 

Groom's  Princess  Royal 

Gratioli 

Gratioli  d'Ete 

Gratioli  di  Roma 

Gros  Dillen 

Gray  Butter  Pear 

Gray  Deans 

Gray  Doyenne 

Gracieuse  . . 


Banners.. 


Page  Pag« 

674  Grey  Beurre 471 

582  Gustin's  Summer , .  575 

565  Guernsey 545 

501  Gurle's  Beurre 457 

501  Harrison's  Large  Fall 575 

514  Hazel 575 

501  Hardinpont  du  Printemps. ...  473 
532  Hardenpont  cTHiver 503 

502  Hacon's  Incomparable 505 

502  Haddington 506 

574  Hanover 506 

502  Harvard 506 

502  J^arvest  Pear 450 

502  Hawe's  Winter 506 

503  Heathcot 507 

503  Hegerman     506 

503  Hessel 575 

503  Heidelberg 567 

574  Henrietta 509 

574  Hericart 509 

574  Hericart  de  Thury 509 

451  Henkel *. 507 

503  Henry  the  Fourth 507 

503  Henri  Quatre 507 

503  Henrietta 508 

503  Henri  Bivort 508 

471  Holland  Bergamot 564 

507  Hooper's  Bilboa 461 

515  Hosenshenck 508 

574  Hovey 509 

574  Howell 510 

583  Hull 575 

574  Huntington 511 

582  Huguenot 575 

441  Hunt's  Connecticut 575 

582  Imperatrice  de  France 438 

484  Incomparable 570 

505  Inconnue  la  Fare 548 

582  Inconnue  Van  Mons 511 

554  Isambert 47 1 

424  Isambert  le  Bon ; .  471 

505  Ives' Winter 575 

514  Ives' Seedling 512 

472  Ives'  Pear 512 

568  Ives' Bergamot 512 

568  Ives'  Virgalieu 512 

505  Jackman's  Melting 576 

505  Jackson \ .   512 

505  Jaqdbirne 572 

583  Jalousie 576 

583  Jalousie  de  Fontenay  Vendee. .   512 

583  Jaminette 513 

424  Jaquin 507 

437  Jamin 494 

437  Jar  din  de  Jouger's 564 

437  Jargonelle  (English) 514 

455  Jean  de  Witte 515 

|  Jersey  Gracioli 515 

485  |  Jargonelle  (French) 514 


PEARS. 


745 


Page 

Jilogil 574 

John 678 

Johonnot 615 

Jones'  Seedling 615 

Josephine  de  Malines 616 

Josephine 613 

Josephine 473 

Joannette  . . . . , 450 

Julienne 516 

Jules  Bivort 517 

July  Pear 582 

Kartofel 670 

Katzenkop 568 

Kattern 581 

Kaiserbirne 436 

Kaiser  d'Automne 436 

King  Edward's 576 

King's  Seedling 576 

Kirtland 440 

Kirtland' s  Seedling 440 

Kirtland s  Seckel 440 

Kirtland 's  Beurre 440 

Kingsessing 517 

Knight's  Monarch 576 

Knight's  Seedling 576 

Konge 585 

Kronprinz  Ferdinand 503 

Kronprinz  von  Oestreich 503 

La  Bonne  Malinoise 447 

La  Herard 518 

Las  Canas 518 

La  Fortunee  de  Paris 573 

La  Fortunee  de  Parmentier. . .  573 

La  Juive 618 

Large  Sugar 683 

Laure  de  Glymes 518 

Lawrence 440 

Large  Seckel 667 

Le  Cure 657 

Latch 534 

Leopold  1 518 

Leon  le  Clerc 518 

Lenawee 519 

Lewis 519 

Lent  St.  Germain 537 

Leon  le  Clerc  de  Laval 576 

Leech's  Kingsessing 517 

Leon  le  Clerc 576 

Liberale 619 

Lieutenant  Poidevin 519 

Limon 520 

Little  Muscat 577 

Little  Musk 677 

Linden  d'Automne 503 

Locke 577 

Locke's  New  Beurre 577 

Louise  Bonne 577 

Louise  Bonne  Real 677 


Page 
Long  Green 656 

Lord  Cheenetfs 664 

Longue  de  NarTcouts 466 

Louis  Bosc 474 

Lodge 620 

Louis  Dupont 620 

Louise  Bonne  of  Jersey 620 

Louise  Bonne  d'Avranches  . . .  620 

Louise  Bonne  de  Jersey 620 

Louis  de  Busse ? 645 

Mansuette 677 

Marie  Louise  Nova 577 

Martin  Sec 677 

March  Bergamotte 678 

Mabille 424 

Madeleine,  or  Citron  des  Cannes  441 

Madeleine 441 

Magdelen 441 

Marechal  de  la  Cour 483 

Marie  Louise  Nova 483 

Madame  Millet 521 

Madame  Ducar 522 

Madame  Eliza 522 

Malconaitre  d'Haspin 522 

Martha  Ann 522 

Marie  Parent 522 

Marie  Louise 622 

Marie  Chretienne 622 

Marechal  Pelissier 623 

Marianne  de  Nancy 524 

Marechal  Dillen 624 

Mather 624 

Maynard 624 

Madotte 663 

Marie  Louise  the  Second 483 

Maria  Nouvelle 531 

Meadow  Feaster 567 

Marotte  Sucree  Jaune 532 

Mr.  John 578 

McLaughlin 524 

McVean 678 

Messire  Jean 678 

Messire  Jean  Gris 578 

Messire  Jean  Blanc 578 

Messire  Jean  Dore 678 

Merriweather 650 

Meriam 624 

Medaille 526 

Melin  de  Kops 424 

Miel  d1  Waterloo 494 

Mchaux 578 

Milanaise  Cuvelier. 447 

Mignonne  d'Hiver 626 

Millot  de  Nancy 625 

Mitchell's  Russet 625 

Miller's  Early 632 

Moccas 678 

Monsieur  Jean. .  .578 


746 


PEARS. 


Page 

Moor-fowl  Egg 583 

Monille  Bouche,  L.  H.  S 656 

Monsieur  le  Cure 557 

Mon  Dieu 571 

Monkowthy 466 

Molletfs   Guernsey   Chaumon- 

telle 472 

Monseigneur  Affre 525 

Moyamensing 525 

Muscadine 526 

Muskingum 526 

Muscat  Petit 577 

Muscat  Robert 678 

Musk  Summer  Bon  Chretien. .  583 

Musk  Robine 578 

Naumkeag 679 

Napoleon 626 

Ne  Plus  Meuris 527 

New  St.  Germain 548 

Ne  Plus  Meuris 324 

Nelis  d'Hiver 447 

New  York  Red  Cheek 443 

New  Frederick  of  Wurtemburg  468 

Newtown  Yirgalieu 575 

Niles? 527 

Niell 526 

No.  135  of  Van  Mons 658 

No.  1599  of  Van  Mons 566 

No.  10 520 

Nouveau  Poiteau 627 

Nouvelle 647 

Nouvelle  d'Ouef 436 

Noisette 466 

Noirchain 473 

Ognon 683 

Ognonet 456 

Oliver's  Russet 679 

Oraer  Pacha 649 

Onondaga 528 

Ontario 529 

Orpheline  Colmar 629 

Orange  Bergamot 534 

Orange  Bergamotte 579 

Orange  d'Hiver 579 

Osborne 529 

Osband's  Summer 629 

Oswego  Beurre 630 

Ott 441 

Oxford  Chaumontel 669 

Pailleau 679 

Parkinson's  Warden 567 

Paddrington 664 

Paddock 530 

Pardee's  Seedling 530 

Pardee'sNo.2 459 

Parsonage 550 

Paradise  d'Automne 631 

Passe  Colmar 532 


Pagi 

Passe  Colmar  Epineaux 532 

Passe  Colmar  Gris 532 

Passan's  du  Portugal 632 

Pater  Noster 532 

Paquency 633 

Paul  Ambre 533 

Petit  Corail 500 

Pennsylvania 579 

Perdreau 581 

Petit  Rousselet 581 

Petit  Muscat 577 

Peach  Pear 533 

Pendleton's  Early  York 533 

Pengethly 533 

Petre 533 

Philadelphia 534 

Philippe  Goes 535 

Philippe  de  Pdgues 428 

Pie  IX 535 

Pickering  Pear 537 

Pine  Pear 436 

Pitt's  Prolific 679 

Pitt's  Surpasse  Marie '.  579 

Platt's  Seedling 635 

Plombgastel 646 

Pocahontas 535 

Poire  de  Rose 583 

Poire-glace 684 

Poire  Seutin  ? 554 

Poire  Rameau  ?  . .  * 666 

Poire  Guillaume 421 

Poire  de  Simon 436 

Poire  Neige 436 

Poire  de  Seigneur 436 

Poire  Monsieur 436 

Poire  Davy 438 

Poire  d' Amour 57 1 

Poir  des  Nonnes 470 

Poire  d'Amboise 471 

Poir  de  Cadet 466 

Poire  Rousselon 636 

Poire  de  Bavay 486 

Poire  de  Louvain 486 

Poire  Truite 600 

Poire  Ananas 507 

Poire  de  Tables  des  Princes. . .   514 

Poire  a  Gobert 574 

Poire  Peche 533 

Poire  d'Albret 635 

Poire  d' Abondance 636 

Poire  de  Chasseurs 536 

Poire  d'Avril 636 

Poire  de  Lepine 536 

Poire  Ritelle 640 

Poire  Sans  Peau 642 

Poire  de  Printemps 544 

Pope's  Scarlet  Major 680 

Pope's  Quaker 680 


PEARS. 


747 


Page 

Pound 537 

Poire  Prevost 537 

Poire  de  Chypre 581 

Poire  a  la  Reine. ...    578 

Poire  Liard 526 

Poire  Niell 526 

Princesse  Marianne 531 

Precel 532 

Present  de  Malines 532 

Pucelle  Condesienne 532 

Pratt 537 

Prevost 537 

Princess  Maria 580 

Princess  of  Orange 580 

Princesse  d?  Orange 580 

Princesse  Conquete 580 

Princess  Charlotte 580 

Primitive 677 

Princesse  de  Panne 522 

Prince's  Sugar 682 

Prince's  Sugar  Top 582 

Prince  Albert 537 

Pulsifer 538 

Royale 547 

Queen's  Pear. 578 

Queen  of  the  Low  Countries  . .  680 

Quilletette 538 

Quinnipiac 547 

Raymond 538 

Rapelje 538 

Head's  Seedling 530 

Reading 638 

Regintin 532 

Real  Jargonelle 514 

Retour  de  Rome 639 

Reigner 436 

Red  Doyenne 437 

Red  Beurre 437 

Red  Cheeked  Seckel 443 

Red  Beurre 471 

RedMuscadel 514 

Red  Cheek 514 

Reine  des  Pays  Bos 680 

Reine  Caroline 680 

Richards 640 

Ridelle's 540 

Rousselette  tfHiver 577 

Roi  de  Rome 526 

Royal  d'Angleterre 537 

Roe's  Bergamotte 540 

Rousselet  Esperen 640 

Rousselet  Double 540 

Rousselet  Enfant  Predigue  . . .  540 

Ropes 641 

Rosabirne 541 

Rousselet  Vanderwecken 541 

Rousselet  Stuttgart 541 

Rostizer. . .  442 


Paga 

Rousselet  Jamin 489 

Rol  de  Wurtemberg 503 

Round  Top 654 

Rousselet  de  Meester 681 

Rousselet  Hatif. 581 

Rousselet  de  Rheims 581 

Rousselet 681 

Rosenbirne 683 

Robinson 659 

Roberts  Keeping 664 

Royal  Tairling 564 

Rushmore's  Bon  Chretien 575 

Saint  Germain,  Brande's 541 

Salisbury  Seedling 641 

Sanspeau,  or  Skinless 542 

Saint  Germain  de  Martin. ...  682 

Saint  Sampson 614 

Saint  Lambert 614 

Sabine  d'Ete 614 

Sarah 564 

Satin  Vert 673 

St.  Germain  Blanc 577 

St.  Jean  Musquee  Gros 578 

St.  Jean  Baptiste 546 

St.  Michael  Archange 546 

St.  Vincent  de  Paul 547 

St.  Dorothee 647 

St.  Ghislam 647 

St.  Andre 548 

St.  Germain 648 

St.  Germain  Gris 648 

St.  Germain  Jaune 648 

St.  Germain,  Prince's 648 

St.Menin 549 

St.  Denis 681 

St.  Germain  d'Ete 682 

St.  Michael  tfffiver 434 

St.  Michael 436 

St.  Michel 436 

St.  Michel  Dore 437 

St.  Marc  ? 445 

St.  Jean 450 

St.  John's  Pear 450 

St.  Nicholas 493 

St.  Herblain  d'Hiver 664 

Sabine  513 

Schone  und  Gute 455 

Scotch  Bergamot 565 

Sept-en-gueule 577 

Selleck 543 

Serrurier 643 

Seigneur  d'Esperin 439 

Seckel 443 

Seckle 443 

Seigneur  d'Hiver 428 

Sheldon 444 

Shenk's 608 

Sheppard 648 


148 


PEARS. 


Page 

Short's  St.  Germain 682 

Simon  Bouvier 643 

Silliman's  fiusset  ? 672 

Sieulle 435 

SicM 443 

Smh  h's  Bordenave 520 

Smith's  Pennsylvania 579 

Smokehouse 508 

Snow  Flower 500 

Snow  Pear 436 

Solitaire 677 

Souveraine  d'JTiwr 532 

Soldat  Laboureur 543 

Souveraine  de  Printemps  ....  544 

Bouveraine  d'Ete 545 

Sommer  Apothekerbirne 583 

Sommer  Gute  Christenbirne  . .  583 

Spice,  or  Musk  Pear 681 

Sponge 481 

Spice  Butter 567 

Spina 567 

Sterling 545 

Stevens'  Genesee 545 

Styrian 546 

Styer 546 

Stone 581 

Staunton 457 

Sucre  Vert 582 

Sugar  Top 682 

Sucree  de  Hoyerswerda 582 

Sugar  of  Hoyersworda 582 

Sullivan 549 

Supreme  de  Quimper 549 

Surpasse  Meuris 549 

Surpasse  Crassane 549 

Summer  Thorn 573 

Surpass  Maria  Louise 579 

Surpasse  Meurice 581 

Summer  St.  Germain 582 

Summer  Franc  Real 682 

Summer  Rose 583 

Summer  Bon  Chretien 583 

Summer  Good  Christian 583 

Superfondante 683 

Summer  Bell 585 

Summer  Portugal 532 

Suerrier  d'Automne 543 

Summer  Doyenne 434 

Sucree  Doree 526 

Sitgar  Pear 450 

Supreme 514 

Summer  Beauty. 514 

Summer  Bergamot 665 

Surpasse  Virgalieu 550 

Surpasse  Virgouleuse 550 

Suzette  de  Bevay 550 

Swiss  Bergamot 564 

Sweet  Summer  . .  .  614 


Pag« 

Swan's  Egg 683 

Syckle 443 

Sylvanche  vert  d'Hiver 424 

Sylvange 683 

Tarquin  de  Pyrennees 55G 

Taylor  Pear 55G 

Tea 651 

Terling 564 

Theodore  Van  Mons 551 

Thompson's 552 

Thorp 553 

Thuerlinck 553 

Tliorny  Rose 583 

Tillington 584 

Totten's  Seedling 553 

Triomphe  de  Jodoigne 553 

Triomphe  d'Hasselt 554 

Trouve  de  Monligny 474 

Triomphe  de  Nord 554 

Triomphe  de  Haslet 554 

Trout  Pear 500 

Tyler 553 

Tyson 445 

Udal 514 

Uhedales  St.  Germain 537 

Upper  Crust 553 

Urbaniste 445 

Uwchlan 564 

Van  Buren 554 

Van  Marum 554 

Vallee  Franche 584 

Van  Mons  Leon  le  Clerc 584 

Virgouleuse 584 

Vanquelin 554 

Van  Assche 554 

Van  Assene 554 

Van  Asshe 554 

Valencia 436 

Van  Mons  No.  154 496 

Van  Mons,  No.  1238 569 

Van  Mons,  No.  1218 570 

Van  Mons 620 

Van  Mons,  No.  889 549 

Vermillion  d'Ete 514 

Vermilion  d'Ete 574 

Verte  Longue  de  la  Mayenne. .  498 

Verte  Longue  of  Angers 555 

Verte  Longue 556 

Vezouziere 556 

Vicar  of  Winkfield 557 

Vicompte  de  Spoelbercfr.. 558 

Virgalieu 436 

Virgaloo 436 

Warwick  Bergamot 436 

Wayne 444 

Watertown 482 

Waterloo 494 

Watermelon 608 


Vert  longue  Panache 556 


PEARS PLUMS. 


Page 
Wadleigh 558 

Walker 558 

Washington 559 

Weisse  Herbst  Butterbirne 436 

Wendell 559 

Westcott 560 

Wharton's  Early 560 

White's  Seedling 560 

White  Beurre 436 

White  Autumn  Beurrs 436 

William  Edwards' 584 

Williams'  Early 561 

William  the  Fourth 520 

Williams's  Bonchretien 421 

Williamson 660 

Willermoz 561 

Wilmington 661 

Wilbur 561 

Wilkinson 561 

Winter  Seckel 562 

Winter  Nells 447 

Winter  Orange 579 

Winter  Bell 537 

Winter  Bergamot 564 

Winter  Beurre 669 

Winter  Virgalieu 570 

Winter  Vergelieu 491 

Wilhelmine 513 

Windsor 585 

Wiest 560 

Wredow 562 

Wurtemberg 526 

Yat 585 

Yellow  Butter 436 

York  Bergamot 665 

Yutte 585 

Zephirin  Gregoire 562 

Zephirin  Louis  Gregoire 562 

Zoar  Beauty 562 

Zoar  Seedling 662 


PLUMS. 

Abricotee  Rouge : 401 

A  bricot  Vert 362 

Abricotee  de  Tours 401 

Abricotee 401 

Agen  Datte 368 

American  Wheat 401 

American  Yellow  Gage 372 

Amber  Primordian 385 

Angelina  Burdett 373 

Apple  Plum 373 

Apricot 401 

Africot  Plum  of  Tours 401 

Autumn  Gage 373 

Azure  Hative 402 


Page 

Belgian  Purple 373 

Belle  de  Septembre 378 

Beehman's  Scarlet 387 

Bingham 358 

Black  Damask 374 

Slack  Perdrigon 402 

Black  Morocco 389 

Slack  Damson. . , 377 

Black  Imperial.   . 374 

Bleecker'a  Gage 359 

JBleecker's  Scarlet 387 

Blue  Imperatrice 359 

Blue  Perdrigon    401 

Blue  Gage 402 

Blue  Perdrigon 391 

Blue  Imperatrice 397 

Blue  Holland 403 

Bolmar 371 

Bolmar' s  Washington 371 

Bradshaw 374 

Brevoort's  Purple 402 

Brevoort's  Purple  Bolmar  ....  402 
Brevoort's  Purple  Washington.  402 

Brignole? 405 

Brignole  Violette 401 

Bricetta 374 

Bruyn  Gage 362 

Bradford  Gage 362 

Buel's  Favorite 374 

Bury  Seedling 360 

Burgnon  Gage 362 

Burgundy  Prune 374 

Burrettes 374 

Byfield 402 

Caledonian 382 

Catalonian 385 

Chapin's  Early 875 

Cherry 375 

Cheston 376 

Cloth  of  Gold 380 

Columbia 376 

Columbian  Gage 876 

Coe's  Golden  Drop 360 

Coe's  Late  Red 376 

Coe's  Imperial 360 

Common  English  Sloe 406 

Common  Damson 377 

Common  Quetsche 393 

Cooper's  Large 377 

Cooper's  Large  Red 377 

Cooper's  Large  American 377 

Corse's  Admiral 402 

Corse's  Field  Marshal 402 

Corse's  Nota  Bene 377 

Covetche 898 

Cruger's  Scarlet 375 

Cruger's.. 375 

Cruger's  Seedling 375 


Austrian  Quesche 894 


750 


PLUMS. 


Page 

Cruger's  Seal  let  Gage 375 

D*Agen 368 

D'Amerique  Rouge 375 

D*Avoine 385 

Damson 377 

Damask 393 

Damas  Gros 393 

Damas  Violet  Gros 393 

Damas  Violet 394 

Damas  Vert 362 

Dame  Aubert  Violette 394 

Dame  Ambert 399 

Dame  Ambert  Blanche 399 

Dame  Ambert  Jaune 399 

Dana's  Yellow  Gage 378 

Dauphine 362 

De  Montfort 378 

DeDelice 360 

De  Virginie 375 

Denniston's  Superb 361 

Denniston's  Albany  Beauty. . .  378 

Denniston's  Red 378 

Denver's  Victoria  ? 397 

Diamond 402 

Dictator 403 

Diapree  Rouge 361 

Die  Violette  Koning  Claudie. .   368 

Diapree  Violette 376 

Domine  Dull 379 

Downton  Imperatrice 379 

Double  Blossomed  Plum 406 

Drap  d'Or 379 

Drap  d'Or  of  Esperin 380 

Duane's  Purple 380 

Dunmore 380 

Dutch  Prime 379 

Dutch  Quetzen 379 

Early  Cross 380 

Early  Royal  of  Nikita 380 

Early  Yellow  Prune 381 

Early  Scarlet 375 

Early  Damson 377 

Early  Yellow 385 

Early  Morocco 389 

Early  Black  Morocco 389 

Early  Damask 389 

Early  Violet 391 

Early  Tours 391 

Early  Royal 396 

Egg  Plum 399 

Elfrey 403 

Elfry's  Prune 403 

Emerald  Drop 381 

English  Wheat 381 

Fair^s  Golden  Drop 360 

Fellenberg 381 

Florence 394 


Page 

Flushing  Gage 364 

Fotheringham 403 

Franklin 371 

Frost  Gage 381 

Frost  Plum 381 

Fulton 382 

Galbraith 382 

German  Gage 359 

German  Prune 379 

General  Hand 382 

Gifford's  Lafayette 403 

Golden  Gage 360 

Golden  Cherry  Plum 37  6 

Goliath 382 

Gonne's  Green  Gage 400 

Green  Gage 362 

Grosse  Reine  Claude 362 

Grosse  Reine 362 

Grosse  Luisante 399 

Grove  House  Purple 403 

Groundacre 382 

Grimwootfs  Early  Orleans. ...  391 

Gundaker  Prune 382 

Gundaker  Plum 383 

Guthrie's  Topaz 383 

Guthrie's  Apricot 383 

Guthrie's  Late  Green 383 

Gwalsh 403 

Hartwiss'  Yellow  Prune 383 

Hampton  Court 391 

Henry  Clay 384 

Highlander 384 

Holland 403 

Holland  Prune 403 

Howard's  Favorite 362 

Howell's  Early 384 

Howell's  Large 390 

How's  Amber 384 

Horse  Plum 404 

Hudson  Gage 364 

Hulings'  Superb 384 

Ickworth  Imperatrice 385 

Imperial  Gage 364 

Imperial  Ottoman 365 

Imperial. . .' 394 

Imperial  Violet 394 

Imperiale 394 

Imperial  Diadem 361 

Imperiale  Violette 394 

Imperiale  Rouge 394 

Imperiale  Blanche 399 

Imperatrice 359 

Imperatrice  Violette 393 

Imperatrice  Violette  Grosse  . .  393 

Imperatrice  Blanche 399 

Isabella 386 

Isleworth  Green  Gage .    862 


PLUMS. 


751 


Italian  Prune . . . 

Ives'  Seedling 

Jaune  Hative 

Jaune  de  Catalogue 

Jefferson 

Jenkirfs  Imperial 

Judson  

Keysets  Plum 

Kirke's 

Knight's  No.  6 

Knight's  Large  Drying 

Lady  Plum 

La  Roy  ale 

La  Delicieuse  ? 

Large  Green  Drying 

Large  Early  Damson 

Large  Long  Blue 

Late  Bolmer 

Late  Yellow  Damson 

Lawrence's  Favorite 

Lawrence's  Gage 

Langdon's  Seedling 

Leipzic 

Lewiston  Egg 

Little  Queen  Claude 

Little  Blue  Gage 

Lombard 

Louis  Philippe 

Long  Scarlet 

Lucombe's  Nonsuch 

Madison 

Mamelonnee : 

Marten's  Seedling 

Maitre  Claude 

Manning's  Long  Blue 

Mamelon  Sageret 

Magnum  Bonurn 

Matchless 

McLaughlin 

Meigs 

Mirabelle  Tar  dive 

Mirabelle 

Mirabelle  Petite 

Mirabelle  Jaune 

Mirabelle  Double 

Mirabelle  Grosse 

Miser  Plum 

Mimms 

Monroe 

Monroe  Egg 

Monsieur 

Monsieur  Ordinaire 

Monsieur  Hatif 

Monsieur   Hatif  de   Montmo- 

rency 

Monsieur  Tardif 

Montgomery  Prune  ? 

Prune  Damson  . , 


Page 
381 
385 
385 
385 
365 
390 
386 
384 
386 
385 
387 
386 
370 
377 
387 
404 
392 
404 
405 
365 
365 
386 
393 
404 
400 
402 
387 
390 
404 
387 
366 


405 
392 


376 
366 
388 
388 


388 
379 
379 
375 
361 
389 
389 
390 
390 
391 

391 

398 

387 


Page 

Morocco 389 

Mulberry 389 

Myrobolan 375 

Nectarine 390 

New  Early  Orleans 391 

New  Orleans 391 

New  York  Purple 402 

New  Golden  Drop 360 

New  Washington 37 1 

Noire  Hative 391 

Old  Orleans 390 

Orange 390 

Orange  Gage 390 

Orleans 390 

Orleans  Early 391 

Orleans,  Smith's 366 

Parsonage 367 

Peach  Plum 367 

Peach  Plum 390 

Penobscot 391 

Peoly's  Early  Blue 404 

Petite  Heine  Claude 400 

Perdrigon  Violette 401 

Perdrigon  Rouge 405 

Perdrigon  Violet 391 

Perdrigon  Blanc 405 

Pigeon's  Heart 394 

Plum  de  I'Inde 391 

Pond's  Seedling  (American)  . .  404 

Pond's  Seedling  (English) 391 

Pond1  s  Purple 404 

Plum  of  Louvain 392 

Precoce  de  Bergthold 391 

Precoce  de  Tours 391 

Prince's  Orange  Egg 392 

Prince  of  Wales 392 

Prince  Engelbert 392 

Prince's  Orange  Gage 408 

Prince's  Imperial  Gage 364 

Prune,  Manning's  Long  Blue . .  392 

Prune  de  Louvain 392 

Prune  d'Agen 368 

Prune  Peche 390 

Prune  d'Allemagne 393 

Prune  d'OEuf. .  „ 394 

Prune  d'Aliesse 398 

Prune  Suisse 398 

Prune  Peche 367 

Prune  d'Ast 368 

Prune  de  St.  Barnabe 385 

Prune  de  Brignole 368 

Prune  de  Bourgoyne 37 1 

Prune  de  la  St.  Martin 376 

Prune  d>  Italia 381 

Prunus  Myrobolana 375 

Prunus  Cerasifera 375 

Purple  Gage 308 


752 


PLUMS. 


Page 

Purple  Favorite 368 

Purple  Egg 394 

Purple  Magnum.  Bonum 394 

Purple  Damson 377 

Purple  Magnum  Bonum 380 

Quackenboss 393 

Quetsche  de  Dorelle  Nouvelle 

Grand '393 

Quetsche,  or  German  Prune  . .  393 

Qretsche  Grosse 393 

Quetsche  dAllemagne  Grosse..  393 

Queen  Mother 394 

Queen  Victoria? 897 

Red  Magnum  Bonum 394 

Red  Gage 369 

Red  Perdrigon 405 

Red  Damask 390 

Red  Queen  Mother 394 

Red  Imperial 394 

Red  Magnum  Bonum 366 

Red  Gage 404 

Reine  Claude  Rouge 394 

Reine  Claude  Diaphane 395 

Reine  Claude  d'October 395 

Reine  Claude  de  Bevay 370 

Reine  Claude 362 

Reine  Claude  Blanche 400 

Reine  Petite  Espece 400 

Reine  Nova 394 

Reizenstein's  Yellow  Prune ...  395 

Rhinebeck  Yellow  Gage 405 

Rhine  Claude  Violette 368 

Rivers's  Early  Prolific 395 

River's  Early  Favorite 395 

River's  No.  1 395 

River's  Early,  No.  2 395 

Kobe  de  Sergent 368 

Roche  Carbon 361 

Roe- 8  Autumn  Gage 373 

Royale 370 

Royale  de  Tours 395 

Royale  Hative 396 

Hoyal  Tours 395 

Saint  Catherine 396 

Saint  Martin's  Quefcsche 397 

Faint  Martin 376 

Saint  Martin  Rouge 376 

Saint  Cloud 382 

Schuyler  Gage 37 1 

Schenectady  Catherine 397 

Scarlet  Gage 404 

Sea  or  Early  Purple 397 

Semiana 397 

Sharp's  Emperor 397 

Shiston's  Early 403 

Shailer's  White  Damson 405 

Kheen 403 

Siamese- 405 

Shropshire 378 

St.  James  Quetsche 394 


Page 

Simiana , 398 

Small  Green  Gage 400 

St.  Maurin. 368 

Steer's  Emperor 382 

Suisse 398 

Sucrin  Vert 362 

Super iour  Green  Gage 364 

Sweet  Damson 404 

Sweet  Prune 393 

Swiss  Plum 398 

Thomas 398 

Trouvee  de  Voueche 398 

True  Large  German  Prune. . .   393 

Turkish  Quetsche 393 

Vert  Bonne 362 

Veritable  Imperatrice 359 

Virgin 398 

Violet  Perdriyon 401 

Violet  de  Tours 391 

Violet  Perdrigon 366 

Violet  Queen  Claud* 368 

Violet  Diaper 376 

Violette  Hative 391 

Violette 359 

Virginian  Cherry 375 

Washington 37 1 

Wax 398 

Waterloo 360 

Wentworth 399 

White  Imperatrice 899 

White  Magnum  Bonum 399 

White  Apricot 405 

White  Perdrigon 405 

White  Damson 405 

White  Empress 399 

White  Egg 399 

White  Primordian 385 

White  Mogul 399 

Wldte  Imperial 399 

White  Holland 399 

White  Gage 400 

Wldte  Prune  Damson 405 

White  Damascene 405 

White  Gage 364 

White  Gage 372 

Wilkinson 400 

Wilmofs  Green  Gage 362 

Wilmofs  New  Green  Gage  . . .   362 
Wilmofs  Late  Green  Gage  . . .   362 

Wilmofs  late  Orleans 382 

Woolston's  Black  Gage 400 

Yellow  Gage,  Prince's 372 

Yellow  Gage 400 

Yellow  Egg 399 

Yellow  Magnum  Bonum 399 

Yellow  Apricot 401 

Yellow  Perdrigon "79 

Zwttsche r  ,;-3 

Winter  Damson 378 

Wilmot's  new  Early  Orleans.  3U1 


STRAWBERRIES. 


t53 


STRAWBERRIES. 

Page 

Aberdeen  Beehive  681 

Aberdeen , . . .  682 

Admiral  Duudas 672 

Ajax 672 

Alice  Maude 672 

American  Scarlet 675 

Atkinson's  Scarlet 681 

Austrian  Scarlet 680 

Bishop's  Orange 673 

Bishop's  New 673 

Black  Roseberry 679 

Black  Prince 672 

Black  Imperial 672 

Blood  Pine 682 

Boston  Pine 669 

British  Queen 673 

Brighton  Pine. 673 

Brewer's  Emperor 679 

Buisson  des  Alps  Blanc,  &c. . .  684 

Burr's  New  Pine 670 

Burr's  Seedling 673 

Burr's  Old  Seedling 673 

Burr's  Staminate 673 

Capt.  Cook 673 

Carolina 682 

Caperon  Royal 684 

Caperon  Hermaphrodite 684 

Columbus 679 

Common  Rouge 683 

Commun  sans  Filets 684 

Cox's  Seedling 679 

Crescent  Seedling 680 

Crimson  Cone 670 

Crystal  Palace 673 

Cushing 674 

Des  Alpes  a  Fruit  Rouge 683 

Des  Alpes  de  Tons  les  Mois  a 

Fruit  Rouge,  &c 683 

Des  Alpes  de  Tous  les  Mois  a 

Fruit  Blanc,  &c 683 

Des  Alpes  sans  Filets., 684 

Des  Bois  a  Fruit  Rouge 683 

Des  Alpes  a  Fruit  Blanc 683 

Deptford  Pine 680 

Diadem 674 

Double  Bearing 684 

Downton 680 

Due  de  Brabant 674 

Dundee  680 

Duke  of  Kent 680 

Dutchberry 670 

Early  Virginia 671 

Early  Prolific  Scarlet 680 

Eberlein's  Seedling 680 

Elenora 680 

Eliza..  ,.  680 


English  Red  Wood . . 

Fill-Ba.sket 674 

Fraisier  Vert 685 

French  Musk  Hautbois 684 

Germantown 574 

Genesee 674 

Globe 681 

Globe  Scarlet 680 

Goliath 674 

Grandiflora '. 682 

Green  Strawberry 685 

Green  Alpine 685 

Green  Pine 685 

Green  Wood 685 

GreenwelVs  New  Giant 685 

GreenwelVs  French 685 

Grove  End  Scarlet 681 

Hovey's  Seedling 671 

Hooker 675 

Hooper's  Seedling 681 

Hudson 676 

Hudson  Bay 675 

Huntsman 681 

Imperial  Crimson 675 

Imperial  Scarlet 676 

Iowa 675 

Jenny's  Seedling 671 

Jenny  Lind 675 

Keen's  Pistillate 681 

Keen's  Seedling 676 

Keen's  Black  Pine. 676 

Knight's  Seedling 680 

La  Liegoise 681 

Large  Early  Scarlet 671 

Late  Prolific 681 

Late  Scarlet 676" 

Le  Baron 676 

Lizzie  Randolph 681 

Longworth's  Prolific 671 

McAvoy's  Extra  Red 676 

McAvoy's  No.  1 676 

M'Avoy's  Superior 671 

M'Avoy's  No.  12 671 

Mayomensing 676 

Mammoth 681 

Melon 681 

Methren  Scarlet 676 

Methren  Castle 676 

Monroe  Scarlet 676 

Mottier's  Seedling 681 

Monthly,  without  Runners. . . .  684 

Myatfs  Deptford  Pine 680 

MyatCs  British  Queen 673 

Murphy's  Child G76 

Musk  Hautbois 684 

Necked  Pine 676 

Newland's  Mammoth 683 

Nova  Scotia  Scarlet .  680 


754  STRAWBERRIES POMEGRANATES QUINCES RASPBERRIES. 


Page 

Old  Pine,  or  Carolina 682 

Old  Scarlet  Pine 682 

Old  Scarlet 682 

Omer  Pacha 677 

Orange  Prolific 677 

Orange  Hudson  Bay 673 

Patagonian 685 

Peabody's  New  Hautbois 684 

Pennsylvania 677 

Pine  Apple 676 

Bicton  Pine 672 

Powdered  Pine 685 

Prince  Albert 682 

Prince  of  Orleans 682 

Prince's  Climax 677 

Prince  of  Wales 677 

Prince's  Magnate 677 

Prolific,  or  Conical 684 

Prolific 682 

Profuse  Scarlet 682 

Red  Wood 683 

Red  Alpine 683 

Red-Bush  Alpine 684 

Red  Monthly  Strawberry 683 

Richardson's  Early 682 

Richardson's  Late 682 

Rival  Hudson 677 

Ross's  Phoenix 677 

Roseberry 682 

Rouisson 684 

Ruby 678 

Scarlet  Nonpareil 678 

Scarlet  Melting 682 

Scarlet  Cone 678 

Scott's  Seedling 678 

Scotch  Pine  Apple 670 

Scotch  Scarlet 682 

Schneicke's  Seedling 671 

Schiller 682 

Sir  Harry 678 

Southampton  Scarlet 676 

Stoddards  Alpine 683 

Swainstone's  Seedling 683 

Triumph  de  Gand 678 

Trollope's  Victoria 678 

True  Chili 685 

Unique  Prairie 676 

Victoria 678 

Vicomtesse  Hericart  de  Thury  679 

Walker's  Seedling 672 

Washington 675 

Warren? s  Seedling 676 

White  Wood 683 

White  Alpine 683 

White-Bush  Alpine 684 

White  Monthly     ..    , 683 

White  Monthly,  without  Run- 
ners..              684 


Pag* 

Western  Queen 679 

Wilson's  Albany 679 

Willey 679 

Wilmot's  Superb 685 

Yellow  Chili 685 

Young's  Seedling 674 

York  River  Scarlet .  675 


POMEGRANATES. 

Double  Red 699 

Double  White 699 

Grenadier  d  Fruit  Doux 699 

Sub-acid  fruited 699 

Sweet-fruited 699 

Variegated  Flowered 699 

Wild,  or  Acid-fruited 699 

Yellow-flowered 699 


QUINCES. 

Apple-shaped  Quince 653 

Chinese  Quince 654 

Coignassier  Maliforme 653 

Coignassier  de  Portugal 653 

Coignassier  Pyriforme 653 

Cydonia  Japonica 654 

Cydonia  Lusitanica 653 

Cydonier  sub  v.  Pyriform 653 

Cydonia  Sinensis 654 

Cydonia  v.  Maliformis 653 

Japan  Quince 654 

Oblong  Quince 653 

Orange  Quince 653 

Pear-shaped  Quince 653 

Portugal  Quince 653 

Pvrus  Japonica 654 

Rea's  Seedling 653 

Van  Slyke 653 


RASPBERRIES   AND   BLACKBERRIES. 

1.  Raspberries. 

American  Red 657 

American  Black 658 

Antwerp 657 

Antwerp  Red 657 

Antwerp  Yellow 657 

Autumnal  Raspberries 661 

Barnet 658 

Belle  de  Fontenay 661 

Black  Raspberry 658 

JBrinckle^s  Orange 66C 

|  American  White (58 


BLACKBERRIES. 


755 


Page 

Brentford  Cane 658 

Rubus  Occidentalis 658 

Burley 657 

Catawissa 661 

Col.  Wilder 658 

Common  Black-Cap 658 

Common  Red 657 

Cope 658 

Cornwall's  Prolific   658 

Cornwall's  Seedling 658 

Cretan  Red 658 

Cushing 659 

Doxible  Bearing 661 

Double-Bearing  Yellow 657 

Emily 659 

English  Red 657 

Fastollf 659 

Franconia 659 

French 659 

Framboisier  a  Gros  Fruit 657 

Fulton 659 

General  Patterson 660 

Howland's  Red  Antwerp 657 

Knevett's  Giant. 660 

Knevetfs  Antwerp 657 

Late  Liberian 661 

Large  Fruited  Monthly 661 

Large  Red 658 

Lord  ExmoutKs 658 

Magnum  Bonum 660 

Merveille  do  Quatre  Saisons. . .   661 

New  Red  Antwerp 657 

Nottingham  Scarlet 660 


Page 
Northumberland  Fillbasket. ...  660 

Ohio  Everbearing 662 

Ohio  Raspberry 662 

Old  Red  Antwerp 657 

Orange 660 

Perpetual  Bearing 661 

Red  Prolific 657 

River's  New  Large  Monthly  . .   661 

Thimble-Berry 658 

Thunderer 660 

True  Red  Antwerp 657 

Victoria 662 

Vice-President  French 659 

Walker 660 

White  Antwerp 657 

Woodward  ...  .  661 


2.  Blackberries. 

Bush  Blackberry 663 

Dewberry 662 

Dorchester 663 

High  Blackberry 663 

Lawton 663 

Low  Blackberry 662 

New  Rochelle 663 

Newman's  Thornless 663 

Rubus  Canadensis 662 

Rubus  Villosus 663 

Seacor*&  Mammoth 663 

Trailing  Blackberry 662 


GENERAL  INDEX. 


Almond,  its  nativity.  281 ;  uses  of,  232 ;  its  cultivation,  282 ;  varieties,  288 ;  orna- 
mental, 235. 

American  Blight,  66. 

Annual  pruning  of  peach  trees,  595  (note). 

Aphis,  the  Woolly,  66. 

Apple,  its  history,  56 ;  where  best  naturalized,  57;  its  uses,  57;  its  quality,  58;  propa- 
gation, 59 ;  grafting,  17 ;  soil  and  situation  for,  59 ;  planting  and  cultivation 
of  apple  orchards,  60 ;  the  bearing  year,  61 ;  pruning,  61 ;  insects^destructive 
to,  62 ;  how  to  destroy,  63 ;  gathering  and  keeping,  67 ;  varieties*  of,  69 ;  for 
ornament  or  preserving,  228  ;  selections  for  different  latitudes,  230. 

Apple  Borer,  63. 

Apple  Worm,  66. 

Apricot,  uses  and  cultivation  of,  235 ;  liable  to  disease,  236 ;  curculio  fatal  to  fruit, 
236;  varieties  of  tree,  236;  ornamental  varieties,  242;  varieties  adapted  for 
cold  climates,  242. 

Ashes,  a  cure  for  peach  borer,  597. 

Aspect  of  fruit  trees,  50. 

Bark  Louse,  the,  66. 

Bats,  useful  as  destroyers  of  insects,  56. 

Bending  down  limbs,  to  produce  fruitfulness,  84. 

Berberry,  description  of,  243 ;  its  use  and  culture,  243 ;  varieties  of,  248. 

Birds,  as  destroyers  of  insects,  55. 

Black  Gum,  fatal  to  plum  trees,  357. 

Black  Walnut,  848. 

Blackberry,  culture  and  varieties  of,  662. 

Blight  on  Apple  Trees,  67. 

Budding,  19  ;  proper  season  for,  20 ;  shield  and  American  shield  budding,  21 ;  reversed 
shield  budding,  23 ;  annular  budding,  23. 

Butternut,  348. 

Canker  Worm,  the,  64. 

Caterpillar,  63 ;  to  destroy,  64. 

Cherry,  its  history,  244;  uses  of,  245;  gum  of  the,  245;  as  shade  trees,  246;  soil  and 
situation  for,  246 ;  propagation  and  cultivation,  247 ;  classes  of,  248 ;  orna- 
mental varieties,  279 ;  selection  of  as  to  ripening,  281 ;  hardy  kinds,  281. 

Chestnut,  349. 

Chamomile  to  destroy  insects,  54. 

Cider,  how  to  make,  68. 

Citron,  the,  695. 

Coal  Tar,  a  remedy  for  grubs,  54. 

Composition  for  wounds  in  pruning,  82. 


758  GENERAL   INDEX. 

Codling  Moth,  66. 

Crab,  wild  species  of,  57. 

Cranberry,  description  of  and  value,  287  ;  its  culture  profitable,  288. 

Cross-breeding,  9. 

Curculio,  353 ;  habits  of,  354  ;  how  to  destroy,  355. 

Currant,  its  history  and  use,  282 ;  propagation  and  culture,  282 ;  varieties  of,  288 
ornamental,  286. 

Curl,  the,  in  peach  trees,  604. 

Cuttings,  to  propagate  by,  26. 

Cucumber  Bug,  the,  686. 

Duration  of  varieties,  701. 

De  Candolle,  remarks  on  decay  of  varieties,  702. 

Deep  planting  to  be  avoided,  45. 

Disbarking  and  ringing,  34. 

Eyes,  or  Buds,  to  propagate  by,  27. 

Tig,  its  history,  288;  its  secret  blossom,  289;  propagation,  289;  soil  and  culture,  289  • 
oiling  the  fruit,  290 ;  varieties,  291. 

Filbert,  varieties  of,  349. 

Fire  Blight,  412. 

Frozen-Sap  Blight,  414. 

French  Standard  Names,  key  to,  711. 

Fruit,  production  of  new  varieties,  1. 

Fruitfulness  increased  by  root-pruning,  32  ;  by  bending  the  limbs,  84. 

Glands  of  the  Peach,  606. 

Gooseberry,  description  and  uses  of,  294 ;  propagation  and  culture,  295 ;  varieties,  296 ; 
list  of  new  English,  298 ;  selection  of,  for  garden,  299. 

Grafting,  uses  of,  12 ;  proper  time  for,  13 ;  scions  selected,  13 ;  stock  for,  13  ;  theory  of, 
14 ;  confined  to  certain  limits,  14  ;  its  manual  operation,  15  ;  splice  and  tongue 
grafting,  15 ;  cleft  grafting,  17 ;  grafting  the  vine,  18 ;  saddle  grafting,  18. 

Grafting  Clay,  19. 

Grafting-Wax,  19. 

Graft,  its  influence  on  the  stock,  26. 

Grape,  history  of,  299 ;  uses  and  soil,  800 ;  propagation,  301 ;  culture  of  foreign,  802 ; 
renewal  system,  803;  culture  under  glass,  without  heat,  804;  soil  for  vinery, 
804 ;  pruning,  305 ;  routine  of  culture,  306 ;  thinning  the  fruit,  806 ;  culture 
under  glass,  with  fire-heat,  807 ;  construction  of  vinery,  307  ;  the  border,  308  ; 
the  spur  system  of  pruning,  309 ;  diary  of  Mr.  0  Johnson,  310 ;  insects  and 
diseases  peculiar  to,  317  :  varieties,  818 ;  selection  of  foreign  for  cold  vinery, 
846. 

O.ape  Beetle,  332. 

Hickory  Nut,  348. 

Hybridising,  9 ;  limits  of,  10. 

Inoculating  Fruit  Trees,  19. 

Insects,  remarks  on,  51 ;  to  destroy  by  hand-picking,  52 ;  larvae,  or  gruba,  53 ;  salt,  a 
remedy  for,  53 ;  to  destroy  in  the  winged  state,  53. 

Insect  Blight,  413. 

Knight,  his  mode  of  raising  new  varieties,  701 ;  his  theory  on  the  decay  of  varieties,  701. 

Knots  Disease,  fatal  to  plum,  856. 

Layers,  propagating  by,  28. 

Laying  in  by  the  heels,  47. 

Lemons  and  Limes,  694. 

Lime,  a  cure  for  peach-borer,  597. 

Loams,  best  adapted  for  plantations,  48. 

Longevity  of  Peach  Trees,  595  (note). 

Longworth,  Mr.  N.,  his  zeal  in  grape  culture,  331. 

Madeira  Nut,  848. 

Manure  for  fruit  trees,  45. 

Melon,  its  history  and  culture,  686 ;  insects  attacking,  686 ;  Persian,  culture  of,  687 ; 
varieties,  687. 


GENERAL   INDEX.  759 

Mildew  in  grapes,  832. 

Mice,  to  prevent  girdling  trees,  710. 

Moths,  how  to  destroy,  54. 

Mulching,  45. 

Mulberry,  habits  and  varieties,  34T  ;  the  ever-bearing,  847 

Nectarine,  its  history  and  culture,  644 ;  curculio  an  enemy  to,  644 ;  varieties  645. 

Noyes,  Darling,  remarks  on  the  yellows  in  Peach,  599  (note). 

Nuts,  European  Walnut,  Hickory  nut,  Filbert,  348  ;  Chestnut,  349  ;  the  Chinquapin,  349. 

Olive,  history  and  uses,  695 ;  propagation  and  culture,  696  ;  varieties,  697. 

Orange,  history  and  uses,  691  ;  soil  and  culture,  692  ;  insects  on,  692 :  specific  against, 
693 ;  varieties,  693. 

Peach,  its  history,  588 ;  uses,  590  ;  propagation,  591 ;  soil  and  situation,  591 ;  pruning, 
593 ;  training,  594 ;  insects  and  diseases,  595 ;  yellows  in,  597 ;  symptoms, 
597 :  cause,  599  ;  remedy  for,  603 ;  varieties,  604 ;  classification  of  freestones 
and  clingstones,  606  ;  curious  or  ornamental  varieties,  642  ;  selection  of  choice 
sorts,  643  ;  hardy  sorts,  643  ;  selection  for  the  South,  644. 

Peach  Borer,  596 ;  remedy  for,  596. 

Pear,  history  of,  407;  its  nativity,  403;  extraordinary  specimen  of  tree,  408;  uses  of, 
408;  gathering  and  keeping,  409;  propagating,  410;  soil,  situation,  and  cul- 
ture, 411 ;  diseases  of,  412;  insect  blight,  etc.,  413;  selection  to  ripen  in  suc- 
cession, 585 ;  for  cold  climates,  585 ;  for  dwarfs  or  quince  stocks,  585  ;  foreign 
varieties,  586. 

Persian  Melon,  culture  of,  687. 

Planting  deep,  bad  effects  of,  45. 

Plum,  history  and  use,  350  ;  propagation  and  culture,  352 ;  soil,  853 ;  insects  and 
diseases,  353;  curculio  or  plum-weevil,  353;  how  to  destroy,  354;  varieties 
classed,  358 ;  ornamental  varieties,  406 ;  selection  of  choice  sorts,  406 ;  varie- 
ties, 419. 

Plum  Weevil,  353. 

Pomegranate,  history  and  uses,  698  ;  propagation  and  culture,  699  ;  varieties,  699. 

Position  of  fruit  trees,  48. 

Potash  Wash  for  fruit  trees,  710. 

Preparing  soil  for  fruit-trees,  43. 

Propagation  of  Varieties,  12  ;  by  cuttings,  26  ;  by  layers  and  suckers,  28. 

Prunes,  to  make,  351. 

Pruning,  to  promote  growth,  29  ;  to  induce  fruitfulness,  82 ;  annual,  produces  longevity 
in  peach  trees,  595  (noto). 

Quenouille  training,  36. 

Quince,  its  history  and  use,  651 ;  p  opagation,  culture,  and  varieties,  652 ;  ornamental 
varieties,  654. 

Quince  Stocks  to  dwarf  pears,  41i. 

Rabbits,  to  prevent  girdling  trees,  710. 

Raspberry,  its  habits,  uses,  and  culture,  665;  varieties,  656. 

Remedies  for  Blight,  417. 

Renewal  Training  of  Vines,  303. 

Ringing  and  Disbarking,  34. 

Rivers,  Mr.,  on  Koot-pruning,  32. 

Root-pruning,  33 

Halt,  used  to  destroy  insects,  53. 

Saddle-grafting.  18. 

fcale  Insect  on  Orange,  692. 

f  cions,  to  select,  13. 

I  ea  Air,  effects  of,  on  fruit  trees,  709. 

Seedlings,  to  raise,  5.  » 

Shortening-in,  mode  of  pruning  the  peach,  88. 

Shellac,  for  wounds  in  trees,  32. 

Slug-worm,  419. 

Smells  will  drive  away  winged  insects,  53. 

Soil,  best  for  fruit-trees,  48. 


760  GENERAL   INDEX. 


Soft-Soap,  for  steins  of  trees,  710 

Species  of  Fruit  Trees,  3. 

Spurring-in,  training  the  vine,  302. 

Stopping  the  bearing  shoots  of  the  vine,  803. 

Strawberry,  history  and  uses,  664;  propagation  and  soil,  665;  modes  of  culture,  666; 

fertile  and  barren  plants,  667 ;  varieties,  669 ;  sorts  superseded,  679 ;  Alpine 

and  wood  strawberries,  683 ;    hautbois  strawberries,  684 ;  Chili  strawberries, 

685  ;  green  strawberries,  685. 
Suckers,  propagating  by,  29. 

Stocks,  for  grafting,  13  ;  their  influence  on  graft,  24. 
Taking  up  Trees,  42. 

Thorn,  the,  good  stocks  for  pear  trees,  410. 
Tobacco- Water,  remedy  for  insects,  54. 
Toads  destroy  insects,  56. 
Training,  remarks  on,  35;   its  objects,  36;  conical  standards  and  quenouille  training, 

86 ;  fan  training,  39  ;  horizontal  training,  40. 
Transplanting,  remarks  on,  41 ;  best  season  for,  41 ;  preparing  the  places,  4.3  ;  proper 

size  for,  46 ;  laying  in  by  the  heels,  47. 
Trellis,  use  of,  for  the  vine,  303. 
Trenching,  to  improve  soil,  50. 
Vallies,  objectionable  for  fruit  trees,  51. 
van  Mons'  Theory,  5. 
Varieties,  to  produce  new,  8;  tendency  to  change,  4;  influence  of  gi-afting  on,  5;  Van 

Mons'  method  of  raising  new,  5  ;  cross-breeding,  9 ;  propagation  of,  12  ;  remarks 

on  the  duration  of,  701 ;  Knight's  theory  on  the  decay  of,  702 ;  effects  of  climate 

on,  703 ;  to  restore  decayed,  708. 
Vine,  grafting  the,  18 ;  culture  of,  302. 

Vinery,  cheap  mode  of  building,  304 ;  for  fire-heat,  807  ;  diary  of  culture,  310. 
Vineyard  Culture,  831. 

Water  Melon,  its  uses,  culture,  and  varieties,  689. 
Wash  for  stems  of  fruit  trees,  710. 
Weevil,  attacks  plums,  353. 
Whale-oil  Soap,  to  destroy  insects,  54. 
Wild  Plum,  varieties  indigenous,  850. 
Woolly  Aphis,  the,  66. 

Wounds  made  in  pruning,  composition  for,  32. 
Yellows,  disease  of,  in  Peach,  597 ;  symptoms,  597 ;  cause,  599 ;  remedy,  60& 


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